ArticleJournal of food science and technology2021
Physicochemical characterization and nutraceutical compounds of the selected spice fixed oils.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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.
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Who cites it
5 citing papers in PubMed, 21 citations in OpenAlex.
- Optimization of β-Carotene Enrichment of Coconut Oil from Canistel (Foods (Basel, Switzerland) · 2025Article
- Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Foods (Basel, Switzerland) · 2024Article
- Chemical Composition and Biological Activities of the Leaf Essential Oils ofAntibiotics (Basel, Switzerland) · 2022Article
- Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family.Journal of food science and technology · 2022Article
- Spice fixed oils as a new source of γ-oryzanol: nutraceutical characterization of fixed oils from selected spices.RSC advances · 2020Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spices and herbs are well appreciated for their medicinal properties since ancient times. Till date, spices are being explored for volatile oils (essential), flavour and for addressing many chronic diseases. In the present study, we investigated the physicochemical properties, fatty acid composition, differential scanning calorimetry (DSC), elemental composition and nutraceutical compounds of fixed oils (non-volatile) from five selected spices viz.,
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Registered trials
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