___

Aksoy, L., Kolay, E., Ağılönü, Y., Aslan, Z., and Kargıoğlu, M.. 2013. Free radical scavenging activity, total phenolic content, total antioxidant status, and total oxidant status of endemic Thermopsisturcica . Saudi Journal of Biological Sciences. 20: 235-239.

Aksu, M.I., Alinezhad, H. and Erdemir, E. 2015. Effect of lyophilized water extract of urticadioica l. on the shelf life of vacuum-packaged beef steaks. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12571

Almela, L., Sánchez-muñoz, B., Fernández-lópez, J.A. and Rabe, M.J. 2006. Liquid chromatography-mass spectrometry analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material. Journal of Chromatography A. 221-229. doi: http://dx.doi.org/10.1016/j.chroma.2006.02.056.

Anwar, F., Kalsoom, U., Sultana, B., Mushtaq, M., Mehmood, T. and Arshad, H.A. 2013. Effect of drying method and extraction solvent on the total phenolics and antioxidant activity of cauliflower (Brassica oleracea L.) extracts. International Food Research Journal. 20:653-659

Bao, S., Hu, X, Zhang, K., Xu, Z., Zhang, H.and Huang, H. 2011. Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase. Journal of Food Science. 76: 112-118. doi:10.1111/j.1750- 3841.2010.01953.x.

Benhammou, N., Bekkara, F.A. and Panovska, T.K. 2008. Antioxidant and antimicrobial activities of the Pistachio lentiscus and Pistachio atlantica extracts. African Journal of Pharmacology. 2: 22-28.

Berton-carabin, C.C., Ropers, M.H. and Genot, C. 2014. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Comprhensive Review of Food Science. 945 977. doi: 10.1111/1541- 4337.12097

Bidchol, A.M., Wilfred, A., Abhijna, P. and Harris, R. 2011. Free radical scavenging activity of aqueous and ethanolic extract of Brassica oleracea L. var. italica. Food Bioprocess Technology. 4:1137-1143 doi: 10.1007/s11947-009-0196-9

Bozorgi, M., Memariani, Z., Mobli, M., Salehi, S.M.H., Shams-ardekani, M.R. and Rahimi, R. 2013. Five Pistachio species (P. vera, P. atlantica, P. terebinthus,P. khinjuk, and P. lentiscus): A Review of Their Traditional Uses, Phytochemistry, and Pharmacology. Science World Journal. doi:10.1155/2013/219815

Chahmi, N.,Anissi, J.,Jennan, S., Farah, A., Sendide, K. and El Hassouni, M. 2015. Antioxidant activities and totalphenol content of Inulaviscosaextracts selected fromthree regions of Morocco. Asian Pacific Journal of Tropical Biomedicine .5: 228-233.

Doshi, P., Adsule, P., Banerjee, K. and Oulkar, D. 2015. Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitisvinifera L) by products. Journal Food Science. 181-190. doi: 10.1007/s13197-013-0991-1

Frankel, E.N., Huang, S.W. and Aeschbach, R. 1997. Antioxidant activity of green teas in different lipid systems. Journal American Oil Chemistry.74: 1309- 15. doi: 10.1007/s11746-997-0062-8

Ganesan, B., Brothersen, D.J., Fau - mcmahon, C. and Mcmahon, D.J. 2014. Fortification of foods with omega-3 polyunsaturated fatty acids. Critical ReviewFood Science Nutrition. 54: 98-114. doi: 10.1080/10408398.2011.578221.

Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D. and Li, J. 2014. The use of rosemary extract incombination with nisin to extend the shelf life ofpompano (Trachinotusovatus) fillet during chilledstorage. Food Control: 1-8. doi:http://dx.doi.org/10.1016/j.foodcont.2013.09.010

Goh, R., Gao, J., Ananingsih, V.K., Ranawana, V., Henry,C.J. and Zhou, W. 2015. Green tea catechins reduced the glycaemicpotential of bread: An in vitro digestibility study. Food Chemistry: 203-10. doi:10.1016/j.foodchem.2015.02.054.

Gourine, M.Y., Bombarda, I., Nadjemi, B., Stocker, P. and Gaydou, E.M. 2009. Antioxidant activities andchemical composition of essential oil of Pistachio atlantica from Algeria. Industrail Crops and Production. 31: 203-208. doi:10.1016/j.indcrop.2009.10.003

Gramza-micha?owsk, A., Hes, M. and Korczak, J. 2008. Tea extracts antioxidative potential in emulsified lipid systems. Acta Science Polonorum Technology and. Alimentarus. 7(3): 29-34.

Hernandez-hernandez, E., Ponce-alquicira, E., Jaramilloflores, M.E. and Guerrero legarreta, I. 2009. Antioxidant effect rosemary (Rosmarinusofficinalis L.) and oregano (Origanumvulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Science. 410-417. doi: 10.1016/j.meatsci.2008.09.004.

Hu, M., Mcclements, D. and Decker, E. 2003. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. Journal of Agriculture and Food Chemistry.51:1435-1439.

Jacobsen, C., Bruni, L.M., Nielsen, N.S. and Meyer, A.S. 2008. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative Evaluation. Trend. Food Science and Technology. 19: 76-93.

Jayasinghe, C., Gotoh, N. and Wada, S. 2013. Prooxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.Food Chemistry. 3077-3084. doi: http://dx.doi.org/10.1016/j.foodchem.2013.05.143

Klaypradit, W. and Huang, Y. 2008. Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT - FoodScience and Technology. 41: 1133-1113. doi:10.1016/j.lwt.2007.06.014

Lante, A. and Friso, D. 2013. Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion. Food Reserschand Intenational. 269-276. doi: http://dx.doi.org/10.1016/j.foodres.2013.07.009

Liu, T.T. and Yang, T.S. 2008. Effects of water-soluble natural antioxidants on photosensitized oxidation of conjugated linoleic acid in an oil-in-water emulsion system. Journal of Food Science. 73(4): C256- 61. doi: 10.1111/j.1750-3841.2008.00717.x.

Metcalfe, L.D. and Schmitz, A.A. 1961. The rapid preparation of fatty acid esters for gas chromatographic analysis. Analytical Chemistry. 33: 363-364. doi: 10.1021/ac60171a016.

Moreno, S., Scheyer, T., Romano, C.S. and Vojnov, A.A. 2006. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research. 40: 223-31.

Nascimento, A.J., Magnani, M., Sousa, J.M.B., Araújo, K.L.G.V., Epaminondas, P.S., Souza, A.S., Souza, A.L., Silva, M.C.D. and Souza, A.G. 2015.

Assessment of the antioxidant effects of moringaoleifera lam. extracts in fish oil during storage. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12580

Nielsen, N.S. and Jacobsen, C. 2009. Methods for reducing lipid oxidation in fish-oil-enriched energy bars. International Journal of Food Science and Technology. 1536-1546. doi: 10.1111/j.1365- 2621.2008.01786.x

O'Dwyer, S.P., O'Beirne, D., Eidhin, D.N. and O'Kennedy, B.T. 2012. Effects of Green tea extract and ?- Tocopherol on the lipid oxidation rate of Omega-3 oils, incorporated into table spreads, prepared using multiple emulsion. Journal of Food Science. 77: N58- N67. doi: 10.1111/j.1750-3841.2012.02980.x

Peksel, A. 2008. Antioxidative Properties of Decoction of Pistachio atlantica Desf. Leaves. Asian Journal ofChemistry. 20: 681-693.

Pourashouri, P., Shabanpour, B., Razavi, S., Jafari, S., Shabani, A. and Aubourg, S. 2014. Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying. Food Bioprocess Technol. 2354-2365. doi: 10.1007/s11947- 013-1241-2

Riediger, N.D., Othman, R.A., Suh, M. and Moghadasian, M.D.H. 2009. A systemic review of the roles of n-3 fatty acids in health and disease. Journal of American Diet Association. 109: 668-679. doi: 10.1016/j.jada.2008.12.022.

Rezaie, M., Farhoosh, R., Iranshahi, M., Sharif, A. and Golmohamadzadeh, S. 2015. Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistachio atlantica subsp. mutica) hull using various solvents of different physicochemical properties. Food Chemistry. 577-583. doi: 10.1016/j.foodchem.2014.10.081.

Sabeena farvin, K.H. and Jacobsen, C. 2015. Antioxidant Activity of Seaweed Extracts: In Vitro Assays, Evaluation in 5 % Fish Oil-in-Water Emulsions and Characterization. Journal of American Oil Chemistry and Society. 571-587. doi: 10.1007/s11746-015-2624- 5

Seo, H.K., Lee, J.H., Kim, H.S., Lee, C.K., nd Lee, S.C. 2012. Antioxidant and Antimicrobial Activities of Smilax china L. Leaf Extracts. Food Science and Biotechnology. 21: 1723-1727. Doi: 10.1007/s10068- 012-0229-4

Serfert, Y. Drusch, S. and Schwarz, K. 2010. Sensory odor profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chemistry.123: 968- 975. doi:10.1016/j.foodchem.2010.05.047

Shahidi, F. and Zhong, Y. 2011. Revisiting the Polar Paradox theory: a critical overview. Journal of Agriultural and Food Chemistry. 59:3499-504. doi: 10.1021/jf104750m

Shen, Z., Bhail, S., Sanguansri, L. and Augustin, M.A. 2014. Improving the oxidative stability of krill oil-inwater emulsions. Journal of American Oil Chemistry and Society. 91:1347-1354. doi: 10.1007/s11746-014- 2489-z

Sørensen, A.D.M., Nielsen,N.S. and Jacobsen, C. 2010. Oxidative stability of fish oil-enriched mayonnaisebased salads. European Journal of Lipid Science and Technology. 112: 476-487. doi:10.1002/ejlt.200900180

Taheri, S., Motallebi, A., Fazlara, A. and Aghababyan, A. 2012. Effect of zatariamultifloraboiss (avishanshirazi) essential oil on oxidative progress in frozen cobia fish fillets during storage. Journal of Aquatic Food Product and Technology.310-321. doi: 10.1080/10498850.2011.646387

Takeungwongtrakul, S. and Benjakul, S. 2013. Oxidative stability of shrimp oil-in-water emulsions as affected by antioxidant incorporation. Intetrantional Aquatic Research.5. doi:10.1186/2008-6970-5-14

Tuncel, N. and Yilmaz, N. 2013. Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoasellowiana, Myrtaceae). Journal of Food Science and Technology.141-150. doi: 10.1007/s13197-013-0968-0

Upadhyay, R. and Mishra H.N. 2014. Antioxidant activity measurement of oleoresin from rosemary and sage. Industrial Crops and Production. 453-459. doi: 10.1016/j.indcrop.2014.07.043

Wanasundara, U.N. and Shahidi, F. 1998. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chemistry: 63, 335-42. doi:10.1016/S0308-8146(98)00025-9

Yarnpakdee, S., Benjakul, S., Nalinanon, S. and Kristinsson, H.G. 2012. Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromisniloticus) muscle as affected by freshness and antioxidants. Food Chemistry. 132: 1781-1788.