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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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Avocado oil extraction: An industrial experiment

326
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

273
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

266
Shea butter

250
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes

224
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye

206
Anisidine value as a measurement of the latent damage of fats

200
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation

187
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes

179
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils

174

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