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| equipment (5) |
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| A high performance liquid chromatography method for determination of furfural in crude palm oil | | Food chemistry |
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| Quality assessment of oil blends by electronic nose technique and sensory methods | | Journal of sensory studies |
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| Optimization and modeling of extraction of solid coconut waste oil | | Journal of food engineering |
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| Properties and crystallization of fat blends | | Journal of food engineering |
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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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| 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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| Effect of different cooking vessels on heat induced lipid peroxidation of different edible oils | | Journal of food biochemistry |
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| Utilization of wastewater originated from naturally fermented virgin coconut oil manufacturing process for bioextract production: Physico-chemical and microbial evolution | | Bioresource technology |
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| mathematics and statistics (5) |
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| The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil | | Food chemistry |
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| Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems | | Food analytical methods |
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| Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol | | Meat science |
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| Effects of a meal rich in medium-chain saturated fat on postprandial lipemia in relatives of type 2 diabetics | | Nutrition |
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| methodology (19) |
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| The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil | | Food chemistry |
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| A high performance liquid chromatography method for determination of furfural in crude palm oil | | Food chemistry |
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| The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp | | Food research international |
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| Insecticidal efficacy of three vegetable oils as post-harvest grain protectants of stored wheat against Rhyzopertha dominica (F.) (Coleoptera: Bostrychidae) | | Insect science |
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| research (15) |
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| Fat source affects growth of weanling rats fed highâfat diets low in zinc | | Journal of animal physiology and animal nutrition |
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| Medium-chain fatty acids from coconut or krabok oil inhibit in vitro rumen methanogenesis and conversion of non-conjugated dienoic biohydrogenation intermediates | | Animal feed science and technology |
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| A 21-day Daniel fast with or without krill oil supplementation improves anthropometric parameters and the cardiometabolic profile in men and women | | Nutrition and metabolism |
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| Production of Coconut Protein Powder from Coconut Wet Processing Waste and its Characterization | | Applied biochemistry and biotechnology |
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| support systems and models (10) |
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| The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil | | Food chemistry |
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| Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems | | Food analytical methods |
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| Dietary oil composition differentially modulates intestinal endotoxin transport and postprandial endotoxemia | | Nutrition and metabolism |
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| Optimization and modeling of extraction of solid coconut waste oil | | Journal of food engineering |
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| technology (32) |
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| A high performance liquid chromatography method for determination of furfural in crude palm oil | | Food chemistry |
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| Manipulation of rumen fermentation and ecology of swamp buffalo by coconut oil and garlic powder supplementation | | Livestock science |
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| Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free system | | Food chemistry |
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| Effect of different cooking vessels on heat induced lipid peroxidation of different edible oils | | Journal of food biochemistry |
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