Literature DB >> 5938124

High oleic acid safflower oil: a new stable edible oil.

G Fuller, G O Kohler, T H Applewhite.   

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Year:  1966        PMID： 5938124     DOI： 10.1007/bf02682422

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  2 in total

1.  Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.

Authors:  R G Krishnamurthy; T Kawada; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1965-10       Impact factor: 1.849

2.  The composition of safflower seed.

Authors:  T H Applewhite
Journal:  J Am Oil Chem Soc       Date:  1966-06       Impact factor: 1.849
  2 in total
  2 in total

1.  High-oleic safflower oil. Stability and chemical modification.

Authors:  G Fuller; M J Diamond; T H Applewhite
Journal:  J Am Oil Chem Soc       Date:  1967-04       Impact factor: 1.849

2.  Detection of adulteration of olive oil by argentation thin layer chromatography.

Authors:  D S Galanos; V M Kapoulas; E C Voudouris
Journal:  J Am Oil Chem Soc       Date:  1968-12       Impact factor: 1.849
  2 in total

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