Tom Verleyen
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Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by Fourier transform infrared spectroscopy.
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Improved deodorization technology for the production of high quality food oils
(2000) -
Lipid composition of some rapeseed cultivars from Mongolia
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Optimization of the pre-treatment for the physical refining of vegetable oils
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Tocopherol balance during deodorization
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Tocopherol oxidation during deodorization
(2000) -
Tocopherol degradation at elevated temperatures
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Tocopherol balance during deodorization
(2000) -
Modelling of a-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures. Lipids: 36, 2001, 719-726.