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• A
• A Silver Ion HPLC and GC-MS Approach to Separate Fatty Acid Isomers in Human Plasma
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• Adsorbent Engineered to Maximize Filtration Performance and ImpurityRemoval in Edible Oils
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• Amide Types of Chemocleavable Nonionic Surfactants Bearing a 1,3-Dioxolane Ring Derived from Diethyl Tartrate
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• Antioxidant Properties of Water-Soluble Extracts of Bangladesh Vegetables
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• Assessing thermal stability of β-carotene and ⍺-tocopherol in baked products containing High-Oleic Red Palm Olein
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• B
• Bacuri (Platonia insigns) and Cupuacu (Theobrama grandiflorum) fats crystallization profile from the Brazilian Amazon Forest
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• Be Clean, Look Clean: Stepan Low Film/Streak Nonionic Surfactant Technology
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• Bio-degradative Studies on Targeted C8-c36 N-alkane Hydrocarbon Analogues Using Novel Bacterial Isolates and Bacterial Hybrid Systems.
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• C
• Cellulose Nanocrystals Derived from Textile Waste through Acid Hydrolysis and Oxidation as Reinforcing Agent of Soy Protein Films
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• Characterization of Five Monovarietals Olive Oil in Two Production Regions of China
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• Characterization of Used Cooking Oil to produce Drop-in Fuels via Hydrolysis-Pyrolysis
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• Chemically interesterified hardfats-soybean oil blends: effects on crystallization characteristics
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• Cosmetic Recalls and the Evolution from Traditional Preservatives
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• Crystallization properties of interesterified hardfats-soybean oil blends as a function of storage time
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• Cytotoxicity Evaluation of Free Phytosterol-Loaded Nanostructured Lipid in Caco-2 Cells
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• D
• Developing Granular Solids for Use in Industrial and Consumer Markets
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• Development and characterization of emulgels reduced in saturated fat for application in margarine
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• Development in Palm Oil Sustainability
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• E
• Effect of chemical interesterification on the crystallization properties of soybean oil and microalgae hardfat mixtures
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• Effect of Demucilaging Method on the Structural, Rheological and Tribological Properties of Flaxseed Protein

  
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• Effect of Heat Pre-treatment on Polypeptide Size, Structure and Functional Properties of Yellow-field Pea Proteins
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• Effect of High Intensity Ultrasound on Cavitation and Physical Properties of Interesterified Soybean Oil
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• Effect of oil content and composition on the properties of egg-SPI proteins stabilized emulsion gel
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• Effect of Tree Age on the Characterizations of Chinese Virgin Olive Oil
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• Effect of UV and Temperature on Degradation of Tocored
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• Electrochemical Characterization of Synthetic Dendritic Antioxidants
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• Enhancing the Performance of SPME for the Fingerprinting of Olive Oil Volatiles
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• Enzymatic release of dipeptidyl peptidase-4(DPP-4) inhibitors from pigeon pea proteins: In silico and wet-lab assessments
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• Evolution of ¹H NΜR profiling database of EVΟΟs blends with specific geographical origin
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• F
• Fatty acid and triacylglycerol composition of breast milk during different lactation stages
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• Feasibility of Electrodialysis with Bipolar Membrane for Regulating the pH of the Reaction During the Hydrolysis of Hemoglobin to Obtain Bioactive Peptides
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• Functional Properties OF Isolated Green Lentil (Lens Culinaris ) Proteins
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• Functional Properties of Oat Protein Concentrates
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• Fungal Inoculation by Trichoderma Reesei and Aspergillus Sp. on Glycine Max Seeds at Varying Maturity Level to Enhance Glyceollin Production
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• H
• Homogeneous triacylglycerol tracers can impact fat crystallization and its lipolysis rate under simulated physiological conditions
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• I
• Impact of vegetable lecithin on lipid metabolism and the bioavailability of alpha-linolenic acid in rodents
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• L
• Lipid Nanoparticles Developed with Edible Ingredients
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• LRW Does Not Reduce Blood Pressure as that of its Structural Analog IRW

  
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• M
• Macauba Pulp Oil (Acrocomia aculeata) from the Brazilian Cerrado: chemical characterization
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• Method Development for Rapid Analyses of Palm Minor Components
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• Microstructure and Crystallization kinetics in microalgae hardfat and soybean oil mixtures: effect of chemical interesterification
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• N
• New Technology for Extension of Catalyst Life in Renewable Diesel Processing
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• O
• Oral Administration of Solanum Macrocarpon Leaf Extracts Reduced Blood Pressure and Heart Rate in Spontaneously Hypertensive Rats
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• P
• Phenolics dynamics and infrared fingerprints during the storage of pumpkin seed oil and thereof oleogel
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• Preparation of Quercetin Mono-Esters and Their Antioxidant Activity as Affected by the Acyl Chain Length
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• Production of Protein Isolate and Mucilage from Camelina Engineered to Produce Acetyl-triacylglycerols (Camelina Acetyl-TAG)
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• Protein and amino acid ileal digestibility in human of sunflower isolates labelled with ¹⁵N
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• R
• Rapid Separation of Fatty Acid Methyl Esters with a 90-m Cyanopropyl-methylpolysiloxane GC Column
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• RapidOxy 100: An Innovative Solvent-Free Pre-Treatment to Assess Phenolic Compounds from Mustard and Canola Meal
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• Replacement of Recommended Practices Ce3-74 and Ce7-87 with a Single Method for Analysis of Tocopherols and Sterols in Deodorizer Distillates and Other Related Matrices by Gas Chromatography
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• Rice-bran albumin is resistant to digestion and adsorbs glucose
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• S
• Scaling up high intensity ultrasound from a batch design to a scraped surface heat exchanger
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• Seasonal Variation in FA and TAG Composition and its Influence on Physical Properties in Bovine MF
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• Sensory perception of linoleic acid in oil and water
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• Simplification of Lipid Extraction Method and Applicability of New Calb in Fatty Acid Distribution Analysis.
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• Stability of Alcohol Propoxy Sulfate Surfactants in the Presence of Reservoir Rock
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• Study on Polymers and Alcohols Formed in Soybean Oil at Frying Temperatures
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• Surfactant Interactions Observed Through HLD
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• Synergistic effect of Starch Nanoparticles and Chitin Nanofibers on the Stability of 10% O/W Pickering emulsion
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• Synthesis of Caffeic and Sinapic Mono and Di-esters and Evaluation of their Antioxidant Activities
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• T
• Tailoring Almond Protein Extraction for Improved Extractability, Functionality, and Biological Properties
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• Techno-economic analysis of solvent extraction of soybean oil and coproduction of fermented meal
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• The effect of shear-crystallization on fat crystallization of blends of palm oil and anhydrous milk fat
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• The Evaluation of Different Processing Method of Walnut (Juglans regia. L) Oils Based on Chemical Composition and Antioxidant Capacity
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• Thermal and Rheological comparison of standard palm oil to higher content of oleic-acid varieties
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• Thermal and structural properties of emulsions structured by double gelation.
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• V
• Valorization of Canola Meal Proteins Through Acylation with Lauroyl Chloride
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