Stable isotope characterization of olive oils: II-deuterium distribution in fatty acids studied by nuclear magnetic resonance (SNIF-NMR) A. RoyerN. NauletG. J. Martin OriginalPaper Pages: 1 - 9
Pilot-plant fractionation of soybean glycinin and β-conglycinin Shaowen WuPatricia A. MurphyMark A. Reuber OriginalPaper Pages: 285 - 293
Effect of extraction conditions on sensory quality of virgin olive oil M. T. MoralesR. Aparicio OriginalPaper Pages: 295 - 300
The lindlar-catalyzed reduction of methyl santalbate: a facile preparation of methyl 9-cis,11-trans-Octadecadienoate-9,10-d2 Richard O. Adlof OriginalPaper Pages: 301 - 304
Liquid-phase catalytic oxidation of unsaturated fatty acids H. NoureddiniM. Kanabur OriginalPaper Pages: 305 - 312
Depression of pour points of vegetable oils by blending with diluents used for biodegradable lubricants Svajus AsadauskasSevim Z. Erhan OriginalPaper Pages: 313 - 316
Predicting the surface tension of biodiesel fuels from their fatty acid composition Cecil A. W. AllenK. Chris WattsRobert G. Ackman OriginalPaper Pages: 317 - 323
Effects of free fatty acids on oxidative stability of vegetable oil N. FregaM. MozzonG. Lercker OriginalPaper Pages: 325 - 329
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips Y. B. Che ManC. P. Tan OriginalPaper Pages: 331 - 339
Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology Irwandi JaswirYaakob B. Che Man OriginalPaper Pages: 341 - 348
Tocopherols in breeding lines and effects of planting location, fatty acid composition, and temperature during development David DoldeChris VlahakisJan Hazebroek OriginalPaper Pages: 349 - 355
Stable isotope characterization of olive oils. I—Compositional and carbon-13 profiles of fatty acids A. RoyerC. GerardG. J. Martin OriginalPaper Pages: 357 - 363
Comparison of attenuated total reflection infrared spectroscopy to capillary gas chromatography for trans fatty acid determination M. AdamM. M. MossobaS. Wasserman OriginalPaper Pages: 375 - 378
Surface tension of fatty acids and triglycerides Lucy D. A. ChumpitazLilian F. CoutinhoAntonio J. A. Meirelles OriginalPaper Pages: 379 - 382
Double emulsions of water-in-oil-in-water stabilized by α-form fat microcrystals. Part 1: Selection of emulsifiers and fat microcrystalline particles N. GartiA. AserinH. Binyamin OriginalPaper Pages: 383 - 389
High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen atlantic mackerel Suhur SaeedNazlin K. Howell OriginalPaper Pages: 391 - 397
A reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese A. I. NájeraS. PereaL. J. R. Barron OriginalPaper Pages: 399 - 407