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Vol. 62 No. 4 (2011)
Vol. 62 No. 4 (2011)
DOI:
https://doi.org/10.3989/gya.2011.v62.i4
Published:
2011-12-30
Research
[en]
Evaluation of the anti-inflammatory and anti-arthritic effects of some plant extracts
N. M. Abdel-Moein, E. A. Abdel-Moniem, D. A. Mohamed, E. A. Hanfy
365-374
PDF
[es]
Traditional process of green table olives. Rationalization of alkaline treatment
S. Jaramillo Carmona, A. de Castro, L. Rejano Navarro
375-382
PDF
[en]
Chemical analyses of the seeds of some forage legumes from Turkey. A chemotaxonomic approach
A. Kocak, K. Kokten, E. Bagci, M. Akcura, S. Hayta, A. Bakoglu, O. Kilic
383-388
PDF
[en]
Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (
Helianthus annuus
L.)
M. Tasan, U. Gecgel, M. Demirci
389-398
PDF
[en]
Fatty acid profiles of varietal virgin olive oils (
Olea europaea
L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)
D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux
399-409
PDF
[en]
Antioxidant and antimicrobial activity in the seeds of
Origanum vulgare
L. subsp.
gracile
(C. Koch) Ietswaart and
Origanum acutidens
(Hand.-Mazz.) Ietswaart from Turkey
M. Kurşat, İ. Emre, Ö. Yılmaz, P. Erecevit
410-417
PDF
[en]
Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor
E. Şenel
418-427
PDF
[en]
Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods
L. T. Vaz Freire, M. J. Cabrita, M. D.R. Gomes da Silva, A. M. Costa Freitas
428-435
PDF
[en]
Effect of different icing conditions on lipid damage development in chilled horse mackerel (
Trachurus trachurus
) muscle
M. Sanjuás-Rey, J. Barros-Velázquez, S. P. Aubourg
436-442
PDF
[en]
Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet
Mohamed F. Ramadan, R. Zayed, M. Abozid, M. M. S. Asker
443-452
PDF
[en]
Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations
D. Arslan, M. M. Özcan
453-461
PDF
[en]
Synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride
S. Zlatanos, K. Laskaridis, E. Koliokota, A. Sagredos
462-466
PDF
[en]
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
W. Krysiak
467-478
PDF
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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
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Avocado oil extraction: An industrial experiment
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
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3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
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Anisidine value as a measurement of the latent damage of fats
196
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
189
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
173
A survey of phthalates in flavored olive oils from Turkey
171
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