has been cited by the following article(s):
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[1]
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Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen
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2018 |
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[2]
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EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF CORN, OLIVE, GARDEN CRESS, CUMIN OILS AND THEIR BLENDED MIXTURES
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Zagazig Journal of Agriculture Research,
2017 |
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[3]
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Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases-A critical review
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Trends in Food Science & Technology,
2017 |
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[4]
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Some Positive Effects of Pine Oil on Brain Tissue in Streptozotocin-Induced Diabetic Rats
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Journal of the Chemical Society of Pakistan,
2016 |
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[5]
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The effects of bitter almond oil on some biochemical parameters in serum and erythrocytes of streptozotocin-induced Type-1 diabetic rats
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Marmara Pharmaceutical Journal,
2014 |
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[6]
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Streptozotosin ile Tip-1 diyabet oluşturulan sıçanlarda acı badem yağının serum ve eritrositlerdeki bazı biyokimyasal parametrelere etkisi
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Marmara Pharmaceutical Journal,
2014 |
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[7]
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The effects of bitter almond oil on some biochemical parameters in serum and erythrocytes of streptozotocin-induced type-1 diabetic rats.
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Marmara Pharmaceutical Journal,
2014 |
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[8]
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Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study
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International journal of food sciences and nutrition,
2013 |
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[9]
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" THE AMELIORATIVE EFFECT OF OLIVE OIL AGAINST THE HISTOPATHOLOGICAL LESION OF THE LIVER OF MICE FED ON REPEATEDLY HEATED FRIED OIL "
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2012 |
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[10]
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THE AMELIORATIVE EFFECT OF OLIVE OIL AGAINST THE HISTOPATHOLOGICAL LESION OF THE LIVER OF MICE FED ON REPEATEDLY HEATED FRIED OIL
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Egypt. J. Exp. Biol. (Zool.),
2012 |
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[11]
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Evaluasi Pemberian Minyak Nabati Terhadap Profil Lipida Darah Secara in Vivo
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[1]
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Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases- A critical review
Trends in Food Science & Technology,
2018
DOI:10.1016/j.tifs.2017.11.003
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[2]
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Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study
International Journal of Food Sciences and Nutrition,
2013
DOI:10.3109/09637486.2012.710893
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