Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Leyla TEKIN
Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Influence of Fatty Acid Composition on the Formation of Polar Glycerides and Polar Fatty Acids in Sunflower Oils Heated at Frying Temperatures.
Grasas y Aceites
Organic Chemistry
Food Science
Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability
Nutrients
Nutrition
Food Science
Dietetics
Identification of Glycerophospholipids in Rapeseed, Olive, Almond, and Sunflower Oils by LCMS and LCMSMS
Canadian Journal of Chemistry
Organic Chemistry
Catalysis
Chemistry
Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra
The Scientific World Journal
Biochemistry
Medicine
Genetics
Molecular Biology
Environmental Science
Detection of Long Storage and Sunflower Adulteration of Olive Oils Using Ultra-Violet (UV) Spectroscopy Method
International Journal of Food Studies
Food Science
Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits
Mediators of Inflammation
Immunology
Cell Biology
Mutagenicity Test of Rapeseed Frying Oils.
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Comparison of Fatty Acids, Vitamin E and Physicochemical Properties of Canarium Odontophyllum Miq. (Dabai), Olive and Palm Oils
Journal of Food Composition and Analysis
Food Science
Characterization of Some Jordanian Crude and Exhausted Olive Pomace Samples
Green and Sustainable Chemistry
