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Publications by Nurnadia Abdul-Aziz
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
Related publications
Carotenoids and Antioxidant Capacities From Canarium Odontophyllum Miq. Fruit
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Characterization of European Virgin Olive Oils Using Fatty Acids
Grasas y Aceites
Organic Chemistry
Food Science
Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils From Selected Italian Cultivars Introduced in Southwestern Province of Pakistan
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Geographical Discrimination of Virgin Olive Oils From the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles Within a Multivariate Analysis
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Conjugated Fatty Acids of Tragopogon and Calendula Seed Oils
Canadian Journal of Chemistry
Organic Chemistry
Catalysis
Chemistry
Simulation of Palm Based Fatty Acids Distillation
Journal of Applied Sciences
The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage
Current Research in Nutrition and Food Science
Medicine
Food Science
Epoxidation of Vegetable Oils and Fatty Acids: Catalysts, Methods and Advantages
Journal of Applied Sciences
Physico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of Some Virgin Olive Oil Cultivars
Assiut Journal of Agricultural Sciences
