Concepedia

Fortificant Stability

Fortificant Stability is a biochemical property that denotes the resistance of added micronutrients in butter to degradation under varying environmental conditions, thereby preserving their bioavailability and functional efficacy.

10

Publications

292

Citations

40

Authors

16

Institutions

Publications per year

2017–2026

3

Parents

Publications

10

Stability of α‐Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed‐Fortified Macaroni

Clifford Hall, Frank A. Manthey, Robert Lee et al. · Journal of Food Science · 2005 · 58 citations

, , +10

Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability

Bing Hu, Kangping Wang, Lingyu Han et al. · Food Hydrocolloids · 2019 · 50 citations · Full text

, , +9

Stability of bioactives in flaxseed and flaxseed-fortified foods

Andrea L. Edel, Michel Aliani, Grant N. Pierce · Food Research International · 2015 · 46 citations

, , +12

Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed

Pandurang Marpalle, Sachin K. Sonawane, Jean Guy LeBlanc et al. · LWT · 2014 · 32 citations · Full text

, , +17

Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies

Masood Sadiq Butt, Muhammad Umair Arshad, Muhammad Shahzad Alam et al. · Food Research International · 2007 · 31 citations

, , +17

1–5 of 10

Authors

40

  1. MS
    Masood Sadiq Butt

    University of Agriculture Faisalabad, Pakistan

    2 publications · 49 citations

    2

    h-index

  2. JG
    Jean Guy LeBlanc

    Centro Científico Tecnológico - Tucumán, Argentina

    1 publications · 32 citations

    1

    h-index

  3. BZ
    Bin Zhou

    Huazhong Agricultural University, China

    1 publications · 50 citations

    1

    h-index

  4. RA
    Raghad Abdelrahman

    United Arab Emirates University, United Arab Emirates

    1 publications · 18 citations

    1

    h-index

  5. RL
    Robert Lee

    University of Pittsburgh, United States

    1 publications · 58 citations

    1

    h-index

1–5 of 40

Institutions

16

  1. Western University

    London, Canada

    1 h-index

    1 publications

    12 citations

  2. University of Sargodha

    Sargodha, Pakistan

    1 h-index

    1 publications

    31 citations

  3. University of Kashmir

    Srinagar, India

    1 h-index

    1 publications

    18 citations

  4. University of Manitoba

    Winnipeg, Canada

    1 h-index

    3 publications

    138 citations

  5. Lovely Professional University

    Phagwāra, India

    1 h-index

    1 publications

    18 citations

  6. Hubei University of Technology

    Wuhan, China

    1 h-index

    5 publications

    250 citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    1 h-index

    1 publications

    32 citations

  8. Wrexham University

    Wrexham, United Kingdom

    1 h-index

    1 publications

    50 citations

1–8 of 16

Venues

  1. Food Research International

    2 publications · 77 citations

    2

    h-index

  2. 1

    h-index

  3. Pakistan Journal of Nutrition

    PJN · 1 publications · 18 citations

    1

    h-index

  4. 1

    h-index

  5. LWT

    1 publications · 32 citations

    1

    h-index

1–5