196 results
Search Results
152. Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the photosensitized oxidation of oils
153. Drying properties of metathesized soybean oil
154. Soybean-lecithin supplementation of practical diets for juvenile goldfish (Carassius auratus)
155. Improving the low-temperature properties of alternative diesel fuels: Vegetable oil-derived methyl esters
156. Oxidative stabilities of soybean oils that lack lipoxygenases
157. Effect of genetic modification on the content and composition of bioactive constituents in soybean oil
158. Comparative nutritional quality of palmstearin-liquid oil blends and hydrogenated fat (vanaspati)
159. Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary
160. Changes in the characteristics and composition of oils during deep-fat frying
161. AOCS collaborative study on sensory and volatile compound analyses of vegetable oils
162. In-situ alcoholysis of soybean oil
163. Extraction of oleic acid from soybean oil and jojoba oil-phase diagrams
164. Fuel properties of tallow and soybean oil esters
165. Assessment of olive oil adulteration by reversed-phase high-performance liquid chromatography/amperometric detection of tocopherols and tocotrienols
166. Oxidative stability of soybean oil products obtained by regioselective chemical interesterification
167. Soybean oil triacylglycerol analysis by reversed-phase high-performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry
168. Antioxidant activity of oat extract in soybean and cottonseed oils
169. Antipolymerization activity of oat extract in soybean and cottonseed oils under frying conditions
170. Oxidative stability of blends and interesterified blends of soybean oil and palm olein
171. Comparison of processes for the supercritical carbon dioxide extraction of oil from soybean seeds
172. Effects of sugar, salt and water on soybean oil quality during deep-frying
173. Kinetics of catalytic transfer hydrogenation of soybean oil
174. Oilseed volatile analysis by supercritical fluid and thermal desorption methods
175. Frying stability of soybean and canola oils with modified fatty acid compositions
176. Enzymatic modification of canola/palm oil mixtures: Effects on the fluidity of the mixture
177. Supercritical CO2 degumming and physical refining of soybean oil
178. Chemical interesterification with regioselectivity for edible oils
179. Further studies on artificial geometrical isomers of α-linolenic acid in edible linolenic acid-containing oils
180. Epoxidation of soybean oil by the methyltrioxorhenium-CH2Cl2/H2O2 catalytic biphasic system
181. Effects of deodorization and steam-refining parameters on finished oil quality
182. The electrocatalytic hydrogenation of soybean oil
183. Catalytic transfer hydrogenation of soybean oil
184. A novel technique for the preparation of secondary fatty amides
185. Antioxidative action of Maillard reaction volatiles: Influence of Maillard solution browning level
186. Adsorptive bleaching of soybean oil with non-montmorillonite Zambian clays
187. trans-Polyunsaturated fatty acids in French edible rapeseed and soybean oils
188. Effect of moisture, microwave heating, and live steam treatment on phospholipase D activity in soybeans and soy flakes
189. Analysis of vegetable oil volatiles by multiple headspace extraction
190. Quality of soybeans in export
191. Effect of randomization on oxidative stability of vegetable oils at two different temperatures
192. The magnetic field as an additional selectivity parameter in fat hydrogenation
193. Fast quantitative analysis of soybean oil in olive oil by high-temperature capillary gas chromatography
194. Antioxidant activity of mung bean hulls
195. Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils
196. Furanoid fatty acids in oils from soybeans lacking lipoxygenase isoenzymes
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.