Citations (14)
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Manuela Machado, Luís M. Rodriguez-Alcalá, Ana M Gomes & Manuela Pintado. (2023) Vegetable oils oxidation: mechanisms, consequences and protective strategies. Food Reviews International 39:7, pages 4180-4197.
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Muhammad Faizan Afzal, Waseem Khalid, Muhammad Armghan Khalid, Muhammad Zubair, Sidra Akram, Safura Kauser, Sana Noreen, Athar Jamal, Muhammad Kamran Khan & Ammar Al-Farga. (2022) Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review. International Journal of Food Properties 25:1, pages 2530-2550.
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Slaven Jurić, Marina Jurić, Żaneta Król-Kilińska, Kristina Vlahoviček-Kahlina, Marko Vinceković, Verica Dragović-Uzelac & Francesco Donsì. (2022) Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International 38:8, pages 1735-1790.
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Gabriel Abraham Cardoso-Ugarte & María Elena Sosa-Morales. (2022) Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. Food Reviews International 38:sup1, pages 403-433.
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Sheetal Mane, Purnima Kumari, Anupama Singh, Neetu Kumra Taneja & Rajni Chopra. (2022) Amelioration for oxidative stability and bioavailability of N-3 PUFA enriched microalgae oil: an overview. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Monalisha Pattnaik & Hari Niwas Mishra. (2022) Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application. Critical Reviews in Food Science and Nutrition 62:23, pages 6253-6276.
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Articles from other publishers (8)
Ihor Ustymenko, Larysa Bal-Prylypko, Mykola Nikolaenko, Anastasiia Ivaniuta, Nina Tverezovska, Ivan Chumachenko, Oksana Pylypchuk, Tatyana Rozbytska, Mykola Gruntovskyi & Viktoriia Melnik. (2023) Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex. Potravinarstvo Slovak Journal of Food Sciences 17, pages 159-169.
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Gianluca Rizzo, Luciana Baroni & Mauro Lombardo. (2023) Promising Sources of Plant-Derived Polyunsaturated Fatty Acids: A Narrative Review. International Journal of Environmental Research and Public Health 20:3, pages 1683.
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Ana Gledovic, Aleksandra Janosevic-Lezaic, Slobodanka Tamburic & Snezana Savic. (2022) Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability. Antioxidants 11:10, pages 1898.
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Fabijan Oštarić, Neven Antunac, Vlatka Cubric-Curik, Ino Curik, Slaven Jurić, Snježana Kazazić, Marta Kiš, Marko Vinceković, Nevijo Zdolec, Jasminka Špoljarić & Nataša Mikulec. (2022) Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes 10:3, pages 529.
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Ramesh Kumar Saini, Parchuri Prasad, Reddampalli Venkataramareddy Sreedhar, Kamatham Akhilender Naidu, Xiaomin Shang & Young-Soo Keum. (2021) Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review. Antioxidants 10:10, pages 1627.
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Rana Delshadi, Akbar Bahrami, Abolfazl Golshan Tafti, Francisco J. Barba & Leonard L. Williams. (2020) Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trends in Food Science & Technology 104, pages 72-83.
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