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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.

312
Shea butter

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Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

275
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

272
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils

233
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal

230
Chemical composition of Sacha Inchi (Plukenetia volubilis L.) seeds and characteristics of their lipid fraction

218
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation

215
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability

210

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