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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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| Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes | | Food research international |
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| Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology | | Lebensmittel-Wissenschaft |
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| Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model | | Food chemistry |
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| Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice | | Food chemistry |
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| Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting | | Food chemistry |
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| Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems | | Journal of food engineering |
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| Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects | | Food and bioprocess technology |
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| Enzymatic production of human milk fat analogues containing stearidonic acid and optimization of reactions by response surface methodology | | Lebensmittel-Wissenschaft |
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| Efficiency of neem and groundnut oils in protecting leguminous tree seeds against seed beetles in the Sahel | | Agroforestry systems |
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| Virgin coconut oil supplemented diet increases the antioxidant status in rats | | Food chemistry |
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| Effect of nut oil migration on polymorphic transformation in a model system | | Food chemistry |
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| Prediction of oil yield from groundnut kernels in an hydraulic press using artificial neural network (ANN) | | Journal of food engineering |
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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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| Effect of Antibloom Fat Migration from a Nut Oil Filling on the Polymorphic Transformation of Cocoa Butter | | Journal of agricultural and food chemistry |
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| Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid | | Food hydrocolloids |
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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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| Molecular species-specific differences in composition of triacylglycerols of mouse adipose tissue and diet | | Nutrition research |
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| Dietary Combination of Conjugated Linoleic Acid (CLA) and Pine Nut Oil Prevents CLA-Induced Fatty Liver in Mice | | Journal of agricultural and food chemistry |
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