Crystalline fractionation of hydrogenated sunflowerseed oil M. L. HerreraJ. A. SeguraM. C. Añon OriginalPaper Pages: 793 - 798
Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC) M. L. HerreraM. C. Añón OriginalPaper Pages: 799 - 803
Gram-scale preparative HPLC of phospholipids from soybean lecithins C. HanrasJ. L. Perrin OriginalPaper Pages: 804 - 808
Decoloration of vegetable oils and oleoresins with recovery of unaltered pigments M. Isabel Mínguez-MosqueraManuel Jarén-GalánBeatriz Gandul-Rojas OriginalPaper Pages: 809 - 813
Effect of moisture and temperature on the phosphorus content of crude soybean oil extracted from fine flour P. K. ClarkH. E. Snyder OriginalPaper Pages: 814 - 817
Deacidification of sulfur olive oil. II. Multi-stage liquid-liquid extraction of miscella with ethyl alcohol Selma TürkayHalidun Civelekoğlu OriginalPaper Pages: 818 - 821
Molecular weight averages as criteria for quality assessment of heated oils and fats Sajid HusainG. S. R. SastryN. Prasada Raju OriginalPaper Pages: 822 - 826
Near infrared spectral patterns of fatty acid analysis from fats and oils Tetsuo SatoSumio KawanoMutsuo Iwamoto OriginalPaper Pages: 827 - 833
Microwave heating to prevent deterioration of cottonseed during storage E. J. ConkertonG. R. SchneiderW. R. Goynes OriginalPaper Pages: 834 - 839
Triacylglyceride composition of cottonseed oil by HPLC and GC J. M. BlandE. J. ConkertonG. Abraham OriginalPaper Pages: 840 - 843
Thin-layer chromatographic separations of seed oil unsaponifiables from fourSesamum species A. Kamal-EldinG. YousifL. Å. Appelqvist OriginalPaper Pages: 844 - 847
Preparation of polyunsaturated phospholipids by lipase-catalyzed transesterification Yoichiro TotaniSetsuko Hara OriginalPaper Pages: 848 - 851
A hybrid membrane-emulsion reactor for the enzymatic hydrolysis of lipids Wouter PronkMachteld van der BurgtKlaas van ’t Riet OriginalPaper Pages: 852 - 856
Survey of quality of used frying oils from restaurants Hassan A. Al-Kahtani OriginalPaper Pages: 857 - 862
Characterization of castor bean neutral lipids by mass spectrometry/mass spectrometry L. R. HoggeD. C. TaylorE. W. Underhill OriginalPaper Pages: 863 - 868
Free primary alcohols in oils and waxes from germs, kernels and other components of nuts, seeds, fruits and cereals Kazuko KawanishiKumlko AokiAkira Matsunobu OriginalPaper Pages: 869 - 872
Identification of volatile flavor compounds in roasted coconut A. JayalekshmyC. S. NarayananA. G. Mathew OriginalPaper Pages: 873 - 880
Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system Ock-Sook YIDaeseok HanHyun-Kyung Shin Short Communications Pages: 881 - 883
The effect of glycine in the production of toxic volatile aldehydes from heated corn oil Carlos MackuTakayuki Shibamoto Short Communications Pages: 884 - 885
1,3-cycloaddition of nitrile oxide to olefinic fatty acid esters: synthesis of isoxazolines M. A. AhmedJ. MustafaS. M. Osman Short Communications Pages: 886 - 887
Kinetics of inhibited oxidation of lipids in the presence of 1-octadecanol and 1-palmitoylglycerol Vessela D. KortenskaNedjalka Vl. YanishlievaVitalii A. Roginskii Short Communications Pages: 888 - 890
Studies on glycolipids of kenaf, english walnut, myrobalan and manila tamarind seeds of the Vidarbha region (India) A. S. KulkarniR. R. KhotpalH. A. Bhakara Short Communications Pages: 891 - 893