Effect of initial slight oxidation on stability of polyunsaturated fatty acid/protein mixtures under controlled atmospheres

By Alaiz Manuel   Hidalgo Francisco   Zamora Rosario  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 9, 1998-09 ,pp. : 1127-1133

Springer Publishing Company

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Effect of fatty acid composition of oils on flavor and stability of fried foods

By Warner K.   Orr P.   Glynn M.  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 4, 1997-04 ,pp. : 347-356

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Oxidative stability of polyunsaturated fatty acids and soybean oil in an aqueous solution with emulsifiers

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Journal of the American Oil Chemists' Society, Vol. 76, Iss. 2, 1999-02 ,pp. : 201-204

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Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids

By Zhang A.   Chen Z.  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 12, 1997-12 ,pp. : 1611-1613

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Synthesis of polyunsaturated fatty acid-enriched triglycerides by lipase-catalyzed esterification

By Cerdán L.   Medina A.   Giménez A.   González M.   Grima E.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 10, 1998-10 ,pp. : 1329-1337

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