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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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| 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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| Effect of different cooking vessels on heat induced lipid peroxidation of different edible oils | | Journal of food biochemistry |
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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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| 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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| The refinement of renewable resources: New important derivatives of fatty acids and glycerol | | European journal of lipid science and technology |
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| Comparative Study on the Total Phenolic Content and Radical Scavenging Activity of Common Edible Vegetable Oils | | Journal of food biochemistry |
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| The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips | | Journal of food science |
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| In vitro accessibility of β-carotene from cooked Sri Lankan green leafy vegetables and their estimated contribution to vitamin A requirement | | Journal of the science of food and agriculture |
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| Analysis of Monoglycerides, Diglycerides, Sterols, and Free Fatty Acids in Coconut (Cocos nucifera L.) Oil by 31P NMR Spectroscopy | | Journal of agricultural and food chemistry |
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