Relación entre las características de calidad y las medidas de estabilidad rancimat en aceites de oliva [PDF]
Cabré Cabré, P., Papaseit Totosaus, J.
core
Electron Paramagnetic Resonance Spectroscopy to Evaluate the Oxidative Stability of Beer, Wine, and Oils. [PDF]
MoleculesSegantini M, Fadda A, Sanna D.
europepmc +1 more source
Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements. [PDF]
Food Chem XOubannin S +6 more
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Comprehensive Analysis of Pyrazoline Analogs: Exploring Their Antioxidant Potential as Biofuel Additives. [PDF]
ACS OmegaWenceslau PRS +8 more
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Efficiency of potato peel extract in the preservation of cow butter. [PDF]
HeliyonTeklehaymanot LT, Nadew TT, Ayele AT.
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Unveiling the effects of sieving and drying on ultrasound-assisted extraction of bioactive compounds from spent sour cherry pomace. [PDF]
Ultrason SonochemEbrahimi P +4 more
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Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L. [PDF]
Food Technol BiotechnolBilušić T, Šola I, Čikeš Čulić V.
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Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties. [PDF]
FoodsAbirached C +3 more
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Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (<i>Sparus aurata</i> L.). [PDF]
J Food Sci TechnolJiménez-Monreal AM +5 more
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Improving stability of frying oils and food quality with addition of dried olive mill wastewater. [PDF]
NPJ Sci FoodJeba RH +3 more
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