On the public citation graph

Physical Characterization of Lard Partial Acylglycerols and Their Effects on Melting and Crystallization Properties of Blends with Rapeseed Oil

https://doi.org/10.1021/jf900665h
0 signed · 116 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/(sici)1097-0010(199608)71:4<496::aid-jsfa616>3.0.co;2-wopenalex-snapshot
Effect of Diglycerides on the Crystallisation of Palm Oleins
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199904)79:5<722::aid-jsfa242>3.0.co;2-wopenalex-snapshot
Influence of diglycerides on crystallisation of palm oil
inferredcites →https://doi.org/10.1002/1438-9312(200006)102:6<411::aid-ejlt411>3.0.co;2-topenalex-snapshot
Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
inferredcites →https://doi.org/10.1002/1438-9312(200006)102:6<411::aid-ejlt411>3.3.co;2-kopenalex-snapshot
Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
inferredcites →https://doi.org/10.1002/1438-9312(200211)104:11<745::aid-ejlt745>3.0.co;2-nopenalex-snapshot
Purification and deodorization of structured lipids by short path distillation
inferredcites →https://doi.org/10.1002/lipi.19830850203openalex-snapshot
Diglycerides as a Stabilizer of the ß'‐Crystal Form in Margarines and Fats
inferredcites →https://doi.org/10.1007/s11746-000-0075-8openalex-snapshot
The effect of minor components on milk fat crystallization
inferredcites →https://doi.org/10.1007/s11746-003-0838-2openalex-snapshot
Phase behavior of a binary lipid shortening system: From molecules to rheology
inferredcites →https://doi.org/10.1007/s11746-003-0843-5openalex-snapshot
Optimization of reaction conditions for the production of DAG using immobilized 1,3‐regiospecific lipase lipozyme RM IM
inferredcites →https://doi.org/10.1007/s11746-004-1010-8openalex-snapshot
Diacylglycerols from butterfat: Production by glycerolysis and short‐path distillation and analysis of physical properties
inferredcites →https://doi.org/10.1007/s11746-005-1074-5openalex-snapshot
Diacylglycerol synthesis by enzymatic glycerolysis: Screening of commercially available lipases
inferredcites →https://doi.org/10.1007/s11746-007-1045-5openalex-snapshot
The Effect of Partial Acylglycerols on the Exchange Between Liquid and Solid Tripalmitoylglycerol
inferredcites →https://doi.org/10.1007/s11746-998-0181-xopenalex-snapshot
Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats
inferredcites →https://doi.org/10.1016/0026-0495(65)90002-8openalex-snapshot
Serum cholesterol response to changes in the diet
inferredcites →https://doi.org/10.1016/0026-0495(65)90004-1openalex-snapshot
Serum cholesterol response to changes in the diet
inferredcites →https://doi.org/10.1016/j.foodchem.2007.03.070openalex-snapshot
Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis: Optimization using response surface methodology
inferredcites →https://doi.org/10.1016/s0009-8981(01)00583-6openalex-snapshot
Dynamics of postprandial remnant-like lipoprotein particles in serum after loading of diacylglycerols
inferredcites →https://doi.org/10.1016/s0309-1740(01)00075-4openalex-snapshot
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage
inferredcites →https://doi.org/10.1016/s0309-1740(01)00210-8openalex-snapshot
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
inferredcites →https://doi.org/10.1016/s0309-1740(02)00204-8openalex-snapshot
Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality
inferredcites →https://doi.org/10.1016/s0309-1740(03)00058-5openalex-snapshot
Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil
inferredcites →https://doi.org/10.1021/jf0507745openalex-snapshot
Process Optimization Using Response Surface Design and Pilot Plant Production of Dietary Diacylglycerols by Lipase-Catalyzed Glycerolysis
inferredcites →https://doi.org/10.1080/07315724.2000.10718079openalex-snapshot
Double-Blind Controlled Study on the Effects of Dietary Diacylglycerol on Postprandial Serum and Chylomicron Triacylglycerol Responses in Healthy Humans
inferredcites →https://doi.org/10.1093/ajcn/76.6.1230openalex-snapshot
Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil
inferredcites →https://doi.org/10.1093/ajcn/77.5.1146openalex-snapshot
Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials
inferredcites →https://doi.org/10.1093/jn/130.4.792openalex-snapshot
Dietary Diacylglycerol Suppresses Accumulation of Body Fat Compared to Triacylglycerol in Men in a Double-Blind Controlled Trial
inferredcites →https://doi.org/10.1093/jn/131.12.3204openalex-snapshot
Long-Term Ingestion of Dietary Diacylglycerol Lowers Serum Triacylglycerol in Type II Diabetic Patients with Hypertriglyceridemia
inferredcites →https://doi.org/10.1248/jhs.50.108openalex-snapshot
Nutritional Evaluation of an Inter-Esterified Perilla Oil and Lard in Comparison with Butter and Margarine Based on the Survival of Stroke-Prone Spontaneously Hypertensive (SHRSP) Rats

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4673924openalex-extracted
Batch and Continuous Enzymatic Interesterification of Beef Tallow: Interesterification Degree, Relationship, and Physicochemical Properties
inferred← citeshttps://doi.org/10.1002/9781118593882.ch8openalex-snapshot
Tailoring Lipid Crystal Networks with High‐Intensity Ultrasound
inferred← citeshttps://doi.org/10.1002/aocs.12750openalex-snapshot
Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats
inferred← citeshttps://doi.org/10.1002/ceat.201700550openalex-snapshot
Influence of Diacylglycerol on Physicochemical Properties and Crystallization Behavior of Palm Oil
inferred← citeshttps://doi.org/10.1002/ejlt.201000448openalex-snapshot
Physical properties of palm‐based diacylglycerol and palm‐based oils in the preparation of shelf‐stable margarine
inferred← citeshttps://doi.org/10.1002/ejlt.201200434openalex-snapshot
Crystallization and polymorphic behavior of shea stearin and the effect of removal of polar components
inferred← citeshttps://doi.org/10.1002/ejlt.201300282openalex-snapshot
Characterisation of high 1,3‐distearoyl‐2‐oleoyl‐sn‐glycerol content stearins produced by acidolysis of high oleic sunflower oil with stearic and palmitic acids
inferred← citeshttps://doi.org/10.1002/ejlt.201500369openalex-snapshot
A comparative study on microstructure, texture, rheology, and crystallization kinetics of palm‐based diacylglycerol oils and corresponding palm‐based oils
inferred← citeshttps://doi.org/10.1002/ejlt.201500489openalex-snapshot
Diacylglycerol‐enriched oil production using chemical glycerolysis
inferred← citeshttps://doi.org/10.1002/ejlt.201600332openalex-snapshot
Production of diacylglycerol‐enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol
inferred← citeshttps://doi.org/10.1002/ejlt.201600491openalex-snapshot
Thermal and kinetic behaviors and microscopic characteristics of diacylglycerol‐enriched palm‐based oils blends
inferred← citeshttps://doi.org/10.1002/ejlt.201600497openalex-snapshot
Phase behavior of binary mixtures of three different 1,3‐diacylglycerols
inferred← citeshttps://doi.org/10.1002/jsfa.11075openalex-snapshot
Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil
inferred← citeshttps://doi.org/10.1002/jsfa.70667openalex-snapshot
Comparative analysis of physicochemical properties, crystallization behaviors, polymorphic forms and microstructure of beef tallow from different breeds
inferred← citeshttps://doi.org/10.1002/lite.201100077openalex-snapshot
Lard‐based fats healthier than lard: Enzymatic synthesis, physicochemical properties and applications
inferred← citeshttps://doi.org/10.1002/lite.201200238openalex-snapshot
Syntheses, characterization and future outlook of structured phospholipids
inferred← citeshttps://doi.org/10.1007/s11483-014-9340-9openalex-snapshot
Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers
inferred← citeshttps://doi.org/10.1007/s11483-015-9392-5openalex-snapshot
Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR
inferred← citeshttps://doi.org/10.1007/s11746-011-1819-7openalex-snapshot
Crystallization of Fats: Influence of Minor Components and Additives
inferred← citeshttps://doi.org/10.1007/s11746-011-1860-6openalex-snapshot
Phase Behavior of Palm Oil in Blends with Palm‐Based Diacylglycerol
inferred← citeshttps://doi.org/10.1007/s11746-016-2895-5openalex-snapshot
Effect of Addition of Purified Diglycerol Linoleic Acid Esters on the Crystallization Behavior of Diacylglycerol Oils
inferred← citeshttps://doi.org/10.1007/s11947-010-0475-5openalex-snapshot
Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine
inferred← citeshttps://doi.org/10.1007/s11947-015-1505-0openalex-snapshot
Review on the Current State of Diacylglycerol Production Using Enzymatic Approach
inferred← citeshttps://doi.org/10.1007/s12161-017-0993-0openalex-snapshot
Simple Determination of Diacylglycerols Using Thin Layer Chromatography and Visible Spectrophotometry
inferred← citeshttps://doi.org/10.1016/b978-0-323-91662-2.00021-1openalex-snapshot
Palm oil–based emulsifier: halal and sustainable
inferred← citeshttps://doi.org/10.1016/b978-0-9818936-7-9.50005-6openalex-snapshot
SURFACE ACTIVE LIPIDS AS ENCAPSULATION AGENTS AND DELIVERY VEHICLES
inferred← citeshttps://doi.org/10.1016/j.algal.2018.11.004openalex-snapshot
Comparison of fatty acid composition and positional distribution of microalgae triacylglycerols for human milk fat substitutes
inferred← citeshttps://doi.org/10.1016/j.biortech.2016.10.087openalex-snapshot
Liquid lipases for enzymatic concentration of n-3 polyunsaturated fatty acids in monoacylglycerols via ethanolysis: Catalytic specificity and parameterization
inferred← citeshttps://doi.org/10.1016/j.biortech.2017.04.041openalex-snapshot
Production of new human milk fat substitutes by enzymatic acidolysis of microalgae oils from Nannochloropsis oculata and Isochrysis galbana
inferred← citeshttps://doi.org/10.1016/j.fhfh.2025.100264openalex-snapshot
Oleogels for development of future food products based on health orientation: Research progress, challenges and applications
inferred← citeshttps://doi.org/10.1016/j.fluid.2013.10.035openalex-snapshot
Measurements of activity coefficients at infinite dilution in vegetable oils and capric acid using the dilutor technique
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.076openalex-snapshot
Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.10.070openalex-snapshot
Physicochemical properties of lard-based diacylglycerols in blends with lard
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.03.052openalex-snapshot
Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.01.102openalex-snapshot
Thermal profiles, crystallization behaviors and microstructure of diacylglycerol-enriched palm oil blends with diacylglycerol-enriched palm olein
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.02.020openalex-snapshot
Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.02.086openalex-snapshot
A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.126047openalex-snapshot
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127014openalex-snapshot
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129070openalex-snapshot
Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136980openalex-snapshot
Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138635openalex-snapshot
Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147106openalex-snapshot
Effects of fatty acid positional rearrangement on palm-based oils properties during enzymatic glycerolysis modification
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.09.029openalex-snapshot
Crystallization kinetics of palm oil in blends with palm-based diacylglycerol
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.10.048openalex-snapshot
Ultrasonic monitoring of lard crystallization during storage
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.12.034openalex-snapshot
Influence of monopalmitin on the isothermal crystallization mechanism of palm oil
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.10.035openalex-snapshot
Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.11.037openalex-snapshot
Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108723openalex-snapshot
Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116558openalex-snapshot
Improved compatibility of palm olein and palm kernel stearin via enzymatic interesterification: Effect of newly-formed triacylglycerols
inferred← citeshttps://doi.org/10.1016/j.indcrop.2021.113564openalex-snapshot
Litsea cubeba kernel oil as a promising new medium-chain saturated fatty acid feedstock for biolubricant base oil synthesis
inferred← citeshttps://doi.org/10.1016/j.jct.2012.06.009openalex-snapshot
Activity coefficient at infinite dilution measurements for organic solutes (polar and non-polar) in fatty compounds: Saturated fatty acids
inferred← citeshttps://doi.org/10.1016/j.jct.2012.12.009openalex-snapshot
Activity coefficient at infinite dilution measurements for organic solutes (polar and non-polar) in fatty compounds – Part II: C18 fatty acids
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.105021openalex-snapshot
Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108689openalex-snapshot
Predicting solid fat content (SFC), melting point (MP) and crystallization point (CP) properties of monodiacylglycerols: A linear modeling approach based on chemical composition and acylglycerols profile
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.08.005openalex-snapshot
Comparative study on crystallization behaviors of physical blend- and interesterified blend-based special fats
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.11.009openalex-snapshot
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2024.112304openalex-snapshot
Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111023openalex-snapshot
Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111327openalex-snapshot
In-depth characterization of palm-based diacylglycerol-virgin coconut oil blends with enhanced techno-functional properties
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111649openalex-snapshot
Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: Post-crystallization vs. pre-crystallization
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115105openalex-snapshot
Purification of mono-saturated acid sn-1,3 diacylglycerols: Effects of acyl migration on the crystallization behaviors and physical properties
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118702openalex-snapshot
Sustainable and safe high-yield synthesis of beef tallow-derived diacylglycerol via solvent-free enzymatic glycerolysis
inferred← citeshttps://doi.org/10.1016/j.meatsci.2010.03.026openalex-snapshot
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
inferred← citeshttps://doi.org/10.1016/j.meatsci.2012.11.042openalex-snapshot
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages
inferred← citeshttps://doi.org/10.1016/j.meatsci.2013.08.025openalex-snapshot
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR
inferred← citeshttps://doi.org/10.1016/j.meatsci.2016.07.002openalex-snapshot
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols
inferred← citeshttps://doi.org/10.1016/j.porgcoat.2016.10.001openalex-snapshot
Characterization of rapeseed oil/coconut oil mixtures and their penetration into hydroxypropylated-starch-based barrier coatings containing an oleophilic mineral
inferred← citeshttps://doi.org/10.1016/j.procbio.2018.02.005openalex-snapshot
Synthesis of novel medium-long-medium type structured lipids from microalgae oil via two-step enzymatic reactions
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2018.05.005openalex-snapshot
Ultrasonic pretreatment promotes diacylglycerol production from lard by lipase-catalysed glycerolysis and its physicochemical properties
inferred← citeshttps://doi.org/10.1021/cg5010209openalex-snapshot
Triacylglycerol Crystal Growth: Templating Effects of Partial Glycerols Studied with Synchrotron Radiation Microbeam X-ray Diffraction
inferred← citeshttps://doi.org/10.1021/jf102496popenalex-snapshot
Characterization of Graininess Formed in All Beef Tallow-Based Shortening
inferred← citeshttps://doi.org/10.1021/jf103875fopenalex-snapshot
Comparative Analysis of Lipid Composition and Thermal, Polymorphic, and Crystallization Behaviors of Granular Crystals Formed in Beef Tallow and Palm Oil
inferred← citeshttps://doi.org/10.1021/jf505041sopenalex-snapshot
Application of High-Intensity Ultrasound to Palm Oil in a Continuous System
inferred← citeshttps://doi.org/10.1080/10942912.2016.1166130openalex-snapshot
Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
inferred← citeshttps://doi.org/10.1111/1541-4337.12537openalex-snapshot
Synthesis, physicochemical properties, and health aspects of structured lipids: A review
inferred← citeshttps://doi.org/10.11113/jt.v78.3818openalex-snapshot
DIFFERENTIATION OF FATTY ACID COMPOSITION OF BUTTER ADULTERATED WITH LARD USING GAS CHROMATOGRAPHY MASS SPECTROMETRY COMBINED WITH PRINCIPAL COMPONENET ANALYSIS
inferred← citeshttps://doi.org/10.1155/2015/502340openalex-snapshot
Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis
inferred← citeshttps://doi.org/10.1177/0040517513490059openalex-snapshot
Methodological study on the removal of solid oil and fat stains from cotton fabrics using abrasion
inferred← citeshttps://doi.org/10.26461/25.02openalex-snapshot
Estudio cinético de la cristalización de fases grasas con agregado de fitoesteroles mediante calorimetría diferencial de barrido (DSC)
inferred← citeshttps://doi.org/10.3168/jds.2022-23200openalex-snapshot
Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems
inferred← citeshttps://doi.org/10.3390/foods14142441openalex-snapshot
Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis
inferred← citeshttps://doi.org/10.3989/gya.0757152openalex-snapshot
Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
inferred← citeshttps://doi.org/10.3989/gya.0813162openalex-snapshot
Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
inferred← citeshttps://doi.org/10.4995/thesis/10251/27554openalex-snapshot
Caracterización de la calidad de productos cárnicos crudo-curados mediante ultrasonidos de señal.
inferred← citeshttps://doi.org/10.5650/jos.62.187openalex-snapshot
Enzymatic Interesterification of a Lard and Rapeseed Oil Equal-Weight Blend
inferred← citeshttps://doi.org/10.5650/jos.ess15241openalex-snapshot
Production of Diacylglycerol-enriched Oil by Glycerolysis of Soybean Oil using a Bubble Column Reactor in a Solvent-free System
inferred← citeshttps://doi.org/10.70675/aad7e454z9ff2z470cz9408z35d98323e40eopenalex-snapshot
Hydrodynamics and kinetics of lipase-catalysed synthesis of diacylglycerols (dag) in batch and continuous flow systems
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.