Studies on Buffalo milk fat oxidation. II. The variation on peroxide, T.B.A., and iodine values, and other constituents of Buffalo milk fat during autoxidation

Studies on Buffalo milk fat oxidation. 1- The induction period as measured by peroxide value and TBA test, and its relation to iodine value, total carbonyls, and conjugated fatty

Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage

EFFECT OF SOME NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF GHEE LIKE PRODUCT CONTAINING HIGH LEVELS OF POLYUNSATURATED FATTY ACIDS

Studies on Buffalo milk fat oxidation. III. Isolation and identification of the carbonyl compounds from oxidized buffalo milk fat

Oxidative Stability of Sunflower Oil by Using Some Herbs Extracts

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

EFFECT OF ETHANOL EXTRACT OF RICE BRAN AS AN ANTIOXIDANT ON THE FLAVOUR OF STORED BUFFALOES’MILK GHEE

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

OXIDATIVE STABILITY OF SAMNA AS AFFECTED BY USING NATURAL ANTIOXIDANTS EXTRACTED FROM MINT LEAVES AND RED PEPPER FRUITS