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A mostrar 1 - 20 resultados de 1,434 para a pesquisa '(((( j nat compr can newts ) OR ( j natali comp can new ))) OR ( 1 oils compared a non ))', tempo de pesquisa: 1.24seg Refinar resultados
2
Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying
“... components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers...”
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3
Production of vegetable oils in the world and in Egypt: an overview
Por Mona El-Hamidi, Ferial A. Zaher
Publicado em 2018-11-01
Assuntos: “...Non-edible oil and vegetable oil...”
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7
Repellent effect of microencapsulated essential oil in lotion formulation against mosquito bites
Por Norashiqin Misni, Zurainee Mohamed Nor, Rohani Ahmad
Publicado em 2017-01-01
Assuntos: “...Citriodiol®; citronella; essential oil; formulation; microencapsulation; repellent...”
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9
ALTERED OROSENSORY SENSITIVITY TO OILS IN CCK-1 RECEPTOR DEFICIENT RATS
Por Swartz, T.D., Hajnal, A., Covasa, M.
Publicado em 2010
“..., we measured sham-feeding in OLETF and LETO rats using one-bottle acceptance tests while non-deprived...”
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10
Tribological Performance of Environmentally Friendly Bio-Degradable Lubricants Based on a Combination of Boric Acid and Bio-Based Oils
Por Tomasz Trzepieciński
Publicado em 2020-09-01
“...% compared to pure oils. The effectiveness of lubrication by olive and rapeseed oils in decreasing...”
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12
Characterisation of Natural Oils as Carrier Fluids for Magnetorheological Fluids
“... used now are synthetic, expensive and non-biodegradable. Hence, there is a need for looking for better...”
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18
Arachidonic Acid but not Eicosapentaenoic Acid (EPA) and Oleic Acid Activates NF-κB and Elevates ICAM-1 Expression in Caco-2 Cells
“... patients however, a side-by-side comparison between effects of fish oils, ARA and OA has not been made. We...”
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19
An examination into the effects of frozen storage of olive fruit on extracted olive oils
Por M. Asheri, M.M. Sharifani, G. Kiani
Publicado em 2017-11-01
“... for assessing virgin olive oil quality. Oil was obtained from olive fruits stored at -4˚C for 1 week and 3 weeks...”
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