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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > plant fats and oils > seed oils > nut oils × Research, Technology and Engineering: mathematics and statistics × 11 results Group by: Economics, Business and Industry, Research, Technology and Engineering   (Click to View) Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology Lebensmittel-Wissenschaft (Click to View) Acute and second-meal effects of almond form in impaired glucose tolerant adults: a randomized crossover trial Nutrition and metabolism (Click to View) Application of real-time refrigeration turbidimetry for rapid discrimination and purity assessment of refined peanut oils adulterated with other seed oils European food research and technology (Click to View) Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis European journal of lipid science and technology (Click to View) Competitiveness and technical efficiency: Determinants in the groundnut oil sector of India Food policy (Click to View) 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 (Click to View) Rapid Quantitative Determination of Walnut Oil Adulteration with Sunflower Oil Using Fluorescence Spectroscopy Food analytical methods (Click to View) Optimization of microwave frying of potato slices by using Taguchi technique Journal of food engineering (Click to View) Prediction of oil yield from groundnut kernels in an hydraulic press using artificial neural network (ANN) Journal of food engineering (Click to View) Hydrogenation of Edible Oils: a Model Involving Competitive Adsorption of Reactants journal of the American Oil Chemists' Society (Click to View) The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil Food chemistry