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Search Results - Jahaniaval, F.
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Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus accessions and their comparison to other oils
by
Jahaniaval, F.
,
Kakuda, Y.
,
Marcone, M. F.
Published in
Journal of the American Oil Chemists' Society
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Characterization of the proteins of Pili nut (Canarium ovatum, Engl.)
by
MARCONE, Massimo R
,
KAKUDA, Yukio
,
JAHANIAVAL, Firouz
,
YADA, Rickey Y
,
MONTEVIRGEN, Lourdes S
Published in
Plant foods for human nutrition (Dordrecht)
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Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties
by
Jahaniaval, Firouz
,
Kakuda, Yukio
,
Abraham, Varghese
,
Marcone, Massimo F.
Published in
Food research international
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Characterization of a double emulsion system (oil‐in‐water‐in‐oil emulsion) with low solid fats: Microstructure
by
Jahaniaval, Firouz
,
Kakuda, Yukio
,
Abraham, Varghese
Published in
Journal of the American Oil Chemists' Society
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Chemical characterization of Achyranthes bidentata seed
by
Marcone, Massimo F.
,
Jahaniaval, Firouz
,
Aliee, Hamid
,
Kakuda, Yukio
Published in
Food chemistry
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Oil‐binding capacity of plastic fats: Effects of intermediate melting point TAG
by
Jahaniaval, Firouz
,
Kakuda, Yukio
,
Abraham, Varghese
Published in
Journal of the American Oil Chemists' Society
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Characterization of pili nut (Canarium ovatum) oil: Fatty acid and triacylglycerol composition and physicochemical properties
by
Kakuda, Yukio
,
Jahaniaval, Firouz
,
Marcone, Massimo F.
,
Montevirgen, Lourdes
,
Montevirgen, Quintin
,
Umali, Joselyn
Published in
Journal of the American Oil Chemists' Society
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