Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
D.C.S. da Silva, A.M. da C. Rodrigues, L.H.M. da Silva
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
S. S. Kumar, V. Manasa, C.K. Madhubalaji, A.W. Tumaney, P. Giridhar
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
I.H. Hatipoglu, B.E. Ak
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil
J.J. Zhong, Ma Li, Y. L. Sun, H.Y. Zhong, B. Zhou
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
A.O. Gündüz, M.M. Ceylan, A. Baştürk
A survey of phthalates in flavored olive oils from Turkey
İ. Toptancı, S. Kiralan, Osman Ketenoglu
Modulation of essential fatty acid levels in coconut oil with flaxseed oil
A.A. Joshi, M. V. Hegde, A.A. Zanwar
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus
N. Şen Özdemir, M. Koyun, F. Caf, M. Kırıcı
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry
D. Sevim, O. Köseoğlu, Pınar Kadiroğlu, G. Guclu, M. Ulaş, S. Selli
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil
Y. M’Rabet, K. Hosni, K. Khwaldia
Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise
N. Ünver, Ş. Çelik
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds
S. Dong, S. Sun
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