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| Quantities of foods consumed by 12- to 24-month-old New Zealand children | | Nutrition and dietetics |
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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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| Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends | | Food chemistry |
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| Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals | | Appetite |
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| Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats | | European journal of lipid science and technology |
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| Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products | | European food research and technology |
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| Batch and continuous lipase‐catalyzed interesterification of blends containing olive oil for trans‐free margarines | | European journal of lipid science and technology |
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| Modified nano supported catalyst for selective catalytic hydrogenation of edible oils | | European food research and technology |
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| Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends | | European journal of lipid science and technology |
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| The influence of emulsifiers on the crystallisation behaviour of a palm oil‐based blend | | European journal of lipid science and technology |
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| Relative validation of the KiGGS Food Frequency Questionnaire among adolescents in Germany | | Nutrition journal |
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| Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction | | Food and bioprocess technology |
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| Microbeam X-ray Diffraction Study of Granular Crystals Formed in Water-in-Oil Emulsion | | Food biophysics |
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| Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines | | European food research and technology |
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| Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs | | Food chemistry |
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| Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content | | European journal of lipid science and technology |
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| Physicochemical and textural properties of puff pastry margarines | | European journal of lipid science and technology |
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| Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing | | Journal of food engineering |
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| Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production | | European journal of lipid science and technology |
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| Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate | | European journal of lipid science and technology |
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| Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours | | Journal of food processing and preservation |
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| The evolution of enzymatic interesterification in the oils and fats industry | | European journal of lipid science and technology |
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| A rheological analysis of structured water-in-olive oil emulsions | | Journal of food engineering |
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| Financial penalties on foods: the fat tax in Denmark | | Nutrition bulletin |
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| Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine | | Food and bioprocess technology |
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| Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions | | Journal of food engineering |
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| Chemical and enzymatic interesterification of tristearin/ triolein-rich blends: Chemical composition, solid fat content and thermal properties | | European journal of lipid science and technology |
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| Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology | | Food and bioprocess technology |
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| The intake of high fat diet with different trans fatty acid levels differentially induces oxidative stress and non alcoholic fatty liver disease (NAFLD) in rats | | Nutrition and metabolism |
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| Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits | | Food research international |
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| Physical properties of palm-based diacylglycerol and palm-based oils in the preparation of shelf-stable margarine | | European journal of lipid science and technology |
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| High-fat diet based on trienantin has no adverse metabolic effects in rats | | European journal of lipid science and technology |
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| Balearic adults have low intakes of fruits and vegetables compared with the dietary guidelines for adults in Spain | | Nutrition research |
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| Naked barley—Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims | | Journal of cereal science |
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| Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods | | European journal of lipid science and technology |
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| The complex interplay of palm oil fatty acids on blood lipids | | European journal of lipid science and technology |
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| Enzymatic synthesis of trans-free structured margarine fat analogs with high stearate soybean oil and palm stearin and their characterization | | Lebensmittel-Wissenschaft |
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| Dietary intake and food sources of fatty acids in Australian adolescents | | Nutrition |
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| Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products | | European journal of lipid science and technology |
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| Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide | | Food chemistry |
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