4-anisidine has been researched along with tocopherols in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (25.00) | 29.6817 |
| 2010's | 2 (50.00) | 24.3611 |
| 2020's | 1 (25.00) | 2.80 |
| Authors | Studies |
|---|---|
| Lin, SW; Tarmizi, AH | 1 |
| Hori, R; Iwahashi, M; Satoh, T; Shiramasa, H; Takeuchi, S; Totani, N; Yawata, M | 1 |
| Chu, F; Fan, W; Pei, D; Wang, C; Zhou, Y | 1 |
| Loganathan, R; Tarmizi, AHA; Teng, KT; Vethakkan, SR | 1 |
4 other study(ies) available for 4-anisidine and tocopherols
| Article | Year |
|---|---|
Quality assessment of palm products upon prolonged heat treatment.
Topics: Aniline Compounds; Fats; Fatty Acids, Nonesterified; Food Technology; Hot Temperature; Palm Oil; Plant Oils; Quality Control; Reference Standards; Sunflower Oil; Time Factors; Tocopherols | 2008 |
The Antioxidation Mechanism of Polydimethylsiloxane in Oil.
Topics: Acids; Aniline Compounds; Antioxidants; Dimethylpolysiloxanes; Fatty Acids, Monounsaturated; Free Radical Scavengers; Hot Temperature; Oxidation-Reduction; Oxygen; Peroxides; Rapeseed Oil; Time Factors; Tocopherols | 2015 |
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality.
Topics: Aldehydes; Aniline Compounds; China; Fatty Acids; Furans; Juglans; Ketones; Oxidation-Reduction; Peroxides; Plant Oils; Tocopherols; Volatile Organic Compounds | 2018 |
Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein.
Topics: Adult; Aniline Compounds; Consumer Behavior; Female; Food Analysis; Food Quality; Hot Temperature; Humans; Male; Middle Aged; Nutritive Value; Palm Oil; Peroxides; Phytochemicals; Taste; Tocopherols; Young Adult | 2020 |