Identification and quantification of cholesterol oxides in grated cheese and bleached butteroil = Identification et dosage des oxydes de cholestérol dans le fromage râpé et dans l'huile de beurre blanchieFINOCCHIARO, E. T; LEE, K; RICHARDSON, T et al.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 5, pp 877-883, issn 0003-021XArticle

Proposal of a new reference method for determining water content in butter oilISENGARD, Heinz-Dieter; KERWIN, Heike.Food chemistry. 2003, Vol 82, Num 1, pp 117-119, issn 0308-8146, 3 p.Conference Paper

Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersionsBOUTIN, Chantal; GIROUX, Hélène J; PAQUIN, Paul et al.International dairy journal. 2007, Vol 17, Num 6, pp 696-703, issn 0958-6946, 8 p.Article

Theorie und Praxis der physikalischen Raffination = Theory and practice of physical refiningDEFFENSE, E.Fett (Weinheim). 1995, Vol 97, pp 481-484, issn 0931-5985, NS1Article

Modification of butter oil by extraction with supercritical carbon dioxide = Modification de l'huile de beurre par extraction par le gaz carbonique supercritiqueSHISHIKURA, A; FUJIMOTO, K; KANEDA, T et al.Agricultural and biological chemistry. 1986, Vol 50, Num 5, pp 1209-1215, issn 0002-1369Article

Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils = Composition et stabilité au stockage de la matière grasse anhydre du lait commercialisée et des huiles hydrogénéesISKANDER, M. H; BAYOUMI, S. E; SHALABI, S. I et al.Journal of Food Technology. 1985, Vol 20, Num 1, pp 83-88, issn 0022-1163Article

Mass spectrometric identification of triacylglycerols of enzymatically modified butterfat separated on a polarizable phenylmethylsilicone columnKALO, P; KEMPPINEN, A.Journal of the American Oil Chemists' Society. 1993, Vol 70, Num 12, pp 1209-1217, issn 0003-021XConference Paper

Quantitative analyse von Autoxidationsprodukten des Cholesterols in tierischen Lebensmitteln = Analyse quantitative des produits d'autoxydation du cholestérol dans les produits alimentaires d'origine animale = Quantitative analysis of the autoxidation products of cholesterol in foods of animal originFISCHER, K. H; LASKAWY, G; GROSCH, W et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 1, pp 14-19, issn 0044-3026Article

Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow's milkOLFA, Bali; ALI AYADI, Mohamed; ATTIA, Hamadi et al.International journal of dairy technology. 2010, Vol 63, Num 1, pp 77-85, issn 1364-727X, 9 p.Article

Liquid chromtographic method for the determination of nine phenolic antioxidants in butter oil : collaborative studyPAGE, B. D.Journal of AOAC International. 1993, Vol 76, Num 4, pp 765-779, issn 1060-3271Article

Effect of Cocoa Butter Structure on Oil MigrationMALEKY, Fatemeh; MCCARTHY, Kathryn L; MCCARTHY, Michael J et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E74-E79Article

α- and γ-tocopherols as efficient antioxidants in butter oil triacylglycerolsLAMPI, A.-M; PIIRONEN, V.Fett (Weinheim). 1998, Vol 100, Num 7, pp 292-295, issn 0931-5985Article

Reduction in cholesterol and fractionation of butter oil using supercritical CO₂ with adsorption on aluminaMOHAMED, R. S; NEVES, G. B. M; KIECKBUSCH, T. G et al.International journal of food science & technology. 1998, Vol 33, Num 5, pp 445-454, issn 0950-5423Article

Fractionation of the triacylglycerols of lipase-modified butter oilKEMPPINEN, A; KALO, P.Journal of the American Oil Chemists' Society. 1993, Vol 70, Num 12, pp 1203-1207, issn 0003-021XConference Paper

Application of phospholipids extracted from bovine milk to the reconstitution of cream using butter oilMIURA, Susumu; TANAKA, Miyako; SUZUKI, Asuka et al.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 1, pp 97-100, issn 0003-021X, 4 p.Article

Extraction of volatile flavour compounds from butter oil in a low-density polyethylene membrane pouchCHONGCHAROENYANON, Busarin; YAMASHITA, Nami; IGURA, Noriyuki et al.Flavour and fragrance journal. 2012, Vol 27, Num 5, pp 367-371, issn 0882-5734, 5 p.Article

Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactorRØNNE, Torben H; TIANKUI YANG; HUILING MU et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 14, pp 5617-5624, issn 0021-8561, 8 p.Article

Antioxidant activities of Satureja cilicica essential oil in butter and in vitroOZKAN, Gulcan; SIMSEK, Bedia; KULEASAN, Hakan et al.Journal of food engineering. 2007, Vol 79, Num 4, pp 1391-1396, issn 0260-8774, 6 p.Article

Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerolsKRISTENSEN, Janni Brogaard; NIELSEN, Nina Skall; JACOBSEN, Chariotte et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 4, pp 336-350, issn 1438-7697, 15 p.Article

Contribution à l'étude des interactions entre molécules et matériau-barrière en filtration hydrophobe de mélanges complexes de triglycérides : exemple de l'huile de beurre et de différentes huiles végétales = A study of the interactions between molecules and boundary materials in hydrophobic filtration of complex mixtures of triacylglycerols : butter oil and different vegetable oils as examplesEl'Ama, Claude; Fanni, Jacques.1998, 260 p.Thesis

Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat encapsulated in disaccharidesONWULATA, C. I; SMITH, P. W; HOLSINGER, V. H et al.Journal of food science. 1995, Vol 60, Num 4, pp 836-840, issn 0022-1147Article

Postprandial changes in platelet function and coagulation factors after high-fat meals with different fatty acid compositionsFREESE, R; MUTANEN, M.European journal of clinical nutrition. 1995, Vol 49, Num 9, pp 658-664, issn 0954-3007Article

Thermal properties and moisture sorption isotherms of spray-dried encapsulated milkfatONWULATA, C. I; HOLSINGER, V. H.Journal of food processing and preservation. 1995, Vol 19, Num 1, pp 33-51, issn 0145-8892Article

Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat TreatmentYAPING JIANG; HENGEL, Matt; CANPING PAN et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 5, pp 1067-1071, issn 0021-8561, 5 p.Article

Optimization of dynamic loop mixer operating conditions for production of o/w emulsion for cell microencapsulationPICOT, Arnaud; LACROIX, Christophe.Le Lait (Print). 2003, Vol 83, Num 3, pp 237-250, issn 0023-7302, 14 p.Article