Changes in Volatile Compounds of Black Cumin (Nigella SativaL.) Seed Oil During Thermal Oxidation

Chemical composition, antimicrobial potential against cariogenic bacteria and cytotoxic activity of Tunisian Nigella sativa essential oil and thymoquinone

(2011) Hanene Jrah Harzallah et al.   FOOD CHEMISTRY

Volatile Compounds and Storage Stability of Potato Chips Fried in Mid-Oleic Sunflower Oil

(2011) J. H. Lee et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)

(2010) Guzin Kaban   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

(2010) Herman Lutterodt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Bioactivities of black cumin essential oil and its main terpenes from Tunisia

(2009) S. Bourgou et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

(2008) Naciye Erkan et al.   FOOD CHEMISTRY