Vegetable Oils: Composition and Analysis-Reference-Cited by-同舟云学术

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Vegetable Oils: Composition and Analysis

Published:2016 Issue: Volume: Page:357-364
ISSN:
Container-title:Encyclopedia of Food and Health
language:
Short-container-title:

Author:

Dijkstra A.J.

Publisher

Elsevier

Reference14 articles.

1. Official methods and recommended practices of the AOCS;AOCS,2013

2. Modern methods for lipid analysis by liquid chromatography/mass spectrometry and related techniques;Byrdwell,2005

3. A chemical study of oils and fats of animal origin, translated and annotated by Albert J. Dijkstra;Chevreul,2009

4. HPLC of lipids;Christie,1987

5. Lipid analysis;Christie,2003

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Comparative Analysis of the Physicochemical Properties of Oils Extracted from Common Species of the Niger Delta <i>Raphia </i>Palm Fruits and <i>Cocos nucifera</i> Kernels;American Journal of Chemical and Biochemical Engineering;2024-06-29

2. Comparative analysis of edible oils classification using Fourier transform infrared and fluorescence spectroscopy coupled with chemometrics;Journal of Food Composition and Analysis;2024-05

3. Multi-block analysis of the oxidative stability of the palm olein and hydrogenated soybean oil during the industrial deep-frying process;Journal of Food Composition and Analysis;2024-02

4. Pomegranate peel ethanolic extract: A promising natural antioxidant, antimicrobial agent, and novel approach to mitigate rancidity in used edible oils;Open Agriculture;2024-01-01

5. Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview;Journal of Food Quality;2023-12-30

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