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Economics, Business and Industry: products and commodities > agricultural products > plant products > plant fats and oils > seed oils > nut oils > walnut oil × 19 items, grouped by Research, Technology and Engineering (view ungrouped items) equipment (1)    (Click to View) Sensory characterisation and oxidative stability of walnut oil International journal of food science and technology information science (1)    (Click to View) Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats Journal of food composition and analysis materials science (3)    (Click to View) Sensory characterisation and oxidative stability of walnut oil International journal of food science and technology (Click to View) Effects of microcapsule constitution on the quality of microencapsulated walnut oil European journal of lipid science and technology (Click to View) The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging Food chemistry mathematics and statistics (2)    (Click to View) Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects Food and bioprocess technology (Click to View) Rapid Quantitative Determination of Walnut Oil Adulteration with Sunflower Oil Using Fluorescence Spectroscopy Food analytical methods methodology (9)    (Click to View) Effect of γ-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.) European food research and technology (Click to View) Sensory characterisation and oxidative stability of walnut oil International journal of food science and technology (Click to View) Volatile components of several virgin and refined oils differing in their botanical origin Journal of the science of food and agriculture (Click to View) Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark European journal of lipid science and technology (Click to View) Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects Food and bioprocess technology (Click to View) Walnut oil increases cholesterol efflux through inhibition of stearoyl CoA desaturase 1 in THP-1 macrophage-derived foam cells Nutrition and metabolism (Click to View) Rapid Quantitative Determination of Walnut Oil Adulteration with Sunflower Oil Using Fluorescence Spectroscopy Food analytical methods (Click to View) The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging Food chemistry (Click to View) Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats Journal of food composition and analysis research (2)    (Click to View) Effect of γ-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.) European food research and technology (Click to View) Molecular species-specific differences in composition of triacylglycerols of mouse adipose tissue and diet Nutrition research support systems and models (3)    (Click to View) In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil Food research international (Click to View) Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects Food and bioprocess technology (Click to View) Molecular species-specific differences in composition of triacylglycerols of mouse adipose tissue and diet Nutrition research technology (8)    (Click to View) In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil Food research international (Click to View) Effect of γ-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.) European food research and technology (Click to View) Sensory characterisation and oxidative stability of walnut oil International journal of food science and technology (Click to View) Volatile components of several virgin and refined oils differing in their botanical origin Journal of the science of food and agriculture (Click to View) Effects of microcapsule constitution on the quality of microencapsulated walnut oil European journal of lipid science and technology (Click to View) The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging Food chemistry (Click to View) Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats Journal of food composition and analysis (Click to View) Pressing and supercritical carbon dioxide extraction of walnut oil Journal of food engineering