ArticleJournal of food science and technology2017
Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed, 75 citations in OpenAlex.
- Polyphenols as Adjuvant Treatment for Heart Failure with Preserved Ejection Fraction (HFpEF): A Review.Antioxidants (Basel, Switzerland) · 2026Review
- Design of Experiments Leads to Scalable Analgesic Near-Infrared Fluorescent Coconut Nanoemulsions.Pharmaceutics · 2025Article
- Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods.Food science and biotechnology · 2025Review
- Article
- Influence of extraction techniques on the efficiency of pomegranate (Food science & nutrition · 2023Article
- Article
- Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes.Foods (Basel, Switzerland) · 2023Article
- Effect of extraction methods on the efficiency of sumac (Food science & nutrition · 2022Article
- The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment.Molecules (Basel, Switzerland) · 2022Article
- Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages.Journal of food science and technology · 2020Article
- Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices.Journal of lipids · 2020Article
- Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Journal of food science and technology · 2018Article
- Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils.Journal of food science and technology · 2018Article
- A new pyrogallol coated oxygen scavenging film and their effect on oxidative stability of soybean oil under different storage conditions.Food science and biotechnology · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.