Determination of trace elements in edible vegetable oils by atomic absorption spectrophotometry M. Martín-PolvilloT. AlbiA. Guinda OriginalPaper Pages: 347 - 353
Supercritical fluid chromatographic analysis of fish oils Arne StabyChristina Borch-JensenJørgen Mollerup OriginalPaper Pages: 355 - 359
Identification and classification of olive oils by high-resolution13C nuclear magnetic resonance Rosario ZamoraJosé L. NavarroFrancisco J. Hidalgo OriginalPaper Pages: 361 - 364
Chemical structure of long-chain esters from “sansa” olive oil Giorgio BianchiAldo TavaNicoletta Pozzi OriginalPaper Pages: 365 - 369
Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance M. SafarD. BertrandC. Genot OriginalPaper Pages: 371 - 377
Characterization of estolides produced from the acid-catalyzed condensation of oleic acid Terry A. IsbellRobert Kleiman OriginalPaper Pages: 379 - 383
Isolation and characterization of sucrose polyesters J. J. RiosM. C. Pérez-CaminoM. C. Dobarganes OriginalPaper Pages: 385 - 390
Application of UNIFAC to vegetable oil-alkane mixtures Tiziana FornariSusana BottiniEsteban A. Brignole OriginalPaper Pages: 391 - 395
Benefits and limitations of a novel chlorophyll adsorbent D. M. Chapman OriginalPaper Pages: 397 - 400
Separation and characterization of pigments from bleached and deodorized canola oil D. M. ChapmanE. A. PfannkochR. J. Kupper OriginalPaper Pages: 401 - 407
Effects of crystallization conditions on sedimentation in canola oil H. LiuC. G. BiliaderisN. A. M. Eskin OriginalPaper Pages: 409 - 415
Ethanol extraction of oil, gossypol and aflatoxin from cottonseed R. J. Hron Sr.M. S. KukP. J. Wan OriginalPaper Pages: 417 - 421
Effect of lipid unsaturation on the antioxidative activity of some phenolic acids Emma M. MarinovaNedjalka V. Yanishlieva OriginalPaper Pages: 427 - 434
Sensory stability of canola oil: Present status of shelf life studies L. J. MalcolmsonM. Vaisey-GenserN. A. M. Eskin OriginalPaper Pages: 435 - 440
The formation of oxo- and hydroxy-fatty acids in heated fats and oils Daniel P. SchwartzAly H. RadySoledad Castañeda OriginalPaper Pages: 441 - 444
Continual conversion of free fatty acid in rice bran oil to triacylglycerol by immobilized lipase Yoshitsugu KosugiTsutomu KuniedaNaoki Azuma OriginalPaper Pages: 445 - 448
Triacylglycerol consumption during spore germination of vesicular-arbuscular mycorrhizal fungi M. L. GasparR. J. PolleroM. N. Cabello OriginalPaper Pages: 449 - 452
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry Symon M. MahunguSteven L. HansenWilliam E. Artz Short Communication Pages: 453 - 455
Characteristics and composition of guava (Psidium guajava L.) seed and oil N. B. L. PrasadG. Azeemoddin Short Communication Pages: 457 - 458
Separation of monoacylglycerols by high-performance liquid chromatography on nitrile-bonded phase Toru TakagiYasuhiro Ando Short Communication Pages: 459 - 460
Microwave heating of cottonseed: A pilot plant study E. J. ConkertonD. C. ChapitalP. J. Wan Short Communication Pages: 461 - 462