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Economics, Business and Industry: products and commodities > agricultural products > plant products > plant fats and oils > seed oils > nut oils > hazelnut oil × 29 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) Optimization of microwave frying of potato slices by using Taguchi technique Journal of food engineering equipment (2)    (Click to View) Development of extruded snack from food by-products: a response surface analysis Journal of food process engineering (Click to View) Characterization of the alcoholic fraction of vegetable oils by derivatization with diphenic anhydride followed by high-performance liquid chromatography with spectrophotometric and mass spectrometric detection Journal of chromatography materials science (3)    (Click to View) Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats European journal of lipid science and technology (Click to View) Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model Food chemistry (Click to View) Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage Meat science mathematics and statistics (4)    (Click to View) Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology Lebensmittel-Wissenschaft (Click to View) Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis European journal of lipid science and technology (Click to View) Optimization of microwave frying of potato slices by using Taguchi technique Journal of food engineering (Click to View) The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil Food chemistry methodology (15)    (Click to View) Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils Food chemistry (Click to View) Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats European journal of lipid science and technology (Click to View) Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology Lebensmittel-Wissenschaft (Click to View) Development of extruded snack from food by-products: a response surface analysis Journal of food process engineering (Click to View) Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream European journal of lipid science and technology (Click to View) Enzymatic production of human milk fat analogues containing stearidonic acid and optimization of reactions by response surface methodology Lebensmittel-Wissenschaft (Click to View) Detection of the Presence of Refined Hazelnut Oil in Refined Olive Oil by Fluorescence Spectroscopy Journal of agricultural and food chemistry (Click to View) Hybrid hazelnut oil characteristics and its potential oleochemical application Industrial crops and products (Click to View) Detection of Argan Oil Adulteration Using Quantitative Campesterol GC-Analysis journal of the American Oil Chemists' Society (Click to View) Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil Food chemistry (Click to View) The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil Food chemistry (Click to View) Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying Food chemistry (Click to View) Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol) Innovative food science and emerging technologies (Click to View) A single step solid-phase extraction method for complete separation of sterol oxidation products in food lipids Journal of chromatography (Click to View) Characterization of the alcoholic fraction of vegetable oils by derivatization with diphenic anhydride followed by high-performance liquid chromatography with spectrophotometric and mass spectrometric detection Journal of chromatography research (2)    (Click to View) Optimization of microwave frying of potato slices by using Taguchi technique Journal of food engineering (Click to View) Utilization of interesterified oil blends in the production of frankfurters Meat science support systems and models (3)    (Click to View) Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology Lebensmittel-Wissenschaft (Click to View) Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model Food chemistry (Click to View) Enzymatic production of human milk fat analogues containing stearidonic acid and optimization of reactions by response surface methodology Lebensmittel-Wissenschaft technology (8)    (Click to View) The detection of the presence of hazelnut oil in olive oil by free and esterified sterols European food research and technology (Click to View) Development of extruded snack from food by-products: a response surface analysis Journal of food process engineering (Click to View) Human milk fat substitutes containing omega-3 fatty acids Journal of agricultural and food chemistry (Click to View) Optimization of microwave frying of potato slices by using Taguchi technique Journal of food engineering (Click to View) Free and Esterified 4,4'-dimethylsterols in Hazelnut Oil and their Retention During Refining Processes journal of the American Oil Chemists' Society (Click to View) Utilization of interesterified oil blends in the production of frankfurters Meat science (Click to View) Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage Meat science (Click to View) A single step solid-phase extraction method for complete separation of sterol oxidation products in food lipids Journal of chromatography