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| Dynamic Features of the Rumen Metabolism of Linoleic Acid, Linolenic Acid and Linseed Oil Measured in Vitro | | Lipids |
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| Application of the Taguchi method to optimize Monascus SPP. culture | | Journal of food process engineering |
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| Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil | | Food chemistry |
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| Olive oil preparation determines the atherosclerotic protection in apolipoprotein E knockout mice | | Journal of nutritional biochemistry |
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| Irrigation Level Affects Isoflavone Concentrations of Early Maturing Soya Bean Cultivars | | Journal of agronomy and crop science |
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| Frying Performance of No-trans, Low-Linolenic Acid Soybean Oils | | journal of the American Oil Chemists' Society |
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| Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patients | | TheAmerican journal of clinical nutrition |
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| Depletion flocculation effects in egg-based model salad dressing emulsions | | Food hydrocolloids |
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| Eating habits of University students living at, or away from home in Greece | | Appetite |
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| Effect of the interaction between the fatty acid-binding protein 2 gene Ala54Thr polymorphism and dietary fatty acids on peripheral insulin sensitivity: a cross-sectional study | | TheAmerican journal of clinical nutrition |
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| Model based predictive control of an olive oil mill | | Journal of food engineering |
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| Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits | | Meat science |
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| Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork | | Meat science |
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| Bioequivalence of Docosahexaenoic Acid from Different Algal Oils in Capsules and in a DHA-Fortified Food | | Lipids |
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| Effects of irrigation water quantities and seasonal variation on oil content and fatty acid composition of sunflower (Helianthus annuus L.) | | Journal of the science of food and agriculture |
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| Short-term toxicological evaluation of Terminalia catappa, Pentaclethra macrophylla and Calophyllum inophyllum seed oils in rats | | Food chemistry |
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| Oleuropein expression in olive oils produced from drupes stoned in a spring pitting apparatus (SPIA) | | Food chemistry |
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| Interesterified coconut oil blends with groundnut oil or olive oil exhibit greater hypocholesterolemic effects compared with their respective physical blends in rats | | Nutrition research |
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| Extra virgin olive oil increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats | | Journal of nutritional biochemistry |
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| Dietary Modeling Shows that the Substitution of Canola Oil for Fats Commonly Used in the United States Would Increase Compliance with Dietary Recommendations for Fatty Acids | | Journal of the American Dietetic Association |
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| Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient-flavor mixtures | | Appetite |
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| Effects of dietary fish oil on lipid peroxidation and serum triacylglycerol levels in psychologically stressed mice | | Nutrition |
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| Dietary Structured Lipids and Phytosteryl Esters: Blood Lipids and Cardiovascular Status in Spontaneously Hypertensive Rats | | Lipids |
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| Utilization of interesterified oil blends in the production of frankfurters | | Meat science |
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| Stereospecific Analysis of Phospholipid Classes in Skeletal Muscle from Rats Fed Different Fat Sources | | Journal of agricultural and food chemistry |
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| An Acidic Method of Zein Extraction from DDGS | | Journal of agricultural and food chemistry |
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| Lutein and Zeaxanthin in Leafy Greens and Their Bioavailability: Olive Oil Influences the Absorption of Dietary Lutein and Its Accumulation in Adult Rats | | Journal of agricultural and food chemistry |
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| Antioxidant dispersions in emulsified olive oils | | Food research international |
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| Geographical origin classification of olive oils by PTR-MS | | Food chemistry |
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| Lipotoxic effects of triacylglycerols in J774.2 macrophages | | Nutrition |
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| Influence of fried and fried-treated oils with different filter aids on rat health | | Journal of the science of food and agriculture |
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| Genetic variability in the response of fatty acid composition to minimum night temperature during grain filling in sunflower | | Field crops research |
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| From Means to QTL: The Illinois Long-Term Selection Experiment as a Case Study in Quantitative Genetics | | Crop science |
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| Influence of lipid matrix in the bitterness perception of virgin olive oil | | Food quality and preference |
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| Rats fed blended oils containing coconut oil with groundnut oil or olive oil showed an enhanced activity of hepatic antioxidant enzymes and a reduction in LDL oxidation | | Food chemistry |
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| Inhibitory effect of various Tunisian olive oils on chemical mediator release and cytokine production by basophilic cells | | Journal of ethnopharmacology |
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| Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil | | Meat science |
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| Differentiating between the effect of rapid dietary acculturation and the effect of living away from home for the first time, on the diets of Greek students studying in Glasgow | | Appetite |
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| Evaluation of a falling sinker-type viscometer at high pressure using edible oil | | Journal of food engineering |
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| Acute and subacute toxicity of the Carapa guianensis Aublet (Meliaceae) seed oil | | Journal of ethnopharmacology |
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