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| Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake | | Journal of texture studies |
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| Esters of calendula oil and tung oil as reactive diluents for alkyd resins | | European journal of lipid science and technology |
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| Rheological and physical properties of low fat cakes produced by addition of cereal β-glucan concentrates | | Journal of food processing and preservation |
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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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| Catching‐up but telomere loss: half‐opening the black box of growth and ageing trade‐off in wild king penguin chicks | | Molecular ecology |
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| Pulping and papermaking properties of Tunisian Alfa stems (Stipa tenacissima)--Effects of refining process | | Industrial crops and products |
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| Comparing trans-fat and trans-fat-free doughnut shortenings based on sensory evaluation and oil degradation | | Journal of sensory studies |
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| Time of day at harvest affects the expression of chlorophyll degrading genes during postharvest storage of broccoli | | Postharvest biology 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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| Evaluation of different types of fats for use in high-ratio layer cakes | | Lebensmittel-Wissenschaft |
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| Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening | | Food and bioprocess technology |
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| Palm oil shortening effects on baking performance of white bread | | Journal of food process engineering |
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| Development of a Biofilm Production-Deficient Escherichia coli Strain as a Host for Biotechnological Applications | | Applied and environmental microbiology AEM |
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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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| Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread | | Journal of food processing and preservation |
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| An investigation of biooxidation ability of Acidithiobacillus ferrooxidans using NMR relaxation measurement | | Bioresource technology |
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| Effects of potato strip size and pre-drying method on french fries quality | | European food research and technology |
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| Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system | | Bioresource technology |
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| Rapid, Futile K⁺ Cycling and Pool-Size Dynamics Define Low-Affinity Potassium Transport in Barley | | Plant physiology |
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| Physicochemical and structural properties of compound dairy fat blends | | Food research international |
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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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| Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes | | European journal of lipid science and technology |
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| Histopathological changes in the gills and liver of Prochilodus lineatus from the Salado River basin (Santa Fe, Argentina) | | Fish physiology and biochemistry |
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| Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy | | Journal of food processing and preservation |
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| Do bears know they are being hunted? | | Biological conservation |
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| Colonocyte telomere shortening is greater with dietary red meat than white meat and is attenuated by resistant starch | | Clinical nutrition |
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| Performance of palm‐based fat blends with a low saturated fat content in puff pastry | | European journal of lipid science and technology |
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| Lipids in bread making: Sources, interactions, and impact on bread quality | | Journal of cereal science |
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| A comprehensive overview of the spatial and temporal variability of apple bud dormancy release and blooming phenology in Western Europe | | International journal of biometeorology |
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| Chamomile essential oils extracted from flower heads and recovered water during drying process | | Journal of food processing and preservation |
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| Aloysia triphylla infusion protects rats against dextran sulfate sodium‐induced colonic damage | | Journal of the science of food and agriculture |
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| Physical properties of shortenings with low-trans fatty acids as affected by emulsifiers and storage conditions | | European journal of lipid science and technology |
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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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| Trans fatty acid isomers and the trans‐9/trans‐11 index in fat containing foods | | European journal of lipid science and technology |
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| Effect of TAG composition on performance of low saturate shortenings in puff pastry | | 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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| Fat emulsion composition alters intake and the effects of baclofen | | Appetite |
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| Overexpression of FLOWERING LOCUS C, Isolated from Non-Heading Chinese Cabbage (Brassica campestris ssp. chinensis Makino), Influences Fertility in Arabidopsis | | Plant molecular biology reporter |
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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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