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                             14 results found
no title author magazine year volume issue page(s) type
1 Comparison of Canola Meals Obtained with Conventional Methods and Supercritical CO2 with and without Ethanol Sun, Mei
2008
85 7 p. 667-675
article
2 Determination of Free Fatty Acids in Edible Oils with the Use of a Variable Filter Array IR Spectrometer Li, Yue
2008
85 7 p. 599-604
article
3 Effect of FFA of Crude Rice Bran Oil on the Properties of Diesel Blends Saravanan, Subramani
2008
85 7 p. 663-666
article
4 Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat Martini, S.
2008
85 7 p. 621-628
article
5 Effect of Lipase Activity and Specificity on the DAG Content of Olive Oil from the Shodoshima-Produced Olive Fruits Shimizu, Masao
2008
85 7 p. 629-633
article
6 Fatty Acid Composition of Turkish Rhododendron Species Carballeira, Néstor M.
2008
85 7 p. 605-611
article
7 Fatty Acid Methyl Ester Synthesis over Fe3+-Vanadyl Phosphate Catalysts Li, Hui
2008
85 7 p. 655-662
article
8 Modulation of Olive Oil Quality Using NaCl as Extraction Coadjuvant Pérez, Ana G.
2008
85 7 p. 685-691
article
9 Optimization of Selective Lipase-Catalyzed Feruloylated Monoacylglycerols by Response Surface Methodology Zheng, Yan
2008
85 7 p. 635-639
article
10 Optimizing Conditions for the Purification of Linoleic Acid from Sunflower Oil by Urea Complex Fractionation Wu, Mingyi
2008
85 7 p. 677-684
article
11 Phase Transition of Sunflower Oil as Affected by the Oxidation Level Calligaris, Sonia
2008
85 7 p. 591-598
article
12 Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil Bitar, Alain
2008
85 7 p. 641-646
article
13 Synthesis and Structural Analysis of Branched-Chain Derivatives of Methyl Oleate Dailey, Oliver D.
2008
85 7 p. 647-653
article
14 Synthesis and Structural Analysis of Structured Triacylglycerols with CLA Isomers in the sn-2- Position Blasi, Francesca
2008
85 7 p. 613-619
article
                             14 results found
 
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