Olive leaf extract and butylated hydroxytoluene as antioxidants in refined <scp>versus</scp> whole wheat flour crackers: a physico‐chemical characterization
The results revealed the potential of encapsulated OLE as a natural antioxidant for the development of clean label snacks. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Emma Chiavaro (ORCID: https://orcid.org/0000-0002-4968-3709)
- Francesca Bot (ORCID: https://orcid.org/0000-0002-5260-5090)
- Eleonora Carini (ORCID: https://orcid.org/0000-0001-9720-6360)
- Maria Paciulli (ORCID: https://orcid.org/0000-0002-2195-4909)
- Ottavia Parenti (ORCID: https://orcid.org/0000-0001-7454-2708)
Institutions
- University of Parma (IT)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-25
- DOI
- https://doi.org/10.1002/jsfa.70248
- Primary Topic
- Postharvest Quality and Shelf Life Management
- Type
- article
- Field-Weighted Citation Impact
- 0.00