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Vol. 63 No. 4 (2012)
Vol. 63 No. 4 (2012)
DOI:
https://doi.org/10.3989/gya.2012.v63.i4
Published:
2012-12-30
Research
[en]
The oleic acid esterification of policosanol increases its bioavailability and hypocholesterolemic action in rats
D. Haim, A. Valenzuela, M. C. Brañes, M. Fuenzalida, L. A. Videla
345-354
PDF
[en]
Detection of argan oil adulterated with vegetable oils: new markers
I. Ourrach, M. Rada, M. C. Pérez-Camino, M. Benaissa, Á. Guinda
355-364
PDF
[en]
Characterization of seed oils from different varieties of watermelon [
Citrullus lanatus
(Thunb.)] from Pakistan
S. Raziq, F. Anwar, Z. Mahmood, S. A. Shahid, R. Nadeem
365-372
PDF
[es]
Cholesterol metabolism: increasingly complex
J. Sanhueza, R. Valenzuela, A. Valenzuela
373-382
PDF
[en]
Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry
Orhan Acar
383-393
PDF
[en]
Preparation and evaluation of functional foods in adjuvant arthritis
S. Y. Al-Okbi, D. A. Mohamed
394-402
PDF
[es]
Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars
B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós
403-410
PDF
[en]
Physalis peruviana
pomace suppresses highcholesterol diet-induced hypercholesterolemia in rats
M. F. Ramadan
411-422
PDF
[en]
Evaluation of the oil Produced from lettuce crop cultivated under three irrigation conditions
M. Hassan El-Mallah, S. M. El-Shami
423-431
PDF
[en]
Analysis of volatile compounds from Iberian hams: a review
M. Narváez-Rivas, E. Gallardo, M. León-Camacho
432-454
PDF
[en]
Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process
F. M. Ali Rehab, A. M. El Anany
455-465
PDF
[en]
Physicochemical characteristics of ozonated sunflower oils obtained by different procedures
M. F. Díaz, Y. Sánchez, M. Gómez, F. Hernández, M. C. da C. Veloso, P. A. de P. Pereira, A. S. Mangrich, J. B. de Andrade
466-474
PDF
[en]
Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil
G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone
475-483
PDF
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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
387
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
368
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
314
Shea butter
288
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
281
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
257
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
226
Anisidine value as a measurement of the latent damage of fats
226
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
195
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
192
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