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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

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

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

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Shea butter

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

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

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Anisidine value as a measurement of the latent damage of fats

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

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

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

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