Grasas y aceites

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  Año 2019, Vol. 70, Número 1 (January–March 2019)

  • Research

    • Cucumis melo L. seeds as a promising source of oil naturally rich in biologically active substances: compositional characteristics, phenolic compounds and thermal properties

      S. Mallek Ayadi, N. Bahloul, N. Kechaou

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    • Sex and seasonal variation in proximate composition and fatty acid profile of Scomber scombrus (L. 1758) fillets from the Middle East Coast of Tunisia

      S. El Oudiani, I. Chetoui, C. Darej, N. Moujahed

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    • Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

      M.T. Golmakani, S. Barani, N. Alavi, Z. Tahsiri

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    • The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds

      M. M. Strieder, J. I. Engelmann, R. S. Pohndorf, P. A. Rodrigues, R. S. Juliano, G. L. Dotto, L. A.A. Pinto

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    • Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

      H. Karaosmanoğlu, N. Ş. Üstün

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    • Geographic variation in fatty acid composition and food source of the commercial clam (Venerupis decussata, Linnaeus, 1758), from the Tunisian Coast: Trophic links

      S. Bejaoui, D. Boussoufa, K. Telahigue, I. Chetoui, F. Ghribi, I. Rabeh, M. El Cafsi

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    • Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil

      O. Uncu, B. Ozen, Figen Tokatli

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    • First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve Mactra stultorum

      I. Chetoui, I. Rabeh, S. Bejaoui, K. Telahigue, F. Ghribi, M. El Cafsi

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    • Pharmaceutical applications and consequent environmental impacts of Spirulina (Arthrospira): An overview

      W. Shao, R. Ebaid, M. El Sheekh, A. Abomohra, H. Eladel

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    • Flavored olive oils: focus on their acceptability and thermal stability

      M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, Tullia Gallina Toschi, M. Hammami

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    • Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

      Mariangela H. Bruscatto, Vanessa R. Pestana, D. M. Otero, Rui C. Zambiazi

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    • Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

      M. Kiralan, G. Çalik, S. Kiralan, A. Özaydin, G. Özkan, M. F. Ramadan

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    • Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage

      A. Turan

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