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Quality of cocoa beans dried using a direct solar dryer at different loadings

Journal of the science of food and agriculture, 2006-06, Vol.86 (8), p.1237-1243

2006

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Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

International journal of food properties, 2014-02, Vol.17 (2), p.354-362

2014

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PHYSICOCHEMICAL AND MICROBIAL ATTRIBUTES OF ORGANIC INFUSED BEEF CUTS (LONGISSMUS DORSI)

Journal of food safety, 2011-08, Vol.31 (3), p.326-333

2011

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Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition

Journal of the American Oil Chemists' Society, 2000-02, Vol.77 (2), p.143-155

2000

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Optimization of supercritical fluid extraction of phytosterol from roselle seeds with a central composite design model

Food and bioproducts processing, 2010-09, Vol.88 (2), p.239-246

2010

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FTIR Spectroscopy Combined with Chemometric for Analysis of Sesame Oil Adulterated with Corn Oil

International journal of food properties, 2014-07, Vol.17 (6), p.1275-1282

2014

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Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products

Iranian journal of fisheries sciences, 2015-06, Vol.14 (2), p.457-466

2015

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Quantitative analysis of virgin coconut oil in cream cosmetics preparations using fourier transform infrared (FTIR) spectroscopy

Pakistan journal of pharmaceutical sciences, 2009-10, Vol.22 (4), p.415-420

2009

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Application of FTIR Spectroscopy for Monitoring the Stabilities of Selected Vegetable Oils During Thermal Oxidation

International journal of food properties, 2013-10, Vol.16 (7), p.1594-1603

2013

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Proximate and fatty acid composition of liver and fatty tissue of patincatfish (Pangasianodon hypophthalmus)

Iranian journal of fisheries sciences, 2014-07, Vol.13 (3), p.541-549

2014

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Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics Análisis de grasa de pollo como adulterante en aceite de hígado de bacalao usando espectroscopía infrarroja con transformada de Fourier (FTIR) y quimometría

CYTA: journal of food, 2011-09, Vol.9 (3), p.187-191

2011

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Fourier-Transform Infrared Spectra Combined with Chemometrics and Fatty Acid Composition for Analysis of Pumpkin Seed Oil Blended Into Olive Oil

International journal of food properties, 2015-05, Vol.18 (5), p.1086-1096

2015

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FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard

International journal of food properties, 2015-02, Vol.18 (2), p.372-379

2015

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The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)

Iranian journal of fisheries sciences, 2011-04, Vol.10 (2), p.336-345

2011

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Detection of Animal Fat Contaminations in Sunflower Oil By Differential Scanning Calorimetry

International journal of food properties, 2012-05, Vol.15 (3), p.683-690

2012

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A new method for determining aflatoxins in groundnut and groundnut cake using fourier transform infrared spectroscopy with attenuated total reflectance

Journal of the American Oil Chemists' Society, 2001-10, Vol.78 (10), p.985-992

2001

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Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration

Journal of food quality, 1998-04, Vol.21 (2), p.167-174

1998

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Purification and molecular properties of papaya pectinesterase

Food chemistry, 1994, Vol.49 (4), p.373-378

1994

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Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

European journal of lipid science and technology, 2005-12, Vol.107 (12), p.886-895

2005

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DURIAN LEATHER: DEVELOPMENT, PROPERTIES AND STORAGE STABILITY

Journal of food quality, 1996-12, Vol.19 (6), p.479-489

1996

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Quality of cocoa beans dried using a direct solar dryer at different loadings

Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

PHYSICOCHEMICAL AND MICROBIAL ATTRIBUTES OF ORGANIC INFUSED BEEF CUTS (LONGISSMUS DORSI)

Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition

Optimization of supercritical fluid extraction of phytosterol from roselle seeds with a central composite design model

FTIR Spectroscopy Combined with Chemometric for Analysis of Sesame Oil Adulterated with Corn Oil

Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products

Quantitative analysis of virgin coconut oil in cream cosmetics preparations using fourier transform infrared (FTIR) spectroscopy

Application of FTIR Spectroscopy for Monitoring the Stabilities of Selected Vegetable Oils During Thermal Oxidation

Proximate and fatty acid composition of liver and fatty tissue of patincatfish (Pangasianodon hypophthalmus)

Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics Análisis de grasa de pollo como adulterante en aceite de hígado de bacalao usando espectroscopía infrarroja con transformada de Fourier (FTIR) y quimometría

Fourier-Transform Infrared Spectra Combined with Chemometrics and Fatty Acid Composition for Analysis of Pumpkin Seed Oil Blended Into Olive Oil

FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard

The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)

Detection of Animal Fat Contaminations in Sunflower Oil By Differential Scanning Calorimetry

A new method for determining aflatoxins in groundnut and groundnut cake using fourier transform infrared spectroscopy with attenuated total reflectance

Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration

Purification and molecular properties of papaya pectinesterase

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

DURIAN LEATHER: DEVELOPMENT, PROPERTIES AND STORAGE STABILITY

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