Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD-Reference-Cited by-同舟云学术

Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD

Published:2019-05-17 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Soleimanifard Mansooreh¹^ORCID,Sadeghi Mahoonak Alireza¹,Sepahvand Asghar²,Heydari Rouhollah²,Farhadi Saeed³

Affiliation:

1. Department of Food Science and Technology, College of Food Science Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran

2. Razi Herbal Medicines Research Center Lorestan University of Medical Sciences & Health Services Khoramabad Iran

3. Department of Mineral Chemistry, College of Basic Sciences Lorestan University Khoramabad Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13994

Reference40 articles.

1. Preparation of Zinc Oxide Nanoparticles and its Characterization Using Scanning Electron Microscopy (SEM) and X-Ray Diffraction(XRD)

2. The Olive Constituent Oleuropein Exhibits Anti-Ischemic, Antioxidative, and Hypolipidemic Effects in Anesthetized Rabbits

3. Acute doxorubicin cardiotoxicity is successfully treated with the phytochemical oleuropein through suppression of oxidative and nitrosative stress

4. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

5. Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation

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