Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil-Reference-Cited by-同舟云学术

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Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil

Published:2014-10-14 Issue:10 Volume:95 Page:2021-2027
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dias Liara S¹,Menis Michele E C¹,Jorge Neuza¹

Affiliation:

1. Department of Food Engineering and Technology; São Paulo State University; 15054-000, São José do Rio Preto São Paulo State Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference27 articles.

1. Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil;Farhoosh;Food Chem,2009

3. Are natural antioxidants better - and safer - than synthetic antioxidants?;Pokorný;Eur J Lipid Sci Technol,2007

4. Natural antioxidants in food systems;Venskutonis,2013

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Rosmarinus officinalis and Origanum majorana extracts on stability of sunflower oil during storage and repeated heating;Oil Crop Science;2024-03

2. Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review;Comprehensive Reviews in Food Science and Food Safety;2024-01

3. Polyphenol antioxidants in vegetable oils: A scientific and technological prospecting;Studies in Natural Products Chemistry;2024

4. Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations;Journal of Food Processing and Preservation;2023-11-30

5. Evaluation of antioxidant capacity in different food matrices through differential pulse voltammetry and its correlation with spectrophotometric methods;Journal of Applied Electrochemistry;2023-06-26

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