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2. The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0.7 GPa
3. The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems
4. Synthesis and Characterization of Acetylated and Stearylyzed Soy Wax
5. Linolenic Acid as the Main Source of Acrolein Formed During Heating of Vegetable Oils
6. Glycerolysis of Crude Methyl Esters with Crude Glycerol from Biodiesel Production
7. Effect of Accelerated Storage on Microencapsulated Kenaf Seed Oil
8. Polyols and Polyurethanes from Crude Algal Oil
9. Physicochemical Characteristics and Aflatoxin Levels in Two Types of Sudanese Sesame Oil
10. Development and Scale-up of Aqueous Surfactant-Assisted Extraction of Canola Oil for Use as Biodiesel Feedstock
11. Effects of Ultrasonic Parameters on the Crystallization Behavior of Palm Oil
12. Simple and Efficient Profiling of Phospholipids in Phospholipase D-modified Soy Lecithin by HPLC with Charged Aerosol Detection
13. Enrichment of Arachidonic Acid for the Enzymatic Synthesis of Arachidonoyl Ethanolamide
14. Characteristics of Oil and Skim in Enzyme-Assisted Aqueous Extraction of Soybeans
15. Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review
16. Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat
17. Chemoenzymatic Method for Producing Stearidonic Acid Concentrates from Stearidonic Acid Soybean Oil
18. Acidolysis Reaction of Terebinth Fruit Oil with Palmitic and Caprylic Acids to Produce Low Caloric Spreadable Structured Lipid
19. Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment
20. A Rapid Method for Determining the Oxidative Stability of Oils Suitable for Breeder Size Samples
21. Pro-Oxidant Effects of β-Carotene During Thermal Oxidation of Edible Oils
22. Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat
23. No Evidence Found for Diels–Alder Reaction Products in Soybean Oil Oxidized at the Frying Temperature by NMR Study
24. Tribological Properties of Biobased Ester Phosphonates
25. Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids
26. Coloration Process in the Sulfonation of Fatty Acid Methyl Ester with Sulfur Trioxide
27. Effect of Liquid Oil on the Distribution and Reactivity of a Hydrophobic Solute in Solid Lipid Nanoparticles
28. Fatty Acid Profile of Kenaf Seed Oil
29. Rapid FT-NIR Analysis of Edible Oils for Total SFA, MUFA, PUFA, and Trans FA with Comparison to GC
30. Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)
31. Effect of UV Processing Treatments on Soy Oil Conjugated Linoleic Acid Yields and Tocopherols Stability
32. Growth and Biomass Characteristics of Picochlorum oklahomensis and Nannochloropsis oculata
33. Detection of 430 Fatty Acid Methyl Esters from a Transesterified Butter Sample
34. Synthesis of Chloro Alkoxy and Alkoxy Derivatives of Methyl Oleate
35. Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax
36. Grease resistance and mechanical properties of isolated soy protein-coated paper
37. Rapid Detection and Quantification by GC–MS of Camellia Seed Oil Adulterated with Soybean Oil
38. Single-Cell Oils as a Source of Omega-3 Fatty Acids: An Overview of Recent Advances
39. Surface-Enhanced Raman Spectroscopy of Tribochemically Formed Boundary Films of Refined and Unrefined Canola Oils
40. Evidence Contrary to the Accepted Diels–Alder Mechanism in the Thermal Modification of Vegetable Oil
41. Lewis Acid-Catalyzed Synthesis of Hyperbranched Polymers Based on Glycerol and Diacids in Toluene
42. Extraction and Functional Properties of Non-Zein Proteins in Corn Germ from Wet-Milling
43. Characterization of Crude Watermelon Seed Oil by Two Different Extractions Methods
44. Study on Free Lipase-Catalyzed Ethanolysis for Biodiesel Preparation in an Oil/Water Biphasic System
45. Epoxidizable Fatty Amide–Phenol Conjugates
46. Performance of Nanofiltration Membranes for Solvent Purification in the Oil Industry
47. Transfer of Phenolic Compounds from Olive Mill Wastewater to Olive Cake Oil
48. Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods
49. LC–ESI–QTOF–MS, MS/MS Analysis of Glycerophospholipid Species in Three Tunisian Pistacia lentiscus Fruit Populations
50. Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification
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