Quality and Oxidative Properties of Sesame and Olive Oils Incorporated with Flaxseed Oil
Fataneh Hashempour‐Baltork(Ministry of Health and Medical Education), Geoffrey P. Savage(Lincoln University), Mohammadali Torbati(Tabriz University of Medical Sciences), Sodeif Azadmard‐Damirchi(University of Tabriz)
Cited by 46
Related Papers
Vegetable oil blending: A review of physicochemical, nutritional and health effects
|Trends in Food Science & Technology|2016|269
Mycoproteins as safe meat substitutes
|Journal of Cleaner Production|2020|173
Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil
|Advanced Pharmaceutical Bulletin|2018|94
Drug Resistance and the Prevention Strategies in Food Borne Bacteria: An Update Review
|Advanced Pharmaceutical Bulletin|2019|87
A review on inactivation methods of <i>Toxoplasma gondii</i> in foods
|Pathogens and Global Health|2018|71