Related references
Note: Only part of the references are listed.Physicochemical properties, non-nutrients and phenolic composition of germinated freeze-dried flours of foxtail millet, proso millet and common buckwheat
Supriya Kumari et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2023)
Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil
Kanchan Suri et al.
FOOD CHEMISTRY (2022)
Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits
Jatinder Pal Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods
Hossam S. El-Beltagi et al.
FOODS (2022)
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil
Jianhua Huang et al.
FOOD CHEMISTRY (2022)
Impact of infrared and dry-air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame (Sesamum indicum L.) oil
Shyam Sundar et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Phenolic compounds of sugar beet (Beta vulgaris L.): Separation method, chemical characterization, and biological properties
Edris Arjeh et al.
FOOD SCIENCE & NUTRITION (2022)
Detection of fraud of palm, sunflower, and corn oil in butter using HPLC profile of tocopherols and tocotrienols by response surface method
Sajad Pirsa et al.
JOURNAL OF THE IRANIAN CHEMICAL SOCIETY (2021)
Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities
Amritpal Kaur et al.
FOOD HYDROCOLLOIDS (2021)
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
Elfadil E. Babiker et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities
Azza M. Abdel-Aty et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2021)
Changes in chemical properties and oxidative stability of refined vegetable oils during short-term deep-frying cycles
Amarbir Kaur et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Chia Seeds (Salvia Hispanica L.): An Overview-Phytochemical Profile, Isolation Methods, and Application
Masa Knez Hrncic et al.
MOLECULES (2020)
Green extraction of bioactive compounds of pomegranate peel using β-Cyclodextrin and ultrasound
Sara Kalantari et al.
MAIN GROUP CHEMISTRY (2020)
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
Kanchan Suri et al.
FOOD CHEMISTRY (2020)
An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures
Kashif Ghafoor et al.
FOOD CHEMISTRY (2020)
Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds
Maristela Alves Alcantara et al.
FOOD CHEMISTRY (2019)
Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed
Bahram Fathi-Achachlouei et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Effect of different microwave power setting on quality of chia seed oil obtained in a cold press
Mehmet Musa Ozcan et al.
FOOD CHEMISTRY (2019)
Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics
Amarbir Kaur et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
Kanchan Suri et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Yield and quality of chia oil extracted via different methods
Sibele Santos Fernandes et al.
JOURNAL OF FOOD ENGINEERING (2019)
Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health-promoting effects
Balwinder Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Subcritical extraction of oil from black and white chia seeds with n-propane and comparison with conventional techniques
Masa Knez Hrncic et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2018)
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area
M. C. Caruso et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
Kashif Ghafoor et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil
Agnieszka Rekas et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Physicochemical and thermal characteristics of Australian chia seed oil
Yakindra Prasad Timilsena et al.
FOOD CHEMISTRY (2017)
Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon
Noel Tenyang et al.
FOOD CHEMISTRY (2017)
Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil
Sheila Cristina Oliveira-Alves et al.
FOOD CHEMISTRY (2017)
Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
Romina M. Bodoira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates
Yakindra Prasad Timilsena et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS
Hasim Kelebek et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Characterization of chia seed oils obtained by pressing and solvent extraction
Vanesa Y. Ixtaina et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
Klaus Abraham et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (Salvia hispanica L.) Genotypes
Ricardo Ayerza
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2010)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)