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Vol. 70 No. 3 (2019)
Vol. 70 No. 3 (2019)
DOI:
https://doi.org/10.3989/gya.2019.v70.i3
Published:
2019-09-30
Research
[en]
Nutritional composition and antioxidant activity of different walnut varieties (
Juglans regia
L.) from Nerpio (Spain) in comparison to commercial varieties
I. Viera-Alcaide, A. Hamdi, A. Jiménez-Araujo, R. Rodríguez-Arcos, J. A. Espejo-Calvo, R. Guillén-Bejarano
e310
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[en]
Composition and tocopherol, fatty acid, and phytosterol contents in micro-endosperm ultra-high oil corn
Q. Li, X. Tang, S. Lu, J. Wu
e311
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PDF
XML
[en]
Fatty acid and lipophilic vitamin composition of seaweeds from Antalya and Çanakkale (Turkey)
F. Caf, N. Şen Özdemir, Ö. Yılmaz, F. Durucan, İ. Ak
e312
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[en]
Establishment of an aqueous method for extracting soybean oils assisted by adding free oil
J. Tu, W. Wu
e313
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[en]
Characterization of lignocellulosic composition and residual lipids in empty fruit bunches from palm oil processing
M. P.C. Volpi, R. G. Bastos, A. P.R. Badan, M. H.A. Santana, V. S. Santos
e314
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[en]
Effect of pollen sources on yield oil extraction and fatty acid profile of the date seed (
Phoenix dactylifera
L.) cultivar Medjool from Mexico
C. García-González, R. Salomón-Torres, G. Montero-Alpírez, D. Chávez-Velasco, N. Ortiz-Uribe, N. S. Ruiz-Ortiz, M. A. Coronado-Ortega, M. A. Curiel-Alvarez
e315
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[en]
Column chromatography as a method for minor components removal from rapeseed oil
E. Rokosik, K. Dwiecki, M. Rudzińska, A. Siger, K. Polewski
e316
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[en]
Composition and characterization by GC-MS of the essential oil extracted from
Nicotiana glauca
Graham
A. Cherif, S. Ammar, S. Boukhchina
e317
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XML
[en]
A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules
I. Stanciu
e318
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[en]
Examination of the changes in components of the volatile oil from Abyssinian sage, Musk sage and Medical sage [
Salvia aethiopis
L.,
Salvia sclarea
L. and
Salvia officinalis
L. (hybrid)] growing in different locations
H. B. Karayel, M. Akçura
e319
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[en]
Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers
B. M. Ferrer-González, I. García-Martínez, A. Totosaus
e320
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[en]
Quantitative analysis of fatty acids in
Prosopis laevigata
flour
M. Cruz-Gracida, S. Siles-Alvarado, L. L. Méndez-Lagunas, S. Sandoval-Torres, J. Rodríguez-Ramírez, G. Barriada-Bernal
e321
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Documentation
[en]
Compositional Data Analysis in Practice, by Michael Greenacre. CRC Press. Taylor & Francis Group. Boca Raton (FL, USA), 2018. XIV+121 pages.-ISBN 978-1-138-31661-4 (Hardback), ISBN 978-1-138-31661-0 (Paperback)
A. Garrido Fernández
e322
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
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Keywords
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Avocado oil extraction: An industrial experiment
309
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
252
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
240
Shea butter
240
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
229
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
204
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
189
Anisidine value as a measurement of the latent damage of fats
181
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
179
A survey of phthalates in flavored olive oils from Turkey
173
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