Optimization of fatty acids extraction from Portulaca oleracea seed using response surface methodology

Applications of Fourier transform-infrared spectroscopy to edible oils

N. Vlachos, Y. Skopelitis, M. Psaroudaki et al. · Analytica Chimica Acta · 2006 · 681 citations

Natural Sciences, Chemistry, Food Science +12

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

Abdul Rohman, Y. B. Che Man · Food Research International · 2009 · 477 citations

Agriculture, Chemistry, Food Science +16

Extraction of antioxidant phenolic compounds from spent coffee grounds

Solange I. Mussatto, Lina F. Ballesteros, Sílvia Martins et al. · Separation and Purification Technology · 2011 · 421 citations · Full text

Agriculture, Chemistry, Food Science +11

Common purslane: a source of omega-3 fatty acids and antioxidants.

Artemis P. Simopoulos, Helen Norman, J E Gillaspy et al. · Journal of the American College of Nutrition · 1992 · 267 citations

Agriculture, Plant Biology, Plant Sciences +12

Fatty acids and β-carotene in Australian purslane (Portulaca oleracea) varieties

Lixia Liu, Peter R.C. Howe, Yefang Zhou et al. · Journal of Chromatography A · 2000 · 260 citations

Life Sciences, Plant Biology, Plant Sciences +12