Key chemical composition of walnut (Juglans regia. L) Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells-Reference-Cited by-同舟云学术

Key chemical composition of walnut (Juglans regia. L) Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells

Published:2022-02 Issue: Volume:45 Page:101436
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Gao Pan,Liu Ruijie,Jin Qingzhe,Wang Xingguo

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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1. Bioactive oleogel from supercritical carbon dioxide extracted walnut (Juglans regia L.) oil as a butter substitute and utilization of the spent residue in cookie formulations;Journal of Agriculture and Food Research;2023-12

2. Bulk and Compound-Specific Stable Isotope Analysis for the Authentication of Walnuts (Juglans regia) Origins;Journal of Agricultural and Food Chemistry;2023-11-02

3. Impact of α‐tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism;Journal of Food Science;2023-05-13

4. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review;Biomolecules;2023-04-30