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Journal of Oleo Science|December 3, 2014
Development of new mineral oil-based antifoams containing size-controlled hydrophobic silica particles for gloss paintsKiyokazu Jo, Motoyoshi Ishizuka, Katsuomi Shimabayashi, et al.Journal of Oleo Science|December 19, 2014
Comparative anti-inflammatory potential of crystalline and amorphous nano curcumin in topical drug deliveryAbdulmohsen H Al-RohaimiJournal of Oleo Science|October 31, 2014
Antioxidative effect of rice bran oil and medium chain fatty acid rich rice bran oil in arsenite induced oxidative stress in ratsAvery Sengupta, Mahua Ghosh, Dipak K BhattacharyyaJournal of Oleo Science|October 10, 2014
Soft liquid phase adsorption for fabrication of organic semiconductor films on wettability patterned surfacesSatoshi Watanabe, Yuri Akiyoshi, Mutsuyoshi MatsumotoJournal of Oleo Science|October 10, 2014
Preparation of D-limonene oil-in-water nanoemulsion from an optimum formulationJiang Yang, Wei Jiang, Baoshan Guan, et al.Journal of Oleo Science|November 21, 2014
Chemical composition and aroma evaluation of volatile oils from edible mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju)Atsushi Usami, Satoshi Nakaya, Hiroshi Nakahashi, et al.Journal of Oleo Science|January 17, 2020
Bullfrog Oil Reduces the Carrageenan-induced Edema in Wistar Rats by in vitro Reduction of Inflammatory MediatorsLeonardo M Q Barbosa, Lucas Amaral-Machado, Juliana Félix-Silva, et al.Journal of Oleo Science|September 10, 2020
Finding of Remarkable Synergistic Effect on the Aroxyl-Radical-Scavenging Rates (ks) under the Coexistence of Vitamin E Homologues (or Vegetable Oils) and Ubiquinol-10: Proposal of A New Mechanism to Explain An Increase of ks ValueKazuo Mukai, Yasuhiro Maruoka, Saya Kitagaki, et al.Journal of Oleo Science|September 10, 2020
Vitis vinifera: An Alternative for the Prevention of Neurodegenerative DiseasesClaudia Cecilia Pazos-Tomas, Araceli Cruz-Venegas, Alma Dolores Pérez-Santiago, et al.Journal of Oleo Science|September 10, 2020
Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary ExtractsKashif Ghafoor, Betül Yüksel, Fahad Al Juhaimi, et al.Pageof 248