1H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 4, 2015-04 ,pp. : 440-449

John Wiley & Sons Inc

Access to resources Recommend Favorite

Rapid quantification of polar compounds in thermo‐oxidized oils by HPTLC‐densitometry

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 3, 2015-03 ,pp. : 311-319

John Wiley & Sons Inc

Access to resources Recommend Favorite

Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 3, 2015-03 ,pp. : C510-C514

John Wiley & Sons Inc

Access to resources Recommend Favorite

Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 120, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

IMPROVING OXIDATIVE STABILITY OF DEEP‐FRIED PEANUTS BY FRYING UNDER APPROPRIATE PROCESS CONDITIONS IN A GREATER STABILITY MEDIUM

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 701-708

John Wiley & Sons Inc

Access to resources Recommend Favorite