Biochemical studies on some oils and fats commonly used in nutrition in Egypt

THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS

TRANS FATTY ACIDS IN A SELECTION OF FOODS AND OILS AVAILABLE IN RIYADH MARKETS

Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils

FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS

Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil.

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 Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils

EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING

NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS