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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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| Hydrogenation of Edible Oils: a Model Involving Competitive Adsorption of Reactants | | journal of the American Oil Chemists' Society |
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| Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats | | Journal of food composition and analysis |
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| Utilization of interesterified oil blends in the production of frankfurters | | Meat science |
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| Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage | | Meat science |
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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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| Pressing and supercritical carbon dioxide extraction of walnut oil | | Journal of food engineering |
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| Oxidative Stability of Tree Nut Oils | | Journal of agricultural and 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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| A single step solid-phase extraction method for complete separation of sterol oxidation products in food lipids | | Journal of chromatography |
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| Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data | | journal of the American Oil Chemists' Society |
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