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Quality Indices, Phenolic Compounds and Sensory Evaluation of Flavored Olive Oil.
J Oleo Sci. 2023;72(4):369-377. doi: 10.5650/jos.ess22276.
J Oleo Sci. 2023.
PMID: 36990746
Free article.
Utilization of Stearic acid Extracted from Olive Pomace for Production of Triazoles, Thiadiazoles and Thiadiazines Derivatives of Potential Biological Activities.
Soliman HM, Basuny AM, Arafat SM.
Soliman HM, et al. Among authors: basuny am.
J Oleo Sci. 2015;64(9):1019-32. doi: 10.5650/jos.ess14261. Epub 2015 Aug 6.
J Oleo Sci. 2015.
PMID: 26250422
Free article.
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Synthesis and Application of a New Amphiphilic Antioxidant.
Soliman HM, Arafat SM, Basuny AM, Shattory YE.
Soliman HM, et al. Among authors: basuny am.
J Oleo Sci. 2017 Nov 1;66(11):1263-1271. doi: 10.5650/jos.ess16222. Epub 2017 Oct 11.
J Oleo Sci. 2017.
PMID: 29021490
Free article.
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Safety evaluation of olive phenolic compounds as natural antioxidants.
Farag RS, El-Baroty GS, Basuny AM.
Farag RS, et al. Among authors: basuny am.
Int J Food Sci Nutr. 2003 May;54(3):159-74. doi: 10.1080/0963748031000136306.
Int J Food Sci Nutr. 2003.
PMID: 12775365
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