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Shyam Sundar, Balwinder Singh, Amritpal Kaur & Madhav P. Yadav. (2022)
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Anupma Sharma, Ambika Bhardwaj, Ghata Khanduja, Saurav Kumar, Sudeshna Bagchi, Rishemjit Kaur, Manu Sharma, Monika Singla, T. Ravinder, Amol P. Bhondekar & B. L. A. Prabhavathi Devi. (2022) Determination of Hexanal Using Static Headspace GC-FID Method and Its Correlation with Oxidative Rancidity in Edible Oils. Food Analytical Methods 15:10, pages 2652-2663.
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Zhen-shan Zhang, Hui-jie Jia, Xiao-dan Li, Yu-lan Liu, An-chi Wei & Wen-xue Zhu. (2022) Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil. LWT 167, pages 113827.
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Hamza Alasalvar, Gamze Kocer Alasalvar & Zeliha Yıldırım. (2022) Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes. Journal of Food Processing and Preservation 46:5.
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Cansu Ekin GÜMÜŞ-BONACINA. (2022) YEŞİL ÇAY EKSTRAKTININ AYÇİÇEK, SOYA VE FINDIK YAĞINDA DOĞAL ANTİOKSİDAN OLARAK KULLANIMININ OKSİDATİF STABİLİTE ÜZERİNE ETKİSİNİN KİNETİK VE TERMODİNAMİK ÇALIŞMALARLA DEĞERLENDİRİLMESİEVALUATION OF THE EFFECT OF GREEN TEA EXTRACT UTILIZATION AS A NATURAL ANTIOXIDANT IN SUNFLOWER, SOYBEAN AND HAZELNUT OIL ON OXIDATIVE STABILITY BY KINETIC AND THERMODYNAMIC STUDIES. Gıda 47:3, pages 502-517.
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