Showing results (221-230 of 387) with videos related to
Sort By:
Pageof 39
Annual Review of Food Science and Technology|January 18, 2024
Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food UtilizationXinyi Cheng, Chenyu Jiang, Jun Jin, et al.Journal of Food Biochemistry|July 30, 2019
A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human healthEmad Karrar, Sujitraj Sheth, Willard Burton Navicha, et al.Food Research International (Ottawa, Ont.)|November 30, 2024
Unveiling the aroma profile of anhydrous milk fat: Insights into key odorants during biocatalysis by aroma extract dilution analysis, aroma recombination, and omission experimentAbdelaziz Elbarbary, Abdullah S Seddiek, Yulong Shao, et al.Bioresource Technology|December 6, 2014
A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sourcesJing Li, Ruijie Liu, Guifang Chang, et al.Comprehensive Reviews in Food Science and Food Safety|February 1, 2025
Innovative applications of medium- and long-chain triacylglycerol in nutritional support: Current perspectives and future directionsYandan Wang, Wei Wei, Yongjin Wang, et al.Journal of Agricultural and Food Chemistry|December 11, 2024
Oxidative Lipidomics to Unravel the Glycerol Core Aldehydes of Three Typical Unsaturated Triglycerides under Simulated Heating ConditionsXin Liang, Luelue Huang, Ran Liu, et al.Food Chemistry|October 3, 2021
Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat fryingGangcheng Wu, Shuyan Han, Yiren Zhang, et al.Food Chemistry|January 6, 2020
Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditionsXu Li, Gangcheng Wu, Yuqi Wu, et al.Journal of Agricultural and Food Chemistry|January 20, 2022
Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MSYoufeng Zhang, Helin Lv, Binbin Yang, et al.Food Chemistry|June 27, 2021
Highly efficient synthesis of 4,4-dimethylsterol oleates using acyl chloride method through esterificationLiangliang Xie, Tao Zhang, Emad Karrar, et al.Pageof 39