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Vol. 43 No. 5 (1992)
Vol. 43 No. 5 (1992)
DOI:
https://doi.org/10.3989/gya.1992.v43.i5
Published:
1992-10-30
Research
[es]
Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil
J. Cabrera Martín
259-270
PDF
[es]
Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols
A. Lanzón, T. Albi, A. Cert, J. Gracián
271-276
PDF
[es]
Evolution of the lipids biosynthesis during the maturation of the olive varieties "Picual" and "Gordal"
J. M. García, M. Mancha
277-280
PDF
[en]
Optimizing conditions for enzymatic extraction of sunflower oil
F. H. Badr, M. Z. Sitohy
281-283
PDF
[en]
Degumming of soybean oil
Saadia M. Aly
284-286
PDF
Reviews
[es]
Lipoxygenase in the plant kingdom. II. Physiological functions proposed
L. C. Sánchez, A. G. Pérez, J. M. Olías
287-290
PDF
[es]
Treatment for green table olive fermentation brines
A. Garrido Fernández, M. Brenes Balbuena, P. García García
291-298
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
299-301
PDF
[es]
Patents
Equipo Editorial
302
PDF
[es]
Reviews of new books
G. Márquez Ruiz, F. J. Hidalgo, R. Zamora, A. Garrido Fernández, A. H. Sánchez Gómez, A. Heredia Moreno, J. Sánchez
302-307
PDF
News
[es]
Forthcoming Congresses and Meetings. Other news. Technical novelties
Equipo Editorial
308-311
PDF
Make a Submission
Make a Submission
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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