AACC. 2011. Approved Methods of the American Association of Cereal Chemists. The Association St, Paul, MN.
Amarni, F., & Kadi, H. 2010. Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane: comparison with the conventional extraction. Innovative Food Science & Emerging Technologies: 11, 322-327.
Anjum, F., Anwar, F., Jamil, A., & Iqbal, M. 2006. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal of the American Oil Chemists' Society, 83: 777-784.
AOAC. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC International, Arlington, VA.
AOCS. 2000. Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS Press, Champaign, Illinois.
Asnaashari, M., Farhoosh, R., & Sharif, A. 2014. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chemistry, 159: 439-444.
Dunford, N. T., & Zhang, M. 2003. Pressurized solvent extraction of wheat germ oil. Food Research International, 36: 905-909.
Fazel, M., Sahari, M. A., & Barzegar, M. 2008. Determination of main tea seed oil antioxidants and their effects on common Kilka oil. International Food Research Journal, 15: 209-217.
Fazli, H., Zhang, C.I., Hay., D.E., and Lee, C.W. 2009. Stock assessment and management implications of anchovy kilka (Clupeonella engrauliformis) in Iranian waters of the Caspian Sea. Fisheries Research, 100: 103-108.
Frankel, E.N. 2012. Lipid oxidation. Woodhead Publishing Limited, Cambridge, UK.
Golmakani, M. T., Mendiola, J. A., Rezaei, K., & Ibañez, E. 2012. Expanded ethanol with CO2 and pressurized ethyl lactate to obtain fractions enriched in γ-Linolenic Acid from Arthrospira platensis (Spirulina). Journal of Supercritical Fluids, 62: 109-115.
Hao, J. Y., Han, W., Xue, B. Y., & Deng, X. 2002. Microwave-assisted extraction of artemisinin from Artemisia annua L. Separation and Purification Technology, 28: 191-196.
Hashemi, M. B., Niakousari, M., Saharkhiz, M. J., & Eskandari, M. H. 2011. Influence of Zataria multiflora Boiss essential oil on oxidative stability of sunflower oil. European Journal of Lipid Science and Technology, 113: 1520-1526.
Hashemi, M.B., Niakousari, M., Saharkhiz, M.J., & Eskandari, M.H. 2012. Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage. Natural product research, 26: 1458-1463.
Hraš, A.R., Hadolin, M., Knez, Ž., & Bauman, D. 2000. Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry, 71: 229-233.
Kahlon, T. 1989. Nutritional implications and uses of wheat and oat kernel oil. Cereal Foods World, 34: 135-142.
Keramat, M., Golmakani, M.T., Aminlari, M., & Shekarforoush, S.S. 2016. Comparative effect of Bunium persicum and Rosmarinus officinalis essential oils and their synergy with citric acid on the oxidation of virgin olive oil. International Journal of Food Properties, 19: 2666-2681.
Kiralan, M., Özkan, G., Bayrak, A., & Ramadan, M. F. (2014). Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Industrial Crops and Products, 57: 52-58.
Knothe, G. 2002. Structure indices in FA chemistry. How relevant is the iodine value?. Journal of the American Oil Chemists' Society, 79: 847-854.
Ko, T. F., Weng, Y. M., & Chiou, R. Y. Y. 2002. Squalene content and antioxidant activity of Terminalia catappa leaves and seeds. Journal of Agricultural and Food Chemistry, 50: 5343-5348.
Kou, D., & Mitra, S. 2003. Extraction of semi volatile organic compounds from solid matrices. Sample Preparation Techniques in Analytical Chemistry, 7: 139-182.
Lin, C. C., & Lin, C. S. 2004. Enhancement of the storage quality of frozen bonito fillet by glazing whit tea extracts. Journal of Food Chemistry, 16: 169-175.
Małecka, M. 2002. Antioxidant properties of the unsaponifiable matter isolated from tomato seeds, oat grains and wheat germ oil. Food Chemistry, 79: 327-330.
Malekian, F., Rao, R. M., Prinyawiwatkul, W., Marshall, W. E., Windhauser, M., & Ahmedna, M. 2000. Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center.
Motalebi, A. A., & Seyfzade, M. 2011. Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common kilka (Clupenelliadelitula). Iranian journal of Fisheries Sciences, 11: 132-144.
Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., & Bartsch, H. 2000. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. Food and Chemical Toxicology, 38: 647-659.
Pazhouhanmehr, S., Farhoosh, R., Esmaeilzadeh Kenari, R., & Sharif, A. 2015. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils. International Journal of Food Science & Technology, 50: 396-403.
Panfili, G., Cinquanta, L., Fratianni, A., & Cubadda, R. 2003. Extraction of wheat germ oil by supercritical CO2: oil and defatted cake characterization. Journal of the American Oil Chemists' Society, 80: 157-161.
Pirestani, S., Sahari, M., Barzegar, M., Nikoopour, H. 2010. Lipid, cholesterol and fatty acid profile of some commercially important fish species from south Caspian Sea. Journal of Food Biochemistry, 34: 886-895.
Schwartz, H., Ollilainen, V., Piironen, V., & Lampi, A. M. 2008. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. Journal of Food Composition and Analysis, 21: 152-161.
Simopoulos, A. P. 1999. Essential fatty acids in health and chronic disease. The American Journal of Clinical Nutrition, 70: 560-569.
Uquiche, E., Jerez, M., & Ortiz, J. 2008. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innovative Food Science and Emerging Technologies, 9: 495–500.
Yu, L., Scanlin, L., Wilson, J., and Schmidt, G. 2002. Rosemary extracts as inhibitors of lipid oxidation and color change in cooked turkey products during refrigerated storage. Journal of Food Science, 67: 582-585.