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Vol. 72 No. 2 (2021)
Vol. 72 No. 2 (2021)
DOI:
https://doi.org/10.3989/gya.2021.v72.i2
Published:
2021-06-30
Research
[en]
The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C
Y. Ucar, Y. Ozogul, F. Ozogul, M. Durmus, A.R. Kösker, E. Küley Boga
e401
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[en]
Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste
V. Popova, Z. Petkova, T. Ivanova, M. Stoyanova, N. Mazova, A. Stoyanova
e402
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[en]
Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils
A.E. Karadağ, B. Demirci, Ö. Çeçen, F. Tosun, F. Demirci
e403
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[es]
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?
J.M. Castellano, J.S. Perona
e404
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[en]
Application of mixed starter culture for table olive production
Z.Ş. Erdemir Tıraş, H. Kalkan Yıldırım
e405
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[en]
Effects of different baking techniques on the quality of walnut and its oil
B.K. Niu, T.M. Olajide, H.A. Liu, H. Pasdar, X.C. Weng
e406
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[en]
Inoculation with acetic acid bacteria improves the quality of natural green table olives
M. Mounir, J. Hammoucha, O. Taleb, M. Afechtal, A. Hamouda, M. Ismaili Alaoui
e407
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[en]
Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining
E. Hernández, M. Díaz, K. Pérez
e408
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[en]
Passion fruit seed oil: extraction and subsequent transesterification reaction
T.B. Massa, I.J. Iwassa, N. Stevanato, V.A.S. Garcia, C. Silva
e409
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[en]
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
A.H. Kori, S.A. Mahesar, S.T.H. Sherazi, U.A. Khatri, Z.H. Laghari, T. Panhwar
e410
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[en]
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties
V.B. Vujasinović, M.M. Bjelica, S.C. Čorbo, S.B. Dimić, B.B. Rabrenović
e411
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[en]
Physicochemical properties of red palm oil extruded potato and sweet potato snacks
Y.Y. Liu, T.M. Olajide, M. Sun, M. Ji, J.H. Yoong, X.C. Weng
e412
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[es]
Reviewers List 2020
Equipo Editorial
e414
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[en]
Informative Note: Captive fatty acids of fresh olive oils?
J.A. Cayuela-Sánchez
e413
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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)
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane
1141
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
567
Role of lactic acid bacteria in fermented vegetables
526
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
460
Avocado oil extraction: An industrial experiment
383
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
310
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
309
Shea butter
308
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
304
Anisidine value as a measurement of the latent damage of fats
301
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