Vol. 60 No. 2 (2009)

DOI: https://doi.org/10.3989/gya.2009.v60.i2

Published: 2009-06-30

Editorial

[es] María Dolores Ayestarán Tafalla, In Memoriam

Carlos Gómez Herrera

117-118
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Research

[en] The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltammetric analysis

Ozlem Tokusoglu, Süleyman Koçak, Sule Aycan

119-124
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[en] Quality of extra virgin olive oil affected by several packaging variables

José Luis Guil-Guerrero

125-133
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[en] The relationship between total phenol concentration and the perceived style of extra virgin olive oil

Richard Gawel, Deborah A.G. Rogers

134-138
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[en] Antimicrobial activity of Rhizobium sp. strains against Pseudomonas savastanoi, the agent responsible for the olive knot disease in Algeria

Mourad Kacem, Fadhila Kazouz, Chahinez Merabet, Meriem Rezki, Philippe de Lajudie, Abdelkader Bekki

139-146
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[en] Antioxidant properties of some plants growing wild in Turkey

A. Serteser, M. Kargıoğlu, V. Gök, Y. Bağci, M. Musa Özcan, D. Arslan

147-154
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[en] Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

S. Marmesat, A. Morales, J. Velasco, M. V. Ruiz-Méndez, M. C. Dobarganes

155-160
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[en] Nutritional composition of new Peanut (Arachis hypogaea L.) cultivars

M. G. Campos-Mondragón, A. M. Calderón De La Barca, A. Durán-Prado, L. C. Campos-Reyes, R. M. Oliart-Ros, J. Ortega-García, L. A. Medina-Juárez, O. Angulo

161-167
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[en] Incorporation of medium chain fatty acids into fish oil triglycerides by chemical and enzymatic interesterification

Maria M. C. Feltes, L. de Oliveira Pitol, J. F. Gomes Correia, R. Grimaldi, J. Mara Block, Jorge L. Ninow

168-176
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[en] Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi, Nour-Eddine Karam

177-183
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[es] The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran

Vanessa R. Pestana, Rui C. Zambiazi, Carla R. B. Mendonça, Mariângela H Bruscatto, Guillermo Ramis-Ramos

184-193
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[en] NIR prediction of fruit moisture, free acidity and oil content in intact olives

José Antonio Cayuela, José María García, José María García, Nuria Caliani, Nuria Caliani

194-202
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Reviews

[en] Docosahexaenoic acid (DHA), an essential fatty acid for the proper functioning of neuronal cells: their role in mood disorders

Alfonso Valenzuela B

203-212
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Documentation

[es] Books

R. Zamora, C. Gómez Herrera

213-214
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