| 2014 | Felix Aladedunye, Kersten Niehaus, Hanna Bednarz, Usha Thiyam-Hollander, Eberhard Fehling, Bertrand Matthäus: Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. In: LWT-Food Science and Technology, 2014, 56-62 |
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| 2014 | Felix Aladedunye: Natural antioxidants as stabilizers of frying oils. In: European Journal of Lipid Science and Technology, 2014, 688-706 |
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| 2014 | Felix Aladedunye, Christian Gertz, Bertrand Matthaus Oxidation and structural decomposition of fats and oils at elevated temperatures. In: European Journal of Lipid Science and Technology, 2014, 1457-1466 |
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| 2014 | Felix Aladedunye, Eliza Gruczynska, Roman Przybylski Performance of structured lipids incorporating selected phenolic and ascorbic acids. In: Food Chemistry, 2014, 778-783 |
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| 2014 | Felix Aladedunye, Kersting Hans Josef, Bertrand Matthaus,: Phenolic extract from wild rose hip with seed: Composition, antioxidant activity and performance in canola oil . In: European Journal of Lipid Science and Technology, 2014, 1025-1034 |
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| 2014 | Felix Aladedunye, Bertrand Matthaus, Roman Przybylski, Kersten Niehaus, Hanna Bednarz
: Phenolic extracts from Crataegus × mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil. In: LWT-Food Science and Technology, 2014, 308-319 |
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| 2014 | Felix Aladedunye, Bertrand Matthaus: Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage. In: Food Chemistry, 2014, 273-281 |
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| 2014 | Felix Aladedunye, Ewa Sosinska, Roman Przybylski, Paul Hazendonk: Spectroscopic characterization of dimeric oxidation products of phytosterols. In: Food Chemistry, 2014, 404-414 |
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| 2014 | Felix Aladedunye, Bertrand Matthaus, Eman Taha, Salah Abouelhawa, Mohamed El-Geddawy, Mohamed Sorour Stabilization of refined rapeseed oil during deep-fat frying by selected herbs. In: European Journal of Lipid Science and Technology, 2014, 771-779 |
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