Determination of olive oil free fatty acid by fourier transform infrared spectroscopy

By Bertran Enriqueta   Blanco Marcelo   Coello Jordi   Iturriaga Hortensia   Maspoch Santiago   Montoliu Ivan  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 5, 1999-05 ,pp. : 611-616

Springer Publishing Company

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Practical limitations in determining vegetable oil acid values by a novel pH-metric method

By Berezin O.   Tur’yan Ya   Kogan L.   Kuselman I.   Shenhar A.  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 10, 1997-10 ,pp. : 1339-1341

Springer Publishing Company

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A new linear potentiometric titration method for the determination of deacetylation degree of chitosan

By Jiang X.   Chen L.   Zhong W.  

Carbohydrate Polymers, Vol. 54, Iss. 4, 2003-12 ,pp. : 457-463

Elsevier

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Enzymatic Interesterification of Extra Virgin Olive Oil with a Fully Hydrogenated Fat: Characterization of the Reaction and Its Products

By Criado Manuel   Hernández-Martín Estela   López-Hernández Arnoldo   Otero Cristina  

Journal of the American Oil Chemists' Society, Vol. 84, Iss. 8, 2007-08 ,pp. : 717-726

Springer Publishing Company

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A preliminary study on platelet aggregation in postmenopausal women consuming extra-virgin olive oil and high-oleic acid sunflower oil

By Sánchez-Muniz F.   Oubiña P.   Benedí J.   Ródenas S.   Cuesta C.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 2, 1998-02 ,pp. : 217-223

Springer Publishing Company

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