Fatty acid composition and oxidative characteristics of novel edible oils in Poland-Reference-Cited by-同舟云学术

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Fatty acid composition and oxidative characteristics of novel edible oils in Poland

Published:2016-07-13 Issue: Volume: Page:1-8
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Bialek Agnieszka,Bialek Malgorzata,Jelinska Malgorzata,Tokarz Andrzej

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1190406

Reference39 articles.

1. Authentication of vegetable oils by chromatographic techniques

2. Flaxseed oil and fish-oil capsule consumption alters human red blood cell n–3 fatty acid composition: a multiple-dosing trial comparing 2 sources of n–3 fatty acid

3. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

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1. Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients;Life;2023-01-12

2. Efficacy of canolol and guaiacol in the protection of cold-pressed oils being a dietary source linoleic acid against oxidative deterioration;Food Chemistry;2022-11

3. Pathway among fatty acid profile, seed germination, and vigor of watermelon cultivars;Emirates Journal of Food and Agriculture;2022-08-01

4. Cookies Formulated with Gamma‐Irradiated Virgin Coconut Oil are Less Rancid: Analysis By Metal Oxide‐Based Electronic Nose and Support Vector Machines;European Journal of Lipid Science and Technology;2022-05-09

5. Novel insights into the vegetable oils discrimination revealed by Raman spectroscopic studies;Journal of Molecular Structure;2021-12

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