| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anchovy oil thermal polymerization kinetics
|
Guner, F. Seniha
|
|
|
74 |
12 |
p. 1525-1529
|
artikel
|
| 2 |
Anchovy oil thermal polymerization kinetics
|
Guner, F. Seniha
|
|
1997
|
74 |
12 |
p. 1525-1529
|
artikel
|
| 3 |
Antioxidant activity and active sites of phospholipids as antioxidants
|
Saito, Hiroaki
|
|
|
74 |
12 |
p. 1531-1536
|
artikel
|
| 4 |
Antioxidant activity and active sites of phospholipids as antioxidants
|
Saito, Hiroaki
|
|
1997
|
74 |
12 |
p. 1531-1536
|
artikel
|
| 5 |
Bishomopinolenic (7,11,14–20:3) acid in pinaceae seed oils
|
Wolff, Robert L.
|
|
|
74 |
12 |
p. 1583-1586
|
artikel
|
| 6 |
Bishomopinolenic (7,11,14–20:3) acid in pinaceae seed oils
|
Wolff, Robert L.
|
|
1997
|
74 |
12 |
p. 1583-1586
|
artikel
|
| 7 |
Blending process optimization into special fat formulation by neural networks
|
Block, J. M.
|
|
|
74 |
12 |
p. 1537-1541
|
artikel
|
| 8 |
Blending process optimization into special fat formulation by neural networks
|
Block, J. M.
|
|
1997
|
74 |
12 |
p. 1537-1541
|
artikel
|
| 9 |
Degradation of α-linolenic acid during heating
|
Hénon, G.
|
|
|
74 |
12 |
p. 1615-1617
|
artikel
|
| 10 |
Degradation of α-linolenic acid during heating
|
Hénon, G.
|
|
1997
|
74 |
12 |
p. 1615-1617
|
artikel
|
| 11 |
Determination of the fatty acid composition of the oil in intact-seed mustard by near-infrared reflectance spectroscopy
|
Velasco, L.
|
|
|
74 |
12 |
p. 1595-1602
|
artikel
|
| 12 |
Determination of the fatty acid composition of the oil in intact-seed mustard by near-infrared reflectance spectroscopy
|
Velasco, L.
|
|
1997
|
74 |
12 |
p. 1595-1602
|
artikel
|
| 13 |
Differential scanning calorimetry of water buffalo and cow milk fat in mozzarella cheese
|
Tunick, Michael H.
|
|
|
74 |
12 |
p. 1565-1568
|
artikel
|
| 14 |
Differential scanning calorimetry of water buffalo and cow milk fat in mozzarella cheese
|
Tunick, Michael H.
|
|
1997
|
74 |
12 |
p. 1565-1568
|
artikel
|
| 15 |
Enzymatic hydrolysis in conjunction with conventional pretreatments to soybean for enhanced oil availability and recovery
|
Shankar, Devesh
|
|
|
74 |
12 |
p. 1543-1547
|
artikel
|
| 16 |
Enzymatic hydrolysis in conjunction with conventional pretreatments to soybean for enhanced oil availability and recovery
|
Shankar, Devesh
|
|
1997
|
74 |
12 |
p. 1543-1547
|
artikel
|
| 17 |
Explorative spectrometric evaluations of frying oil deterioration
|
Engelsen, Søren Balling
|
|
|
74 |
12 |
|
artikel
|
| 18 |
Explorative spectrometric evaluations of frying oil deterioration
|
Engelsen, Søren Balling
|
|
1997
|
74 |
12 |
p. 1495-1508
|
artikel
|
| 19 |
Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates
|
Boatright, W. L.
|
|
|
74 |
12 |
|
artikel
|
| 20 |
Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates
|
Boatright, W. L.
|
|
1997
|
74 |
12 |
p. 1575-1581
|
artikel
|
| 21 |
On the sub-α-form and the α-form in monoacylglycerols
|
Watanabe, Akihiro
|
|
|
74 |
12 |
p. 1569-1573
|
artikel
|
| 22 |
On the sub-α-form and the α-form in monoacylglycerols
|
Watanabe, Akihiro
|
|
1997
|
74 |
12 |
p. 1569-1573
|
artikel
|
| 23 |
Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil
|
Rørbæk, Karen
|
|
|
74 |
12 |
p. 1607-1609
|
artikel
|
| 24 |
Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil
|
Rørbæk, Karen
|
|
1997
|
74 |
12 |
p. 1607-1609
|
artikel
|
| 25 |
Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids
|
Zhang, A.
|
|
|
74 |
12 |
p. 1611-1613
|
artikel
|
| 26 |
Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids
|
Zhang, A.
|
|
1997
|
74 |
12 |
p. 1611-1613
|
artikel
|
| 27 |
Phospholipid fatty acid composition and stereospecific distribution of soybeans with a wide range of fatty acid composition
|
Wang, Tong
|
|
|
74 |
12 |
p. 1587-1594
|
artikel
|
| 28 |
Phospholipid fatty acid composition and stereospecific distribution of soybeans with a wide range of fatty acid composition
|
Wang, Tong
|
|
1997
|
74 |
12 |
p. 1587-1594
|
artikel
|
| 29 |
Physical properties of liquid edible oils
|
Coupland, John N.
|
|
|
74 |
12 |
p. 1559-1564
|
artikel
|
| 30 |
Physical properties of liquid edible oils
|
Coupland, John N.
|
|
1997
|
74 |
12 |
p. 1559-1564
|
artikel
|
| 31 |
Soy hull carbon as adsorbents of crude soy oil components: Effect of carbonization time
|
Proctor, A.
|
|
|
74 |
12 |
p. 1549-1552
|
artikel
|
| 32 |
Soy hull carbon as adsorbents of crude soy oil components: Effect of carbonization time
|
Proctor, A.
|
|
1997
|
74 |
12 |
p. 1549-1552
|
artikel
|
| 33 |
Supercritical fluid extraction of lipids from deep-fried food products
|
Devineni, N.
|
|
|
74 |
12 |
p. 1517-1523
|
artikel
|
| 34 |
Supercritical fluid extraction of lipids from deep-fried food products
|
Devineni, N.
|
|
1997
|
74 |
12 |
p. 1517-1523
|
artikel
|
| 35 |
Thermoxidation of substrate models and their behavior during hydrolysis by porcine pancreatic lipase
|
Arroyo, Ruth
|
|
|
74 |
12 |
p. 1509-1516
|
artikel
|
| 36 |
Thermoxidation of substrate models and their behavior during hydrolysis by porcine pancreatic lipase
|
Arroyo, Ruth
|
|
1997
|
74 |
12 |
p. 1509-1516
|
artikel
|
| 37 |
Tocopherol and fatty acid composition of some Indian pulses
|
Gopala Krishna, A. G.
|
|
|
74 |
12 |
|
artikel
|
| 38 |
Tocopherol and fatty acid composition of some Indian pulses
|
Gopala Krishna, A. G.
|
|
1997
|
74 |
12 |
p. 1603-1606
|
artikel
|
| 39 |
Triacylglycerols responsible for the onset of nucleation during clouding of palm olein
|
Sulaiman, Mohd Zaki
|
|
|
74 |
12 |
p. 1553-1558
|
artikel
|
| 40 |
Triacylglycerols responsible for the onset of nucleation during clouding of palm olein
|
Sulaiman, Mohd Zaki
|
|
1997
|
74 |
12 |
p. 1553-1558
|
artikel
|
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