Author:
Méndez Lucía,Sacchi Raffaele,Medina Isabel,Aubourg Santiago P.
Publisher
Springer International Publishing
Reference70 articles.
1. Ambrosino ML, Della Medaglia D, Paduano A, Sacchi R (2002) Behaviour of phenolic antioxidants of virgin oil during oil heating and frying. In: Bioactive compounds in plant foods: health effects and perspectives for the food industry. European scientific conference of COST action 916, vol EUR 20061. EC Office for Official Publications, Luxembourg, pp 119–120
2. Ansorena D, Guembe A, Mendizábal T, Astiasarán I (2010) Effect of fish and oil nature on frying process and nutritional product quality. J Food Sci 75:H62–H67
3. Asensio C, Nepote V, Grosso N (2011) Chemical stability of extra-virgin olive oil added with oregano essential oil. J Food Sci 76:S445–S450
4. Aubourg S (2001) Review: Loss of quality during the manufacture of canned fish products. Food Sci Technol Int 7:199–215
5. Battinelli L, Daniele C, Cristiani M, Bisignano G, Saija A, Mazzanti G (2006) In vitro antifungal and anti-elastase activity of some aliphatic aldehydes from Oleae europaea L. fruit. Phytomedicine 13:558–563
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献