Effects of cultivar and tempering procedures on crude soybean oil volatiles Nicki J. EngesethEdward G. PerkinsBarbara P. Klein OriginalPaper Pages: 841 - 846
Effect of after-cooking darkening inhibitors on stability of frying oil and quality of french fries G. MazzaH. Qi OriginalPaper Pages: 847 - 853
Effect of various packaging materials on storage stability of refined, bleached, deodorized palm oil N. N. NkpaT. A. ArowoloF. C. Osanu OriginalPaper Pages: 854 - 857
Volatile compounds in oils after deep frying or stir frying and subsequent storage Chung-May WuShu-Yueh Chen OriginalPaper Pages: 858 - 865
Action of chlorophylls on the stability of virgin olive oil Francisca Gutiérrez-RosalesJuan Garrido-FernándezM. Isabel Minguez-Mosquera OriginalPaper Pages: 866 - 871
Dielectric properties for monitoring the quality of heated oils S. M. El-ShamiI. Zaki SelimM. Hassan El-Mallah OriginalPaper Pages: 872 - 875
Ultrasonicvs. nonultrasonic hydrogenation in a batch reactor Peter J. WanMukana wa MuandaJesse E. Covey OriginalPaper Pages: 876 - 879
Effects of minor compounds on hydrogenation rate of soybean oil Yan-Hwa ChuLi-Hui Lin OriginalPaper Pages: 880 - 883
A new twin-screw press design for oil extraction of dehulled sunflower seeds S. IsobeF. ZuberA. Noguchi OriginalPaper Pages: 884 - 889
Removal of cellulose from sunflower meal by fractionation Jovanka LevićI. DelićSofija Stefanović OriginalPaper Pages: 890 - 893
Adsorptive capacity of active filter aids for used cooking oil R. A. YatesJ. D. Caldwell OriginalPaper Pages: 894 - 897
Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil M. L. HerreraJ. A. SeguraM. C. Añón OriginalPaper Pages: 898 - 905
Study of the polymorphism and the crystallization kinetics of tripalmitin: A microscopic approach M. KellensW. MeeussenH. Reynaers OriginalPaper Pages: 906 - 911
Characteristics and performance of some commercial shortenings I. NorAiniM. S. EmbongFlingoh C. H. Oh OriginalPaper Pages: 912 - 916
An overview of the phenolics of canola and rapeseed: Chemical, sensory and nutritional significance Fereidoon ShahidiMarian Naczk OriginalPaper Pages: 917 - 924
Hydration of inorganic solid powder in the presence and absence of polar and nonpolar oil Ahindra Nag OriginalPaper Pages: 925 - 929
Digestibility of fatty acid monomers, dimers and polymers in the rat G. Márquez-RuizM. C. Pérez-CaminoM. C. Dobarganes OriginalPaper Pages: 930 - 934
Detection of olive oil adulteration with canola oil from triacylglycerol analysis by reversed-phase high-performance liquid chromatography E. SalivarasA. R. McCurdy OriginalPaper Pages: 935 - 938
Production of 5,8,11-cis-eicosatrienoic acid by a Δ12-desaturase-defective mutant ofMortierella alpina 1S-4 Saeree JareonkitmongkolHiroshi KawashimaHideaki Yamada OriginalPaper Pages: 939 - 944
Inhibition of aflatoxin production inAspergillus flavus by cotton ovule extracts Jay E. Mellon Short Communication Pages: 945 - 947
Chlorophyll adsorption on acid-activated clay Çetin GülerFatma Tunç Short Communication Pages: 948 - 950
Acidic ethanol extraction of cottonseed R. J. Hron Sr.G. AbrahamG. S. Fisher Short Communication Pages: 951 - 952
Effects of phospholipids on lipid oxidation of a salmon oil model system M. F. KingL. C. BoydB. W. Sheldon Erratum Pages: 953 - 953