olive oil - Globe Thesis

Keyword [olive oil] Result: 21 - 40 \| Page: 2 of 3
21.	Quality Analysis Of Edible Olive Oil By Chemometrics Methods And FT-IR,GC-MS
22.	Identification And Analysis Of The Quality Of Natural Peppermint Oil,Ginger Oil And Olive Oil
23.	Effects Of Different Edible Oils Intake On Livsr And Blood Fatty Acid Profile And Lipid Metabolism In Mice
24.	Determination Technologies To Identify Camellia Oil And Olive Oil With Squalene And ?-sitosterol As Biomarkers
25.	Study On Rapid Detection Of Olive Oil Quality Based On Terahertz Spectroscopy
26.	Quality Analysis Of Virgin Olive Oil And Oil Yield Of Fresh Olives (Olea Europaea L.) From Introduced Varieties At Liangshan
27.	Discussion On The Rule Of Oils In Structure Which Could Form Free Alcohol Microemulsion And Exploitation Olive Oil Alcohol-free Microemulsion In Cosmetic
28.	Exploring The Mechanisms Of The Olive Oil Microemulsion Area Increased By Vitamin E Succinate And Application It In Cosmetic
29.	Identification Of The Key Aroma Components And Authenticity Estimation Based On Flavor Fingerprint In Olive Oil
30.	Research On The Microencapsulation Of Olive Oil Fat Power And The Character Of The Microcapsule
31.	Embedding Of Olive Oil Microcapsule And Its Application In Biscuit
32.	Study On Rapid Detection Of Physicochemical Indexes And Quality Evaluation Of Olive Oil
33.	Study On The Quality And Variation Law Of Longnan Virgin Olive Oil Based On Ripening Stages
34.	Lipase Configuration Changes At The Oil-water Interface And Application Of Its Catalytic Mechanism
35.	Synthesis Of Phosphatidylserine By Transphosphatidylation In Natural Oil Medium
36.	Sensory Quality of Extra Virgin Olive Oil
37.	ZnO nanorods as catalyts for biodiesel production from olive oil
38.	Effect of Microwave Heating on The Migration of Additives From PS, PP and PET Container Into Food Simulants
39.	Distribution of Stamped Dressel 20 Amphorae Produced at Axati in Roman Baetica: A Quantitative Study of Olive Oil Consumption Levels at Military and Civilian Sites
40.	Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers
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