Rapid determination of total Trans fat content by attenuated total reflection infrared spectroscopy: An international collaborative study Michael AdamMagdi M. MossobaTheresa Lee OriginalPaper Pages: 457 - 462
The effect of minor components on milk fat crystallization Amanda J. WrightRichard W. HartelAlejandro G. Marangoni OriginalPaper Pages: 463 - 475
Analysis of triacylglyceride hydroperoxides in vegetable oils by nonaqueous reversed-phase high-performance liquid chromatography with ultraviolet detection Christina Bauer-PlankLisette Steenhorst-Slikkerveer OriginalPaper Pages: 477 - 482
Isoflavone content among maturity group 0 to II soybeans Chunyang WangMarci SherrardRoy A. Scott OriginalPaper Pages: 483 - 487
Monitoring a progressing transesterification reaction by fiber-optic near infrared spectroscopy with correlation to 1H nuclear magnetic resonance spectroscopy Gerhard Knothe OriginalPaper Pages: 489 - 493
Lipase-catalyzed acidolysis of tristearin with oleic or caprylic acids to produce structured lipids Vivienne V. YankahCasimir C. Akoh OriginalPaper Pages: 495 - 500
Enzymatic synthesis of 1,3-dicapryloyl-2-eicosapentaenoylglycerol Roxana IrimescuMamoru YasuiTsuneo Yamane OriginalPaper Pages: 501 - 506
Regioselective analysis of the fatty acid composition of triacylglycerols with conventional high-performance liquid chromatography Jose A. ArcosHugo S. GarciaCharles G. Hill Jr. OriginalPaper Pages: 507 - 512
Lipase-catalyzed synthesis of ferulate esters David L. ComptonJoseph A. LaszloMark A. Berhow OriginalPaper Pages: 513 - 519
Five-factor response surface optimization of the enzymatic synthesis of citronellyl butyrate by lipase IM77 from Mucor miehei Chwen-Jen ShiehYa-Hui Lou OriginalPaper Pages: 521 - 525
Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying Irwandi JaswirYaakob B. Che ManDavid D. Kitts OriginalPaper Pages: 527 - 533
The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions Heiko StöckmannKarin SchwarzTuong Huynh-Ba OriginalPaper Pages: 535 - 542
Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry Orhan DagliogluMurat TasanBaris Tuncel OriginalPaper Pages: 543 - 545
Comparison of supercritical fluid and solvent extraction methods in extracting γ-oryzanol from rice bran Zhimin XuJ. Samuel Godber OriginalPaper Pages: 547 - 551
Deacidification of corn oil by solvent extraction in a perforated rotating disc column Carla G. PinaAntonio J. A. Meirelles OriginalPaper Pages: 553 - 559
The study of epoxidized rapeseed oil used as a potential biodegradable lubricant Xuedong WuXingang ZhangDapu Wang OriginalPaper Pages: 561 - 563
Comment on the use of direct pulsed nuclear magnetic resonance solid fat content measurements in phase behavior studies of lipid mixtures Alejandro G. MarangoniAmanda J. WrightRobert W. Lencki Letters to the Editor Pages: 565 - 567
Equations correlating properties of n-fatty acids and derivatives with chain length Charles H. Fisher Letters to the Editor Pages: 569 - 571