全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用：99美元
投递稿件

为什么选择我们？ >>
- 开源期刊
- 同行审议
- 快速出刊
- 终身存储
- 免费检索
- 免费推广
- 更多...
- 搜索引擎

Grasas y Aceites

ISSN Print: 0017-3495

ISSN Online:

主页: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites

分享:




Go

Predictive ability of the feeding system in Iberian pig by means of several analytical methods

García Casco, J. M.,Mu？oz, M.,González, E.

Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobran osa”

Fernandes-Silva, A. A.,Gouveia, J. B.,Vasconcelos, P.,Ferreira, T. C.

Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products

Nasirullah, Dr.,Marry, S. R.J.,Shariff, R.

Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder

Silva, A.,Reina, R.,García-Casco, J.,Ventanas, J.

Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feeding

Sanabria, C.,Martín-Mateos, M. J.,González-Cantillo, N.,Moreno-Indias, I.

Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad, M. H.,Saber-Tehrani, M.,Jafari Mohammadi, S. A.

Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

Mi？kiewicz, K.,Nebesny, E.,Rosicka-Kaczmarek, J.,Budryn, G.

Separation of cis/trans fatty acid isomers on gas chromatography compared to the Ag-TLC method

Ravi Kiran, C.,Reshma, M. V.,Sundaresan, A.

GC-C-IRMS analysis of FAMEs as a tool to ascertain the diet of Iberian pigs used for the production of pork products with high added value

Recio, C.,Martín, Q.,Raposo, C.

Epoxidation of methyl esters derived from Jatropha oil: An optimization study

Mushtaq, M.,Tan, Isa M.,Nadeem, M.,Devi, C.

A practical study on the feasibility of alpha and gamma-tocopherol quantification for distinguishing Iberian pig feeding systems

Rey, A. I.,Amazán, D.,García-Casco, J.

Lista de evaluadores 2012

Editorial, Equipo

Sensory analysis and volatile compounds of olive oil (cv. Cobran osa) from different irrigation regimes

Fernandes-Silva, A. A.,Falco, V.,Correia, C. M.,Villalobos, F. J.

Editorial

Burgaz, Fernando J.

Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosano

Calero, N.,Mu？oz, J.,Guerrero, A.

Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (Prunus dulcis Mill.) seeds

Bhatti, I. A.,Iqbal, M.,Anwar, F.,Shahid, S. A.

Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems

Hernández-Matamoros, A.,González, E.,García-Casco, J. M.,Tejeda, J. F.

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

Pourashouri, P.,Chapela, M. J.,Atanassova, M.,Cabado, A. G.

Classification of Iberian pigs according to intensive feeding by chemsensor

Carrasco, J. A.,Duque, J. P.

White Bean seeds and Pomegranate peel and fruit seeds as hypercholesterolemic and hypolipidemic agents in albino rats

Abdel-Rahim, E. A.,El-Beltagi, H. S.,Romela, R. M.

Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles

Narváez-Rivas, M.,Gallardo, E.,Jurado, J. M.,Viera-Alcaide, I.

Predicting Acorn-Grass Weight Gain Index using non-destructive Near Infrared Spectroscopy in order to classify Iberian pig carcasses according to feeding regime

De Pedro-Sanz, E.,Serrano, A.,Zamora-Rojas, E.,Garrido-Varo, A.

Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

Delgado-Chavero, C. L.,Zapata-Márquez, E.,García-Casco, J. M.,Paredes-Torronteras, A.

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez, I.,Narváez-Rivas, M.,Gallardo, E.,Cabeza, C. M.

Control of quality and silo storage of sunflower seeds using near infrared technology

González-Martín, I.,Villaescusa-García, V.,López-González, F.,Oiz-Jiménez, C.

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

Keskin, H.,Ko？ak, D.,G？？ü？, F.,Fad？lo？lu, S.

Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan

Manzoor, M.,Anwar, F.,Ashraf, M.,Alkharfy, K. M.

Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

Karaman, A. D.,Benli, M.,Akalin, A. S.

Evaluation of the oil Produced from lettuce crop cultivated under three irrigation conditions

Hassan El-Mallah, M.,El-Shami, S. M.

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Sánchez, J.,De Miguel, C.,Ramírez, M. R.,Delgado, J.

The oleic acid esterification of policosanol increases its bioavailability and hypocholesterolemic action in rats

Haim, D.,Valenzuela, A.,Bra？es, M. C.,Fuenzalida, M.

Lista de evaluadores 2011

Editorial, Equipo

Comparing the thermo-physical characteristics of lard and selected plant fats

Yanty, N. A. M.,Marikkar, J. M. M.,Miskandar, M. S.

Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

Romeo, F. V.,Piscopo, A.,Mincione, A.,Poiana, M.

Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas

García-González, D. L.,Tena, N.,Aparicio, R.

Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats

El-Anany, A. M.,Ali, R. F. M.

Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

Díaz, M. F.,Sánchez, Y.,Gómez, M.,Hernández, F.

Preparation and evaluation of functional foods in adjuvant arthritis

Al-Okbi, S. Y.,Mohamed, D. A.

Effect of drying, chemical and natural processing methods on black Biancolilla olives

Romeo, F. V.,Piscopo, A.,Poiana, M.

Quantification of rice bran oil in oil blends

Mishra, R.,Sharma, H. K.,Sengar, G.

Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry

Acar, Orhan

Evaluation of the hepatic bioconversion of α-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in rats fed with oils from chia (Salvia hispánica) or rosa mosqueta (Rosa rubiginosa)

Valenzuela B., R.,Gormáz, J. G.,Masson S., L.,Vizcarra, M.

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

Arain, S.,Sherazi, S. T.H.,Bhanger, M. I.,Memon, N.

Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage

Taheri, S.,Motallebi, A. A.,Fazlara, A.,Aftabsavar, Y.

Antioxidant activity of phenolic extracts from kenaf (Hibiscus cannabinus) seedcake.

Mariod, A. A.,Ibrahim, R. M.,Ismail, M.,Ismail, N.

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

Ribeiro, A. P. B.,Corrêa Basso, R.,Gon？alves, L. A.G.,Gioielli, L. A.

Nutrient composition of five varieties of commonly consumed Nigerian groundnut (Arachis hypogaea L.)

Shokunbi, O. S.,Fayomi, E. T.,Sonuga, O. S.,Tayo, G. O.

Tocopherols and phytosterols in sunflower seeds for the human food market

Fernández-Cuesta, A.,Nabloussi, A.,Fernández-Martínez, J. M.,Velasco, L.

Biochemical evaluation of protein fractions from physic nut (Jatropha curcas L.)

Peralta-Flores, L.,Gallegos-Tintoré, S.,Solorza-Feria, J.,Dávila-Ortíz, G.

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Ribeiro, A. P. B.,Claro da Silva, R.,Gioielli, L. A.,de Almeida Gon？alves, M. I.

Go




©2008-2020 OALib, Inc | Public user content licensed CC-BY 4.0 unless otherwise specified. OALib ISSN Online: 2333-9721 OALib ISSN Print: 2333-9705