vegetable oil fatty acids, 61788-66-7

Articles:

PubMed:	Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.
PubMed:	Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.
PubMed:	Covalent attachment of lipases on glyoxyl-agarose beads: application in fruit flavor and biodiesel synthesis.
PubMed:	Quality evaluation of noble mixed oil blended with palm and canola oil.
PubMed:	Palatability and stability of shortbread made with low saturated fat content.
PubMed:	Comprehensive profiling and marker identification in non-volatile citrus oil residues by mass spectrometry and nuclear magnetic resonance.
PubMed:	Chemistry, technology, and nutraceutical functions of celery (Apium graveolens L.): an overview.
PubMed:	Enrichment of functional properties of ice cream with pomegranate by-products.
PubMed:	Advances in fruit aroma volatile research.
PubMed:	Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil.
PubMed:	The chemical composition and the content of volatile oil: potential factors that can contribute to the oxidative stability of Nigella sativa L. crude oil.
PubMed:	Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil.
PubMed:	Omega-3 fatty acids affected human perception of ground beef negatively.
PubMed:	Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits.
PubMed:	Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
PubMed:	Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.
PubMed:	Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
PubMed:	Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.
PubMed:	High-temperature natural antioxidant improves soy oil for frying.
PubMed:	[Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents].
PubMed:	Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
PubMed:	[Fatty acids profile and microstructure of avocado puree after microwave heating].
PubMed:	A novel photometric method for evaluation of the oxidative stability of virgin olive oils.
PubMed:	Physiological, biochemical and molecular changes occurring during olive development and ripening.
PubMed:	The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
PubMed:	Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed:	CD36 gene deletion reduces fat preference and intake but not post-oral fat conditioning in mice.
PubMed:	Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation.
PubMed:	Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.
PubMed:	Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
PubMed:	Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
PubMed:	Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.
PubMed:	Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:	Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil.
PubMed:	Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing.
PubMed:	Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.
PubMed:	Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed:	Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.
PubMed:	A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.
PubMed:	The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
PubMed:	Flavor production from edible oils and their constituents by Penicillium corylophilum.
PubMed:	High-oleic and high-stearic cottonseed oils: nutritionally improved cooking oils developed using gene silencing.
PubMed:	Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts.
PubMed:	Influence of two dietary fats on the composition of emu oil and meat.
PubMed:	Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose.
PubMed:	Orosensory factors in the ingestion of corn oil/sucrose mixtures by the rat.
PubMed:	Synthesis and estimation of calorific value of a structured lipid-potential reduced calorie fat.
PubMed:	Rhamnose lipids--biosynthesis, microbial production and application potential.
PubMed:	Storage stability of screwpress-extracted oils and residual meals from CELSS candidate oilseed crops.
PubMed:	Developmental and growth temperature regulation of two different microsomal omega-6 desaturase genes in soybeans.
PubMed:	Genetic engineering of foods to reduce the risk of heart disease and cancer.
PubMed:	Yeast breads containing oils varied in fatty acid composition: effects on sensory panel acceptability.
PubMed:	Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
PubMed:	Incorporation of different types of n-3 fatty acids into tissue lipids of poultry.
PubMed:	Ginger--chemistry, technology, and quality evaluation: part 1.
PubMed:	Iso-linoleic acids responsible for the formation of the hardening flavor.