Lv3
266 积分 2024-06-19 加入
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
2天前
已完结
Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures
2天前
已完结
Lipidomic characteristics of three edible cold-pressed oils by LC/Q-TOF for simple quality and authenticity assurance
7天前
已完结
Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions
1个月前
已完结
Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study
2个月前
已完结
Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration
2个月前
已完结
Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate
2个月前
已完结
Impact of salt and lipid type on in vitro digestion of emulsified lipids
2个月前
已完结
Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo
3个月前
已完结
Exploring the fates and molecular changes of different diacylglycerol-rich lipids during in vitro digestion
3个月前
已完结
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