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  1. Home /
  2. Archives - Page 2

Archives - Page 2

  • Vol. 50 No. 3 (1999)

  • Vol. 50 No. 2 (1999)

  • Vol. 50 No. 1 (1999)

  • Vol. 49 No. 5-6 (1998)

  • Vol. 49 No. 3-4 (1998)

    II Symposium Internacional sobre «Fritura de los Alimentos». G. Varela, A, Garrido, A. López. (Ed.)
  • Vol. 49 No. 2 (1998)

  • Vol. 49 No. 1 (1998)

  • Vol. 48 No. 6 (1997)

  • Vol. 48 No. 5 (1997)

  • Vol. 48 No. 4 (1997)

  • Vol. 48 No. 3 (1997)

  • Vol. 48 No. 2 (1997)

  • Vol. 48 No. 1 (1997)

  • Vol. 47 No. 6 (1996)

  • Vol. 47 No. 5 (1996)

  • Vol. 47 No. 4 (1996)

  • Vol. 47 No. 3 (1996)

  • Vol. 47 No. 1-2 (1996)

    Utilization of sunflower oils in industrial frying operations. J. L. Sébédio, A. Garrido, A. López (Ed.)
  • Vol. 46 No. 6 (1995)

  • Vol. 46 No. 4-5 (1995)

  • Vol. 46 No. 3 (1995)

  • Vol. 46 No. 2 (1995)

  • Vol. 46 No. 1 (1995)

  • Vol. 45 No. 6 (1994)

  • Vol. 45 No. 5 (1994)

  • Vol. 45 No. 4 (1994)

  • Vol. 45 No. 3 (1994)

  • Vol. 45 No. 1-2 (1994)

    The sensory and nutritional quality of virgin olive oil. C. Peri, A. Garrido, A. López (Ed.)
  • Vol. 44 No. 6 (1993)

  • Vol. 44 No. 4-5 (1993)

  • Vol. 44 No. 3 (1993)

  • Vol. 44 No. 2 (1993)

  • Vol. 44 No. 1 (1993)

  • Vol. 43 No. 6 (1992)

  • Vol. 43 No. 5 (1992)

  • Vol. 43 No. 4 (1992)

  • Vol. 43 No. 3 (1992)

  • Vol. 43 No. 2 (1992)

  • Vol. 43 No. 1 (1992)

  • Vol. 42 No. 6 (1991)

  • Vol. 42 No. 5 (1991)

  • Vol. 42 No. 4 (1991)

  • Vol. 42 No. 3 (1991)

  • Vol. 42 No. 2 (1991)

  • Vol. 42 No. 1 (1991)

Previous 101-145 of 145

eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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  • Español (España)

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Most downloads (60 days)
  1. Review on preparation methods, mechanisms and applications for antioxidant peptides in oil
    364
  2. Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
    331
  3. Avocado oil extraction: An industrial experiment
    326
  4. Anisidine value as a measurement of the latent damage of fats
    304
  5. Shea butter
    280
  6. Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
    276
  7. Effect of vacuum impregnation on physical changes during table olive processing
    262
  8. Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
    250
  9. From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes
    245
  10. Obtaining hydrolysate from macauba oil and its application in the production of methyl esters
    230

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