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Vol. 48 No. 4 (1997)
Vol. 48 No. 4 (1997)
DOI:
https://doi.org/10.3989/gya.1997.v48.i4
Published:
1997-08-30
Research
[en]
Obtention of highly purified fractions of eicosapentaenoic acid and docosahexaenoic acid from sardine oil by silver-resin chromatography. A semipreparative procedure.
S. Nieto, Ana M. Córdoba, J. Sanhueza, A. Valenzuela
197-199
PDF
[en]
Paprika color quality inview of air and natural drying treatments.
Hayam M.A. Ibrahim, G. H. Ragab, H. A. Moharram
200-206
PDF
[es]
Determination of sterols and triterpenic dialcohols in olive oils using HPLC separation and GC analysis. Standardization of the analytical method.
Arturo Cert, Wenceslao Moreda, Josep García Moreno
207-218
PDF
[en]
Fatty acid, sterol and proximate compositions of peanut species (
Arachis
L.) seeds from Bolivia and Argentina
Nelson R. Grosso, Julio A. Zygadlo, Laura V. Burroni, Carlos A. Guzmán
219-225
PDF
[es]
Extraction by SOXTEC® of the cotton fatty matter from different producing areas. Comparison of the dichloromethane or successive dichloromethane-methanol extractions.
Mª J. Martínez, M. Crespi
226-230
PDF
[en]
A simple procedure to evaluate the performance of fats and oils at frying temperatures.
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes
231-235
PDF
Reviews
[en]
Compendio bibliográfico sobre cromatografía líquida de alta eficacia de lípidos: IV 1985-1994.
E. Graciani Constante, Mª L. Janer del Valle, R. Maestro Durán
236-247
PDF
Documentation
[es]
Libros
R. Guillén, J. S., A. de Castro, A. Heredia, R. Zamora, F. J. Hidalgo, P. García García, M. Brenes Balbuena, C. Gómez Herrera, A. Garrido Fernández, M. J. Martín Polvillo, L. Rejano
248-260
PDF
News
[es]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
261-265
PDF
Make a Submission
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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
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
407
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
352
Shea butter
296
Anisidine value as a measurement of the latent damage of fats
293
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
270
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
199
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
178
Virgin almond oil: Extraction methods and composition
174
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