European Journal of Lipid Science and Technology

Cover image for Vol. 118 Issue 11

Edited By: Uwe T. Bornscheuer

Impact Factor: 1.953

ISI Journal Citation Reports © Ranking: 2015: 42/125 (Food Science & Technology); 53/80 (Nutrition & Dietetics)

Online ISSN: 1438-9312

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Recently Published Articles

  1. Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

    Serena Trapani, Marzia Migliorini, Lorenzo Cecchi, Valentina Giovenzana, Roberto Beghi, Valentina Canuti, Giovanna Fia and Bruno Zanoni

    Version of Record online: 2 DEC 2016 | DOI: 10.1002/ejlt.201600239

    Thumbnail image of graphical abstract

    The used filter-based NIR spectrometer, relevant spectra, and calibration-validation results.

  2. Polyunsaturated fatty acid supplements could considerably promote the breeding performance of carp

    Youqing Xu, Weifeng Li and Zhaokun Ding

    Version of Record online: 2 DEC 2016 | DOI: 10.1002/ejlt.201600183

    Thumbnail image of graphical abstract

    The dietary supplementation of polyunsaturated fatty acids (PUFAs) could considerably promote the breeding performance of carp (Cyprinus carpio) as shown in Figure.

  3. A toolbox for the characterization of biobased waxes

    Michael C. Floros, Latchmi Raghunanan and Suresh S. Narine

    Version of Record online: 30 NOV 2016 | DOI: 10.1002/ejlt.201600360

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    A wax toolbox containing a series of reproducible methods are presented for determining the melting point, congealing point, hardness, yield force, viscosity, and solid fat content of waxes. This toolbox is especially useful for characterization and comparison of waxes based on their functional performance, and can be used to predict the suitability of waxes for specific applications.

  4. Effects of quercetin or rutin on the oxidative stability of stripped or non-stripped soybean oils containing α-tocopherol

    Chankyu Lee, Seo Yeong Gim, Mi-Ja Kim and JaeHwan Lee

    Accepted manuscript online: 27 NOV 2016 11:05PM EST | DOI: 10.1002/ejlt.201600329

  5. Degradation of fatty acids and tocopherols to form tocopheryl quinone as risk factor during microwave heating, pan-frying and deep-fat frying

    František Kreps, Zuzana Burčová and Štefan Schmidt

    Version of Record online: 23 NOV 2016 | DOI: 10.1002/ejlt.201600309

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    Formation of health-promoting α-tocopheryl quinone and cytotoxic γ-tocopheryl quinone during pan-frying.

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