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Mustafa Kıralan. (2014) Changes in Volatile Compounds of Black Cumin (Nigella Sativa L.) Seed Oil During Thermal Oxidation. International Journal of Food Properties 17:7, pages 1482-1489.
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Articles from other publishers (7)
Mulyadi Mohammad Resyad Ghifari & Ola Lasekan. (2023) Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips. International Food Research Journal 30:3, pages 656-667.
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Marvin Soto, Claudie Dhuique-Mayer, Adrien Servent, Nadiarid Jiménez, Fabrice Vaillant & Nawel Achir. (2020) A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils. Food Research International 128, pages 108737.
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