Una raccolta dei migliori studi su proprietà, assunzione ed effetti dell'olio di semi di girasole alto oleico

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
Munk MB, Munk DME, Gustavsson F, Risbo J.
J Food Sci. 2018 Oct;83(10):2520-2526. doi: 10.1111/1750-3841.14296.

Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations.
Alberio C, Aguirrezábal LA, Izquierdo NG, Reid R, Zuil S, Zambelli A.
J Sci Food Agric. 2018 Aug;98(11):4074-4084. doi: 10.1002/jsfa.8924.

Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance.
Lopes TI, Ribeiro MD, Ming CC, Grimaldi R, Gonçalves LA, Marsaioli AJ.
Food Chem. 2016 Dec 1;212:641-7. doi: 10.1016/j.foodchem.2016.06.024.

Oxidative stability of high-oleic sunflower oil in a porous starch carrier.
Belingheri C, Giussani B, Rodriguez-Estrada MT, Ferrillo A, Vittadini E.
Food Chem. 2015 Jan 1;166:346-51. doi: 10.1016/j.foodchem.2014.06.029.

Effect of solvents on the fractionation of high oleic-high stearic sunflower oil.
Bootello MA, Garcés R, Martínez-Force E, Salas JJ.
Food Chem. 2015 Apr 1;172:710-7. doi: 10.1016/j.foodchem.2014.09.136.

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil.
Kadivar S, De Clercq N, Van de Walle D, Dewettinck K.
J Sci Food Agric. 2014 May;94(7):1325-31. doi: 10.1002/jsfa.6414.

Combined fish oil and high oleic sunflower oil supplements neutralize their individual effects on the lipid profile of healthy men.
Hlais S, El-Bistami D, El Rahi B, Mattar MA, Obeid OA.
Lipids. 2013 Sep;48(9):853-61. doi: 10.1007/s11745-013-3819-x.

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.
Aladedunye F, Przybylski R.
Food Chem. 2013 Dec 1;141(3):2373-8. doi: 10.1016/j.foodchem.2013.05.061.