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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane

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Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives

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Role of lactic acid bacteria in fermented vegetables

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Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2

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Avocado oil extraction: An industrial experiment

383
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods

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

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Shea butter

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Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction

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Anisidine value as a measurement of the latent damage of fats

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