Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying-Reference-Cited by-同舟云学术

Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

Published:2021-12 Issue: Volume:26 Page:100428
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:

Tokur Bahar^ORCID,Korkmaz Koray,Uçar Yılmaz^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

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2. The Essential Oils Obtained from (<i>Lonicerae japonicae</i> Flos) Flower Buds Could Affect the Deposition of Sunflower Oil under Common High Temperature Conditions and the Traditional Frying Process in <i>Maye</i>;Journal of Oleo Science;2024

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4. Eugenol, Isolated from the Essential Oil from Lonicera japonica Flower Buds, Could Increase the Oxidative Stability of Sunflower Oil in the Deep-Frying Procedure of Youtiao;Processes;2022-08-23

5. Antioxidation effect of alginate beads containing thyme, rosemary or geranium essential oils in lard and coconut oil;International Journal of Food Science & Technology;2022-06-09