Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972

Main Article Content

Huda Aljumayi
Department of Food Science and Nutrition, College of Science, Taif University, Taif, Saudi Arabia

Keywords

Abstract

The author wishes to make the following corrections to the published article: Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats


Vol. 37 No. 2 (2025): Italian Journal Of Food Science, DOI: https://doi.org/10.15586/ijfs.v37i2.2972

Abstract 86 | PDF Downloads 31 XML Downloads 12 HTML Downloads 0

References

Firestone, D. (2021). Physical and Chemical Characteristics of Oils, Fats, and Waxes (3rd ed.). AOCS Press. Górnaś, P., Siger, A., & Segliņa, D. (2020). Physicochemical characteristics and antioxidant capacity of wheat germ oil. European Journal of Lipid Science and Technology, 122, 1900264. Przybylski, R., & Eskin, N. A. M. (2020). Wheat germ oil. In N. A. M. Eskin & F. Shahidi (Eds.), Bailey’s Industrial Oil and Fat Products (7th ed.). Wiley.
Shahidi, F., & Zhong, Y. (2020). Lipid oxidation and improving oxidative stability. Chemical Society Reviews, 49, 3460–3501.

Article Sidebar

PDF XML HTML
Published
Apr 1, 2026
DOI: https://doi.org/10.15586/ijfs.v38i2.3603

Article Details

How to Cite
Aljumayi, H. (2026). Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972. Italian Journal of Food Science, 38(2), 114-115. https://doi.org/10.15586/ijfs.v38i2.3603
Issue
Vol. 38 No. 2 (2026): ITALIAN JOURNAL OF FOOD SCIENCE
Section
Corrigendum
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Copyright Agreement with Authors

Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.

 

License for Published Contents

http://creativecommons.org/licenses/by-nc-nd/4.0/

 

 

How to Cite

Aljumayi, H. (2026). Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972. Italian Journal of Food Science, 38(2), 114-115. https://doi.org/10.15586/ijfs.v38i2.3603