Transition TemperatureMargarineArachis hypogaeaDietary FatsPlant OilsCacaoCheeseNucleic Acid DenaturationCorn OilFlavoring AgentsFatty AcidsDairy ProductsSapotaceaeIce CoverSoybean OilSnowHydrogenationLinoleic Acids, ConjugatedTrans Fatty AcidsStearic AcidsFood AnalysisLipidsAntidiuretic AgentsFatty Acids, MonounsaturatedRosmarinusDiacetylCalorimetry, Differential ScanningFatsNocturnal EnuresisMoonAflatoxin M1Technology, PharmaceuticalTriglyceridesDietMeteoroidsCross-Over StudiesFats, UnsaturatedFood ContaminationOleic AcidsSalmonella Food PoisoningHelianthusCholesterolPostprandial PeriodLipoproteinsFood PreservativesBreadFood PackagingOilsDrug CompoundingButterFood HandlingGreenlandMilkFood PreservationChemistry, PharmaceuticalPhase TransitionDiatomaceous EarthArctic RegionsHot TemperatureFatty Acids, UnsaturatedDietary Fats, UnsaturatedPowdersExcipientsFood MicrobiologyHydrologyFecesTemperatureFish OilsWaxesTheobromineNutsThoracic DuctFood HabitsBiological AvailabilityCookingCholesterol, LDLExtraterrestrial EnvironmentEggsParticle SizeNucleic Acid ConformationSilicatesCholesterol, HDLIntestinal AbsorptionTabletsChylomicronsOleic AcidCholesterol, DietaryFoodWettabilityPolymerase Chain ReactionDiet, Fat-RestrictedMicrowavesDietary CarbohydratesThermodynamicsDiet SurveysDrug StabilityFreezingIceGenotyping TechniquesIsomerism