Concepedia

Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis

Marisa Carmela Caruso, Fernanda Galgano, Maria Antonietta Colangelo, Nicola Condelli, Teresa Scarpa, Roberta Tolve, Fabio Favati

European Food Research and Technology · 2016 · 38 citations · 20 references

DOI

Concepts

References

20

Effect of plant extracts on the oxidative stability of sunflower oil and emulsion

Ahmed Abdalla, J.P. Roozen · Food Chemistry · 1999 · 245 citations

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Application of fats in some food products

Raquel Vallerio Rios, Meibel Durigan Ferreira Pessanha, Poliana Fernandes de Almeida et al. · Food Science and Technology · 2014 · 203 citations · Full text

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Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Amanda Maldo Paula, Ana Carolina Conti‐Silva · Journal of Food Engineering · 2013 · 184 citations · Full text

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Evaluation of the Antioxidant Properties of Mediterranean and Tropical Fruits Compared with Common Food Additives

M Antonia Murcia, Antonia M. Jiménez, Magdalena Martínez‐Tomé · Journal of Food Protection · 2001 · 120 citations

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Characteristics of students eating habits with the separation of the nutritional models using advanced statistical analysis methods.

E. Wąsowicz, Anna Gramza‐Michałowska, M. Hes et al. · Polish Journal of Food and Nutrition Sciences · 2004 · 99 citations · Full text

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