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Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2766, doi. 10.3390/foods10112766
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- Article
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS).
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- Food Biophysics, 2023, v. 18, n. 1, p. 161, doi. 10.1007/s11483-022-09761-8
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- Article
Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids.
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- Food Biophysics, 2020, v. 15, n. 1, p. 143, doi. 10.1007/s11483-019-09609-8
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- Article
Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 3, p. 1, doi. 10.1002/ejlt.202000228
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- Article
Antimicrobial properties of phenolic acid alkyl esters.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 6, p. 438, doi. 10.17221/135/2022-CJFS
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- Article
Preparation of Conjugated Linoleic Acid Enriched Derivatives by Conventional and Biphasic Isomerisation.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 6, p. 511, doi. 10.17221/362/2016-CJFS
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- Article
The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2303, doi. 10.1007/s00217-022-04046-3
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- Article
Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation.
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- European Food Research & Technology, 2018, v. 244, n. 11, p. 1887, doi. 10.1007/s00217-018-3101-9
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- Article
Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market.
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- Agriculture; Basel, 2024, v. 14, n. 4, p. 536, doi. 10.3390/agriculture14040536
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- Article