Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions

(2016) Rahman Ullah et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indica L.) Kernel Oil in Ambient and Accelerated Oxidation

(2016) Muhammad Nadeem et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

(2015) Vladimir Kurcubic et al.   Hemijska Industrija

Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream

(2015) Muhammad Nadeem et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature

(2015) Waqar Azeem et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fedRosmarinus officinalisL. leaves

(2014) Raffaella Branciari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Promising Future of Chia,Salvia hispanicaL.

(2012) Norlaily Mohd Ali et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Flavonoids as antioxidants in plants: Location and functional significance

(2012) Giovanni Agati et al.   PLANT SCIENCE

Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)

(2011) Ricardo Ayerza (h) et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical properties and sensory quality of ice cream fortified with fish protein

(2011) Gholam Reza Shaviklo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Virgin sunflower oil

(2008) Michael Raß et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods

(2008) S. Mallia et al.   INTERNATIONAL DAIRY JOURNAL

Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

(2007) E. Reyes-Caudillo et al.   FOOD CHEMISTRY