Thermal Properties and Enhanced Thermal Conductivity of Capric Acid/Diatomite/Carbon Nanotube Composites as Form-Stable Phase Change Materials for Thermal Energy Storage | ACS Omega
![Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR - ScienceDirect Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0963996921004543-ga1.jpg)
Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR - ScienceDirect
![Antioxidants | Free Full-Text | Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and Antioxidants | Free Full-Text | Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and](https://pub.mdpi-res.com/antioxidants/antioxidants-08-00470/article_deploy/html/images/antioxidants-08-00470-ag-550.jpg?1572533102)
Antioxidants | Free Full-Text | Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and
![OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil](https://static.hindawi.com/articles/jfq/volume-2020/7286034/figures/7286034.fig.002c.jpg)
OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil
![Omega-3 polyunsaturated fatty acids do not fluidify bilayers in the liquid-crystalline state | Scientific Reports Omega-3 polyunsaturated fatty acids do not fluidify bilayers in the liquid-crystalline state | Scientific Reports](https://media.springernature.com/lw685/springer-static/image/art%3A10.1038%2Fs41598-018-34264-3/MediaObjects/41598_2018_34264_Fig4_HTML.png)
Omega-3 polyunsaturated fatty acids do not fluidify bilayers in the liquid-crystalline state | Scientific Reports
![Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications - Du - 2022 - Food Frontiers - Wiley Online Library Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications - Du - 2022 - Food Frontiers - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/c51e7559-fa6e-4060-9ce4-f9b9aeee116e/fft2134-fig-0002-m.jpg)
Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications - Du - 2022 - Food Frontiers - Wiley Online Library
![Processes | Free Full-Text | Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules Processes | Free Full-Text | Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules](https://www.mdpi.com/processes/processes-10-02184/article_deploy/html/images/processes-10-02184-g005.png)
Processes | Free Full-Text | Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules
![Foods | Free Full-Text | Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems Foods | Free Full-Text | Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems](https://pub.mdpi-res.com/foods/foods-10-01566/article_deploy/html/images/foods-10-01566-ag.png?1627003360)
Foods | Free Full-Text | Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatis
![Antioxidants | Free Full-Text | Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review Antioxidants | Free Full-Text | Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review](https://pub.mdpi-res.com/antioxidants/antioxidants-10-01627/article_deploy/html/images/antioxidants-10-01627-ag.png?1634779569)