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2. Surface tension of fatty acids and triglycerides
3. Content of trans-fatty acids in edible margarines
4. Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (Salvia hispanica L.) Genotypes
5. Chemical Properties of Virgin Coconut Oil
6. Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC, NMR, DSC) Methods
7. Quality Changes and Tocopherols and γ-Orizanol Concentrations in Rice Bran Oil During the Refining Process
8. Measuring and Modeling Liquid–Liquid Equilibria for a Soybean Oil, Oleic Acid, Ethanol, and Water System
9. Efficient Synthesis of α-Monoglycerides via Solventless Condensation of Fatty Acids with Glycerol Carbonate
10. Chemical analysis of ozonized theobroma fat
11. Oxidative stability and AromaScan analyses of corn oils with altered fatty acid content
12. Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition
13. In-line and off-line trapping of lipids extracted from chicken liver by supercritical carbon dioxide
14. Hydrolysis of palm oil catalyzed by macroporous cation-exchanged resin
15. Stable isotope characterization of olive oils. I—Compositional and carbon-13 profiles of fatty acids
16. Stable isotope characterization of olive oils: II-deuterium distribution in fatty acids studied by nuclear magnetic resonance (SNIF-NMR)
17. Changes in flax (Linum usitatissimum L.) seed lipids during germination
18. A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies
19. Commercial production of chia in Northwestern Argentina
20. Oxidative and flavor stability of oil from lipoxygenase-free soybeans
21. Purity assessments of major vegetable oils based on δ13C values of individual fatty acids
22. Cellulose esterification with fatty acids and acetic anhydride in lithium chloride/N,N-dimethylacetamide medium
23. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil
24. Soy fatty acid oxidation with sodium hypochlorite monitored by nuclear magnetic resonance spectroscopy
25. Microwave roasting and positional distribution of fatty acids of phospholipids in soybeans (Glycine max L.)
26. Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand
27. Offset printing inks based on rapeseed and sunflower oil. Part I: Synthesis and characterization of rapeseed oil-and sunflower oil-modified alkyd resins
28. High-temperature stabilities of oils from soybeans that lack lipoxygenases
29. Gas chromatographic study on high-temperature thermal degradation products of methyl linoleate hydroperoxides
30. Triglyceride composition of ewe, cow, and goat milk fat
31. A differential scanning calorimetry study on the oxidation of C12-C18 saturated fatty acids and their esters
32. Effect of Accelerated Storage on Microencapsulated Kenaf Seed Oil
33. Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids
34. Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures
35. Simplex-Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil from Mixed Seeds
36. Protein Content and Oil Composition of Almond from Moroccan Seedlings: Genetic Diversity, Oil Quality and Geographical Origin
37. Contents of Fatty Acids, Selected Lipids and Physicochemical Properties of Western Australian Sandalwood Seed Oil
38. Comparison of Fatty Acid, Sterol, and Tocol Compositions in Skin and Kernel of Turpentine (Pistacia terebinthus L.) Fruits
39. Regiospecific Analysis of Shark Liver Triacylglycerols
40. Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils
41. Fatty Acid Contents in Fractions of Neutral Lipids and Phospholipids of Fillets of Tilapia Treated with Flaxseed Oil
42. Multivariate Data Analysis of Fatty Acid Content in the Classification of Olive Oils Developed Through Controlled Crossbreeding
43. Estimation of Oil Content and Fatty Acid Composition in Cottonseed Kernel Powder Using Near Infrared Reflectance Spectroscopy
44. Effects of Geographical Origin on the Conjugated Linolenic Acid of Trichosanthes kirilowii Maxim Seed Oil
45. Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil
46. TAG Profiles of Jatropha curcas L. Seed Oil by Easy Ambient Sonic-Spray Ionization Mass Spectrometry
47. Geographical Classification of Turkish Virgin Olive Oils from the Aegean Region for Two Harvest Years Based on Their Fatty Acid Profiles
48. Biochemistry of Citric Acid Production from Rapeseed Oil by Yarrowia lipolytica Yeast
49. Oil Content and Fatty Acid Profile of Spanish Cultivars During Olive Fruit Ripening
50. Highly Stable Nonionic Fatliquors Based on Ethoxylated Overused Vegetable Oils
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