Fatty acid composition and oxidative characteristics of novel edible oils in Poland

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

(2013) Francesco Caponio et al.   FOOD RESEARCH INTERNATIONAL

Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania

(2012) Francisc V Dulf   Chemistry Central Journal

Comparison of growth, serum biochemistries and n−6 fatty acid metabolism in rats fed diets supplemented with high-gamma-linolenic acid safflower oil or borage oil for 90days

(2012) Patrick Tso et al.   FOOD AND CHEMICAL TOXICOLOGY

Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil

(2012) Natalie E. Maurer et al.   FOOD CHEMISTRY

Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil

(2012) Leila Rezig et al.   INDUSTRIAL CROPS AND PRODUCTS

Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics

(2012) Mohamed Fawzy Ramadan   INDUSTRIAL CROPS AND PRODUCTS

Anticancer Activities of Nigella sativa (Black Cumin)

(2011) A Khan et al.   African Journal of Traditional Complementary and Alternative Medicines

Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

(2011) Herman Lutterodt et al.   FOOD CHEMISTRY

Evaluation of antioxidant activity of hydrophilic and lipophilic compounds in edible oils by a novel fluorimetric method

(2011) A. Nikokavoura et al.   TALANTA

Borage oil in the treatment of atopic dermatitis

(2010) Rachel H. Foster et al.   NUTRITION

Physicochemical properties and bioactive compounds of selected seed oils

(2009) K.L. Nyam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY