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Vol. 65 No. 2 (2014)
Vol. 65 No. 2 (2014)
DOI:
https://doi.org/10.3989/gya.2014.v65.i2
Published:
2014-06-30
Research
[en]
Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone
Z. W. Jiang, X. C. Weng, Y. Huang, J. P. Hou, X. Y. Liao
e016
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[en]
Production, characterization and anticancer activity of
Candida bombicola
sophorolipids by means of solid state fermentation of sunflower oil cake and soybean oil
M. M. Rashad, M. U. Nooman, M. M. Ali, A. S. Al-kashef, A. E. Mahmoud
e017
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[en]
Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions
P. K. Prasanth Kumar, A. G. Gopala Krishna
e018
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[en]
Characterization of fatty acids, bioactive lipids, and radical scavenging activity of Canterbury bells seed oil
M. F.R. Hassanien, H. El-Shamy, A. A. Abdel Ghany
e019
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[en]
Toxicological assessment of crude palm oil (
Elaeis
guineensis Jacq.) used in deep frying of akara (cowpea paste finger food)
I. Felzenszwalb, J. L. da Costa Mazzei, S. Feitosa, C. A. Fortes Aiub, D. T. de Almeida
e020
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[en]
Enzymatic modification of phosphatidylcholine with n-3 PUFA from silkworm oil fatty acids
Shiva Shanker Kaki, T. Ravinder, B. Ashwini, B. V.S.K. Rao, R. B.N. Prasad
e021
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[en]
Changes in proximate composition and oil characteristics during flaxseed development
W. Herchi, S. Bahashwan, H. Trabelsi, S. Boukhchina, H. Kallel, S. Rochut, C. Pepe
e022
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[en]
Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries
A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo
e023
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[en]
Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes
S. Ok
e024
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[en]
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications
R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
e025
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[en]
Vegetable oils rich in alpha linolenic acid allow a higher accretion of n-3 LCPUFA in the plasma, liver and adipose tissue of the rat
R. Valenzuela, C. Barrera, J. M. Ayala, J. Sanhueza, A. Valenzuela
e026
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[en]
Characterization of apple seed oil with Denomination of Origin from Asturias, Spain
J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso
e027
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[es]
Olive Anthracnose and its effect on oil quality
J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero
e028
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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
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
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