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| Elucidation of Structural Isomers from the Homogeneous Rhodium-Catalyzed Isomerization of Vegetable Oils | | Journal of agricultural and food chemistry |
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| The effects of oils and frying temperatures on the texture and fat content of potato crisps | | Food chemistry |
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| Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils | | journal of the American Oil Chemists' Society |
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| Antioxidant activity of ethanolic extract of Cortex fraxini and use in peanut oil | | Food chemistry |
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| Seed oil extraction using a solar powered screw press | | Industrial crops and products |
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| Prediction of oil yield from groundnut kernels in an hydraulic press using artificial neural network (ANN) | | Journal of food engineering |
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| Effect of dietary fat on metabolism and DNA adduct formation after acute oral exposure of F-344 rats to fluoranthene | | Journal of nutritional biochemistry |
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| Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems | | International journal of dairy technology |
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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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| Antioxidant potential of ethanolic extract of Polygonum cuspidatum and application in peanut oil | | Food chemistry |
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| Hydrogenation of Edible Oils: a Model Involving Competitive Adsorption of Reactants | | journal of the American Oil Chemists' Society |
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| Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid | | Food hydrocolloids |
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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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| Comparison between free radical scavenging capacity and oxidative stability of nut oils | | Food chemistry |
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| Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage | | Food hydrocolloids |
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| 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 |
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