Effect of Varietal Differences on Composition and Thermal Characteristics of Avocado OilYANTY, N. A. M; MARIKKAR, J. M. N; LONG, K et al.Journal of the American Oil Chemists' Society. 2011, Vol 88, Num 12, pp 1997-2003, issn 0003-021X, 7 p.Article

Extracción de aceite de aguacate : un experimento industrial = Avocado oil extraction : an industrial experimentMARTINEZ NIETO, L; BARRANCO BARRANCO, R; MORENO ROMERO, M. V et al.Grasas y aceites (Sevilla). 1992, Vol 43, Num 1, pp 11-15, issn 0017-3495Article

Extraction aqueuse enzymatique de l'huile d'avocat à partir de la pulpe fraîche = Enzymatic aqueous extraction of avocado oil from fresh pulpFREITAS, S. P; LAGO, R. C. A; JABLONKA, F. H et al.Revue française des corps gras. 1993, Vol 40, Num 11-12, pp 365-371, issn 0035-3000Article

Ein Verfahren zur Gewinnung von AvocadoölDÜPJOHANN, J; GEISSEN, C.SÖFW. Seifen, Öle, Fette, Wachse. 1990, Vol 116, Num 16, pp 659-661, issn 0173-5500Article

Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine PattiesRODRIGUEZ-CARPENA, Javier-German; MORCUENDE, David; ANDRADE, María-Jesús et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 10, pp 5625-5635, issn 0021-8561, 11 p.Article

Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado puréeELEZ-MARTFNEZ, Pedro; SOLIVA-FORTUNY, Robert C; GORINSTEIN, Shela et al.Journal of food science. 2005, Vol 70, Num 5, pp S325-S329, issn 0022-1147Article

Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oilUNLU, Nuray Z; BOHN, Torsten; CLINTON, Steven K et al.The Journal of nutrition. 2005, Vol 135, Num 3, pp 431-436, issn 0022-3166, 6 p.Article

Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivarsWEI WANG; BOSTIC, Terrell R; LIWEI GU et al.Food chemistry. 2010, Vol 122, Num 4, pp 1193-1198, issn 0308-8146, 6 p.Article

Skin permeance and internal gas composition in 'Hass' avocado (Persea americana Mill.) fruitsVALLE-GUADARRAMA, S; SAUCEDO-VELOZ, C; PENA-VALDIVIA, C. B et al.Food science and technology international. 2002, Vol 8, Num 6, pp 365-373, issn 1082-0132, 9 p.Article

Effect of harvest date on the nutritional quality and antioxidant capacity in 'Hass' avocado during storageMENG WANG; YUSHENG ZHENG; TOAN KHUONG et al.Food chemistry. 2012, Vol 135, Num 2, pp 694-698, issn 0308-8146, 5 p.Article

Non-destructive prediction of 'Hass' avocado dry matter via FT-NIR spectroscopyWEDDING, Brett B; WHITE, Ronald D; GRAUF, Steve et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 2, pp 233-238, issn 0022-5142, 6 p.Article

Enzymatic browning in sliced and pureed avocado: A fractal kinetic studyQUEVEDO, R; RONCEROS, B; GARCIA, K et al.Journal of food engineering. 2011, Vol 105, Num 2, pp 210-215, issn 0260-8774, 6 p.Article

Manipulating avocado fruit ripening with 1-methylcyclopropeneADICINS, Matthew F; HOFMAN, Peter J; STUBBINGS, Barbara A et al.Postharvest biology and technology. 2005, Vol 35, Num 1, pp 33-42, issn 0925-5214, 10 p.Article

Effectiveness of antioxidants in refined, bleached avocado oil = Efficacité des antioxydants dans l'huile d'avocat blanchie et raffinéeWERMAN, M. J; NEEMAN, I.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 3, pp 352-355, issn 0003-021XArticle

Influence of Proportion of Skin Present During Malaxing on Pigment Composition of Cold Pressed Avocado OilWONG, Marie; ASHTON, Ofelia B. O; MCGHIE, Tony K et al.Journal of the American Oil Chemists' Society. 2011, Vol 88, Num 9, pp 1373-1378, issn 0003-021X, 6 p.Article

A research note. Effect of calcium salts on susceptibility to browning of avocado fruit = Note de recherche. Effet des sels de calcium sur la sensibilité au brunissement des avocatsVAN RENSBURG, E; ENGELBRECHT, A. H. P.Journal of food science. 1986, Vol 51, Num 4, pp 1067-1070, issn 0022-1147Article

Tecnologia integrale di estrazione della sostanza grassa e di preparazione di farine dal frutto di avocado = Technologie complète de l'extraction de la matière grasse et de la préparation de farine de chair d'avocat = A wet method for the production of oil and protein meal from avocado fruitLANZANI, A; BONDIOLI, P; MARIANI, C et al.Rivista Italiana delle Sostanze Grasse. 1986, Vol 63, Num 9, pp 487-492, issn 0035-6808Article

Rheological behaviour of emulsions of avocado and watermelon oils during storageLOGARAJ, T. V; BHATTACHARYA, Suvendu; UDAYA SANKAR, K et al.Food chemistry. 2008, Vol 106, Num 3, pp 937-943, issn 0308-8146, 7 p.Article

Avocado oil : from food use to skin care = L'huile d'avocat : des utilisations alimentaires jusqu'aux produits de protection de l'épidermeSWISHER, H. E.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 11, pp 1704-1706, issn 0003-021XArticle

Temperature sensitivity of avocado fruit in relation to C₂H₄ treatment = Sensibilité à la température des avocats en relation avec le traitement par C₂H₄LEE, S. K; YOUNG, R. E.Journal of the American Society for Horticultural Science. 1984, Vol 109, Num 5, pp 689-692, issn 0003-1062Article

The effect of stress history and container ventilation on avocado fruit polyphenol oxidase activity = Effet du développement dans le temps d'un stress et de la ventilation des conteneurs sur l'activité polyphénoloxydasique des avocatsBOWER, J. P; VAN LELYVELD, L. J.Journal of horticultural science. 1985, Vol 60, Num 4, pp 545-547, issn 0022-1589Article

Postharvest density changes in membranes from ripening avocado fruits = Modifications après récolte de la densité des membranes cellulaires des tissus d'avocats au cours de la maturationDALLMAN, T. F; EAKS, I. L; THOMSON, W. W et al.Journal of the American Society for Horticultural Science. 1988, Vol 113, Num 5, pp 729-733, issn 0003-1062Article

Huile végétale des fruits d'avocatierKHURTSILAVA, D. I; TKESHELASHVILI, CH. F; GOGOLASHVILI, L. A et al.Maslo-žirovaâ promyšlennost'. 1986, Num 10, pp 22-23, issn 0025-4649Article

Zusammensetzung des Avocado-Öls = Composition de l'huile d'avocat = Avocado oil compositionHELLER, H; ASCHE, W.SÖFW. Seifen, Öle, Fette, Wachse. 1985, Vol 111, Num 6, pp 164-165, issn 0173-5500Article

Fruit development effect on fatty acid composition of Persea americana fruit mesocarp = Effet du développement du fruit sur la composition en acides gras du mésocarpe du fruit d'avocatier, Persea americanaRATOVOHERY, J. V; LOZANO, Y. F; GAYDOU, E. M et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 2, pp 287-293, issn 0021-8561Article