Individual and Combined Use of Rosemary and Origanum in Soybean Oil as Natural Antioxidants-Reference-Cited by-同舟云学术

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Individual and Combined Use of Rosemary and Origanum in Soybean Oil as Natural Antioxidants

Published:2013-07-04 Issue:5 Volume:16 Page:995-1001
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Aysel Mehtap Bircan,Bayrak Ali,Kiralan Mustafa,Ozbucak Tuğba

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.573118

Reference16 articles.

1. Antioxidant and Antimicrobial Properties of Selected Spice Extracts

2. Antioxidant Potential and Polyphenol Content of Selected Food

3. Natural antioxidants from herbs and spices

Cited by 4 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. Efficacy of rosemary (Rosmarinus officinalis L.) powder and extracts in the protection of refined and stripped hazelnut oil;Rendiconti Lincei. Scienze Fisiche e Naturali;2021-05-26

2. Antioxidant effect of hawk tea extracts on camellia oil oxidation during microwave heating;Journal of Consumer Protection and Food Safety;2018-06-11

3. Oxidative Stability of Soybean Triacylglycerol Using Carotenoids and Y-Tocopherol;International Journal of Food Properties;2015-03-16

4. Headspace Adsorptive Microextraction Analysis of Oregano Fragrance Using Polyaniline-Nylon-6 Nanocomposite, GC-MS, and Multivariate Curve Resolution;International Journal of Food Properties;2014-10-27

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