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Results: 1-11 |
Results: 11
Analysis of triacylglycerol positional isomers in food products as brominated derivatives by high-performance liquid chromatography coupled with a flame ionization detection
Authors: Neff, WE List, GR Byrdwell, WC
Citation: We. Neff et al., Analysis of triacylglycerol positional isomers in food products as brominated derivatives by high-performance liquid chromatography coupled with a flame ionization detection, J CHROMAT A, 912(1), 2001, pp. 187-190
Autoxidation products of normal and genetically modified canola oil varieties determined using liquid chromatography with mass spectrometric detection
Authors: Byrdwell, WC Neff, WE
Citation: Wc. Byrdwell et We. Neff, Autoxidation products of normal and genetically modified canola oil varieties determined using liquid chromatography with mass spectrometric detection, J CHROMAT A, 905(1-2), 2001, pp. 85-102
Triacylglycerol structures of food fats high in saturated acids by HPLC and mass spectrometry
Authors: Neff, WE Byrdwell, WC List, GR
Citation: We. Neff et al., Triacylglycerol structures of food fats high in saturated acids by HPLC and mass spectrometry, J LIQ CHR R, 24(6), 2001, pp. 837-854
A new method to analyze triacylglycerol composition of vegetable oils
Authors: Neef, WE Byrdwell, WC List, GR
Citation: We. Neef et al., A new method to analyze triacylglycerol composition of vegetable oils, CEREAL F W, 46(1), 2001, pp. 6-10
Atmospheric pressure chemical ionization mass spectrometry for analysis oflipids
Authors: Byrdwell, WC
Citation: Wc. Byrdwell, Atmospheric pressure chemical ionization mass spectrometry for analysis oflipids, LIPIDS, 36(4), 2001, pp. 327-346
Effect of oleic and linoleic acids on the production of deep-fried odor inheated triolein and trilinolein
Authors: Warner, K Neff, WE Byrdwell, WC Gardner, HW
Citation: K. Warner et al., Effect of oleic and linoleic acids on the production of deep-fried odor inheated triolein and trilinolein, J AGR FOOD, 49(2), 2001, pp. 899-905
Triacylglycerol analysis of potential margarine base stocks by high-performance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry and flame ionization detection
Authors: Byrdwell, WC Neff, WE List, GR
Citation: Wc. Byrdwell et al., Triacylglycerol analysis of potential margarine base stocks by high-performance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry and flame ionization detection, J AGR FOOD, 49(1), 2001, pp. 446-457
Odor significance of undesirable degradation compounds in heated triolein and trilinolein
Authors: Neff, WE Warner, K Byrdwell, WC
Citation: We. Neff et al., Odor significance of undesirable degradation compounds in heated triolein and trilinolein, J AM OIL CH, 77(12), 2000, pp. 1303-1313
Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection
Authors: Byrdwell, WC Neff, WE
Citation: Wc. Byrdwell et We. Neff, Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection, J CHROMAT A, 852(2), 1999, pp. 417-432
Quantitative composition of high palmitic and stearic acid soybean oil triacylglycerols by reversed phase high performance liquid chromatography: Utilization of evaporative light scattering and flame ionization detectors
Authors: Neff, WE List, GR Byrdwell, WC
Citation: We. Neff et al., Quantitative composition of high palmitic and stearic acid soybean oil triacylglycerols by reversed phase high performance liquid chromatography: Utilization of evaporative light scattering and flame ionization detectors, J LIQ CHR R, 22(11), 1999, pp. 1649-1662
Effect of triacylglycerol composition on functionality of margarine basestocks
Authors: Neff, WE List, GR Byrdwell, WC
Citation: We. Neff et al., Effect of triacylglycerol composition on functionality of margarine basestocks, FOOD SCIENC, 32(7), 1999, pp. 416-424
Risultati: 1-11 |