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Vol. 47 No. 4 (1996)
Vol. 47 No. 4 (1996)
DOI:
https://doi.org/10.3989/gya.1996.v47.i4
Published:
1996-08-30
Research
[en]
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
A. Ranalli, A. Serraiocco
227-236
PDF
[es]
Study of the variability in a germplasm collection of castor
N. Alburquerque, M. J. Pascual-Villalobos
237-241
PDF
[en]
Purification of soybean lipoxygenase isoenzyme-1 and characterization of its inhibition by 13-hydroperoxides
M. L. Fauconnier, M. Marlier
242-246
PDF
[en]
Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters
Franca Angerosa, Luciano di Giovacchino
247-254
PDF
[es]
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
L. Rejano Navarro, A. H. Sánchez Gómez
255-259
PDF
[es]
Distribution and transbilayer movement of membrane cholesterol in erythrocyte of patients with essential hypertension
F. J. G. Muriana, J. Villar, V. Ruiz-Gutiérrez
260-274
PDF
Technological Information
[en]
The refining of soybean oil to optimum quality
J. Rusell
275-283
PDF
Documentation
[es]
Libros
A. de Castro, A. Cert, R. Zamora, A. H. Sánchez Gómez, M. León-Camacho, F. J. Hidalgo, A. Garrido Fernández, C. Gómez Herrera, C. Dobarganes, A. Heredia Moreno, F. Sánchez Roldán
284-296
PDF
News
[es]
[en]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias
Equipo Editorial
297-306
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
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
329
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
291
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
248
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
241
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
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
205
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
189
Syndication