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An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

Molecules (Basel, Switzerland), 2021-11, Vol.26 (23), p.7187

2021

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Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils

Molecules (Basel, Switzerland), 2019-09, Vol.24 (19), p.3485

2019

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Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

Journal of food science, 2014-09, Vol.79 (9), p.E1732-E1738

2014

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Optimization of transformer oil blended with natural ester oils using Taguchi-based grey relational analysis

Fuel (Guildford), 2021-03, Vol.288, p.119629, Article 119629

2021

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Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Journal of food science and technology, 2020-12, Vol.57 (12), p.4716-4725

2020

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Rapid screening for hazelnut oil and high‐oleic sunflower oil in extra virgin olive oil using low‐field nuclear magnetic resonance relaxometry and machine learning

Journal of the science of food and agriculture, 2021-04, Vol.101 (6), p.2389-2397

2021

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Heart Histopathology and Mitochondrial Ultrastructure in Aged Rats Fed for 24 Months on Different Unsaturated Fats (Virgin Olive Oil, Sunflower Oil or Fish Oil) and Affected by Different Longevity

Nutrients, 2019-10, Vol.11 (10), p.2390

2019

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Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

Journal of food composition and analysis, 2022-04, Vol.107, p.104328, Article 104328

2022

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High-performance fluorescent sensor based on CsPbBr3 quantum dots for rapid analysis of total polar materials in edible oils

Sensors and actuators. B, Chemical, 2021-10, Vol.344, p.130193, Article 130193

2021

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The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention

Nutrients, 2020-06, Vol.12 (6), p.1705

2020

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Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers

European journal of nutrition, 2023-03, Vol.62 (2), p.589-603

2023

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A cotton thread fluidic device with a wall-jet pencil-drawn paper based dual electrode detector

Analytica chimica acta, 2018-12, Vol.1040, p.74-80

2018

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Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans

Foods, 2022-07, Vol.11 (15), p.2186

2022

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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

International journal of food science & technology, 2020-04, Vol.55 (4), p.1458-1467

2020

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Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes

Food & function, 2019-12, Vol.1 (12), p.7952-7966

2019

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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Foods, 2021-12, Vol.10 (12), p.3081

2021

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Microwave-assisted extraction of sodium alginate from brown macroalgae Nizimuddinia zanardini, optimization and physicochemical properties

Separation science and technology, 2022-04, Vol.57 (6), p.872-885

2022

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A comprehensive review on different classes of polyphenolic compounds present in edible oils

Food research international, 2021-05, Vol.143, p.110312-110312, Article 110312

Zeb, Alam

2021

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Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Atmospheric chemistry and physics, 2017-06, Vol.17 (12), p.7333-7344

2017

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Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

Journal of food science, 2021-05, Vol.86 (5), p.1704-1713

2021

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Concentration of aflatoxins in edible vegetable oils: a systematic meta-analysis review

European food research & technology, 2021-12, Vol.247 (12), p.2887-2897

2021

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Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study

The Journal of nutrition, 2020-12, Vol.150 (12), p.3241-3248

2020

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A simple spray assisted extraction/preconcentration of cadmium from sunflower oil, olive oil and hazelnut oil samples prior to flame atomic absorption spectrometry determination

Journal of food composition and analysis, 2023-04, Vol.117, p.105144, Article 105144

2023

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Differential Immunometabolic Effects of High‐Fat Diets Containing Coconut, Sunflower, and Extra Virgin Olive Oils in Female Mice

Molecular nutrition & food research, 2022-09, Vol.66 (18), p.e2200082-n/a

2022

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Edible vegetable oils enriched with carotenoids extracted from by-products of sea buckthorn (Hippophae rhamnoides ssp. sinensis): the investigation of some characteristic properties, oxidative stability and the effect on thermal behaviour

Journal of thermal analysis and calorimetry, 2020-10, Vol.142 (2), p.735-747

2020

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An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils

Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

Optimization of transformer oil blended with natural ester oils using Taguchi-based grey relational analysis

Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Rapid screening for hazelnut oil and high‐oleic sunflower oil in extra virgin olive oil using low‐field nuclear magnetic resonance relaxometry and machine learning

Heart Histopathology and Mitochondrial Ultrastructure in Aged Rats Fed for 24 Months on Different Unsaturated Fats (Virgin Olive Oil, Sunflower Oil or Fish Oil) and Affected by Different Longevity

Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

High-performance fluorescent sensor based on CsPbBr3 quantum dots for rapid analysis of total polar materials in edible oils

The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention

Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers

A cotton thread fluidic device with a wall-jet pencil-drawn paper based dual electrode detector

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Microwave-assisted extraction of sodium alginate from brown macroalgae Nizimuddinia zanardini, optimization and physicochemical properties

A comprehensive review on different classes of polyphenolic compounds present in edible oils

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

Concentration of aflatoxins in edible vegetable oils: a systematic meta-analysis review

Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study

A simple spray assisted extraction/preconcentration of cadmium from sunflower oil, olive oil and hazelnut oil samples prior to flame atomic absorption spectrometry determination

Differential Immunometabolic Effects of High‐Fat Diets Containing Coconut, Sunflower, and Extra Virgin Olive Oils in Female Mice

Edible vegetable oils enriched with carotenoids extracted from by-products of sea buckthorn (Hippophae rhamnoides ssp. sinensis): the investigation of some characteristic properties, oxidative stability and the effect on thermal behaviour

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