Oil Content, Fatty Acid Composition and Distributions of Vitamin-E-Active Compounds of Some Fruit Seed Oils

od Matthäus, Bertrand, Özcan, Mehmet Musa
Izdano u Antioxidants (Basel) (2015)

Fatty acid, tocopherol and squalene contents of Rosaceae seed oils

od Matthaus, Bertrand, Özcan, Mehmet Musa
Izdano u Bot Stud (2014)

Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat

od Wiege, Berthold, Fehling, Eberhard, Matthäus, Bertrand, Schmidt, Marcus
Izdano u Foods (2020)

Development of Chemometric Models Based on a LC-qToF-MS Approach to Verify the Geographic Origin of Virgin Olive Oil

od Willenberg, Ina, Parma, Alessandra, Bonte, Anja, Matthäus, Bertrand
Izdano u Foods (2021)

Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

od Nounah, Issmail, Chbani, Malika, Matthäus, Bertrand, Charrouf, Zoubida, Hajib, Ahmed, Willenberg, Ina
Izdano u Foods (2020)

Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus (Opuntia ficus-indica L.) Seed Oil and the Effect of Roasting on Their Composition

od Chbani, Malika, Matthäus, Bertrand, Charrouf, Zoubida, El Monfalouti, Hanae, Kartah, Badr, Gharby, Said, Willenberg, Ina
Izdano u Foods (2020)

Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia

od Kostadinović Veličkovska, Sanja, Catalin Moţ, Augustin, Mitrev, Saša, Gulaboski, Rubin, Brühl, Ludger, Mirhosseini, Hamed, Silaghi-Dumitrescu, Radu, Matthäus, Bertrand
Izdano u J Food Sci Technol (2018)

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

od Özcan, Mehmet Musa, Matthäus, Bertrand, Aljuhaimi, Fahad, Mohamed Ahmed, Isam A., Ghafoor, Kashif, Babiker, Elfadıl E., Osman, Magdi A., Gassem, Mustafa A., Alqah, Hesham A. S.
Izdano u J Food Sci Technol (2020)