"Ricinoleic Acids" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Eighteen carbon fatty acids that comprise the great majority of CASTOR OIL, which is from the seed of RICINUS.
| Descriptor ID |
D012277
|
| MeSH Number(s) |
D10.212.507.300.500 D10.251.355.325.600.780
|
| Concept/Terms |
Ricinoleic Acids- Ricinoleic Acids
- Acids, Ricinoleic
- Oleic Acids, 12-hydroxy
- 12-hydroxy Oleic Acids
- Acids, 12-hydroxy Oleic
- Oleic Acids, 12 hydroxy
|
Below are MeSH descriptors whose meaning is more general than "Ricinoleic Acids".
Below are MeSH descriptors whose meaning is more specific than "Ricinoleic Acids".
This graph shows the total number of publications written about "Ricinoleic Acids" by people in this website by year, and whether "Ricinoleic Acids" was a major or minor topic of these publications.
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click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2007 | 0 | 1 | 1 |
| 2017 | 1 | 0 | 1 |
| 2018 | 0 | 2 | 2 |
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click here.
Below are the most recent publications written about "Ricinoleic Acids" by people in Profiles.
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Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. J Agric Food Chem. 2018 Apr 11; 66(14):3691-3699.
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Prichapan N, McClements DJ, Klinkesorn U. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. J Food Sci. 2018 Feb; 83(2):309-317.
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Prichapan N, McClements DJ, Klinkesorn U. Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Res Int. 2017 03; 93:26-32.
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Surh J, Vladisavljevi Cacute GT, Mun S, McClements DJ. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. J Agric Food Chem. 2007 Jan 10; 55(1):175-84.