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Cited article:
Xavier Pages , Odile Morin , Céline Birot , Marie Gaud , Stéphane Fazeuilh , Morgan Gouband
OCL, 17 2 (2010) 86-99
Published online: 2010-03-15
This article has been cited by the following article(s):
15 articles
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Fatty Acid Profiles of Oil Obtained from Corn Kernels (Zea Mays L.) Preserved by a Triple Bagging System and Aromatic Plants (Lippia multiflora and Hyptis suaveolens)
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Physico-Chemical Properties and Sensory Analysis of Deodorized Argan Oil
Saïd Gharby, Dominique Guillaume, Mohamed Elibrahimi and Zoubida Charrouf ACS Food Science & Technology 1 (2) 275 (2021) https://doi.org/10.1021/acsfoodscitech.0c00107
Walnut oil deacidification by liquid–liquid extraction with ethanol in a single- and multistage crossflow process
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Fate of contaminants during the refining process of vegetable oils and fats: A calculation model
Gerrit van Duijn European Journal of Lipid Science and Technology 118 (3) 353 (2016) https://doi.org/10.1002/ejlt.201500170
Encyclopedia of Food Safety
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Food Safety Management
Gerrit van Duijn Food Safety Management 325 (2014) https://doi.org/10.1016/B978-0-12-381504-0.00013-5
Undesirable substances in vegetable oils: anything to declare?
Florence Lacoste OCL 21 (1) A103 (2014) https://doi.org/10.1051/ocl/2013060
Mar Verhoeff and Gerrit van Duijn 251 (2013) https://doi.org/10.1002/9781118535202.ch9
Filtration d’une huile dopée avec quatre hydrocarbures aromatiques polycycliques (HAP) sur des plaques garnies en charbon actif
Marion Sidani, Marie Gaud, Xavier Pagès, et al. Oléagineux, Corps gras, Lipides 19 (6) 317 (2012) https://doi.org/10.1051/ocl.2012.0481
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel
Odile Morin and Xavier Pagès-Xatart-Parès Oléagineux, Corps gras, Lipides 19 (2) 63 (2012) https://doi.org/10.1051/ocl.2012.0446
Process et qualité
Xavier Pages Oléagineux, Corps gras, Lipides 19 (6) 313 (2012) https://doi.org/10.1051/ocl.2012.0488