Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Markus Lipp, E. Anklam · Food Chemistry · 1998 · 364 citations

Agriculture, Food Science, Nutrition +14

Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient

Eva Dorta, Mónica González, M. Lobo et al. · Food Research International · 2014 · 230 citations

Agriculture, Food Science, Plant Sciences +14

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

M.H.A. Jahurul, I.S.M. Zaidul, N.A. Nik Norulaini et al. · Journal of Food Engineering · 2012 · 196 citations

Agriculture, Food Science, Nutritional Sciences +11

Palm oil fractionation

M. Kellens, Véronique Gibon, Marc Hendrix et al. · European Journal of Lipid Science and Technology · 2007 · 170 citations · Full text

Engineering, Chemical Engineering, Food Science +15

Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil

Farooq Anwar, Abdullah Ijaz Hussain, Shahid Iqbal et al. · Food Chemistry · 2006 · 142 citations

Agriculture, Food Science, Food Chemistry +13