n-hexanal has been researched along with tocopherols in 8 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (12.50) | 29.6817 |
| 2010's | 6 (75.00) | 24.3611 |
| 2020's | 1 (12.50) | 2.80 |
| Authors | Studies |
|---|---|
| Gehring, MM; Warner, K | 1 |
| Bragagnolo, N; Mariutti, LR; Nogueira, GC | 1 |
| Dumhart, B; Gartner, S; Kraemer, K; Pignitter, M; Somoza, V; Steiger, G; Stoll, C; Stolze, K | 1 |
| Dumhart, B; Gartner, S; Jirsa, F; Kraemer, K; Pignitter, M; Somoza, V; Steiger, G | 1 |
| Eggersdorfer, M; Hernler, N; Kienesberger, J; Pignitter, M; Riegger, C; Somoza, V; Zaunschirm, M | 1 |
| Alfei, B; Boarelli, MC; Caprioli, G; Conti, P; Fedeli, D; Fiorini, D; Gabbianelli, R; Pacetti, D; Ricciutelli, M; Sagratini, G | 1 |
| Bertoncini, EI; Caponio, F; Difonzo, G; Squeo, G; Zago, L | 1 |
| Bayram, I; Culler, MD; Decker, EA | 1 |
8 other study(ies) available for n-hexanal and tocopherols
| Article | Year |
|---|---|
High-temperature natural antioxidant improves soy oil for frying.
Topics: Aldehydes; Aluminum Silicates; Antioxidants; Citric Acid; Cooking; Fatty Acids, Nonesterified; Flour; Food Analysis; Food Preservatives; Hot Temperature; Humans; Lipid Peroxidation; Soybean Oil; Sulfates; Taste; Time Factors; Tocopherols; Volatile Organic Compounds; Zea mays | 2009 |
Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic.
Topics: Aldehydes; Animals; Antioxidants; Chickens; Dietary Fats; Dietary Fats, Unsaturated; Food Preservatives; Frozen Foods; Garlic; Hot Temperature; Hydroxycholesterols; Ketocholesterols; Lipid Peroxidation; Meat Products; Salvia officinalis; Sodium Chloride, Dietary; Spices; Stereoisomerism; Tocopherols | 2011 |
Cold fluorescent light as major inducer of lipid oxidation in soybean oil stored at household conditions for eight weeks.
Topics: Aldehydes; Cold Temperature; Family Characteristics; Fatty Acids; Fluorescence; Food Packaging; Food Storage; Lipids; Oxidation-Reduction; Peroxides; Soybean Oil; Tocopherols | 2014 |
Vitamin A is rapidly degraded in retinyl palmitate-fortified soybean oil stored under household conditions.
Topics: Aldehydes; Copper; Diterpenes; Food Storage; Food, Fortified; Retinyl Esters; Soybean Oil; Tocopherols; Vitamin A | 2014 |
Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils.
Topics: Aldehydes; Antioxidants; Fatty Acids; Free Radical Scavengers; Lipid Peroxidation; Oxidation-Reduction; Plant Oils; Temperature; Tocopherols | 2018 |
Chemical and sensory differences between high price and low price extra virgin olive oils.
Topics: Aldehydes; alpha-Tocopherol; Antioxidants; Biphenyl Compounds; Coumaric Acids; Fatty Acids; Food Quality; Humans; Iridoids; Italy; Olea; Olive Oil; Phenols; Picrates; Polyphenols; Stearic Acids; Tocopherols | 2018 |
Chemical and sensory characterization of Brazilian virgin olive oils.
Topics: Aldehydes; Antioxidants; Brazil; Carotenoids; Fatty Acids; Food Analysis; Olea; Olive Oil; Phenols; Principal Component Analysis; Sensation; Taste; Tocopherols; Volatile Organic Compounds | 2019 |
Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil.
Topics: alpha-Tocopherol; Antioxidants; Emulsions; Food; Food Additives; Hydrogen Peroxide; Lecithins; Oxidation-Reduction; Phosphatidylethanolamines; Phospholipase D; Refuse Disposal; Soybean Oil; Tocopherols; Water | 2022 |