ArticleFoods (Basel, Switzerland)2025
Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Lecithin Characteristics from Niche Oils.Molecules (Basel, Switzerland) · 2026Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate aroma. Among them, marjoram is particularly suited to drying, retaining its flavor better than other dried herbs. Marjoram can be used to impart flavor and aroma to food products and extend their shelf life because it can prevent lipid autoxidation. In this study, pumpkin seeds (
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