Performance of antioxidative compounds under frying conditions: A reviewFelix Aladedunye, Bertrand Matthäus, Roman Przybylski|Critical Reviews in Food Science and Nutrition|2015Cited by 65
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality AttributesSamira Oubannin, Saïd Gharby, Said El Harkaoui et al.|Journal of Food Processing and Preservation|2023Cited by 17
Oxidative Stability of Virgin and Refined Argan [Argania spinosa L. (Skeels)] Oil under Accelerated Aging Conditions and Shelf-Life Prediction at Room Temperature: A Comparative StudyRabha Aissa, Saïd Gharby, El Hassan Sakar et al.|Analytica—A Journal of Analytical Chemistry and Chemical Analysis|2023Cited by 15