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Journal of Oleo Science|January 4, 2026
Design and Characterization of Food-Grade Liposomes for Enhanced Food Function and Delivery of p-Coumaric Acid Extracted from Sugarcane BagasseNaru Miyagi, Shuri Yamamoto, Makoto TakahashiJournal of Oleo Science|November 6, 2022
Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health EffectsPriyanka Kumari Singh, Rajni Chopra, Meenakshi Garg, et al.Journal of Oleo Science|November 6, 2022
Cellular Uptake of Pyrroloquinoline Quinone in Its Intact and Derivatized Forms from the Cell Culture Medium of 3T3-L1Chikara Kato, Isabella Supardi Parida, Satoshi Maeda, et al.Journal of Oleo Science|September 11, 2022
Nuclear Magnetic Resonance Approach in Brazil Nut Oil and the Occurrence of AflatoxinsAriane Kluczkovski, Leticia Bezerra, Beatriz Januário, et al.Journal of Oleo Science|September 11, 2022
Differential Effect of Fat Intake on Blood Pressure in Healthy Japanese Women with and without the Variant of Fat Mass and Obesity-Associated GeneHiroyuki Takeuchi, Hiroko Jimbo, Ai Sumiyoshi, et al.Journal of Oleo Science|September 11, 2022
Characterization of Powder Cosmetics Based on Friction DynamicsYoshimune Nonomura, Urara Tsuchiya, Mayu Taguchi, et al.Journal of Oleo Science|September 11, 2022
Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO2 Decaffeination TreatmentMasaki Honda, Daishi Takezaki, Masahiro Tanaka, et al.Journal of Oleo Science|December 3, 2014
Isolation and biological activity of a novel cadinane-type sesquiterpenoid from the essential oil of Alangium salviifoliumNobuo Yagi, Hiroshi Nakahashi, Yusei Kashima, et al.Journal of Oleo Science|December 3, 2014
Physicochemical and structural properties of glycerin gel prepared using glycyrrhizic acid diethyl esterKenjiro Koga, Toshiyuki Kimura, Kenichi Sakai, et al.Journal of Oleo Science|November 3, 2015
Trans-octadecenoic Acid Positional Isomers Have Different Accumulation and Catabolism Properties in MiceFumiaki Beppu, Masaharu Asanuma, Yoshinori Kawamura, et al.Pageof 248