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| Relationship of cell-wall bound fatty acids and the demulsification efficiency of demulsifying bacteria Alcaligenes sp. S-XJ-1 cultured with vegetable oils | | Bioresource technology |
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| Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis | | Journal of food biochemistry |
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| Salt‐induced modulation in inorganic nutrients, antioxidant enzymes, proline content and seed oil composition in safflower (Carthamus tinctorius L.) | | Journal of the science of food and agriculture |
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| Evaluation of a model system for the selective study of the lipid peroxidation process | | European journal of lipid science and technology |
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| Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia | | Aquaculture nutrition |
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| Effect of pistachio oil on gene expression of IFN-induced protein with tetratricopeptide repeats 2: A biomarker of inflammatory response | | Molecular nutrition and food research |
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| Fatty acid composition and biological activities of volatiles from fruits of two Tunisian olive cultivars | | International journal of food science and technology |
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| Supplementation with high-oleic sunflower oil and α-tocopheryl acetate: Effects on pork meat lipids | | European journal of lipid science and technology |
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| In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil | | Food research international |
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| Bioactive compounds and nutritional significance of virgin argan oil – an edible oil with potential as a functional food | | Nutrition reviews |
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| Effects of dietary microalgae on growth, survival and fatty acid composition of sea urchin Paracentrotus lividus throughout larval development | | Aquaculture |
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| Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries | | Food research international |
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| Dietary inclusion of oil palm fronds does not change n-6 nor n-3 content of lamb tissue | | Small ruminant research |
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| Alterations in CPT-1 mRNA and fatty acid profile in hepatic cell lines in response to treatment with t10,c12- or c9,t11-conjugated linoleic acid | | European journal of lipid science and technology |
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| Synergism on antioxidant activity between natural compounds optimized by response surface methodology | | European journal of lipid science and technology |
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| Phenolic content and antioxidant capacities of parinari curatelifolia, strychnos spinosa and adansonia digitata | | Journal of food biochemistry |
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| Identification of bioactive compounds from flowers of black elder (Sambucus nigra L.) that activate the human peroxisome proliferator-activated receptor (PPAR) γ | | Phytotherapy research |
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| Chemical composition and physicochemical characteristics of fixed oils from algerian Nigella sativa seeds | | Chemistry of natural compounds |
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| Response of recurrent selection on yield, kernel oil content and fatty acid composition of subtropical maize populations | | Field crops research |
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| Lipid fraction quality of milk produced by Minhota (Portuguese autochthonous breed) compared to Holstein Friesian cow's | | Journal of the science of food and agriculture |
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| Determination of antioxidant activities of various extracts and essential oil compositions of Thymus praecox subsp. skorpilii var. skorpilii | | Food chemistry |
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| Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives | | Food and bioprocess technology |
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| Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers | | Meat science |
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| Characterizing quality of rendered duck fat compared to other fats and oils | | Journal of food quality |
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| Effects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats | | Poultry science |
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| Seed yield components, oil content, and fatty acid composition of two cultivars of moringa (Moringa oleifera Lam.) growing in the Arid Chaco of Argentina | | Industrial crops and products |
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| Comparative study of reserve lipid accumulation during somatic and zygotic Acca sellowiana (O. Berg.) Burret embryogenesis | | Acta physiologiae plantarum |
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| Target release rate of antioxidants to extend induction period of lipid oxidation | | Food research international |
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| Characterization of the effects of β‐carotene on the thermal oxidation of triacylglycerols using HPLC‐ESI‐MS | | European journal of lipid science and technology |
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| Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides | | Journal of the science of food and agriculture |
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| Antioxidant and antiinflammatory activity of pine pollen extract in vitro | | Phytotherapy research |
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| Effects of progressive drought stress on the expression of patatin-like lipid acyl hydrolase genes in Arabidopsis leaves | | Physiologia plantarum |
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| Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity | | Meat science |
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| Characterization and genetic analysis of a low-temperature-sensitive mutant, sy-2, in Capsicum chinense | | Theoretical and applied genetics |
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| Validation of an Australian electronic food frequency questionnaire to measure polyunsaturated fatty acid intake | | Nutrition |
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| Cis-9, trans-11, trans-13-conjugated linolenic acid induces apoptosis and sustained ERK phosphorylation in 3T3-L1 preadipocytes | | Nutrition |
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| Changes in goat milk fatty acids during abrupt transition from indoor to pasture diet | | Small ruminant research |
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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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| Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties | | Meat science |
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| Antioxidative effects of curcumin and its analogues against the free-radical-induced peroxidation of linoleic acid in micelles | | Phytotherapy research |
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