Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage ... View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-04-02

AUTHORS

Rubén Olmedo, Pablo Ribotta, Nelson R. Grosso

ABSTRACT

This study compared the antioxidant properties of oregano essential oil (OEO) and butylated hydroxytoluene (BHT) alone and when combined. The principal components in OEO were gamma terpinene (25.1 g/100 g), terpinen-4-ol (16.7 g/100 g), and carvacrol (16.2 g/100 g). OEO showed 60% DPPH inhibition and 10 mg/g total phenolic compounds. The antioxidant capacity of OEO (0.02, 0.10, and 0.20 g/100 g) and BHT (0.01 and 0.02 g/100 g) and their combinations were tested in sunflower oil oven-heated at 60 °C, by measuring the chemical (peroxide value, p-anisidine value, and conjugated dienes) and volatile (hexanal, 2-heptanal, and 2,4-decadienal) indicators over 14 days. The combined samples (oregano essential oil and BHT) showed the greatest protection against lipid oxidation. On day 14, the peroxide value of the control (without added antioxidants), OEO (0.02 g/100 g), BHT (0.01 g/100 g), and OEO + BHT (0.02 + 0.01 g/100 g) treatments decreased in the order of 136.36, 102.68, 83.24, and 41.37 meqO2/kg, respectively, for example. In the consumer sensory test, samples containing OEO at 0.02 and 0.10 g/100 g attained greater acceptance scores (7.3 and 6.7, respectively, on a 9-point hedonic scale) as compared with the control (6.1). Discriminative duo–trio testing presented significant differences between all OEO-containing samples relative to the control. The synergistic antioxidant activity between OEO (termination-enhancing antioxidant) and BHT (chain-breaking antioxidant) demonstrates an alternative approach to impede lipid oxidation in foods, by decreasing the use of synthetic compounds in the food industry. More... »

PAGES

1-14

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-019-03731-8

DOI

http://dx.doi.org/10.1007/s13197-019-03731-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1113199933


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0301", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Analytical Chemistry", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Qu\u00edmica Biol\u00f3gica, Facultad de Ciencias Agropecuarias (UNC), ICYTAC-CONICET, CC 509, 5000, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Olmedo", 
        "givenName": "Rub\u00e9n", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Instituto de Ciencia y Tecnolog\u00eda de Alimentos C\u00f3rdoba, ICYTAC-CONICET, C\u00f3rdoba, Argentina", 
            "Universidad Nacional de C\u00f3rdoba, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ribotta", 
        "givenName": "Pablo", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Qu\u00edmica Biol\u00f3gica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Grosso", 
        "givenName": "Nelson R.", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1002/jsfa.3703", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000044695"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.3703", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000044695"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfca.2012.05.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001271856"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2011.08.031", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002266010"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.indcrop.2010.04.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002842371"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2016.11.036", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003846405"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2016.11.036", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003846405"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/c6ra02683d", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004261407"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2006.09.044", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006707971"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.08.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013659994"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2016.08.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014306114"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.cofs.2015.07.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016198786"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/ijfs.12233", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019545607"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.cbi.2011.04.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023915449"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.indcrop.2016.07.038", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024110420"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2016.09.203", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030800907"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fm.2006.12.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032737932"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2013.04.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032991241"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.01.087", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033899557"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2013.05.061", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034162686"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-016-1798-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035778492", 
          "https://doi.org/10.1007/s11947-016-1798-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-016-1798-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035778492", 
          "https://doi.org/10.1007/s11947-016-1798-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.03.070", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036425744"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.03.070", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036425744"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11746-012-2129-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036900259", 
          "https://doi.org/10.1007/s11746-012-2129-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.indcrop.2015.02.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037435181"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2012.02841.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039371578"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11746-010-1661-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039485309", 
          "https://doi.org/10.1007/s11746-010-1661-3"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.03.052", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041651556"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.08.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043554057"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/acs.jafc.5b03839", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055095374"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf000227d", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055892490"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf000227d", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055892490"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf403496k", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055913320"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf903203n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055927423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf903203n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055927423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3989/gya.056711", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1071792098"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2017.04.036", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1084751852"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fpsl.2017.06.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1090666954"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-017-1963-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1090873132", 
          "https://doi.org/10.1007/s11947-017-1963-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2018.06.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1104432637"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2018.06.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1104432637"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2018.09.132", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107155930"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2018.09.132", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107155930"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2018.09.132", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1107155930"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-04-02", 
    "datePublishedReg": "2019-04-02", 
    "description": "This study compared the antioxidant properties of oregano essential oil (OEO) and butylated hydroxytoluene (BHT) alone and when combined. The principal components in OEO were gamma terpinene (25.1 g/100 g), terpinen-4-ol (16.7 g/100 g), and carvacrol (16.2 g/100 g). OEO showed 60% DPPH inhibition and 10 mg/g total phenolic compounds. The antioxidant capacity of OEO (0.02, 0.10, and 0.20 g/100 g) and BHT (0.01 and 0.02 g/100 g) and their combinations were tested in sunflower oil oven-heated at 60 \u00b0C, by measuring the chemical (peroxide value, p-anisidine value, and conjugated dienes) and volatile (hexanal, 2-heptanal, and 2,4-decadienal) indicators over 14 days. The combined samples (oregano essential oil and BHT) showed the greatest protection against lipid oxidation. On day 14, the peroxide value of the control (without added antioxidants), OEO (0.02 g/100 g), BHT (0.01 g/100 g), and OEO + BHT (0.02 + 0.01 g/100 g) treatments decreased in the order of 136.36, 102.68, 83.24, and 41.37 meqO2/kg, respectively, for example. In the consumer sensory test, samples containing OEO at 0.02 and 0.10 g/100 g attained greater acceptance scores (7.3 and 6.7, respectively, on a 9-point hedonic scale) as compared with the control (6.1). Discriminative duo\u2013trio testing presented significant differences between all OEO-containing samples relative to the control. The synergistic antioxidant activity between OEO (termination-enhancing antioxidant) and BHT (chain-breaking antioxidant) demonstrates an alternative approach to impede lipid oxidation in foods, by decreasing the use of synthetic compounds in the food industry.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s13197-019-03731-8", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1006305", 
        "issn": [
          "0022-1155", 
          "0975-8402"
        ], 
        "name": "Journal of Food Science and Technology", 
        "type": "Periodical"
      }
    ], 
    "name": "Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions", 
    "pagination": "1-14", 
    "productId": [
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s13197-019-03731-8"
        ]
      }, 
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "051de7207f923d9e5d8a70bb200d325752f5279a5c8decb76ea15e546bf2579b"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1113199933"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s13197-019-03731-8", 
      "https://app.dimensions.ai/details/publication/pub.1113199933"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-15T09:24", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000376_0000000376/records_56190_00000006.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs13197-019-03731-8"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03731-8'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03731-8'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03731-8'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03731-8'


 

This table displays all metadata directly associated to this object as RDF triples.

181 TRIPLES      21 PREDICATES      60 URIs      16 LITERALS      5 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s13197-019-03731-8 schema:about anzsrc-for:03
2 anzsrc-for:0301
3 schema:author N62f28dbc67fc4daf86baebea5382f39e
4 schema:citation sg:pub.10.1007/s11746-010-1661-3
5 sg:pub.10.1007/s11746-012-2129-4
6 sg:pub.10.1007/s11947-016-1798-7
7 sg:pub.10.1007/s11947-017-1963-7
8 https://doi.org/10.1002/jsfa.3703
9 https://doi.org/10.1016/j.cbi.2011.04.005
10 https://doi.org/10.1016/j.cofs.2015.07.003
11 https://doi.org/10.1016/j.fm.2006.12.005
12 https://doi.org/10.1016/j.foodchem.2004.08.004
13 https://doi.org/10.1016/j.foodchem.2006.09.044
14 https://doi.org/10.1016/j.foodchem.2008.03.052
15 https://doi.org/10.1016/j.foodchem.2008.08.008
16 https://doi.org/10.1016/j.foodchem.2013.05.061
17 https://doi.org/10.1016/j.foodchem.2014.01.087
18 https://doi.org/10.1016/j.foodchem.2014.03.070
19 https://doi.org/10.1016/j.foodchem.2016.09.203
20 https://doi.org/10.1016/j.foodchem.2017.04.036
21 https://doi.org/10.1016/j.foodchem.2018.09.132
22 https://doi.org/10.1016/j.foodcont.2011.08.031
23 https://doi.org/10.1016/j.foodcont.2016.11.036
24 https://doi.org/10.1016/j.fpsl.2017.06.002
25 https://doi.org/10.1016/j.indcrop.2010.04.011
26 https://doi.org/10.1016/j.indcrop.2015.02.005
27 https://doi.org/10.1016/j.indcrop.2016.07.038
28 https://doi.org/10.1016/j.jfca.2012.05.003
29 https://doi.org/10.1016/j.lwt.2013.04.007
30 https://doi.org/10.1016/j.lwt.2018.06.011
31 https://doi.org/10.1016/j.tifs.2016.08.002
32 https://doi.org/10.1021/acs.jafc.5b03839
33 https://doi.org/10.1021/jf000227d
34 https://doi.org/10.1021/jf403496k
35 https://doi.org/10.1021/jf903203n
36 https://doi.org/10.1039/c6ra02683d
37 https://doi.org/10.1111/ijfs.12233
38 https://doi.org/10.1111/j.1750-3841.2012.02841.x
39 https://doi.org/10.3989/gya.056711
40 schema:datePublished 2019-04-02
41 schema:datePublishedReg 2019-04-02
42 schema:description This study compared the antioxidant properties of oregano essential oil (OEO) and butylated hydroxytoluene (BHT) alone and when combined. The principal components in OEO were gamma terpinene (25.1 g/100 g), terpinen-4-ol (16.7 g/100 g), and carvacrol (16.2 g/100 g). OEO showed 60% DPPH inhibition and 10 mg/g total phenolic compounds. The antioxidant capacity of OEO (0.02, 0.10, and 0.20 g/100 g) and BHT (0.01 and 0.02 g/100 g) and their combinations were tested in sunflower oil oven-heated at 60 °C, by measuring the chemical (peroxide value, p-anisidine value, and conjugated dienes) and volatile (hexanal, 2-heptanal, and 2,4-decadienal) indicators over 14 days. The combined samples (oregano essential oil and BHT) showed the greatest protection against lipid oxidation. On day 14, the peroxide value of the control (without added antioxidants), OEO (0.02 g/100 g), BHT (0.01 g/100 g), and OEO + BHT (0.02 + 0.01 g/100 g) treatments decreased in the order of 136.36, 102.68, 83.24, and 41.37 meqO2/kg, respectively, for example. In the consumer sensory test, samples containing OEO at 0.02 and 0.10 g/100 g attained greater acceptance scores (7.3 and 6.7, respectively, on a 9-point hedonic scale) as compared with the control (6.1). Discriminative duo–trio testing presented significant differences between all OEO-containing samples relative to the control. The synergistic antioxidant activity between OEO (termination-enhancing antioxidant) and BHT (chain-breaking antioxidant) demonstrates an alternative approach to impede lipid oxidation in foods, by decreasing the use of synthetic compounds in the food industry.
43 schema:genre research_article
44 schema:inLanguage en
45 schema:isAccessibleForFree false
46 schema:isPartOf sg:journal.1006305
47 schema:name Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions
48 schema:pagination 1-14
49 schema:productId N3724c43d7aa943a1bccabf2dd72f423f
50 N984560d4daa443f48f772b9d62c791e8
51 Nc63d401c95d849e097a9d3be1bb52600
52 schema:sameAs https://app.dimensions.ai/details/publication/pub.1113199933
53 https://doi.org/10.1007/s13197-019-03731-8
54 schema:sdDatePublished 2019-04-15T09:24
55 schema:sdLicense https://scigraph.springernature.com/explorer/license/
56 schema:sdPublisher N2b2f93da00b24c8da6823646d80f4ae6
57 schema:url https://link.springer.com/10.1007%2Fs13197-019-03731-8
58 sgo:license sg:explorer/license/
59 sgo:sdDataset articles
60 rdf:type schema:ScholarlyArticle
61 N2905be26c97d43959545b2c1ee90420c rdf:first N4908654d3cac45e480799eaee8255a4f
62 rdf:rest N69d8c157e6d84b2a818415878fb62fac
63 N2b2f93da00b24c8da6823646d80f4ae6 schema:name Springer Nature - SN SciGraph project
64 rdf:type schema:Organization
65 N3724c43d7aa943a1bccabf2dd72f423f schema:name readcube_id
66 schema:value 051de7207f923d9e5d8a70bb200d325752f5279a5c8decb76ea15e546bf2579b
67 rdf:type schema:PropertyValue
68 N446ad200475a48489b6919933064fb0c schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
69 schema:familyName Grosso
70 schema:givenName Nelson R.
71 rdf:type schema:Person
72 N4908654d3cac45e480799eaee8255a4f schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
73 schema:familyName Ribotta
74 schema:givenName Pablo
75 rdf:type schema:Person
76 N62f28dbc67fc4daf86baebea5382f39e rdf:first Nd7e49d2e798a4dc9b9fcefd552974d6d
77 rdf:rest N2905be26c97d43959545b2c1ee90420c
78 N69d8c157e6d84b2a818415878fb62fac rdf:first N446ad200475a48489b6919933064fb0c
79 rdf:rest rdf:nil
80 N984560d4daa443f48f772b9d62c791e8 schema:name doi
81 schema:value 10.1007/s13197-019-03731-8
82 rdf:type schema:PropertyValue
83 Nc63d401c95d849e097a9d3be1bb52600 schema:name dimensions_id
84 schema:value pub.1113199933
85 rdf:type schema:PropertyValue
86 Nd7e49d2e798a4dc9b9fcefd552974d6d schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
87 schema:familyName Olmedo
88 schema:givenName Rubén
89 rdf:type schema:Person
90 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
91 schema:name Chemical Sciences
92 rdf:type schema:DefinedTerm
93 anzsrc-for:0301 schema:inDefinedTermSet anzsrc-for:
94 schema:name Analytical Chemistry
95 rdf:type schema:DefinedTerm
96 sg:journal.1006305 schema:issn 0022-1155
97 0975-8402
98 schema:name Journal of Food Science and Technology
99 rdf:type schema:Periodical
100 sg:pub.10.1007/s11746-010-1661-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039485309
101 https://doi.org/10.1007/s11746-010-1661-3
102 rdf:type schema:CreativeWork
103 sg:pub.10.1007/s11746-012-2129-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036900259
104 https://doi.org/10.1007/s11746-012-2129-4
105 rdf:type schema:CreativeWork
106 sg:pub.10.1007/s11947-016-1798-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035778492
107 https://doi.org/10.1007/s11947-016-1798-7
108 rdf:type schema:CreativeWork
109 sg:pub.10.1007/s11947-017-1963-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1090873132
110 https://doi.org/10.1007/s11947-017-1963-7
111 rdf:type schema:CreativeWork
112 https://doi.org/10.1002/jsfa.3703 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000044695
113 rdf:type schema:CreativeWork
114 https://doi.org/10.1016/j.cbi.2011.04.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023915449
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1016/j.cofs.2015.07.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016198786
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1016/j.fm.2006.12.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032737932
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1016/j.foodchem.2004.08.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013659994
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/j.foodchem.2006.09.044 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006707971
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1016/j.foodchem.2008.03.052 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041651556
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1016/j.foodchem.2008.08.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043554057
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/j.foodchem.2013.05.061 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034162686
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/j.foodchem.2014.01.087 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033899557
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1016/j.foodchem.2014.03.070 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036425744
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1016/j.foodchem.2016.09.203 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030800907
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1016/j.foodchem.2017.04.036 schema:sameAs https://app.dimensions.ai/details/publication/pub.1084751852
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1016/j.foodchem.2018.09.132 schema:sameAs https://app.dimensions.ai/details/publication/pub.1107155930
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1016/j.foodcont.2011.08.031 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002266010
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1016/j.foodcont.2016.11.036 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003846405
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1016/j.fpsl.2017.06.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1090666954
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1016/j.indcrop.2010.04.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002842371
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1016/j.indcrop.2015.02.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037435181
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1016/j.indcrop.2016.07.038 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024110420
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1016/j.jfca.2012.05.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001271856
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1016/j.lwt.2013.04.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032991241
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1016/j.lwt.2018.06.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1104432637
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1016/j.tifs.2016.08.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014306114
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1021/acs.jafc.5b03839 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055095374
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1021/jf000227d schema:sameAs https://app.dimensions.ai/details/publication/pub.1055892490
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1021/jf403496k schema:sameAs https://app.dimensions.ai/details/publication/pub.1055913320
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1021/jf903203n schema:sameAs https://app.dimensions.ai/details/publication/pub.1055927423
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1039/c6ra02683d schema:sameAs https://app.dimensions.ai/details/publication/pub.1004261407
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1111/ijfs.12233 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019545607
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1111/j.1750-3841.2012.02841.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1039371578
173 rdf:type schema:CreativeWork
174 https://doi.org/10.3989/gya.056711 schema:sameAs https://app.dimensions.ai/details/publication/pub.1071792098
175 rdf:type schema:CreativeWork
176 https://www.grid.ac/institutes/grid.10692.3c schema:alternateName National University of Córdoba
177 schema:name Instituto de Ciencia y Tecnología de Alimentos Córdoba, ICYTAC-CONICET, Córdoba, Argentina
178 Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICYTAC-CONICET, CC 509, 5000, Córdoba, Argentina
179 Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000, Córdoba, Argentina
180 Universidad Nacional de Córdoba, Córdoba, Argentina
181 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...