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Journal Abstract Search

216 related items for PubMed ID: 28173808

  • 1. Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.
    Ullah R, Nadeem M, Imran M.
    Lipids Health Dis; 2017 Feb 07; 16(1):34. PubMed ID: 28173808
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  • 2. Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.
    Nadeem M, Imran M, Taj I, Ajmal M, Junaid M.
    Lipids Health Dis; 2017 May 31; 16(1):102. PubMed ID: 28569164
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  • 3. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter.
    Ullah R, Nadeem M, Imran M, Khan MK, Mushtaq Z, Asif M, Din A.
    Lipids Health Dis; 2020 Jan 16; 19(1):10. PubMed ID: 31948460
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  • 4. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
    Imran M, Nadeem M, Manzoor MF, Javed A, Ali Z, Akhtar MN, Ali M, Hussain Y.
    Lipids Health Dis; 2016 Sep 20; 15(1):162. PubMed ID: 27647503
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  • 5. Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils.
    Bordón MG, Meriles SP, Ribotta PD, Martinez ML.
    J Food Sci; 2019 May 20; 84(5):1035-1044. PubMed ID: 30990893
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  • 6. Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions.
    Ullah R, Nadeem M, Ayaz M, Imran M, Tayyab M.
    Food Sci Biotechnol; 2016 May 20; 25(1):41-47. PubMed ID: 30263234
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  • 7. Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat.
    Khan IT, Nadeem M, Imran M, Asif M, Khan MK, Din A, Ullah R.
    Lipids Health Dis; 2019 Mar 09; 18(1):59. PubMed ID: 30851732
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  • 13. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.
    Khan IT, Nadeem M, Imran M, Khalique A.
    Lipids Health Dis; 2020 Apr 15; 19(1):74. PubMed ID: 32293468
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  • 14. Enrichment of functional properties of ice cream with pomegranate by-products.
    Çam M, Erdoğan F, Aslan D, Dinç M.
    J Food Sci; 2013 Oct 15; 78(10):C1543-C1550. PubMed ID: 24102443
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  • 15. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.
    Batool M, Nadeem M, Imran M, Gulzar N, Shahid MQ, Shahbaz M, Ajmal M, Khan IT.
    Lipids Health Dis; 2018 Apr 11; 17(1):79. PubMed ID: 29642933
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  • 16. Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.
    Ayerza R, Coates W, Lauria M.
    Poult Sci; 2002 Jun 11; 81(6):826-37. PubMed ID: 12079050
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  • 17. An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures.
    Ghafoor K, Ahmed IAM, Özcan MM, Al-Juhaimi FY, Babiker EE, Azmi IU.
    Food Chem; 2020 Dec 15; 333():127531. PubMed ID: 32679420
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  • 18. Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds.
    de Falco B, Fiore A, Rossi R, Amato M, Lanzotti V.
    Food Chem; 2018 Jul 15; 254():137-143. PubMed ID: 29548434
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  • 20. Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods.
    Villanueva-Bermejo D, Calvo MV, Castro-Gómez P, Fornari T, Fontecha J.
    Food Res Int; 2019 Jan 15; 115():400-407. PubMed ID: 30599958
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