Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate-Reference-Cited by-同舟云学术

Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate

Published:2022-03 Issue: Volume:27 Page:100481
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Bölek Sibel,Tosya Feyza^ORCID,Akçura Sevim

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference28 articles.

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2. Optimization and comparison of ultrasound and microwave-assisted extraction of phenolic compounds from cotton-lavender (Santolina chamaecyparissus L.);Aourach;Agronomy,2021

3. The chemistry behind chocolate production;Barišić;Molecules,2019

4. Low–water activity foods: increased concern as vehicles of foodborne pathogens;Beuchat;J. Food Protect.,2013

5. Chemical composition of Santolina chamaecyparissus L. essential oil;Demirci;J. Essent. Oil Res.,2000

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3. Silver Nanoparticles and Biostimulants Affect Chemical Constituents, Total Phenolics, Antioxidants, and Potential Antimicrobial Activities of Santolina chamaecyparissus;Horticulturae;2023-12-27

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5. Oxidative stability and physicochemical changes of dark chocolates with essential oils addition;Heliyon;2023-07