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Interactions between fat crystal networks and sodium caseinate at the sunflower oil-water interface

By Ogden Leanne,Rosenthal Andrew in (1998)

Springer Publishing Company

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Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. polymer formation

By Martin J.,Dobarganes M.,Nour M.,Marquez-Ruiz G.,Christie W.,Lavillonnière F.,Sébédio J.L in (1998)

Springer Publishing Company

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Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: II. Trans isomers

By Martin J.,Nour M.,Lavillonnière F.,Sébédio J.L in (1998)

Springer Publishing Company

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Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

By Ovesen Lars,Leth Torben,Hansen Kirsten in (1998)

Springer Publishing Company

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Effects of oilseed storage proteins on aflatoxin production by Aspergillus flavus

By Mellon Jay,Cotty Peter in (1998)

Springer Publishing Company

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Determination of unsaturated fatty acid composition by high-resolution nuclear magnetic resonance spectroscopy

By Miyake Yuko,Yokomizo Kazuhisa,Matsuzaki Narihide in (1998)

Springer Publishing Company

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Quantitative determination of hydroperoxides by fourier transform infrared spectroscopy with a disposable infrared card

By Ma K.,Voort F.,Ismail A.,Sedman J. in (1998)

Springer Publishing Company

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Volatile compounds produced during deodorization of soybean oil and their flavor significance

By Kao Jian-Wen,Hammond Earl,White Pamela in (1998)

Springer Publishing Company

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Rapid synthesis of fatty acid esters for use as potential food flavors

By Kim Jungbae,Altreuter David,Clark Douglas in (1998)

Springer Publishing Company

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Thermal degradation of single methyl oleate hydroperoxides obtained by Photosensitized oxidation

By Lercker Giovanni,Bortolomeazzi Renzo,Pizzale Lorena in (1998)

Springer Publishing Company

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