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| Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils | | Food control |
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| Composition and antioxidant and antimicrobial activities of white apricot almond (Amygdalus communis L.) oil | | European journal of lipid science and technology |
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| Characterization of Essential Oil in Pine Nut Shells from Commodity Waste in China by Steam Distillation and GC-MS | | Food analytical methods |
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| A developed pre-column derivatization method for the determination of free fatty acids in edible oils by reversed-phase HPLC with fluorescence detection and its application to Lycium barbarum seed oil | | Food chemistry |
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| Characterization of new biosurfactant produced by Klebsiella sp. Y6-1 isolated from waste soybean oil | | Bioresource technology |
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| Evaluation of preservative distribution in thermally modified European aspen and birch boards using computed tomography and scanning electron microscopy | | Journal of wood science |
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| Lipase‐mediated hydrolysis of flax seed oil for selective enrichment of α‐linolenic acid | | European journal of lipid science and technology |
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| Strategies for improving extracellular lipolytic enzyme production by Thermus thermophilus HB27 | | Bioresource technology |
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| Physicochemical studies of hemp (Cannabis sativa) seed oil using enzyme-assisted cold-pressing | | European journal of lipid science and technology |
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| Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate | | Lebensmittel-Wissenschaft |
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| Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils | | Food chemistry |
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| Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions | | Food chemistry |
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| Enhanced bioavailability and cysticidal effect of three mebendazole-oil preparations in mice infected with secondary cysts of Echinococcus granulosus | | Parasitology research |
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| New biopolymer nanocomposites based on epoxidized soybean oil plasticized poly(lactic acid)/fatty nitrogen compounds modified clay: Preparation and characterization | | Industrial crops and products |
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| Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes | | Food research international |
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| Calorimetric study of milk fat/rapeseed oil blends and their interesterification products | | European journal of lipid science and technology |
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| Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil | | Industrial crops and products |
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| High rate heptanoate production from propionate and ethanol using chain elongation | | Bioresource technology |
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| A comparative linkage map of oilseed rape and its use for QTL analysis of seed oil and erucic acid content | | Theoretical and applied genetics |
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| Biotransformation of glycerol into 1,3-propanediol | | European journal of lipid science and technology |
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| The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil | | Food chemistry |
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| Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels | | Food hydrocolloids |
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| Protein-lipid interactions during the incubation of whey proteins with autoxidizing lipids | | International dairy journal |
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| A high performance liquid chromatography method for determination of furfural in crude palm oil | | Food chemistry |
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| Impact of salt and lipid type on in vitro digestion of emulsified lipids | | Food chemistry |
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| Molecular basis of seed lipoxygenase null traits in soybean line OX948 | | Theoretical and applied genetics |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| Detection, isolation and characterisation of cyclolinopeptides J and K in ageing flax | | Food chemistry |
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| Coal induced production of a rhamnolipid biosurfactant by Pseudomonas stutzeri, isolated from the formation water of Jharia coalbed | | Bioresource technology |
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| Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products | | European food research and technology |
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| Non-ionic polysorbate surfactants: Alternative inducers of medium-chain-length poly(3-hydroxyalkanoates) (MCL-PHAs) for production of extracellular MCL-PHA depolymerases | | Bioresource technology |
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| Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology | | Meat science |
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| Batch and continuous lipase‐catalyzed interesterification of blends containing olive oil for trans‐free margarines | | European journal of lipid science and technology |
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| Heterologous production of Pseudomonas aeruginosa EMS1 biosurfactant in Pseudomonas putida | | Bioresource technology |
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| Improvement of biodiesel production by lipozyme TL IM-catalyzed methanolysis using response surface methodology and acyl migration enhancer | | Bioresource technology |
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| Acute and subacute oral toxicity of polychlorinated diphenyl sulfides in mice: Determining LD50 and assessing the status of hepatic oxidative stress | | Environmental toxicology and chemistry |
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| Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating | | European journal of lipid science and technology |
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| Compositional and structural studies of the oils from two edible seeds: Tiger nut, Cyperus esculentum, and asiato, Pachira insignis, from Ghana | | Food research international |
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| Volatile flavours in raw egg yolk of hens fed on different diets | | Journal of the science of food and agriculture |
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| Suitability of elemental fingerprinting for assessing the geographic origin of pumpkin (Cucurbita pepo var. styriaca) seed oil | | Food chemistry |
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