While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated
hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become …

Background Essential oils have great interest among the increasing demand for herbal
cosmetics in the market. They are natural sources of biologically active ingredients due to …

In this work, through the use of thermal analysis techniques, the thermal stabilities of some
antioxidants were investigated, in order to evaluate their resistance to thermal oxidation in …

The aim of this study was to improve the oxidative stability of soybean oil by using aromatic
plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) …

The objective of this research was to evaluate the use of a controlled-release carvacrol
powder to delay storage decay and maintain the safety of blueberries. The controlled …

Wine experts usually rely on chemical tracers of qualities or defects to judge wines. While
part of their expertise is determined by their sensory ability to detect these key compounds …

Zein has been used successfully for encapsulation of functional foods. Thyme essential oil
was encapsulated in zein particles by liquid‐liquid dispersion method. Functional properties …

The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and
civilizational interest. The marine odor is characterized by the specific smell of sea breeze …

Thymoquinone was recently reported as having a unique pencil-like odor and being the
impact compound for the cedar-like and cedar wood-based product smell such as pencils …

Wine quality is first assessed by experts who evaluate the sensory characteristics of the
product using sensory skills. Several studies have shown considerable variation in …