Changes in Volatile Compounds of Black Cumin (Nigella SativaL.) Seed Oil During Thermal Oxidation-Reference-Cited by-同舟云学术

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Changes in Volatile Compounds of Black Cumin (Nigella SativaL.) Seed Oil During Thermal Oxidation

Published:2014-03-21 Issue:7 Volume:17 Page:1482-1489
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kıralan Mustafa

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.723231

Reference18 articles.

1. Levels of selenium, dl-α-tocopherol, dl-γ-tocopherol, all-trans-retinol, thymoquinone and thymol in different brands of Nigella sativa seeds

2. Bioactivities of black cumin essential oil and its main terpenes from Tunisia

3. Chemical composition, antimicrobial potential against cariogenic bacteria and cytotoxic activity of Tunisian Nigella sativa essential oil and thymoquinone

4. Antioxidant activity of Nigella sativa essential oil

Cited by 28 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

1. Preparation and Application of Black Cumin Seed Oil Emulsion with Enhanced Stability for Antimicrobial Treatment of Cellulosic Fabric;Fibers and Polymers;2024-06-18

2. Variation in the Composition and Quality of Nigella sativa L. Seed Oils—The Underestimated Impact on Possible Health-Promoting Properties;Molecules;2024-03-19

3. Nutritional enhancement in black seed (Nigella sativa L.) using bacteria‐based biofertilizers;Food Science & Nutrition;2024-03-18

4. Comparative analysis of essential oil oleogels containing beeswax and sunflower wax with petrolatum gels;European Journal of Lipid Science and Technology;2024-03-03

5. Effect of Some Herbal Essential Oils on the Content of Compounds With Pharmacological Properties and Oxidative Stability of Black Cumin Seed Oil;CRESCENT J MED BIOL;2023

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