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2. Evolution of the oxidation process in olive oil triacylglycerol under accelerated storage conditions (40–60°C)
3. Lipase-catalyzed synthesis of structured low-calorie triacylglycerols
4. Carica papaya latex-catalyzed synthesis of structured triacylglycerols
5. Analysis of Triacylglycerols and Free Fatty Acids in Algae Using Ultra-Performance Liquid Chromatography Mass Spectrometry
6. Ratios of Regioisomers of Minor Acylglycerols Less Polar than Triricinolein in Castor Oil Estimated by Mass Spectrometry
7. Identification of Minor Acylglycerols Less Polar than Triricinolein in Castor Oil by Mass Spectrometry
8. Lipid Structure of Lallemantia Seed Oil: A Potential Source of Omega-3 and Omega-6 Fatty Acids for Nutritional Supplements
9. Triacylglycerols Oxidation in Oils and Fats Monitored by Easy Ambient Sonic-Spray Ionization Mass Spectrometry
10. Purification of Extracted Fatty Acids from the Microalgae Spirulina
11. Triacylglycerols and Phospholipids Composition of Caper Seeds (Capparis spinosa)
12. Characterization of Fenugreek (Trigonella foenum-graecum) Seed Lipids
13. Compositional and Structural Studies of the Major and Minor Components in Three Cameroonian Seed Oils by GC–MS, ESI-FTICR-MS and HPLC
14. Regiospecific Analyses of Triacylglycerols of Hoki (Macruronus novaezelandiae) and Greenshell™ Mussel (Perna canaliculus)
15. Distribution of Triacylglycerols and Fatty Acids in Soybean Oil with Thermal Oxidation and Methylene Blue Photosensitization
16. Phase Equilibrium and Optimization Tools: Application for Enhanced Structured Lipids for Foods
17. Characterization of Walnut Oils (Juglans regia L.) from Asturias, Spain
18. Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil
19. Acylglycerols Containing Trihydroxy Fatty Acids in Castor Oil and the Regiospecific Quantification of Triacylglycerols
20. Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits
21. Lipid Profiles of Tunisian Coriander (Coriandrum sativum) Seed
22. Characterization of Annona cherimola Mill. Seed Oil from Madeira Island: a Possible Biodiesel Feedstock
23. Ratios of Regioisomers of Triacylglycerols Containing Dihydroxy Fatty Acids in Castor Oil by Mass Spectrometry
24. Clickable Lipids: Azido and Alkynyl Fatty Acids and Triacylglycerols
25. Profiles of Lipid Components, Fatty Acid Compositions and Triacylglycerol Molecular Species of Adzuki Beans (Vigna angularis)
26. Lipid Classes, Fatty Acid Distributions and Triacylglycerol Molecular Species of Broad Beans (Vicia faba)
27. Synthesis and Physical Properties of Symmetrical and Non-symmetrical Triacylglycerols Containing Two Palmitic Fatty Acids
28. Tocopherol Content and Fatty Acid Distribution of Peas (Pisum sativum L.)
29. Characterization of Pentadesma butyracea sabine Butters of Different Production Regions in Benin
30. Synthesis and Physical Properties of EOE and EEO, Triacylglycerols Containing Elaidic and Oleic Fatty Acids
31. Antioxidant Distributions and Triacylglycerol Molecular Species of Sesame Seeds (Sesamum indicum)
32. Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols
33. The regiospecific position of 18∶1 cis and trans monoenoic fatty acids in milk fat triacylglycerols
34. Tocopherol distribution and molecular species of triacylglycerols in soybean embryonic axes
35. Triacylglycerol composition of oil from Pistacia atlantica fruit growing in Algeria
36. Characterization of triacylglycerols in madeira laurel oil by HPLC-atmospheric pressure chemical ionization-MS
37. 1H NMR characterization of milk lipids: A comparison between cow and buffalo milk
38. Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form
39. Electrospray ionization MS of high M.W. TAG oligomers
40. Chemometric classification of olive cultivars based on compositional data of oils
41. Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards
42. TAG composition of ewe's milk fat. Detection of foreign fats
43. Characterization of the TAG of peanut oil by electrospray LC-MS-MS
44. Rapid MS method for analysis of cocoa butter TAG
45. Partitioning of ρ-tocopherol in aqueous mixtures of TAG and isolated muscle membranes
46. Effect of FA composition on epoxidation kinetics of TAG
47. The effect of fatty acid composition on the acrylation kinetics of epoxidized triacylglycerols
48. Definition of a model fat for crystallization-in-emulsion studies
49. Analysis of triacylglyceride hydroperoxides in vegetable oils by nonaqueous reversed-phase high-performance liquid chromatography with ultraviolet detection
50. Regioselective analysis of the fatty acid composition of triacylglycerols with conventional high-performance liquid chromatography
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