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Vol. 72 No. 4 (2021)
Vol. 72 No. 4 (2021)
DOI:
https://doi.org/10.3989/gya.2021.v72.i4
Published:
2021-12-30
Research
[en]
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil
S. Rubalya Valantina, K. Arockia Jayalatha
e427
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[en]
Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates
A. Goharian, A.H. Shirani Rad, P. Moaveni, H. Mozafari, B. Sani
e428
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[en]
Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)
A.P. Banco, C.M. Puertas, E.R. Trentacoste, R.P. Monasterio
e429
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[en]
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes
A. Bodaghzadeh, K. Alirezalu, S. Amini, A. Alirezalu, R. Domínguez, J.M. Lorenzo
e430
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[en]
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique
A.E. Edris
e431
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[en]
Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils
A. Candan, D. Arslan
e432
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[en]
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E6
B. Agame-Lagunes, M. Alegria-Rivadeneyra, A. Alexander-Aguilera, R. Quintana-Castro, C. Torres-Palacios, P. Grube-Pagola, C. Cano-Sarmiento, R. García-Varela, H.S. García
e433
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[en]
Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity
M. Tociu, A. Hirtopeanu, M.D. Stanescu
e434
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[en]
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma
S. Kaçar, H. Kaya, M. Başhan
e435
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[en]
Effects of an integrated harvest system on the quality of olive fruit for small producers
E. Plasquy, G. Blanco-Roldán, M.C. Florido, J.M. García
e436
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[en]
A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization
Ş. S. Seçilmiş, D. Koçak Yanık, S. Fadıloğlu, F. Göğüş
e437
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[en]
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions
G. Medina, C. Sanz, L. León, A.G. Pérez, R. de la Rosa
e438
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[en]
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise
D.A. Cerro, A.P. Maldonado, S.B Matiacevich
e439
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
364
Avocado oil extraction: An industrial experiment
360
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
311
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
276
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
249
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
222
Anisidine value as a measurement of the latent damage of fats
213
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
208
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
198
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