نمایش نتایج جستجو برای
کلمات کلیدی: Olive oil
موارد یافت شده: 26
1 - Stepwise peroxidation of canola and olive oils: A kinetic study (چکیده)2 - Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil (چکیده)
3 - Fabrication and evaluation of polycaprolactone/olive oil scaffolds by phase inversion for tissue engineering (چکیده)
4 - Biological Properties of Olive Oil (چکیده)
5 - Frying stability time of olive oils estimated from the oxidative stability index (چکیده)
6 - Preparation and characterization of Polycaprolactone/Extra virgin olive oil membranes by immersion precipitation for tissue engineering application (چکیده)
7 - A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration (چکیده)
8 - Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter (چکیده)
9 - Mechanism of the Inhibitory Effect of Hydroxytyrosol on Lipid Oxidation in Different Bulk Oil Systems (چکیده)
10 - Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran (چکیده)
11 - In vitroStudy to Evaluate the Antibacterial Effect ofPistacia khinjukStocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) (چکیده)
12 - Effects of in ovo feeding of olive oil, grape seed oil and vitamin E on hatchability, body weight and some blood parameters of broiler chickens (چکیده)
13 - Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test (چکیده)
14 - Shelf-life prediction of olive oils using empirical models developed at low and high temperatures (چکیده)
15 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
16 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone (چکیده)
17 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
18 - Analytical evaluation of olive oil oxidation (چکیده)
19 - Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils (چکیده)
20 - Sono-synthesis of Mn3O4 nanoparticles in different media without additives (چکیده)
21 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
22 - Bene hull oil as a highly stable and antioxidative vegetable oil (چکیده)
23 - Aqueous Extraction of Virgin Olive Oil Using Industrial Enzymes (چکیده)
24 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
25 - Aqueous extraction of virgin olive oil using industrial enzymes (چکیده)
26 - استخراج روغن از سه رقم زیتون با استفاده از فرآیند آنزیمی (چکیده)
