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| Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes | | Journal of the science of food and agriculture |
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| Triumphalone, a diketone from the volatile oil of the leaves of Melaleuca triumphalis, and its spontaneous conversion into isotriumphalone | | Phytochemistry |
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| Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil | | Journal of agricultural and food chemistry |
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| Conditional QTL mapping of oil content in rapeseed with respect to protein content and traits related to plant development and grain yield | | Theoretical and applied genetics |
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| Novel soybean oils with different fatty acid profiles alter cardiovascular disease risk factors in moderately hyperlipidemic subjects | | American journal of clinical nutrition |
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| Analysis of Herbicides in Olive Oil by Liquid Chromatography Time-of-Flight Mass Spectrometry | | Journal of agricultural and food chemistry |
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| Discrimination of Storage Conditions and Freshness in Virgin Olive Oil | | Journal of agricultural and food chemistry |
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| Mitigation of Olive Mill Wastewater Toxicity | | Journal of agricultural and food chemistry |
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| Quantitation of the Main Constituents of Some Authentic Grape-Seed Oils of Different Origin | | Journal of agricultural and food chemistry |
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| Quantitation of the Main Constituents of Some Authentic Sesame Seed Oils of Different Origin | | Journal of agricultural and food chemistry |
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| Detection of Adulteration of Poppy Seed Oil with Sunflower Oil Based on Volatiles and Triacylglycerol Composition | | Journal of agricultural and food chemistry |
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| Genetic Diversity of Tunisian Olive Tree (Olea europaea L.) Cultivars Assessed by AFLP Markers | | Genetic resources and crop evolution |
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| Side-effects of botanical insecticides derived from Meliaceae on coccinellid predators of the date palm scale | | Crop protection |
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| Proton Transfer Reaction-Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil | | Journal of agricultural and food chemistry |
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| Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production | | Journal of agricultural and food chemistry |
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| Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection | | Journal of agricultural and food chemistry |
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| Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers | | Journal of food engineering |
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| Pan-frying may induce phytosterol oxidation | | Food chemistry |
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| Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue | | Food chemistry |
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| Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties | | Food chemistry |
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| Direct determination of phenolic compounds and phospholipids in virgin olive oil by micellar liquid chromatography | | Food chemistry |
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| Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature | | Food chemistry |
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| Stabilization of sunflower oil by garlic extract during accelerated storage | | Food chemistry |
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| Supercritical carbon dioxide extraction of cottonseed oil | | Journal of food engineering |
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| Spectrofluorometric and high-performance liquid chromatographic determination of all-rac-α-tocopheryl acetate in virgin olive oil | | Journal of food composition and analysis |
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| Identification and functional expression of a type 2 acyl-CoA:diacylglycerol acyltransferase (DGAT2) in developing castor bean seeds which has high homology to the major triglyceride biosynthetic enzyme of fungi and animals | | Phytochemistry |
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| Oxidation of medium-chain and long-chain fatty acids by polka dot grouper Cromileptes altivelis | | Aquaculture nutrition |
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| Replacement of a large portion of fish oil by vegetable oils does not affect lipogenesis, lipid transport and tissue lipid uptake in European seabass (Dicentrarchus labrax L.) | | Aquaculture |
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| Identification and Characterization of Conjugated Linolenic Acid Isomers by Ag+-HPLC and NMR | | Journal of agricultural and food chemistry |
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| Non-concordance between Genetic Profiles of Olive Oil and Fruit: a Cautionary Note to the Use of DNA Markers for Provenance Testing | | Journal of agricultural and food chemistry |
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| Chemical analysis and preliminary toxicological evaluation of Garcinia mangostana seeds and seed oil | | Food chemistry |
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| Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy | | Food chemistry |
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| The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils | | Food research international |
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| Modelling potential growth and yield of olive (Olea europaea L.) canopies | | European journal of agronomy |
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| The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging | | Food chemistry |
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| Volatile compounds from Chetoui olive oil and variations induced by growing area | | Food chemistry |
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| Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices | | Food chemistry |
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| Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain) | | Food chemistry |
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| Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater | | Food chemistry |
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| Determination of vitamin K1 content in olive oil, chard and human plasma by RP-HPLC method with UV-Vis detection | | Food chemistry |
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