Coronary heart disease: How do the benefits of ω-3 fatty acids compare with those of aspirin, alcohol/red wine, and statin drugs? Hemendra BasuSteven PerneckyGeorge U. Liepa Review Pages: 985 - 997
Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils A. G. Gopala KrishnaK. H. HemakumarSakina Khatoon Articles Pages: 999 - 1005
Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters Jun-Hyun OhBarry G. Swanson Articles Pages: 1007 - 1014
Preparation and surface-active properties of hydroxy and epoxy fatty acid-containing soy phospholipids Soma DasD. K. Bhattacharyya Articles Pages: 1015 - 1020
One-pot synthesis of fatty acid epoxides from triacylglycerols using enzymes present in oat seeds George J. PiazzaThomas A. Foglia Articles Pages: 1021 - 1025
Effect of some terpenyl oleates on soybean oil oxidation at 180°C Baran Onal-UlusoyEarl HammondPamela White Articles Pages: 1027 - 1032
Synthesis of hyperbranched P poly(glycerol-diacid) oligomers Victor T. WyattAlberto NuñezWilliam N. Marmer Articles Pages: 1033 - 1039
Phase behavior of the base-catalyzed transesterification of soybean oil Weiyang ZhouD. G. B. Boocock Articles Pages: 1041 - 1045
Phase distributions of alcohol, glycerol, and catalyst in the transesterification of soybean oil Weiyang ZhouD. G. B. Boocock Articles Pages: 1047 - 1052
Microstructures formed by spray freezing of food fats C. G. GwieR. J. GriffithsD. I. Wilson Articles Pages: 1053 - 1062
Comparison of two palladium catalysts on different supports during hydrogenation Melih CizmeciAnar MusaviMuammer Kayahan Articles Pages: 1063 - 1068
Losses of DHA from high temperatures of columns during GLC of methyl esters of long-chain omega-3 fatty acids R. G. Ackman Letter to the Editor Pages: 1069 - 1070