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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
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Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
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Avocado oil extraction: An industrial experiment
360
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
298
Shea butter
276
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
249
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
222
Anisidine value as a measurement of the latent damage of fats
213
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
208
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
198
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