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4. Chemical, physical, and biologic properties of butter and ghee. Tannous RI; Merat A J Am Diet Assoc; 1969 Sep; 55(3):267-72. PubMed ID: 5806573 [No Abstract] [Full Text] [Related]
5. [Physical, chemical and nutritional value changes in heated fats. I. The problem in the light of world literature and the directions of our studies]. Ziombski H Rocz Panstw Zakl Hig; 1979; 30(5):473-8. PubMed ID: 396644 [No Abstract] [Full Text] [Related]
6. Toxicological evaluation of Maillard products. Asp NG Prog Food Nutr Sci; 1981; 5(1-6):483-4. PubMed ID: 7323299 [No Abstract] [Full Text] [Related]
7. [Nutrition physiology properties of fish-frying fats. 3. Gel permeation chromatography of fish-frying fats]. Unbehend M; Scharmann H Z Ernahrungswiss; 1973 Jun; 12(2):134-43. PubMed ID: 4797654 [No Abstract] [Full Text] [Related]
8. [Effect of industrial processing and household preparation on dietary fats]. Billek G Bibl Nutr Dieta; 1985; (34):82-93. PubMed ID: 3970685 [No Abstract] [Full Text] [Related]
9. The use of fats and oils by the food industry. Zevenbergen JL Eur J Clin Nutr; 1993 Sep; 47 Suppl 1():S57-61. PubMed ID: 8269901 [No Abstract] [Full Text] [Related]
11. Biomodification of selected tropical oils for the production of specialty fats and oils. Pham LJ; Gregorio MA; Casa EP Ann N Y Acad Sci; 1998 Dec; 864():468-73. PubMed ID: 9928126 [No Abstract] [Full Text] [Related]
12. MCT cookies, cakes, and quick breads: quality and acceptability. Bowman F J Am Diet Assoc; 1973 Feb; 62(2):180-5. PubMed ID: 4686919 [No Abstract] [Full Text] [Related]
13. [Physical, chemical and nutritive value changes in heated fats. II. Physical and chemical changes occurring during thermal oxidation of 5 selected fats]. Ziombski H Rocz Panstw Zakl Hig; 1980; 31(6):593-604. PubMed ID: 7196082 [No Abstract] [Full Text] [Related]
14. [Research on the harmlessness of triglycerides synthesized from odd and even fatty acids]. Gontzea I; Barduta Z Ann Nutr Aliment; 1972; 26(5):209-20. PubMed ID: 4650593 [No Abstract] [Full Text] [Related]
15. [UV-spectra of heated fats. 16. Confirmation of the validity of the mechanism suggested for acceleration of thermal oxidation and polymerization of fats by heavy metal ions]. Sedlácek BA Nahrung; 1974; 18(3):259-67. PubMed ID: 4837128 [No Abstract] [Full Text] [Related]
16. Oils and fats in the 1970's. Hilditch Memorial Lecture of the Society of Chemical Industry. Collingwood JG Chem Ind; 1967 Jul; 28():1202-11. PubMed ID: 6046477 [No Abstract] [Full Text] [Related]
17. Muffins and pastry made with medium-chain triglyceride oil. Howard BD; Morse EH J Am Diet Assoc; 1973 Jan; 62(1):51-2. PubMed ID: 4684964 [No Abstract] [Full Text] [Related]
18. [Study of oxidative stability and antioxidant activity of lipids]. Ushkalova VN Vopr Pitan; 1986; (1):9-15. PubMed ID: 3962277 [No Abstract] [Full Text] [Related]
19. [Absence of formation of chylomicrons during overloads of triglycerides with medium fatty acids in man]. Metais P; Bach A; Altmann A C R Seances Soc Biol Fil; 1966; 160(7):1488-92. PubMed ID: 4225214 [No Abstract] [Full Text] [Related]
20. Chemistry of deep-fat frying oils. Choe E; Min DB J Food Sci; 2007 Jun; 72(5):R77-86. PubMed ID: 17995742 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]