A novel promising delivery system for cuminaldehyde using gelled lipid nanoparticles: Characterization and anticancer, antioxidant, and antibacterial activities

Build-Up of a 3D Organogel Network within the Bilayer Shell of Nanoliposomes. A Novel Delivery System for Vitamin D3: Preparation, Characterization, and Physicochemical Stability

(2021) Fatemeh Ghiasi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Organogel Nanoparticles as a New Way to Improve Oral Bioavailability of Poorly Soluble Compounds

(2020) Baptiste Martin et al.   PHARMACEUTICAL RESEARCH

Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels

(2020) Sonia Calligaris et al.   FOOD CHEMISTRY

A new approach in the hydrophobic modification of polysaccharide-based edible films using structured oil nanoparticles

(2020) Fatemeh Ghiasi et al.   INDUSTRIAL CROPS AND PRODUCTS

Development of highly stable colloidal dispersions of gelled-oil nanoparticles loaded with cuminaldehyde

(2019) Fatemeh Ghiasi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers

(2019) Khakhanang Wijarnprecha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA)

(2019) Hadi Hashemi Gahruie et al.   CARBOHYDRATE POLYMERS

Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties

(2019) Kevser Karaman   FOOD CHEMISTRY

Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride

(2019) Hadi Hashemi Gahruie et al.   FOOD HYDROCOLLOIDS

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

Organogels, promising drug delivery systems: an update of state-of-the-art and recent applications

(2018) Cloé L. Esposito et al.   JOURNAL OF CONTROLLED RELEASE

Antioxidant, Anti-microbial Properties and Chemical Composition of Cumin Essential Oils Extracted by Three Methods

(2018) Lianying Fang et al.   Open Chemistry

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

(2018) Seyed Mohammad Hashem Hosseini et al.   FOOD CHEMISTRY

Blackberry Extract Inhibits Telomerase Activity in Human Colorectal Cancer Cells

(2018) Mohsen Tatar et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Smart Shear-Thinning Hydrogels as Injectable Drug Delivery Systems

(2018) Sadaf Samimi Gharaie et al.   Polymers

Nanoencapsulation of quercetin and curcumin in casein-based delivery systems

(2018) Nazanin Ghayour et al.   FOOD HYDROCOLLOIDS

Development of β-Carotene-Loaded Organogel-Based Nanoemulsion with Improved In Vitro and In Vivo Bioaccessibility

(2017) Yuting Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch

(2017) Hafiz Rizwan Sharif et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cytotoxicity of thymoquinone alone or in combination with cisplatin (CDDP) against oral squamous cell carcinoma in vitro

(2017) Omar M. Alaufi et al.   Scientific Reports

Evaluation of Organogel Nanoparticles as Drug Delivery System for Lipophilic Compounds

(2016) Baptiste Martin et al.   AAPS PHARMSCITECH

Accurate quantification of apoptosis progression and toxicity using a dielectrophoretic approach

(2016) Erin A. Henslee et al.   ANALYST

Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

(2016) Jennifer S. Komaiko et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation on oxidative stability of walnut beverage emulsions

(2016) Shuang Liu et al.   FOOD CHEMISTRY

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

(2016) Seyed H. Hosseini-Parvar et al.   FOOD HYDROCOLLOIDS

Development of Organogel-Derived Capsaicin Nanoemulsion with Improved Bioaccessibility and Reduced Gastric Mucosa Irritation

(2016) Muwen Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Targeting of pegylated liposomal mitomycin-C prodrug to the folate receptor of cancer cells: Intracellular activation and enhanced cytotoxicity

(2016) Yogita Patil et al.   JOURNAL OF CONTROLLED RELEASE

Cuminaldehyde from Cinnamomum verum Induces Cell Death through Targeting Topoisomerase 1 and 2 in Human Colorectal Adenocarcinoma COLO 205 Cells

(2016) Kuen-daw Tsai et al.   Nutrients

Molecular Mechanism of Cinnamomum verum Component Cuminaldehyde Inhibits Cell Growth and Induces Cell Death in Human Lung Squamous Cell Carcinoma NCI-H520 Cells In Vitro and In Vivo

(2016) Shu-mei Yang et al.   Journal of Cancer

Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion

(2015) Mohamed Reda Zahi et al.   FOOD CONTROL

Organogel-nanoemulsion containing nisin and D-limonene and its antimicrobial activity

(2015) Weiya Bei et al.   Frontiers in Microbiology

Physio-Biochemical Composition and Untargeted Metabolomics of Cumin (Cuminum cyminum L.) Make It Promising Functional Food and Help in Mitigating Salinity Stress

(2015) Sonika Pandey et al.   PLoS One

Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativaL.)

(2014) Sunita Singh et al.   Biomed Research International

Effect of alternative C2 carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)

(2012) Mohammad-Taghi Golmakani et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Cuminum cyminumextract attenuates scopolamine-induced memory loss and stress-induced urinary biochemical changes in rats: A noninvasive biochemical approach

(2011) Sushruta Koppula et al.   PHARMACEUTICAL BIOLOGY