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Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil

Innovative food science & emerging technologies, 2012-01, Vol.13, p.120-127

2012

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Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2019-01, Vol.44 (1), p.70-83

2019

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Influence of the Essential Oil of Foeniculum vulgare Mill. on Sunflower Oil during the Deep-frying Process of Chinese Maye

Journal of Oleo Science, 2023, Vol.72(11), pp.985-995

2023

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Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Sunflower Seed Cake Using Response Surface Methodology

Waste and biomass valorization, 2019-01, Vol.10 (1), p.33-44

2019

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ANTIOXIDANT EFFECT OF ROSEMARY EXTRACT (Rosmarinus officinalis L.) ON PREMEDITATEDLY OXIDIZED EDIBLE OIL

NeuroQuantology, 2022-01, Vol.20 (7), p.1194

2022

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Comparative effects of repeatedly heated cooking oils on tissue lipid peroxidation and antioxidant status in cholesterol-fed Sprague Dawley rats

Nutrition and food science, 2021-02, Vol.51 (2), p.412-425

2021

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Effects of α-Tocopherol, β-Carotene and Epigallocatechin Gallate on the Oxidative Stability of Sunflower Oil

Journal of oleo science, 2023, Vol.72 (5), p.521-531, Article ess22348

2023

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Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions

Journal of Oleo Science, 2022, Vol.71(8), pp.1145-1158

2022

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Utilization of the Fine Particles Obtained from Cold Pressed Vegetable Oils: A Case Study in Organic Rice Bran, Sunflower and Sesame Oils

Journal of Oleo Science, 2017, Vol.66(1), pp.21-29

2017

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Synthesis and Application of a New Amphiphilic Antioxidant

Journal of Oleo Science, 2017, Vol.66(11), pp.1263-1271

2017

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Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

2021

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Natural Antioxidants: Innovative Extraction and Application in Foods

2021

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Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils

Innovative food science & emerging technologies, 2005-06, Vol.6 (2), p.239-245

2005

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A Comparison Between Ascorbylpalmitateen Capsulated with Nanoliposomeas a Natural Antioxidant And Conventional Antioxidants (TBHQ And BHA) in the Oxidative Stability of Sunflower Oil

Biosciences, biotechnology research Asia, 2016-12, Vol.13 (4), p.2135

2016

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Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil During Microwave Heating

Sains Malaysiana, 2015-08, Vol.44 (8), p.1159-1166

2015

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Hepatotoxic Effect of Bisphenol A in Rats, an Immunohistochemical and Ultrastructural Study

Journal of animal research, 2017-10, Vol.7 (5), p.871

2017

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Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions

Innovative food science & emerging technologies, 2006-06, Vol.7 (1), p.132-139

2006

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THE USE OF SEEDLESS GRAPE VARIETIES FOR DEVELOPING DAIRY-FREE CREAMS

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2017-01, Vol.41 (2), p.127-140

2017

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Stabilization of Emulsion and Butter like Products Containing Essential Fatty Acids Using Kalonji Seeds Extract and Curcuminoids

Journal of Oleo Science, 2012, Vol.61(1), pp.11-16

2012

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Formulation of a functional fat spread stabilised by natural antioxidants and emulsifiers

Malaysian journal of nutrition, 2013-04, Vol.19 (1), p.121-129

2013

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A SENSORY EXPERIENCE

Snack Food & Wholesale Bakery, 2022-05, Vol.111 (5), p.13-13

Friedberg, Joyce

2022

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Vegetable Oils: Dietary Importance

Encyclopedia of Food and Health, 2015, p.365-372

2015

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Antioxidant properties of lipolic and dihydrolipoic acid in vegetable oils and lard

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1999, Vol.208 (4), p.270-276

1999

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Enhancing the frying performance of high oleic sunflower oil using sesame oil and rice bran oil

Journal of foodservice systems, 1998-06, Vol.10 (2)

1998

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Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil

Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

Influence of the Essential Oil of Foeniculum vulgare Mill. on Sunflower Oil during the Deep-frying Process of Chinese Maye

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Sunflower Seed Cake Using Response Surface Methodology

ANTIOXIDANT EFFECT OF ROSEMARY EXTRACT (Rosmarinus officinalis L.) ON PREMEDITATEDLY OXIDIZED EDIBLE OIL

Comparative effects of repeatedly heated cooking oils on tissue lipid peroxidation and antioxidant status in cholesterol-fed Sprague Dawley rats

Effects of α-Tocopherol, β-Carotene and Epigallocatechin Gallate on the Oxidative Stability of Sunflower Oil

Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions

Utilization of the Fine Particles Obtained from Cold Pressed Vegetable Oils: A Case Study in Organic Rice Bran, Sunflower and Sesame Oils

Synthesis and Application of a New Amphiphilic Antioxidant

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Natural Antioxidants: Innovative Extraction and Application in Foods

Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils

A Comparison Between Ascorbylpalmitateen Capsulated with Nanoliposomeas a Natural Antioxidant And Conventional Antioxidants (TBHQ And BHA) in the Oxidative Stability of Sunflower Oil

Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil During Microwave Heating

Hepatotoxic Effect of Bisphenol A in Rats, an Immunohistochemical and Ultrastructural Study

Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions

THE USE OF SEEDLESS GRAPE VARIETIES FOR DEVELOPING DAIRY-FREE CREAMS

Stabilization of Emulsion and Butter like Products Containing Essential Fatty Acids Using Kalonji Seeds Extract and Curcuminoids

Formulation of a functional fat spread stabilised by natural antioxidants and emulsifiers

A SENSORY EXPERIENCE

Vegetable Oils: Dietary Importance

Antioxidant properties of lipolic and dihydrolipoic acid in vegetable oils and lard

Enhancing the frying performance of high oleic sunflower oil using sesame oil and rice bran oil

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