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| Antioxidant activity of extracts from six different Sudanese plant materials | | European journal of lipid science and technology |
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| Analysis of carotenoids and vitamin E in selected oilseeds, press cakes and oils | | European journal of lipid science and technology |
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| Genetics and mapping of the R 11 gene conferring resistance to recently emerged rust races, tightly linked to male fertility restoration, in sunflower (Helianthus annuus L.) | | Theoretical and applied genetics |
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| Oxidative stability and acceptability of camelina oil blended with selected fish oils | | European journal of lipid science and technology |
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| Lipid and water crystallization in protein-stabilised oil-in-water emulsions | | Food hydrocolloids |
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| Antioxidant characteristics of phenolipids (quercetin-enriched lecithin) in lipid matrices | | Industrial crops and products |
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| Low-temperature flow behaviour of vegetable oil-based lubricants | | Industrial crops and products |
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| Quality alterations of four frying fats during long-term heating (conventional analysis and NIRS calibration) | | Journal of food quality |
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| Preparation of high protein micro-particles using two-step emulsification | | Food hydrocolloids |
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| Validation of a method for the analysis of phytosterols in sunflower seeds | | European journal of lipid science and technology |
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| Volatile components of several virgin and refined oils differing in their botanical origin | | Journal of the science of food and agriculture |
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| Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil | | Food chemistry |
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| Capillary gas chromatographic analysis of complex phytosteryl/-stanyl ester mixtures in enriched skimmed milk-drinking yoghurts | | Food control |
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| Chemical and enzymatic interesterification of tristearin/ triolein-rich blends: Chemical composition, solid fat content and thermal properties | | European journal of lipid science and technology |
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| Modulation of cytokines, resistin, and distribution of adipose tissue in C57BL/6 mice by different high-fat diets | | Nutrition |
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| Preparation of capacitor's electrode from sunflower seed shell | | Bioresource technology |
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| The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices | | Food and bioprocess technology |
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| A simplified method for HPLC-MS analysis of sterols in vegetable oil | | European journal of lipid science and technology |
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| Lipid adsorption capacities of magnesium silicate and activated carbon prepared from the same rice hull | | European journal of lipid science and technology |
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| Study by ¹H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time | | Food chemistry |
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| Effects of Addition of a Palmitic Sucrose Ester on Low-Trans-Fat Blends Crystallization in Bulk and in Oil-in-Water Emulsions | | Food biophysics |
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| Fat structure in ice cream: A study on the types of fat interactions | | Food hydrocolloids |
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| Antioxidant capacity of the striped sunflower seed (Helianthus annuus L.) aqueous extract | | European journal of lipid science and technology |
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| Directly resistively heated-column gas chromatography for the evaluation of cow milk fat purity | | European journal of lipid science and technology |
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| Assessment of trans fatty acids in edible oils in China | | Food control |
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| Determination of mineral oil paraffins in foods by on-line HPLC-GC-FID: lowered detection limit; contamination of sunflower seeds and oils | | European food research and technology |
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| Isolation, characterization, and antifungal application of a biosurfactant produced by Enterobacter sp. MS16 | | European journal of lipid science and technology |
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| Optimization of industrial-scale deodorization of high-oleic sunflower oil via response surface methodology | | European journal of lipid science and technology |
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| Encapsulation of lipid by alginate beads reduces bio-accessibility: An in vivo¹³C breath test and MRI study | | Food hydrocolloids |
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| Biodegradation pathway and detoxification of the diazo dye Reactive Black 5 by Phanerochaete chrysosporium | | Bioresource technology |
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| Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds | | European food research and technology |
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| Chemical and enzymatic interesterification of tristearin/triolein-rich blends: Microstructure and polymorphism | | European journal of lipid science and technology |
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| Oil quality characteristics of irradiated sunflower and maize seed | | European journal of lipid science and technology |
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| Temperature-dependent diffusion coefficient of oil from different sunflower seeds during extraction with hexane | | Journal of food engineering |
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| Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools | | Food chemistry |
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| Effect of SatSatSat and SatOSat on crystallization of model fat blends | | European journal of lipid science and technology |
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| Comparison of adaptive neuro‐fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts | | Journal of the science of food and agriculture |
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| Expression of genes involved in rhamnolipid synthesis in Pseudomonas aeruginosa PAO1 in a bioreactor cultivation | | Applied microbiology and biotechnology |
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| Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions | | European food research and technology |
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| Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen | | European food research and technology |
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