Works cited by this work

4 works

Work: Research of the stability of low-calorie mayonnaises and development of their formulation

1. Research of chemical transformations in the technology of hydrogenation of vegetable oils

   Nargiza Majidova

   ArticleBiodiesel Production and ApplicationsE3S Web of Conferences20232 citations

   ABIABI:AkademIndex/openalex/2023.article.001750

2. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

   Sara Ghorbani Gorji, Heather E. Smyth, Mary Sharma +1

   Review article20162 citations

   ABIABI:AkademIndex/openalex/2026.other.700298

3. Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources

   Nargiza Sabirova, Mukhayo Sadikova

   ArticleFood Industry and Aquatic BiologyE3S Web of Conferences20231 citations

   ABIABI:AkademIndex/openalex/2023.article.003755

4. Untitled

   Other1 citations

   ABIABI:AkademIndex/openalex/2026.other.731842