[1] Li, S., Tang, D., Liu, S., Qin, S., & Chen, Y. (2020). Improvement of noodle quality: The effect of ultrasonic on noodles resting. Journal of Cereal Science, 96, 103089.
[2] Gulia, N., Dhaka, V., & Khatkar, B. S. (2014). Instant noodles: Processing, quality, and nutritional aspects. Critical Reviews in Food Science and Nutrition, 54(10), 1386–1399.
[3] Cao, X., Zhou, S., Yi, C., Wang, L., Qian, H., Zhang, H., & Qi, X. (2017). Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles. Journal of Texture Studies, 48(6), 607–615.
[4] Atta, E. M., Mohamed, N. H., & Abdelgawad, A. A. (2017). Antioxidants: An overview on the natural and synthetic types. Eur. Chem. Bull., 6(8), 365–375.
[5] Koushki, M., Nahidi, M., & Cheraghali, F. (2015). Physico-chemical properties, fatty acid profile and nutrition in palm oil. Archives of Advances in Biosciences, 6(3), 117–134.
[6] Procopio, F. R., Ferraz, M. C., Paulino, B. N., do Amaral Sobral, P. J., & Hubinger, M. D. (2022). Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends in Food Science & Technology, 122, 123–139.
[7] Song, X. C., Canellas, E., Wrona, M., Becerril, R., & Nerin, C. (2020). Comparison of two antioxidant packaging based on rosemary oleoresin and green tea extract coated on polyethylene terephthalate for extending the shelf life of minced pork meat. Food Packaging and Shelf Life, 26, 100588.
[8] Kim, G. H., & Chin, K. B. (2021). Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage. Journal of Animal Science and Technology, 63(2), 394.
[9] Ranjbar Nedamani, A. (2021). The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation. Iranian Food Science & Technology Research Journal, 17(3), 39–52.
[10] Madhusankha, G. D., Siow, L. F., & Thoo, Y. Y. (2023). Efficacy of green solvents in pungent, aroma, and color extractions of spice oleoresins and impact on phytochemical and antioxidant capacities. Food Bioscience, 56, 103171.
[11] Ipar, V. S., Singhal, R. S., & Devarajan, P. V. (2022). An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability. Food Chemistry, 373, 131400.
[12] Jayathilake, A. L., Jayasinghe, M. A., & Walpita, J. (2022). Development of ginger, turmeric oleoresins and pomegranate peel extracts incorporated pasteurized milk with pharmacologically important active compounds. Applied Food Research, 2(1), 100063
[13] Praveen, A., Hitlamani, V., Nagarajan, S., Matche, R. S., & Chaudhari, S. R. (2024). Enrichment of peanut butter using Curcuma longa (turmeric) industrial byproducts and its impact on shelf life. Food Chemistry, 461, 140839.
[14] Joshi, P., Joshi, S., Semwal, D. K., Bisht, A., Sharma, S., & Dwivedi, J. (2021). Chemical composition, antioxidative and antimicrobial activities of turmeric spent oleoresin. Industrial Crops and Products, 162, 113278.
[15] Zamankhani, M., Moeini, S., Mahasti Shotorbani, P., MirsaeedGhazi, H., & Jafarpour, A. (2024). Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Althaea rosea var. nigra) extracts. Food Science & Nutrition, 12(1), 508–525.
[16] AACC. (2000). Approved Methods of the AACC (10th ed.). American Association of Cereal Chemists.
[17] AOAC. (2000). Official Methods of Analysis (17th ed.). Gaithersburg (MD): Association of Official Analytical Chemists.
[18] Koh, W. Y., Matanjun, P., Lim, X. X., & Kobun, R. (2022). Sensory, physicochemical, and cooking qualities of instant noodles incorporated with red seaweed (Eucheuma denticulatum). Foods, 11(17), 2669.
[19] AOCS. (2003). Official Methods and Recommended Practices of the AOCS. American Oil Chemists' Society.
[20] Ainsa, A., Marquina, P. L., Roncalés, P., Beltrán, J. A., & Calanche, M. J. B. (2021). Enriched fresh pasta with a sea bass by-product, a novel food: Fatty acid stability and sensory properties throughout shelf life. Foods, 10(2), 255.
[21] Gotoh, N., Iwasawa, A. I., Watanabe, H., Osato, R., & Wada, S. (2007). Oxidation of fats and oils in instant noodles stored under various conditions. Journal of Food Lipids, 14(4), 350–365.
[22] AOCS. (2009). Determination of Specific Extinction of Oils and Fats, Ultraviolet Absorption (Ch 5-91). The American Oil Chemists’ Society.
[23] Ghosh, M., Upadhyay, R., Mahato, D. K., & Mishra, H. N. (2019). Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat. Food Chemistry, 272, 471–477.
[24] Farzana, T., Abedin, M. J., Abdullah, A. T. M., & Reaz, A. H. (2023). Exploring the impact of pumpkin and sweet potato enrichment on the nutritional profile and antioxidant capacity of noodles. Journal of Agriculture and Food Research, 14, 100849.
[25] Xu, M., Hou, G. G., Ma, F., Ding, J., Deng, L., Kahraman, O., Niu, M., Trivettea, K., Lee, B., Wu, L., & Baik, B. K. (2020). Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles. LWT, 126, 109294.
[26] Yazdi, E., Mansouripour, S., & Ramezan, Y. (2024). Enhancement of rosehip bioactive compounds by cold plasma pretreatment and application of its extract as a functional ingredient in ketchup. Food Chemistry: X, 23, 101561.
[27] Islam, M. F., Islam, S., Miah, M. A. S., Bhuiyan, M. N. I., Abedin, N., Mondol, M. M. H., & Linkon, K. M. M. R. (2024). Quality assessment and sensory evaluation of green banana starch enriched instant noodles. Applied Food Research, 4(1), 100431.
[28] Nessabian, M. S., Mansouripour, S., & Ramezan, Y. (2024). Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics. Journal of Agriculture and Food Research, 18, 101463.
[29] Izadi, A., Mansouripour, S., Ramezan, Y., & Talebzadeh, S. (2022). Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality? Grasas y Aceites, 73(4), e479-e479.
[30] Allam, A. Y., Khan, Z. S., Bhat, M. S., Naik, B., Wani, S. A., Rustagi, S., Aijaz, T., Elsadek, M. F., & Chen, T. W. (2023). Chemical, physical, and technological characteristics of palm olein and canola oil blends. Journal of Food Quality, 2023(1), 6503667.
[31] Aniołowska, M., & Kita, A. (2015). The effect of type of oil and degree of degradation on glycidyl esters content during the frying of French fries. Journal of the American Oil Chemists' Society, 92(11–12), 1621–1631.
[32] Rajamma, A. G., Bai, V., & Nambisan, B. (2012). Antioxidant and antibacterial activities of oleoresins isolated from nine Curcuma species. Phytopharmacology, 2(2), 312–317.
[33] Nampoothiri, S. V., Lekshmi, P. C., Venugopalan, V. V., & Menon, A. N. (2012). Antidiabetic and antioxidant potentials of spent turmeric oleoresin, a by-product from curcumin production industry. Asian Pacific Journal of Tropical Disease, 2, S169–S172.
[34] Ramírez-Carrasco, P., Paredes-Toledo, J., Romero-Hasler, P., Soto-Bustamante, E., Díaz-Calderón, P., Robert, P., & Giménez, B. (2020). Effect of adding curcumin on the properties of linseed oil organogels used as fat replacers in pâtés. Antioxidants, 9(8), 735.
[35] Wong, Y. H., Goh, K. M., Nyam, K. L., Nehdi, I. A., Sbihi, H. M., & Tan, C. P. (2019). Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Food Control, 96, 488–493.
[36] Afshari, A., & Sayyed‐Alangi, S. Z. (2017). Antioxidant effect of leaf extracts from Cressa cretica against oxidation process in soybean oil. Food Science & Nutrition, 5(2), 324–333.
[37] Mancini, S., Preziuso, G., & Paci, G. (2016). Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. World Rabbit Science, 24(2), 121–127.
[38] Irfiana, D., Utami, R., Khasanah, L. U., & Manuhara, G. J. (2017). Preservation effect of two-stage cinnamon bark (Cinnamomum burmanii) oleoresin microcapsules on vacuum-packed ground beef during refrigerated storage. In IOP Conference Series: Materials Science and Engineering, 193(1), 012026. IOP Publishing.
[39] Wroniak, M., Raczyk, M., Kruszewski, B., Symoniuk, E., & Dach, D. (2021). Effect of deep frying of potatoes and tofu on thermo-oxidative changes of cold pressed rapeseed oil, cold pressed high oleic rapeseed oil and palm olein. Antioxidants, 10(10), 1637.
[40] Liang, S., Chen, G., Ma, C., Zhu, C., Li, L., Gao, H., & Yang, T. (2025). Quantitative determination of acid value in palm oil during thermal oxidation using Raman spectroscopy combined with deep learning models. Food Chemistry, 474, 143107.
[41] Kehili, M., Choura, S., Zammel, A., Allouche, N., & Sayadi, S. (2018). Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage. Food Chemistry, 246, 295–304.
[42] Upadhyay, R., & Mishra, H. N. (2015). Predictive modeling for shelf life estimation of sunflower oil blended with oleoresin rosemary (Rosmarinus officinalis L.) and ascorbyl palmitate at low and high temperatures. LWT - Food Science and Technology, 60(1), 42–49.
[43] Lodh, J., Khamrui, K., & Prasad, W. G. (2018). Optimization of heat treatment and curcumin level for the preparation of antioxidant-rich ghee from fermented buffalo cream by Central Composite Rotatable Design. Journal of Food Science and Technology, 55(5), 1832–1839.
[44] Ahmed, I., Chatha, S. A., Iftikhar, N., Farooq, M. F., Zulfiqar, H., Ali, S., Hussain, S. M., Alshehri, M. A., Al-Ghanim, K. A., & Ijaz Hussain, A. (2024). Nutritional quality of selected commercially available seed oils and effect of storage conditions on their oxidative stability. PLoS One, 19(10), e0308117.
[45] Farahmandfar, R., Asnaashari, M., Pourshayegan, M., Maghsoudi, S., & Moniri, H. (2018). Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time. Food Science & Nutrition, 6(4), 983–990.
[46] Huang, Q., Chen, J., Liu, C., Wang, C., Shen, C., Chen, Y., & Li, Q. (2017). Curcumin and its two analogues improve oxidative stability of fish oil under long‐term storage. European Journal of Lipid Science and Technology, 119(10), 1600105.
[47] Maszewska, M., Florowska, A., Matysiak, K., Marciniak-Łukasiak, K., & Dłużewska, E. (2018). The study of palm and rapeseed oil stability during frying. Journal of Applied Botany & Food Quality, 91, 1–?.
[48] Tinello, F., Zannoni, S., & Lante, A. (2020). Antioxidant properties of soybean oil supplemented with ginger and turmeric powders. Applied Sciences, 10(23), 8438.
[49] Sıçramaz, H. (2025). Turmeric-enriched yogurt: Increased antioxidant and phenolic contents. Fermentation, 11(3), 127.
[50] Ghadarloo, S., Mansouripour, S., & Saremnezhad, S. (2023). Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread. Food Science & Nutrition, 11(8), 4678–4687.
[51] Bucalossi, G., Fia, G., Dinnella, C., De Toffoli, A., Canuti, V., Zanoni, B., Servili, M., Pagliarini, E., Toschi, T. G., & Monteleone, E. (2020). Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry, 315, 126291.
[52] Plaskova, A., & Mlcek, J. (2023). New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Frontiers in Nutrition, 10, 1118761.
[53] Lučan Čolić, M., Antunović, M., Jukić, M., Popović, I., & Lukinac, J. (2023). Sensory acceptance and characterisation of turmeric- and black-pepper-enriched ice cream. Applied Sciences, 13(21), 11802.
[54] Wang, Z., Jia, Y., & Zhang, M. (2020). Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria. Food Science & Nutrition, 8(3), 1451–1460.
[55] Zhou, Z. X., Chen, Y. J., Sheng, M. M., Cui, F. J., Chen, C., Shi, J. C., Shu, X. Q., & Chen, Z. W. (2024). Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars. Food Chemistry: X, 24, 101985.
[56] Augustyńska-Prejsnar, A., Topczewska, J., Ormian, M., Saletnik, A., Sokołowicz, Z., & Lechowska, J. (2022). The effect of the addition turmeric on selected quality characteristics of duck burgers stored under refrigeration. Applied Sciences, 12(2), 805.
[57] Guo, W., Fan, L., Wang, Y., Li, G., Gao, X., Chen, Z., & Huang, J. (2022). Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles. Frontiers in Nutrition, 9, 1020281.