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Texture of butter from cows with different milk fatty acid compositions

Journal of dairy science, 2003-10, Vol.86 (10), p.3122-3127

2003

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Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans

Journal of dairy science, 2007-06, Vol.90 (6), p.2596-2603

2007

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Membrane-based extractive fermentation to produce propionic and acetic acids: Toxicity and mass transfer considerations

Enzyme and microbial technology, 1995, Vol.17 (1), p.23-31

1995

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Catalytic epoxidation of methyl linoleate

Journal of the American Oil Chemists' Society, 2004-05, Vol.81 (5), p.477-480

2004

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Use of branched-chain esters to reduce the crystallization temperature of biodiesel

Journal of the American Oil Chemists' Society, 1995-10, Vol.72 (10), p.1155-1160

1995

Volltextzugriff (PDF)

Fuel properties and emissions of soybean oil esters as diesel fuel

Journal of the American Oil Chemists' Society, 1996-11, Vol.73 (11), p.1549-1555

1996

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Effect of randomization on the oxidative stability of corn oil

Journal of the American Oil Chemists' Society, 2005, Vol.82 (2), p.111-117

2005

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A method for the determination of alpha-dicarbonyl compounds

Journal of dairy science, 1989-10, Vol.72 (10), p.2474-2477

1989

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Products of the surface oxidation of methyl linoleate

Journal of the American Oil Chemists' Society, 2004-05, Vol.81 (5), p.481-485

2004

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Reducing the crystallization temperature of biodiesel by winterizing methyl soyate

Journal of the American Oil Chemists' Society, 1996-05, Vol.73 (5), p.631-636

1996

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Isolation of aroma-bearing material from Lactobacillus helveticus culture and cheese

Journal of dairy science, 1985-09, Vol.68 (9), p.2165-2171

1985

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Selection of Lactobacillus mutants for their alpha-dicarbonyl production

Journal of dairy science, 1990-06, Vol.73 (6), p.1450-1453

1990

Volltextzugriff (PDF)

Trans-free margarine from highly saturated soybean oil

Journal of the American Oil Chemists' Society, 1999-10, Vol.76 (10), p.1175-1181

1999

Volltextzugriff (PDF)

Factors affecting the electrical resistivity of soybean oil methyl ester

Journal of the American Oil Chemists' Society, 2000-03, Vol.77 (3), p.281-283

2000

Volltextzugriff (PDF)

Swiss cheese flavor. I. Chemical analysis

Journal of dairy science, 1979-02, Vol.62 (2), p.227-237

1979

Volltextzugriff (PDF)

Properties of fibers produced from soy protein isolate by extrusion and wet-spinning

Journal of the American Oil Chemists' Society, 1995-12, Vol.72 (12), p.1453-1460

1995

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Generation of Swiss cheese flavor components by the reaction of amino acids with carbonyl compounds

Journal of dairy science, 1989-03, Vol.72 (3), p.604-613

1989

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Phospholipid fatty acid composition and stereospecific distribution of soybeans with a wide range of fatty acid composition

Journal of the American Oil Chemists' Society, 1997-12, Vol.74 (12), p.1587-1594

1997

Volltextzugriff (PDF)

Texture of Butter from Cows with Different Milk Fatty Acid Compositions1

Journal of dairy science, 2003-10, Vol.86 (10), p.3122-3127

2003

Volltextzugriff (PDF)

The influence of trace components on the melting point of methyl soyate

Journal of the American Oil Chemists' Society, 1998-12, Vol.75 (12), p.1821-1824

1998

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Conversion of Cheese Whey and Whey Permeate to Oil and Single-Cell Protein

Journal of dairy science, 1978-11, Vol.61 (11), p.1537-1547

1978

Volltextzugriff (PDF)

In vivo studies of the biosynthesis of alpha-eleostearic acid in the seed of Momordica charantia L

Plant physiology (Bethesda), 1997-04, Vol.113 (4), p.1343-1349

1997

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Survey of the fatty acid composition of peanut (Arachis hypogaea) germplasm and characterization of their epoxy and eicosenoic acids

Journal of the American Oil Chemists' Society, 1997-10, Vol.74 (10), p.1235-1239

1997

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In vivo studies of the biosynthesis of vernolic acid in the seed of Veronia galamensis

Lipids, 1998, Vol.33 (12), p.1217-1221

1998

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Role of microflora in production of free fatty acids and flavor in Swiss cheese

Journal of dairy science, 1980-06, Vol.63 (6), p.912-918

1980

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Texture of butter from cows with different milk fatty acid compositions

Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans

Membrane-based extractive fermentation to produce propionic and acetic acids: Toxicity and mass transfer considerations

Catalytic epoxidation of methyl linoleate

Use of branched-chain esters to reduce the crystallization temperature of biodiesel

Fuel properties and emissions of soybean oil esters as diesel fuel

Effect of randomization on the oxidative stability of corn oil

A method for the determination of alpha-dicarbonyl compounds

Products of the surface oxidation of methyl linoleate

Reducing the crystallization temperature of biodiesel by winterizing methyl soyate

Isolation of aroma-bearing material from Lactobacillus helveticus culture and cheese

Selection of Lactobacillus mutants for their alpha-dicarbonyl production

Trans-free margarine from highly saturated soybean oil

Factors affecting the electrical resistivity of soybean oil methyl ester

Swiss cheese flavor. I. Chemical analysis

Properties of fibers produced from soy protein isolate by extrusion and wet-spinning

Generation of Swiss cheese flavor components by the reaction of amino acids with carbonyl compounds

Phospholipid fatty acid composition and stereospecific distribution of soybeans with a wide range of fatty acid composition

Texture of Butter from Cows with Different Milk Fatty Acid Compositions1

The influence of trace components on the melting point of methyl soyate

Conversion of Cheese Whey and Whey Permeate to Oil and Single-Cell Protein

In vivo studies of the biosynthesis of alpha-eleostearic acid in the seed of Momordica charantia L

Survey of the fatty acid composition of peanut (Arachis hypogaea) germplasm and characterization of their epoxy and eicosenoic acids

In vivo studies of the biosynthesis of vernolic acid in the seed of Veronia galamensis

Role of microflora in production of free fatty acids and flavor in Swiss cheese

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