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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
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
Syndication