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نام مجله: European Journal of Lipid Science and Technology


موارد یافت شده: 12

1 - Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments (چکیده)
2 - Quantitative Indices of the Oxidizability of Fatty Acid Compositions (چکیده)
3 - 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)
4 - Application of esterase inhibitors: A possible new approach to protect unsaturated fatty acids from ruminal biohydrogenation (چکیده)
5 - The effects of adding water and PolyglycerolPolyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate (چکیده)
6 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
7 - Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum) (چکیده)
8 - Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters (چکیده)
9 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
10 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
11 - Bene hull oil as a highly stable and antioxidative vegetable oil (چکیده)
12 - Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions (چکیده)