| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese
|
Nájera, A. I.
|
|
1999
|
76 |
3 |
p. 399-407
|
artikel
|
| 2 |
A reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese
|
Nájera, A. I.
|
|
|
76 |
3 |
p. 399-407
|
artikel
|
| 3 |
Comparison of attenuated total reflection infrared spectroscopy to capillary gas chromatography for trans fatty acid determination
|
Adam, M.
|
|
|
76 |
3 |
p. 375-378
|
artikel
|
| 4 |
Comparison of attenuated total reflection infrared spectroscopy to capillary gas chromatography for trans fatty acid determination
|
Adam, M.
|
|
1999
|
76 |
3 |
p. 375-378
|
artikel
|
| 5 |
Depression of pour points of vegetable oils by blending with diluents used for biodegradable lubricants
|
Asadauskas, Svajus
|
|
|
76 |
3 |
p. 313-316
|
artikel
|
| 6 |
Depression of pour points of vegetable oils by blending with diluents used for biodegradable lubricants
|
Asadauskas, Svajus
|
|
1999
|
76 |
3 |
p. 313-316
|
artikel
|
| 7 |
Double emulsions of water-in-oil-in-water stabilized by α-form fat microcrystals. Part 1: Selection of emulsifiers and fat microcrystalline particles
|
Garti, N.
|
|
1999
|
76 |
3 |
p. 383-389
|
artikel
|
| 8 |
Double emulsions of water-in-oil-in-water stabilized by α-form fat microcrystals. Part 1: Selection of emulsifiers and fat microcrystalline particles
|
Garti, N.
|
|
|
76 |
3 |
p. 383-389
|
artikel
|
| 9 |
Effect of extraction conditions on sensory quality of virgin olive oil
|
Morales, M. T.
|
|
1999
|
76 |
3 |
p. 295-300
|
artikel
|
| 10 |
Effect of extraction conditions on sensory quality of virgin olive oil
|
Morales, M. T.
|
|
|
76 |
3 |
p. 295-300
|
artikel
|
| 11 |
Effects of free fatty acids on oxidative stability of vegetable oil
|
Frega, N.
|
|
1999
|
76 |
3 |
p. 325-329
|
artikel
|
| 12 |
Effects of free fatty acids on oxidative stability of vegetable oil
|
Frega, N.
|
|
|
76 |
3 |
p. 325-329
|
artikel
|
| 13 |
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
|
Che Man, Y. B.
|
|
|
76 |
3 |
|
artikel
|
| 14 |
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
|
Che Man, Y. B.
|
|
1999
|
76 |
3 |
p. 331-339
|
artikel
|
| 15 |
High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen atlantic mackerel
|
Saeed, Suhur
|
|
1999
|
76 |
3 |
p. 391-397
|
artikel
|
| 16 |
High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen atlantic mackerel
|
Saeed, Suhur
|
|
|
76 |
3 |
|
artikel
|
| 17 |
Liquid-phase catalytic oxidation of unsaturated fatty acids
|
Noureddini, H.
|
|
|
76 |
3 |
p. 305-312
|
artikel
|
| 18 |
Liquid-phase catalytic oxidation of unsaturated fatty acids
|
Noureddini, H.
|
|
1999
|
76 |
3 |
p. 305-312
|
artikel
|
| 19 |
Pilot-plant fractionation of soybean glycinin and β-conglycinin
|
Wu, Shaowen
|
|
|
76 |
3 |
p. 285-293
|
artikel
|
| 20 |
Pilot-plant fractionation of soybean glycinin and β-conglycinin
|
Wu, Shaowen
|
|
1999
|
76 |
3 |
p. 285-293
|
artikel
|
| 21 |
Predicting the surface tension of biodiesel fuels from their fatty acid composition
|
Allen, Cecil A. W.
|
|
|
76 |
3 |
p. 317-323
|
artikel
|
| 22 |
Predicting the surface tension of biodiesel fuels from their fatty acid composition
|
Allen, Cecil A. W.
|
|
1999
|
76 |
3 |
p. 317-323
|
artikel
|
| 23 |
Stable isotope characterization of olive oils. I—Compositional and carbon-13 profiles of fatty acids
|
Royer, A.
|
|
|
76 |
3 |
p. 357-363
|
artikel
|
| 24 |
Stable isotope characterization of olive oils. I—Compositional and carbon-13 profiles of fatty acids
|
Royer, A.
|
|
1999
|
76 |
3 |
p. 357-363
|
artikel
|
| 25 |
Stable isotope characterization of olive oils: II-deuterium distribution in fatty acids studied by nuclear magnetic resonance (SNIF-NMR)
|
Royer, A.
|
|
|
76 |
3 |
p. 1-9
|
artikel
|
| 26 |
Stable isotope characterization of olive oils: II-deuterium distribution in fatty acids studied by nuclear magnetic resonance (SNIF-NMR)
|
Royer, A.
|
|
1999
|
76 |
3 |
p. 1-9
|
artikel
|
| 27 |
Surface tension of fatty acids and triglycerides
|
Chumpitaz, Lucy D. A.
|
|
|
76 |
3 |
p. 379-382
|
artikel
|
| 28 |
Surface tension of fatty acids and triglycerides
|
Chumpitaz, Lucy D. A.
|
|
1999
|
76 |
3 |
p. 379-382
|
artikel
|
| 29 |
The lindlar-catalyzed reduction of methyl santalbate: a facile preparation of methyl 9-cis,11-trans-Octadecadienoate-9,10-d2
|
Adlof, Richard O.
|
|
|
76 |
3 |
|
artikel
|
| 30 |
The lindlar-catalyzed reduction of methyl santalbate: a facile preparation of methyl 9-cis,11-trans-Octadecadienoate-9,10-d2
|
Adlof, Richard O.
|
|
1999
|
76 |
3 |
p. 301-304
|
artikel
|
| 31 |
Tocopherols in breeding lines and effects of planting location, fatty acid composition, and temperature during development
|
Dolde, David
|
|
|
76 |
3 |
p. 349-355
|
artikel
|
| 32 |
Tocopherols in breeding lines and effects of planting location, fatty acid composition, and temperature during development
|
Dolde, David
|
|
1999
|
76 |
3 |
p. 349-355
|
artikel
|
| 33 |
Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
|
Jaswir, Irwandi
|
|
|
76 |
3 |
p. 341-348
|
artikel
|
| 34 |
Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
|
Jaswir, Irwandi
|
|
1999
|
76 |
3 |
p. 341-348
|
artikel
|
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