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Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks
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Enzymatic interesterification of high oleic oil with lauric fat blends for shortening
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Development of a bi-dimensional HPLC method for the stereospecific analysis of triacylglycerols
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Oxidative stability of roasted mustard seed (high erucic variety) oil
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Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content
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Poly(2-oxazoline)s based on fatty acids
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Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols
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On the production and identification of medium-chained sophorolipids
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Phenolic compounds and some quality parameters of pumpkin seed oil
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Fat structuring with partial acylglycerols : effect on solid fat profiles