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| engineering (4) |
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| Palm oil fractionation | | European journal of lipid science and technology |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| Contribution to the modelling of chocolate tempering process | | Journal of food engineering |
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| Process development for continuous crystallization of fat under laminar shear | | Journal of food engineering |
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| Optimization of deacidification of low-calorie cocoa butter by molecular distillation | | Lebensmittel-Wissenschaft |
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| Palm oil fractionation | | European journal of lipid science and 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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| Contribution to the modelling of chocolate tempering process | | Journal of food engineering |
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| Is dietary fat associated with the risk of colorectal cancer? A meta-analysis of 13 prospective cohort studies | | European journal of nutrition |
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| materials science (24) |
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| Extraction of cocoa butter alternative from kokum (Garcinia indica) kernel by three phase partitioning | | Journal of food engineering |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats | | European journal of lipid science and technology |
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| Effect of Shear Rate on Crystallisation Phenomena in Olive Oil-Based Organogels | | Food and bioprocess technology |
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| mathematics and statistics (20) |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO₂ using response surface methodology | | Food chemistry |
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| Is dietary fat associated with the risk of colorectal cancer? A meta-analysis of 13 prospective cohort studies | | European journal of nutrition |
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| Ecological adaptation of the shea butter tree (Vitellaria paradoxa C.F. Gaertn.) along climatic gradient in Bénin, West Africa | | African journal of ecology |
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| methodology (34) |
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| Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate | | Lebensmittel-Wissenschaft |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| Optimization of deacidification of low-calorie cocoa butter by molecular distillation | | Lebensmittel-Wissenschaft |
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| A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO₂ using response surface methodology | | Food chemistry |
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| research (13) |
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| Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies | | Food and bioprocess technology |
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| Is dietary fat associated with the risk of colorectal cancer? A meta-analysis of 13 prospective cohort studies | | European journal of nutrition |
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| Ecological adaptation of the shea butter tree (Vitellaria paradoxa C.F. Gaertn.) along climatic gradient in Bénin, West Africa | | African journal of ecology |
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| Dietary patterns and breast cancer risk among women in northern Tanzania: a case–control study | | European journal of nutrition |
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| support systems and models (20) |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| Modelling the effect of temperature on the lipid solid fat content (SFC) | | Food research international |
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| Thermal, structural and rheological characteristics of dark chocolate with different compositions | | Journal of food engineering |
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| Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes | | Journal of food engineering |
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| technology (31) |
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| Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation | | Food chemistry |
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| Optimization of deacidification of low-calorie cocoa butter by molecular distillation | | Lebensmittel-Wissenschaft |
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| Lipids of oleaginous yeasts. Part II: Technology and potential applications | | European journal of lipid science and technology |
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| Palm oil fractionation | | European journal of lipid science and technology |
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