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Bioscience, Biotechnology, and Biochemistry Volume 71, 2007 - Issue 3
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Original Articles

Autoxidation of Mono-, Di-, and Trilinoleoyl Glycerols at Different Concentrations

Yuji SAKURAMOTODivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
,
Motohiro SHIMADivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
&
Shuji ADACHIDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Pages 803-806 | Received 17 Oct 2006, Accepted 05 Dec 2006, Published online: 22 May 2014

Citations (6)

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Shuji Adachi. (2015) Engineering aspects of rate-related processes in food manufacturing. Bioscience, Biotechnology, and Biochemistry 79:4, pages 517-531.
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Articles from other publishers (5)

Yaxin An, Karteek K. Bejagam & Sanket A. Deshmukh. (2018) Development of New Transferable Coarse-Grained Models of Hydrocarbons. The Journal of Physical Chemistry B 122:28, pages 7143-7153.
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Maria Lopez, Jacqueline Denver, Sue Ellen Evangelista, Alessandra Armetta, Gabriella Di Domizio & Sunghee Lee. (2018) Effects of Acyl Chain Unsaturation on Activation Energy of Water Permeability across Droplet Bilayers of Homologous Monoglycerides: Role of Cholesterol. Langmuir 34:5, pages 2147-2157.
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Maria Lopez, Sue Ellen Evangelista, Melissa Morales & Sunghee Lee. (2017) Enthalpic Effects of Chain Length and Unsaturation on Water Permeability across Droplet Bilayers of Homologous Monoglycerides. Langmuir 33:4, pages 900-912.
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Shuji ADACHI. (2012) Food Engineering Studies on Rate Processes in Heterogeneous System多相系における速度過程に関する食品工学的研究. Japan Journal of Food Engineering 13:4, pages 59-71.
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Girma Biresaw, Grigor B. Bantchev & Steven C. Cermak. (2011) Tribological Properties of Vegetable Oils Modified by Reaction with Butanethiol. Tribology Letters 43:1, pages 17-32.
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