DETERMINATION OF UNSAPONIFIABLE MATTERS TO DIFFERENTIATE BETWEEN ANIMAL FAT AND HYDROGENATED VEGETABLE OIL

Determination of Vitamin D3 Content in High, Low and Zero Fat Food Using High Performance Liquid Chromatography

Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

A Comparative Study on Some Oils as Natural Antioxidants

Development and Validation of Simple Reversed Phase Method for Separation and Quantification of Tocopherols in Edible Oils

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD

EFFECT OF NATURAL α -TOCOPHEROL, β -CAROTENE AND THEIR MIXTURES ON ACCELERATED OXIDATIVE STABILITY OF STRIPPED SUNFLOWER OIL

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY