Research articles

Oxidative stability of sunflower oil: effect of blending with an oil extracted from Myrtle liqueur by-product.

by Daniele Sanna1 and Angela Fadda2

1 Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy 

2 Institute of the Sciences of the Food Productions, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy

Antioxidants 2025, 14(3), 300; https://doi.org/10.3390/antiox14030300

Electron paramagnetic resonance spectroscopy to evaluate the oxidative stability of beer, wine, and oils.

by Michele Segantini1, Angela Fadda2, and Daniele Sanna3

1 Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany 

2 Institute of the Sciences of the Food Productions, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy

3 Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy 

Molecules 2026, 31(1), 41 ; https://doi.org/10.3390/molecules31010041