Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Hilary S. Green"'
Autor:
Hilary S. Green, Selina C. Wang
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100190- (2022)
Avocado fruits were collected throughout the season from California, USA and Michoacan, Mexico. Oil was made from high quality, Grade 1, and low quality, Grade 4, avocados from both regions using a laboratory-scale oil extraction mill through physica
Externí odkaz:
https://doaj.org/article/3bebcdb2ee3f4b3481c29cd6bc460156
Autor:
Hilary S. Green, Selina C. Wang
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100107- (2022)
Efforts to ensure avocado oil purity have been made and standards are currently being developed, however, challenges still exist with differentiating avocado oil from high oleic seed oils, such as sunflower and safflower oils. Cis-vaccenic acid or C1
Externí odkaz:
https://doaj.org/article/0552493537724d3faca86ac4a7d31ffa
Publikováno v:
Molecules, Vol 26, Iss 2, p 310 (2021)
Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has bee
Externí odkaz:
https://doaj.org/article/6ec075e1d94440c98e97675ddd7bb0de
Autor:
Hilary S. Green, Selina C. Wang
Publikováno v:
Food Analytical Methods. 16:850-856
Traditional methods used to determine oil purity like fatty acids and sterols are time consuming and chemically wasteful; standards that utilize these methods require a large set of samples to cover natural variables to establish upper and/or lower l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::498d5777d6a6df6269786a7ae7e9e993
https://doi.org/10.1007/s12161-023-02468-7
https://doi.org/10.1007/s12161-023-02468-7
Autor:
Hilary S. Green, Selina C. Wang
Publikováno v:
Food Control. 152:109837
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab472fa2fc856f4c33c4407590a3642c
https://doi.org/10.1016/j.foodcont.2023.109837
https://doi.org/10.1016/j.foodcont.2023.109837
Publikováno v:
Food Control. 137:108939
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a267437426bbcacae722ed9c7a9a86f
https://doi.org/10.1016/j.foodcont.2022.108939
https://doi.org/10.1016/j.foodcont.2022.108939
Publikováno v:
Molecules
Molecules, Vol 26, Iss 310, p 310 (2021)
Molecules (Basel, Switzerland), vol 26, iss 2
Volume 26
Issue 2
Molecules, Vol 26, Iss 310, p 310 (2021)
Molecules (Basel, Switzerland), vol 26, iss 2
Volume 26
Issue 2
Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::147e02e485660162232bcc75c4927820
http://europepmc.org/articles/PMC7828049
http://europepmc.org/articles/PMC7828049
Autor:
Selina C. Wang, Hilary S. Green
Publikováno v:
Food Control. 116:107328
The demand for avocado oil has increased significantly as consumers resonate with its potential health benefits, however, due to the lack of enforceable standards, consumers are unprotected from fraud (i.e., economic motivated adulteration). This stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fea32ea3a446de5898f9ecc254b79ba
https://doi.org/10.1016/j.foodcont.2020.107328
https://doi.org/10.1016/j.foodcont.2020.107328
Autor:
Xueqi Li, Katherine S. Lovejoy, Ian N. Acworth, Selina C. Wang, Hilary S. Green, Frank Steiner, Mauro De Pra
Publikováno v:
Food Control. 107:106773
Adulteration in extra virgin olive oil (EVOO) is a common fraud due to its superior value over other edible oils. Traditional methods of fatty acid and sterol profiling for detecting adulteration demand large amounts of time and excessive use of labo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d248539afc20c5dfadaf4906d54fb942
https://doi.org/10.1016/j.foodcont.2019.106773
https://doi.org/10.1016/j.foodcont.2019.106773
Autor:
Christoph Aeppli, Robert K. Nelson, Hilary S. Green, Audrey W. Meyer, Robert F. Swarthout, David L. Valentine, Sarah A. Fuller, Christopher M. Reddy, Helen K. White, Paul Joyce
Publikováno v:
Marine pollution bulletin. 137
Tar balls are prevalent in oceans and the coastal environment; however, their origins are not well constrained on a global scale. To address this, we used gas chromatography to analyze the molecular composition of a unique set of 100 pelagic tar ball
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aba219f868ebaa012b1c5557a17904ee
https://pubmed.ncbi.nlm.nih.gov/30503444
https://pubmed.ncbi.nlm.nih.gov/30503444