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Vol. 44 No. 2 (1993)
Vol. 44 No. 2 (1993)
DOI:
https://doi.org/10.3989/gya.1993.v44.i2
Published:
1993-04-30
Research
[es]
Effect of CO
2
in storage atmosphere on mill olive fruit physiology
J. María García Martos
81-84
PDF
[es]
Characterization and anaerobic digestion of waters from washing of virgin olive oil
R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo
85-90
PDF
[es]
Virgin and refined olive oils: Differences in glyceridic minor compounds
M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
91-96
PDF
[es]
Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork
M. C. Lluch, J. Pascual, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
97-100
PDF
Reviews
[es]
Antioxidant activity of phenolic compounds
R. Maestro Durán, R Borja Padilla
101-106
PDF
[es]
Antioxidant activity of vitamin C, E, and provitamin A
R. Maestro-Durán, R. Borja Padilla
107-111
PDF
[en]
Biotechnological aspects of Plant Lipids.
International Workshop, Carmona, Spain. 26-29 May 1993.
Contributions and Abstracts of Plenary Lectures
Equipo Editorial
112-147
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
148-151
PDF
[es]
Patents
Equipo Editorial
152
PDF
[es]
Reviews of new books
C. Gómez Herrera, A. Garrido Fernández, A. H. Sánchez Gómez, F. Sánchez Roldán, A. Heredia, P. García García, L. Rejano Navarro, A. de Castro, L. Rejano, R. Zamora
153-161
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news Technical novelties
Equipo Editorial
162-167
PDF
Make a Submission
Make a Submission
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
443
Anisidine value as a measurement of the latent damage of fats
324
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
294
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
283
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
255
Shea butter
238
Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
179
Virgin almond oil: Extraction methods and composition
172
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
159
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