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Forero Vizcaino, Francisco J.

Grasas y Aceites Vol. 60 No. 3 (2009) - Editorial
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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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Avocado oil extraction: An industrial experiment

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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

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Anisidine value as a measurement of the latent damage of fats

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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

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Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş

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Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action

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Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils

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Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation

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Virgin almond oil: Extraction methods and composition

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