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Deacidification of soybean oil using supercritical fluid and membrane technology

Journal of the American Oil Chemists' Society, 2005-11, Vol.82 (11), p.803-808

2005

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Vegetable Oil Stability at Elevated Temperatures in the Presence of Ferric Stearate and Ferrous Octanoate

Journal of agricultural and food chemistry, 2005-03, Vol.53 (6), p.2088-2094

2005

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Fourier Transform Infrared Spectra of Drying Oils Treated by Irradiation

Journal of agricultural and food chemistry, 2008-05, Vol.56 (9), p.3043-3048

2008

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Formation of 4-Hydroxy-2-(E)-Nonenal in a Corn-Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model

Journal of the American Oil Chemists' Society, 2011-06, Vol.88 (6), p.763-772

2011

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Camelina oil and its unusual cholesterol content

Journal of the American Oil Chemists' Society, 2002-10, Vol.79 (10), p.965-969

2002

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Triacylglycerol Composition of Coffee Beans (Coffea canephora P.) by Reversed Phase High-Performance Liquid Chromatography and Positive Electrospray Tandem Mass Spectroscopy

Journal of agricultural and food chemistry, 2005-12, Vol.53 (25), p.9650-9655

2005

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Triacylglycerol analysis of pequi (Caryocar brasiliensis Camb.) oil by electrospray and tandem mass spectrometry

Journal of the science of food and agriculture, 2006-02, Vol.86 (3), p.445-452

2006

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Acceleration of the thermoxidation of oil by heme iron

Journal of the American Oil Chemists' Society, 2005-08, Vol.82 (8), p.579-584

2005

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Deacidification of Soybean Oil Using Membrane Processing and Subcritical Carbon Dioxide

Journal of the American Oil Chemists' Society, 2008-02, Vol.85 (2), p.189-196

2008

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Identification and Quantitation of Volatile Compounds in Two Heated Model Compounds, Trilinolein and Linoleic Acid Esterified Propoxylated Glycerol

Journal of agricultural and food chemistry, 1999-02, Vol.47 (2), p.690-694

1999

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Ouricuri (Syagrus coronata) triacylglycerol analysis using HPLC and positive ion electrospray tandem MS

Journal of the American Oil Chemists' Society, 2004-02, Vol.81 (2), p.143-149

2004

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Pan‐frying stability of NuSun oil, a mid‐oleic sunflower oil

Journal of the American Oil Chemists' Society, 2003-05, Vol.80 (5), p.479-n/a

2003

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Pan‐heating of low‐linolenic acid and partially hydrogenated soybean oils

Journal of the American Oil Chemists' Society, 2002-03, Vol.79 (3), p.287-290

2002

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Iron accumulation in oil during the deep‐fat frying of meat

Journal of the American Oil Chemists' Society, 2005-04, Vol.82 (4), p.249-n/a

2005

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Esterified Propoxylated Glycerol Soyate, a Fat Substitute Model Compound, and Soy Oil after Heating

Journal of agricultural and food chemistry, 1999-09, Vol.47 (9), p.3816-3821

1999

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Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns

Journal of the American Oil Chemists' Society, 2002-12, Vol.79 (12), p.1197-1200

2002

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Nuclear Magnetic Resonance and Gas Chromatography/Mass Spectroscopy Analysis of the Nonvolatile Components Produced during Heating of Oleic Acid Esterified Propoxylated Glycerol, a Fat Substitute Model Compound, and Trioleylglycerol

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4730-4739

1997

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Volatile compounds in heated oleic acid-esterified propoxylated glycerol

Journal of the American Oil Chemists' Society, 1998-06, Vol.75 (6), p.683-690

1998

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Residence Time Distribution and Barrel Fill in Pet Food Twin‐Screw Extrusion Cooking

Cereal chemistry, 2000-03, Vol.77 (2), p.220-222

2000

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Heated fat‐based oil substitutes, oleic and linoleic acid‐esterified propoxylated glycerol

Journal of the American Oil Chemists' Society, 1997-04, Vol.74 (4), p.367-374

1997

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Supercritical fluid fractionation of thermally oxidized canola oil

Journal of the American Oil Chemists' Society, 1994-06, Vol.71 (6), p.615-618

1994

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Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1

Journal of agricultural and food chemistry, 1987-05, Vol.35 (3), p.417-421

1987

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Modification of corn fiber through chemical treatments in combination with twin-screw extrusion

Cereal chemistry, 1991-11, Vol.68 (6), p.632-636

1991

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Nonvolatile components produced in triolein during deep‐fat frying

Journal of the American Oil Chemists' Society, 1994-11, Vol.71 (11), p.1239-1243

1994

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Characterization of the volatile decomposition products of oxidized methyl arachidonate

Journal of the American Oil Chemists' Society, 1993-04, Vol.70 (4), p.377-382

1993

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Deacidification of soybean oil using supercritical fluid and membrane technology

Vegetable Oil Stability at Elevated Temperatures in the Presence of Ferric Stearate and Ferrous Octanoate

Fourier Transform Infrared Spectra of Drying Oils Treated by Irradiation

Formation of 4-Hydroxy-2-(E)-Nonenal in a Corn-Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model

Camelina oil and its unusual cholesterol content

Triacylglycerol Composition of Coffee Beans (Coffea canephora P.) by Reversed Phase High-Performance Liquid Chromatography and Positive Electrospray Tandem Mass Spectroscopy

Triacylglycerol analysis of pequi (Caryocar brasiliensis Camb.) oil by electrospray and tandem mass spectrometry

Acceleration of the thermoxidation of oil by heme iron

Deacidification of Soybean Oil Using Membrane Processing and Subcritical Carbon Dioxide

Identification and Quantitation of Volatile Compounds in Two Heated Model Compounds, Trilinolein and Linoleic Acid Esterified Propoxylated Glycerol

Ouricuri (Syagrus coronata) triacylglycerol analysis using HPLC and positive ion electrospray tandem MS

Pan‐frying stability of NuSun oil, a mid‐oleic sunflower oil

Pan‐heating of low‐linolenic acid and partially hydrogenated soybean oils

Iron accumulation in oil during the deep‐fat frying of meat

Esterified Propoxylated Glycerol Soyate, a Fat Substitute Model Compound, and Soy Oil after Heating

Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns

Nuclear Magnetic Resonance and Gas Chromatography/Mass Spectroscopy Analysis of the Nonvolatile Components Produced during Heating of Oleic Acid Esterified Propoxylated Glycerol, a Fat Substitute Model Compound, and Trioleylglycerol

Volatile compounds in heated oleic acid-esterified propoxylated glycerol

Residence Time Distribution and Barrel Fill in Pet Food Twin‐Screw Extrusion Cooking

Heated fat‐based oil substitutes, oleic and linoleic acid‐esterified propoxylated glycerol

Supercritical fluid fractionation of thermally oxidized canola oil

Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1

Modification of corn fiber through chemical treatments in combination with twin-screw extrusion

Nonvolatile components produced in triolein during deep‐fat frying

Characterization of the volatile decomposition products of oxidized methyl arachidonate

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