Concepedia

Variations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oils

Nawzet Bouriga, Wafa Rjiba Bahri, Sami Mili, Sabrine Massoudi, Jean‐Pierre Quignard, Monia Trabelsi

Journal of Food Science and Technology · 2022 · 14 citations · 22 references

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Concepts

References

22

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

, , +11

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

, , +17

Direct transesterification of all classes of lipids in a one-step reaction.

Guy Lepage, Claudie Roy · Journal of Lipid Research · 1986 · 2.4K citations · Full text

, , +13

Microdiffusion Analysis and Volumetric Error

Nature · 1948 · 2.2K citations · Full text

, , +5

Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

Herman Erick Lutterodt, Margaret Slavin, Monica Whent et al. · Food Chemistry · 2011 · 259 citations

, , +14