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Cholesteryl Fatty Acid Esters and Free Cholesterol in Food of Animal Origin
Vanessa Hermann‐Ene, Janina Stojkaj, Sophie Philippos and Walter Vetter European Journal of Lipid Science and Technology 128(1) (2026) https://doi.org/10.1002/ejlt.70081
Phospholipid profiling, cholesterol, and tocopherols: Comparison of sow milk fats from two lactation stages and five breeds
Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
Characterization of naturally goat cheese enriched in conjugated linoleic acid and omega-3 fatty acids for human clinical trial in overweight and obese subjects
Microstructural and lipid composition changes in milk fat globules during milk powder manufacture
Yunping Yao, Guozhong Zhao, Xiaoqiang Zou, Lei Huang and Xingguo Wang RSC Advances 5(77) 62638 (2015) https://doi.org/10.1039/C5RA08247A
Characterization of the milk lipid fraction in non-dairy sheep breeds
A. J. Rozbicka-Wieczorek, A. Radzik-Rant, W. Rant, B. Kuczyńska and M. Czauderna Archives Animal Breeding 58(2) 395 (2015) https://doi.org/10.5194/aab-58-395-2015
Alternative to decrease cholesterol in sheep milk cheeses
Analysis of the unsaponifiable fraction of lipids belonging to various milk-types by using comprehensive two-dimensional gas chromatography with dual mass spectrometry/flame ionization detection and with the support of high resolution time-of-flight mass spectrometry for structural elucidation