Search Results - Fisk, I.D.

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  1. 1
    Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

    Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps by Marasca, E., Greetham, D., Herring, S.D., Fisk, I.D.

    Published in Food chemistry
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  2. 2
    Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion

    Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion by White, D.A., Fisk, I.D., Mitchell, J.R., Wolf, B., Hill, S.E., Gray, D.A.

    Published in Food hydrocolloids
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  3. 3
    Characterisation of oat ( Avena sativa L.) oil bodies and intrinsically associated E-vitamers

    Characterisation of oat ( Avena sativa L.) oil bodies and intrinsically associated E-vitamers by White, D.A., Fisk, I.D., Gray, D.A.

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  4. 4
    Tocopherol--An intrinsic component of sunflower seed oil bodies

    Tocopherol--An intrinsic component of sunflower seed oil bodies by Fisk, I.D, White, D.A, Carvalho, A, Gray, D.A

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