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 |