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In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Food research international, 2014-10, Vol.64, p.9-17

2014

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Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Food research international, 2013-04, Vol.51 (1), p.86-97

2013

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Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

Journal of food science, 2012-02, Vol.77 (2), p.S115-S121

2012

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Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle

Meat science, 2012-01, Vol.90 (1), p.116-121

2012

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Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

Journal of agricultural and food chemistry, 2011-10, Vol.59 (19), p.10712-10722

2011

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Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends

Journal of agricultural and food chemistry, 2003-10, Vol.51 (22), p.6550-6557

2003

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Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature

Food chemistry, 2010-10, Vol.122 (3), p.737-743

2010

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Effect of lipid physical characteristics on the quality of baked products

Food research international, 2014-01, Vol.55, p.239-246

2014

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Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2689-2695

2011

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Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions

International journal of food science & technology, 2009, Vol.44 (1), p.206-215

2009

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Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Journal of the American Oil Chemists' Society, 2008-12, Vol.85 (12), p.1097-1104

2008

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Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil-in-Water Emulsions

Journal of the American Oil Chemists' Society, 2008-02, Vol.85 (2), p.119-128

2008

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Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

International journal of food science & technology, 2013-03, Vol.48 (3), p.484-495

2013

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Oxidation kinetics of soybean oil/anhydrous milk fat blends: A differential scanning calorimetry study

Food research international, 2007-01, Vol.40 (8), p.1030-1037

2007

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Bubble and Crystal Formation in Lipid Systems During High-Intensity Insonation

Journal of the American Oil Chemists' Society, 2012-10, Vol.89 (10), p.1921-1928

2012

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Physical properties of shortenings with low-trans fatty acids as affected by emulsifiers and storage conditions

European journal of lipid science and technology, 2008-02, Vol.110 (2), p.172-182

2008

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New technologies to determine solid fat content on-line

Journal of the American Oil Chemists' Society, 2005-05, Vol.82 (5), p.313-317

2005

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Polymorphism and Growth Behavior of Low-trans Fat Blends Formulated With and Without Emulsifiers

Journal of the American Oil Chemists' Society, 2006-06, Vol.83 (6), p.489-496

2006

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Storage of sunflower-seeds: variation on the wax content of the oil

European journal of lipid science and technology, 2005-02, Vol.107 (2), p.74-79

2005

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Attenuation of ultrasonic waves: influence of microstructure and solid fat content

Journal of the American Oil Chemists' Society, 2005-05, Vol.82 (5), p.319-328

2005

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In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

Journal of the American Oil Chemists' Society, 2005-05, Vol.82 (5), p.305-312

2005

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Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers

European journal of lipid science and technology, 2005-12, Vol.107 (12), p.877-885

2005

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Microencapsulating properties of trehalose and of its blends with sucrose and lactose

Journal of food science, 2005-08, Vol.70 (6), p.e401-e408

2005

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Methotrexate treatment in juvenile localized scleroderma: A randomized, double‐blind, placebo‐controlled trial

Arthritis & rheumatology (Hoboken, N.J.), 2011-07, Vol.63 (7), p.1998-2006

2011

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A long-term follow-up study of methotrexate in juvenile localized scleroderma (morphea)

Journal of the American Academy of Dermatology, 2012-12, Vol.67 (6), p.1151-1156

2012

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In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle

Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends

Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature

Effect of lipid physical characteristics on the quality of baked products

Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions

Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil-in-Water Emulsions

Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

Oxidation kinetics of soybean oil/anhydrous milk fat blends: A differential scanning calorimetry study

Bubble and Crystal Formation in Lipid Systems During High-Intensity Insonation

Physical properties of shortenings with low-trans fatty acids as affected by emulsifiers and storage conditions

New technologies to determine solid fat content on-line

Polymorphism and Growth Behavior of Low-trans Fat Blends Formulated With and Without Emulsifiers

Storage of sunflower-seeds: variation on the wax content of the oil

Attenuation of ultrasonic waves: influence of microstructure and solid fat content

In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers

Microencapsulating properties of trehalose and of its blends with sucrose and lactose

Methotrexate treatment in juvenile localized scleroderma: A randomized, double‐blind, placebo‐controlled trial

A long-term follow-up study of methotrexate in juvenile localized scleroderma (morphea)

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