Vol 69, No 1 (2018)

https://doi.org/10.3989/gya.2018.v69.i1


Table of Contents

Research

[en]
Extracellular laccase production and phenolic degradation by an olive mill wastewater isolate
R. Kumar, Y. Raizner, L. I. Kruh, O. Menashe, H. Azaizeh, S. Kapur, E. Kurzbaum
e231
[en]
Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds
G. Akin, F. N. Arslan, S. N. Karuk Elmasa, I. Yilmaz
e232
[en]
The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage
A. Rękas, A. Siger, M. Wroniak
e233
[en]
Potential of Annona muricata L. seed oil: phytochemical and nutritional characterization associated with non-toxicity
L. C. Pinto, C. O. de Souza, S. A. de Souza, H. B. da Silva, R. R. da Silva, A. T. Cerqueira-Lima, T. O. Teixeira, T. M.S. da Silva, K. C.P. Medeiros, M. Bittencourt, H. R. Brandão, J. I. Druzian, A. S. Conceição, M. V. Lopes, C. A. Figueiredo
e234
[en]
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
C. Aquilani, T. Pérez-Palacios, F. Sirtori, E. Jiménez-Martín, T. Antequera, O. Franci, A. Acciaioli, R. Bozzi, C. Pugliese
e235
[en]
Use of Echium oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids
A. Yüksel, N. Şahin-Yeşilçubuk
e236
[en]
Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil
P. O. Gauer, M. C.A. Silva, S. Hoffmann
e237
[en]
Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils
V. Nour, A. R. Corbu, P. Rotaru, I. Karageorgou, S. Lalas
e238
[en]
Effect of crushing temperature on virgin olive oil quality and composition
Ö. Kula, A. Yıldırım, A. Yorulmaz, M. Duran, İ. Mutlu, M. Kıvrak
e239
[en]
Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil
L. Cerecedo-Cruz, E. Azuara-Nieto, A. J. Hernández-Álvarez, C. R. González-González, G. Melgar-Lalanne
e240
[en]
Variation in oil content and fatty acid composition of sesame accessions from different origins
C. Kurt
e241
[en]
Effect of season on the fatty acid profile of total lipids, phospholipids and triacylglycerols in Mastacembelus mastacembelus (Atatürk Dam Lake, Turkey)
S. Kaçar, M. Başhan, S. A. Oymak
e242
[en]
In vivo correlation of olive leaves extract on some oxidative stress markers in streptozotocin-induced diabetes mellitus in rats
A. M.R. Afify, H. S. El-Beltagi, S. A. Fayed, A. E. El-Ansary
e243
[es]
In Memoriam. Dr. D. Carlos Gómez Herrera. Profesor de Investigación del Instituto de la Grasa
José Antonio Cayuela Sánchez
e244
[es; en]
Reviewers List 2017
Equipo Editorial
e245