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24 ta ish

Ish: Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov

  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 maqolaOchiq kirishEdible Oils Quality and AnalysisFood Chemistry20245 iqtibos
    ABI

  2. icoshift: A versatile tool for the rapid alignment of 1D NMR spectra

    Francesco Savorani, Giorgio Tomasi, Søren Balling Engelsen

    Maqola20095 iqtibos
    ABI

  3. 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

    MaqolaOchiq kirishFatty Acid Research and HealthJournal of Food Composition and Analysis20254 iqtibos
    ABI

  4. Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by<sup>1</sup>H Nuclear Magnetic Resonance

    Marı́a D. Guillén, Patricia Sancho Uriarte

    Maqola20094 iqtibos
    ABI

  5. Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis

    Saiuj Bhat, Damian Maganja, Liping Huang +2

    Sharh maqolaOchiq kirish20223 iqtibos
    ABI

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

    Umrbek Mavlanov, Sardorbek Atajanov, Sharofiddin Nuriddinov +4

    MaqolaOchiq kirish20263 iqtibos
    ABI

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