Structural characterization of triacylglycerols using electrospray ionization-MSn ion-trap MS Lisa A. MarzilliLaurent B. FayPaul Vouros OriginalPaper Pages: 195 - 202
Detection of olive oil adulteration using principal component analysis applied on total and regio FA content V. G. DourtoglouTh. DourtoglouC. Poulos OriginalPaper Pages: 203 - 208
Two-stage solvent extraction of seeds of Hibiscus abelmoschus linn: Lipid and FA compositions D. SahooK. S. JenaY. R. Rao OriginalPaper Pages: 209 - 211
Monitoring milk fat fractionation: Filtration properties and crystallization kinetics Bert VanhoutteKoen DewettinckAndré Huyghebaert OriginalPaper Pages: 213 - 218
TAG composition of ewe's milk fat. Detection of foreign fats Hanane GoudjilJavier FontechaManuela Juárez OriginalPaper Pages: 219 - 222
Identification and quantification of neuroactive N-acylethanolamines in cottonseed processing fractions Kent D. ChapmanBarney J. VenablesGuenter W. Gross OriginalPaper Pages: 223 - 229
FA selectivity of lipases in acyl-transfer reactions with acetate esters of polyols in organic media Chen-Hsien LeeKirk L. Parkin OriginalPaper Pages: 231 - 236
Partial purification of nigella sativa L. Seed lipase and its application in hydrolytic reactions. Enrichment of γ-linolenic acid from borage oil Melek TuterH. Ayşe AksoySerhat ipekler OriginalPaper Pages: 237 - 241
Enzymatic conversion of steryl esters to free sterols Yuji ShimadaToshihiro NagaoAkio Sugihara OriginalPaper Pages: 243 - 247
Effect of fruit stoning on olive oil quality M. PatumiS. TerenzianiGiuseppe Fontanazza OriginalPaper Pages: 249 - 255
Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test Claudio CeballosMaría José MoyanoFrancisco J. Heredia OriginalPaper Pages: 257 - 262
Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats K. HigakiY. SasakuraK. Sato OriginalPaper Pages: 263 - 270
Lipid composition in tomato skin supercritical fluid extracts with high lycopene content M. L. Ruiz del CastilloM. S. Gómez-PrietoG. Santa-María OriginalPaper Pages: 271 - 274
Frying quality and stability of low-and ultra-low-linolenic acid soybean oils K. WarnerMonoj Gupta OriginalPaper Pages: 275 - 280
Preparation of alkenyl succinic anhydrides from vegetable oil FAME Joaquín QuesadaMarie MorardElisabeth Borredon OriginalPaper Pages: 281 - 286
Oil-free protein isolates from full-fat, dehulled mustard flour by microfiltration Dhananjay DendukuriLevente L. Diosady OriginalPaper Pages: 287 - 294
Continuous abrasive method for mechanically fractionating flaxseed Dennis WiesenbornKristi TostensonNancy Kangas OriginalPaper Pages: 295 - 300