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152. Conversion of Phosphatidylcholine to Phosphatidylglycerol with Phospholipase D and Glycerol
153. Determination of Glycerol in Wines Using 31P-NMR Spectroscopy
154. Prediction of the Partition Coefficient for Acetic Acid in a Two-Phase System Soybean Oil-Water
155. Antioxidant Activity of Oat Malt Extracts in Accelerated Corn Oil Oxidation
156. Efficient Synthesis of α-Monoglycerides via Solventless Condensation of Fatty Acids with Glycerol Carbonate
157. Oxidative Stability of Liposomes Composed of Docosahexaenoic Acid-Containing Phospholipids
158. Characterization of Turkish Quercus L. Taxa Based on Fatty Acid Compositions of the Acorns
159. The Effect of Emulsifier Type and Droplet Size on Phase Transitions in Emulsified Even-Numbered n-Alkanes
160. Production of 14-Oxo-cis-11-eicosenoic Acid from Lesquerolic Acid by Sphingobacterium multivorum NRRL B-23212
161. Diesters from Oleic Acid: Synthesis, Low Temperature Properties, and Oxidation Stability
162. Functionalization of Oleyl Carbonate by Epoxidation
163. Chemiluminescent Methods in Olive Oil Analysis
164. Optimization of Deacidification of Mixtures of Sunflower Oil and Oleic Acid in a Continuous Process
165. Temperature Effects on the Deacidification of Mixtures of Sunflower Oil and Oleic Acid
166. Polyhydroxy Fatty Acids Derived from Sophorolipids
167. Synthesis and Physical Properties of EOE and EEO, Triacylglycerols Containing Elaidic and Oleic Fatty Acids
168. Physico-Chemical Characterization of Moringa concanensis Seeds and Seed Oil
169. Industrially Produced trans Fat in Foods in Australia
170. Formation of Granular Crystals in Margarine with Excess Amount of Palm Oil
171. An Efficient Methodology for the Preparation of Alkoxyglycerols Rich in Conjugated Linoleic Acid and Eicosapentaenoic Acid
172. Using Microwave Heating and Microscopy to Estimate Optimal Corn Germ Oil Yield with a Bench-Scale Press
173. Low-trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation
174. Synthesis and Physical Properties of Tallow-Oleic Estolide 2-Ethylhexyl Esters
175. Practical Syntheses of Triacylglycerol Regioisomers Containing Long-chain Polyunsaturated Fatty Acids
176. Preparation and surface-active properties of hydroxy and epoxy fatty acid-containing soy phospholipids
177. Pure lycopene from tomato preserves extra virgin olive oil from natural oxidative events during storage
178. Chemical analysis of ozonized theobroma fat
179. Evaluation of ethanolysis with immobilized Candida antarctica lipase for regiospecific analysis of triacylglycerols containing highly unsaturated fatty acids
180. πSynthesis and evaluation of a series of α-hydroxy ethers derived from isopropyl oleate
181. Supercritical fluid extraction of daphne (Laurus nobilis L.) seed oil
182. Practical implications of the phase-compositional assessment of lipid-based food products by time-domain NMR
183. Stabilization of oils by microencapsulation with heated protein-glucose syrup mixtures
184. Modification of the Avrami model for application to the kinetics of the melt crystallization of lipids
185. Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans
186. Optimization of enzymatic methanolysis of soybean oil by response surface methodology
187. Ethanolysis of castor and cottonseed oil: A systematic study using classical catalysts
188. Identification and quantification of feruloylated mono-, di-, and triacylglycerols from vegetable oils
189. Compositional characteristics of protein ingredients prepared from high-sucrose/low-stachyose soybeans
190. Industrial trial to evaluate the effect of oxygen concentration on overall quality of refined, bleached, and deodorized soybean oil in PET bottles
191. Selected traditional structural descriptors and RM values for estimation and prediction of lipophilicity of homologous series of saturated fatty acids
192. Effect of rosehip extraction process on oil and defatted meal physicochemical properties
193. Characterization of proteins in Cuphea (PSR23) seeds
194. Enzymatic glycerolysis and transesterification of vegetable oil for enhanced production of feruloylated glycerols
195. Varietal and crop year effects on lipid composition of walnut (Juglans regia) genotypes
196. Environmental effects on fatty acid levels in soybean seed oil
197. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil
198. DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification
199. Methoxylation of methyl oleate in the presence of dealuminated Y faujasites in their protonic form
200. Monooxygenase system of Bacillus megaterium ALA2: Studies on linoleic acid epoxidation products
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