Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
Antioxidant effect of water and acetone extracts of Fucus vesiculosuson oxidative stability of skin care emulsions
Margarines and fast-food french fries: low content of trans fatty acids
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant
Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: influence of an in vitro gastrointestinal digestion
Bioaccessibility of rutin, caffeic acid and rosmarinic acid: influence of the in vitro gastrointestinal digestion models
Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid
Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced fat beef patties
The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
