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Science and Engineering Research Board
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4 articles.
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1. Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour;Food Chemistry;2024-06
2. Microwave roasting effects on phenolic, tocopherol, fatty acid and phytosterol profiles, physiochemical, oxidative and antioxidant properties of hemp seed oil;Food Chemistry Advances;2024-06
3. Infrared pretreatment for improving oxidative stability, physiochemical properties, phenolic, phytosterol and tocopherol profile of hemp (Cannabis sativa L.) seed oil;Industrial Crops and Products;2023-12
4. Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction;Journal of Food Science and Technology;2023-11-01