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Umrbek Mavlanov

6 ta ish

Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

  1. The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils

    Umrbek Mavlanov, Tomasz Pawel Czaja, Sharofiddin Nuriddinov +4

    Sharh maqolaEdible Oils Quality and AnalysisFood Chemistry20242 iqtibos
    ABI

  2. Characterization of butter and margarine oil composition using benchtop NMR and FTIR: A comparative study of products from Uzbekistan and Denmark

    Umrbek Mavlanov, Tomasz Pawel Czaja, Sardorjon Shukurov Salimovich +2

    MaqolaFatty Acid Research and HealthJournal of Food Composition and Analysis20252 iqtibos
    ABI

  3. Validation of benchtop NMR-based quantification of saturated, monounsaturated, and polyunsaturated fatty acids in edible oils

    Umrbek Mavlanov, Sardorbek Atajanov, Sharofiddin Nuriddinov +4

    MaqolaMetabolomics and Mass Spectrometry StudiesChemRxiv20250 iqtibos
    ABI

  4. Characterization of butter and margarine oil composition using benchtop NMR and FTIR: A comparative study of products from Uzbekistan and Denmark

    Umrbek Mavlanov, Tomasz Pawel Czaja, Sardorjon Shukurov Salimovich +2

    MaqolaFatty Acid Research and HealthChemRxiv20250 iqtibos
    ABI

  5. Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

    Sharofiddin Nuriddinov, Umrbek Mavlanov, Soyibjon Bozorov +4

    MaqolaEdible Oils Quality and AnalysisChemRxiv20260 iqtibos
    ABI

  6. Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

    Sharofiddin Nuriddinov, Umrbek Mavlanov, Soyibjon Bozorov +4

    MaqolaLipid metabolism and biosynthesisFood Chemistry20260 iqtibos
    ABI