Grasas y aceites

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  Año 2021, Vol. 72, Número 4 (October-December)

  • Research

    • Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil

      S. Rubalya Valantina, K. Arockia Jayalatha

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    • Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates

      A. Goharian, Amir Hossein Shirani Rad, P. Moaveni, H. Mozafari, B. Sani

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    • Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

      A.P. Banco, C.M. Puertas, E.R. Trentacoste, Romina Monasterio

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    • Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

      A. Bodaghzadeh, K. Alirezalu, S. Amini, A. Alirezalu, Rubén Domínguez, José Manuel Lorenzo Rodríguez

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    • Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique

      A.E. Edris

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    • Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils

      A. Candan, D. Arslan

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    • Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E6

      B. Agame Lagunes, M. Alegria Rivadeneyra, A. Alexander Aguilera, Rodolfo Quintana Castro, Cristóbal Torres Palacios, P. Grube Pagola, C. Cano Sarmiento, R. García Varela, Hugo Sergio García Galindo

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    • Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity

      M. Tociu, A. Hirtopeanu, M.D. Stanescu

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    • Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma

      S. Kaçar, H. Kaya, M. Başhan

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    • Effects of an integrated harvest system on the quality of olive fruit for small producers

      E. Plasquy, Gregorio L. Blanco-Roldán, María del Carmen Florido Fernández, J. M. García

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    • A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization

      Ş. S. Seçilmiş, D. Koçak, S. Fadiloglu, F. Gögüs

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    • Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions

      G. Medina, C. Sanz, Lorenzo León Moreno, A.G. Pérez, R. de la Rosa

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    • Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

      D.A. Cerro, A.P. Maldonado, Silvia Matiacevich

      • Resumen
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