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Vol. 53 No. 1 (2002)
Vol. 53 No. 1 (2002)
Monográfico: Técnicas Emergentes
DOI:
https://doi.org/10.3989/gya.2002.v53.i1
Published:
2002-03-30
Monography
[en]
Preface
Ramón Aparicio
I-II
PDF
[en]
Direct olive oil analysis
M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña
1-7
PDF
[en]
Supercritical fluid extraction: Present status and prospects
Jerry W. King
8-21
PDF
[en]
High resolution nuclear magnetic resonance: From chemical structure to food authenticity
Luisa Mannina, Annalaura Segre
22-33
PDF
[en]
Emerging techniques in vegetable oil analysis using stable isotope ratio mass spectrometry
Simon D. Kelly, Christopher Rhodes
34-44
PDF
[en]
Spectroscopy: Developments in instrumentation and analysis
Vincent Baeten, Pierre Dardenne
45-63
PDF
[en]
Chemiluminescence methods (present and future)
A. M. Jimenez, M. J. Navas
64-75
PDF
[en]
Applications on thermostable polar capillary GC columns
M. T. Rodríguez-Estrada, N. Frega, G. Lercker
76-83
PDF
[en]
Solid phase extraction: Applications to the chromatographic analysis of vegetable oils and fats
P. M. Panagiotopoulou, M. Tsimidou
84-95
PDF
[en]
Sensors: From biosensors to the electronic nose
Diego L. García-González, Ramón Aparicio
96-114
PDF
[en]
Chemometrics: From classical to genetic algorithms
Riccardo Leardi
115-127
PDF
[en]
Validation of analytical methods
Ricard Boqué, Alicia Maroto, Jordi Riu, F. Xavier Rius
128-143
PDF
Documentation
[es]
Journals' Bibliography. Books
C. Gómez Herrera, R. Zamora, A. de Castro, F. J. Hidalgo, M. Brenes Balbuena, E. Martínez-Force, Mª. C. Durán Quintana
144-156
PDF
News
[es]
Forthcoming Congress and Meetings. Other News
Equipo Editorial
157-162
PDF
Make a Submission
Make a Submission
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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Keywords
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
270
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
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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