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Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences
Detto Karamoko, N’Dédé Théodore Deni, Jean-Luc Aboya Moroh, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje
Food Nutr. Sci. Vol.7 No.9, July 25, 2016  DOI: 10.4236/fns.2016.79077
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Impact of Palm Oil versus Other Oils on Weight Changes: A Systematic Review
Nor Asiah Muhamad, Normi Mustapha, Mohd Farid Baharin, Mohd Hatta Abdul Mutalip, Murnilina Abdul Malek, Ruhaya Salleh, Nor Azian Mohd Zaki, Fatimah Othman, Tahir Tahir Aris, Shahnaz Murad
Food Nutr. Sci. Vol.9 No.7, July 31, 2018  DOI: 10.4236/fns.2018.97068
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Morphometry of Lipid Bodies in Embryo, Kernel and Mesocarp of Oil Palm: Its Relationship to Yield
Li Sim Ho, Anusha Nair, Hirzun Mohd Yusof, Harikrishna Kulaveerasingam, Mohamad Sanusi Jangi
Am. J. Plant Sci. Vol.5 No.9, April 03, 2014  DOI: 10.4236/ajps.2014.59129
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Evaluation of Some Plant Oils Quality Commonly Sold in Ghana
Gilbert Owiah Sampson
Food Nutr. Sci. Vol.11 No.10, October 15, 2020  DOI: 10.4236/fns.2020.1110064
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Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)
Nazo Edith Kpata-Konan, N’Zué Benjamin Yao, Kalpy Julien Coulibaly, Koffi Felix Konan
Food Nutr. Sci. Vol.11 No.1, January 17, 2020  DOI: 10.4236/fns.2020.111006
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