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Publications by Seid Mahdi Jafari
Postmarketing Surveillance of the Oxidative Stability for Cooking Oils, Frying Oils, and Vanaspati Supplied in the Retail Market
Food Science and Nutrition
Food Science
Production of Trans ‐free Fats by Chemical Interesterified Blends of Palm Stearin and Sunflower Oil
Food Science and Nutrition
Food Science
Related publications
Frying Under Low Oxygen Atmosphere Retards the Oxidative Deterioration of Oils and Foods.
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Monitoring Oxidative Levels of Frying Oils Using Ftir Spectroscopy and Multivariate Calibration
International Journal of Applied Pharmaceutics
Pharmaceutical Science
Oxidative Stability of Enzymatically Processed Oils and Fats
How Does Heat or Frying Process Affect Deterioration of Various Edible Oils in Indian Cooking Conditions and How the Composition of Oils Lead to Peroxide Formation?
International Journal of Applied, Physical and Bio-Chemistry Research
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
Determination of the Oxidative Stability of Hazelnut Oils by PDSC and Rancimat Methods
Journal of Thermal Analysis and Calorimetry
Theoretical Chemistry
Condensed Matter Physics
Physical
Authentication of Feeding Fats: Classification of Animal Fats, Fish Oils and Recycled Cooking Oils
Animal Feed Science and Technology
Animal Science
Zoology
Studies on the Deterioration of Frying Oils in Automatic Test Fryer. II.
Journal of Japan Oil Chemists' Society
Effect of Some Essential Oils on Oxidative Stability of Peanut Oil
Grasas y Aceites
Organic Chemistry
Food Science
