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| Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats | | European journal of lipid science and technology |
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| Methylcellulose Films to Prevent Lipid Migration in Confectionery Products | | Journal of food science |
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| Sensory characterisation and oxidative stability of walnut oil | | International journal of food science and technology |
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| Peanut oil: Compositional data | | European journal of lipid science and technology |
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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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| Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type | | Journal of food engineering |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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| Effects of microcapsule constitution on the quality of microencapsulated walnut oil | | European journal of lipid science and technology |
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| Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels | | Meat science |
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| Effect of heating oils and fats in containers of different materials on their trans fatty acid content | | Journal of the science of food and agriculture |
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| Field applications of bait-formulated Beauveria bassiana alginate pellets for biological control of the red imported fire ant (Hymenoptera: Formicidae) | | Environmental entomology |
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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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| Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage | | Meat science |
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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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