(Q53272819)

12 May 2018

title

Chemical stability of extra-virgin olive oil added with oregano essential oil. (English)

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12 May 2018

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Claudia M Asensio

1

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12 May 2018

Valeria Nepote

series ordinal

2

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12 May 2018

Nelson R Grosso

series ordinal

3

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12 May 2018

publication date

1 September 2011

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12 May 2018

published in

Journal of Food Science

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12 May 2018

volume

76

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12 May 2018

issue

7

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12 May 2018

page(s)

S445-50

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12 May 2018

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02332.X

The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02332.X

Essential oils: their antibacterial properties and potential applications in foods--a review

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02332.X

Antioxidants/antimutagens in food

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02332.X

21 January 2018

Phenolic antioxidants

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02332.X

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02332.X

10.1111/J.1750-3841.2011.02332.X

21 January 2018

Identifiers

DOI

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12 May 2018

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12 May 2018