Related references
Note: Only part of the references are listed.ENHANCEMENT OF THE OXIDATIVE STABILITY OF BUTTER OIL BY BLENDING WITH MANGO (MANGIFERA INDICA L.) KERNEL OIL IN AMBIENT AND ACCELERATED OXIDATION
Muhammad Nadeem et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions
Rahman Ullah et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
Effect of plant extracts of Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski Kachkaval cheese
Vladimir S. Kurcubic et al.
HEMIJSKA INDUSTRIJA (2015)
Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream
Muhammad Nadeem et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature
Waqar Azeem et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves
Raffaella Branciari et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
The Promising Future of Chia, Salvia hispanica L.
Norlaily Mohd Ali et al.
JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY (2012)
Flavonoids as antioxidants in plants: Location and functional significance
Giovanni Agati et al.
PLANT SCIENCE (2012)
Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)
Ricardo Ayerza et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Chemical properties and sensory quality of ice cream fortified with fish protein
Gholam Reza Shaviklo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Virgin sunflower oil
Michael Rass et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)
Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds
E. Reyes-Caudillo et al.
FOOD CHEMISTRY (2008)
Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods
S. Malfia et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Nutraceutical functions of sesame: A review
Mitsuo Namiki
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Antioxidant caffeic acid derivatives from leaves of Parthenocissus tricuspidata
M Saleem et al.
ARCHIVES OF PHARMACAL RESEARCH (2004)
Physical and sensory properties of dairy products from cows with various milk fatty acid compositions
S Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles
S Gonzalez et al.
JOURNAL OF DAIRY SCIENCE (2003)
Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
PM Kris-Etherton et al.
AMERICAN JOURNAL OF MEDICINE (2002)
Composition and properties of milk and butter from cows fed fish oil
RJ Baer et al.
JOURNAL OF DAIRY SCIENCE (2001)