Discriminating power of the hydrocarbon content from virgin olive oil of extremadura cultivars Emilio Osorio BuenoJacinto Sánchez CasasLourdes Gallardo González OriginalPaper Pages: 1 - 6
Regulating the β′→β polymorphic transition in food fats D. RousseauS. M. HodgeA. T. Paulson OriginalPaper Pages: 7 - 12
Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters Jun-Hyun OhAlan R. McCurdyBarry G. Swanson OriginalPaper Pages: 13 - 19
Performance of two color scales for virgin olive oils: Influence of ripeness, variety, and harvest season M. MelgosaR. HuertasM. J. Moyano OriginalPaper Pages: 21 - 25
Enrichment of hazelnut oil with long-chain n−3 PUFA by lipase-catalyzed acidolysis: Optimization by response surface methodology A. CanB. Özçelik OriginalPaper Pages: 27 - 32
Effect of storage on the original pigment profile of spanish virgin olive oil Lourdes Gallardo-GuerreroBeatriz Gandul-RojasMa Isabel Mínguez-Mosquera OriginalPaper Pages: 33 - 39
A comparative study of fatty acid profiles of Passiflora seed oils from Uganda Steven A. NyanziBernd CarstensenWolfgang Schwack OriginalPaper Pages: 41 - 44
Interprovenance variation in the composition of Moringa oleifera oilseeds from Pakistan Farooq AnwarMuhammad AshrafMuhammad Iqbal Bhanger OriginalPaper Pages: 45 - 51
Lesquerella fendleri protein fractionation and characterization Y. Victor WuMila P. Hojilla-Evangelista OriginalPaper Pages: 53 - 56
A process for the preparation of food-grade rice bran wax and the determination of its composition Shaik Ramjan ValiYi-Hsu JuYaw-Terng Chern OriginalPaper Pages: 57 - 64
Preparation of monodisperse water-in-oil-in-water emulsions using microfluidization and straight-through microchannel emulsification Isao KobayashiXuefang LouMitsutoshi Nakajima OriginalPaper Pages: 65 - 71
Production of quasi-monodisperse emulsions with large droplets using a micromachined device Yasuhiko IzumidaShinji SugiuraMitsutoshi Nakajima OriginalPaper Pages: 73 - 78