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Vol. 42 No. 6 (1991)
Vol. 42 No. 6 (1991)
DOI:
https://doi.org/10.3989/gya.1991.v42.i6
Published:
1991-12-30
Research
[en]
A regression analysis on the green olives debittering
Gerassimos C. Kopsidas
401-403
PDF
[es]
Deduction and study of the general equation that determines the quantity of non-eluted materials by gas chromatography. Analysis of abused oils
A. Castellón Arnau
404-413
PDF
[es]
Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
A. H. Sánchez Gómez, M. J. Fernández Díez
414-419
PDF
[en]
Thin layer chromatographic detection of some common antioxidants
M. E. Komaitis
420-421
PDF
[es]
Aerobic purification of condensed water from thermal concentration process of olive mill wastewater
R. Borja Padilla, J. A. Fiestas de Ursinos, María M. Durán Barrantes, M. Luque González
422-427
PDF
[en]
Studies on the effect of vanillin (food additive) on some metabolic reactions of the experimental animals
R. A. El-Massry, S. M. Labib, M. Z. Sitohy, S. S. El-Saadany
428-436
PDF
[es]
Kinetic study of biomethanation of condensed water from the thermal concentration process of olive mill wastewater
R. Borja Padilla, A. Martín Martín, María M. Durán Barrantes
437-443
PDF
[en]
Fatty acid composition of pea (
Pisum sativum
L., var. Citrina) during seed growth
M. A. Murcia, F. Rincón
444-449
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
468-470
PDF
[es]
Patents
Equipo Editorial
470-471
PDF
[es]
Reviews of new books
M. A. Albi Romero, J. Girón, J. Garrido, A. Garrido Fernández, G. Márquez Ruiz
471-476
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news Technical novelties
Equipo Editorial
477-483
PDF
[es]
Memory of activities of Instituto de la Grasa y sus Derivados (CSIC) during 1990
E. Graciani
450-467
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
341
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
312
Shea butter
290
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
275
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
272
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
233
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
230
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
218
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
215
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
210
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