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The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions

Pharmaceutics, 2023-03, Vol.15 (3), p.869

2023

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Height–time and weight–time approach in capillary penetration: Investigation of similarities and differences

Journal of colloid and interface science, 2017-06, Vol.495, p.149-156

2017

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Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization

Colloids and interfaces, 2023-06, Vol.7 (2), p.48

2023

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Development of a rapid method for the determination of frying oil quality based on capillary penetration

International journal of food science & technology, 2015-05, Vol.50 (5), p.1215-1223

2015

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Injection Molded PP Foams Using Food Ingredients for Food Packaging Applications

Polymers, 2021-01, Vol.13 (2), p.288

2021

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Emulsifiers from White Beans: Extraction and Characterization

Colloids and interfaces, 2022-11, Vol.6 (4), p.71

2022

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Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements

Colloids and surfaces, B, Biointerfaces, 2016-01, Vol.137, p.133-137

2016

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Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets

Foods, 2023-12, Vol.13 (1), p.79

2023

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Olive oil droplet coalescence during malaxation

Journal of food engineering, 2019-01, Vol.240, p.99-104

2019

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Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery

International journal of pharmaceutics, 2021-03, Vol.597, p.120303-120303, Article 120303

2021

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Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase

Langmuir, 2019-01, Vol.35 (1), p.150-160

2019

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Effect of Extraction Method on the Yield and Quality of Mullet Roe Oil

European journal of lipid science and technology, 2023-07, Vol.125 (7), p.n/a

2023

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Fractionation of a hydrocolloid emulsifier reclaimed from winery waste

Food chemistry, 2019-12, Vol.301, p.125259-125259, Article 125259

2019

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A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria

International journal of food science & technology, 2021-06, Vol.56 (6), p.2832-2842

2021

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Valorization of Monoraphidium sp. microalgal biomass for human nutrition applications

Journal of applied phycology, 2024-06, Vol.36 (3), p.1293-1309

2024

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Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements

Colloids and surfaces, B, Biointerfaces, 2017-10, Vol.158, p.498-506

2017

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Rapid Methods for Frying Oil Quality Determination: Evaluation with Respect to Legislation Criteria

Journal of the American Oil Chemists' Society, 2017, Vol.94 (1), p.19-36

2017

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Characterization of porous media by dynamic wicking combined with image analysis

Colloids and surfaces. A, Physicochemical and engineering aspects, 2012-11, Vol.413, p.50-57

2012

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Effect of frying variables on French fry properties

International journal of food science & technology, 2013-04, Vol.48 (4), p.758-770

2013

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Effect of potato presence on the degradation of extra virgin olive oil during frying

International journal of food science & technology, 2010-04, Vol.45 (4), p.765-775

2010

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Effect of the Presence and Absence of Potatoes under Repeated Frying Conditions on the Composition of Palm Oil

Journal of the American Oil Chemists' Society, 2009-06, Vol.86 (6), p.561-571

2009

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Emulsifiers from Partially Composted Olive Waste

Foods, 2019-07, Vol.8 (7), p.271

2019

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Crust pore characteristics and their development during frying of French-fries

Journal of food engineering, 2014-01, Vol.120, p.175-182

2014

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TraceALL: a semantic web framework for food traceability systems

Journal of systems and information technology, 2012-11, Vol.14 (4), p.302-317

2012

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Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Journal of the American Oil Chemists' Society, 2019-05, Vol.96 (5), p.481-507

2019

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Size Exclusion Chromatography
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The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions

Height–time and weight–time approach in capillary penetration: Investigation of similarities and differences

Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization

Development of a rapid method for the determination of frying oil quality based on capillary penetration

Injection Molded PP Foams Using Food Ingredients for Food Packaging Applications

Emulsifiers from White Beans: Extraction and Characterization

Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements

Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets

Olive oil droplet coalescence during malaxation

Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery

Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase

Effect of Extraction Method on the Yield and Quality of Mullet Roe Oil

Fractionation of a hydrocolloid emulsifier reclaimed from winery waste

A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria

Valorization of Monoraphidium sp. microalgal biomass for human nutrition applications

Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements

Rapid Methods for Frying Oil Quality Determination: Evaluation with Respect to Legislation Criteria

Characterization of porous media by dynamic wicking combined with image analysis

Effect of frying variables on French fry properties

Effect of potato presence on the degradation of extra virgin olive oil during frying

Effect of the Presence and Absence of Potatoes under Repeated Frying Conditions on the Composition of Palm Oil

Emulsifiers from Partially Composted Olive Waste

Crust pore characteristics and their development during frying of French-fries

TraceALL: a semantic web framework for food traceability systems

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

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