LIPID AND AROMA COMPOSITION OF BLACK CUMIN (NIGELLA SATIVA L.) SEEDS FROM TUNISIA
Authors:
- Ibtissem Hamrouni-SellamiIHIbtissem Hamrouni-Sellami
- Mohamed Elyes KchoukMKMohamed Elyes Kchouk
- Brahim MarzoukBMBrahim Marzouk
Open Access
- 1 June 2008
- journal article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 32 (3) , 335-352
Abstract
No abstract availableThis publication has 32 references indexed in Scilit:
- Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fractionFood Chemistry, 2007
- Identification of Primula fatty acid Δ 6 ‐desaturases with n ‐3 substrate preferences 1FEBS Letters, 2003
- Phospholipids for functional foodEuropean Journal of Lipid Science and Technology, 2001
- Study of the nutritional value of black cumin seeds (Nigella sativaL)Journal of the Science of Food and Agriculture, 1998
- Accumulation of sterols and steroidal sapogenins in developing fenugreek pods: Possible biosynthesis in situPhytochemistry, 1996
- Chemical composition of Nigella sativa L. seedsFood Chemistry, 1993
- Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi ArabiaFood Chemistry, 1992
- Antibacterial and Antifungal Properties of Essential Oil ComponentsJournal of Essential Oil Research, 1989
- PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDSJournal of Food Science, 1978
- Influence of Temperature on Sterol Biosynthesis in Triticum aestivumPlant Physiology, 1973