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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)
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Keywords
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
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Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
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Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
241
Chemical composition of Sacha Inchi (
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214
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
208
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
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Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
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