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Results: 1-25/471
Authors:
Hussein, L
Ali, M
Abouelhassan, A
Grzeskiewicz, S
Cantellops, D
Citation: L. Hussein et al., Assessment of the fatty acid patterns in vegetable oils, fats and fat-richfoods commonly consumed in Egypt, GRASAS ACEI, 52(3-4), 2001, pp. 163-170
Authors:
Bora, PS
Narain, N
Rocha, RVM
Paulo, MQ
Citation: Ps. Bora et al., Characterization of the oils from the pulp and seeds of avocado (cultivar : Fuerte) fruits, GRASAS ACEI, 52(3-4), 2001, pp. 171-174
Authors:
Masson, L
Urra, C
Izaurieta, M
Ortiz, J
Robert, P
Romero, N
Wittig, E
Citation: L. Masson et al., Stability of potato crisps subjected to several conditions of storage., GRASAS ACEI, 52(3-4), 2001, pp. 175-183
Authors:
Alonso, JBD
Anton, JT
Vargas, JRD
Rodriguez, JG
Citation: Jbd. Alonso et al., Purification of black olive washed waters by aerobic biological and ozonation processes., GRASAS ACEI, 52(3-4), 2001, pp. 184-191
Authors:
Solis, VS
Gioielli, LA
Polakiewicz, B
Citation: Vs. Solis et al., Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)., GRASAS ACEI, 52(3-4), 2001, pp. 192-197
Authors:
Amirante, R
Cini, E
Montel, GL
Pasqualone, A
Citation: R. Amirante et al., Influence of mixing and extraction parameters on virgin olive oil quality, GRASAS ACEI, 52(3-4), 2001, pp. 198-201
Authors:
Stefanoudaki, E
Chartzoulakis, K
Koutsaftakis, A
Kotsifaki, F
Citation: E. Stefanoudaki et al., Effect of drought stress on qualitative characteristics of olive oil of cvKoroneiki, GRASAS ACEI, 52(3-4), 2001, pp. 202-206
Authors:
Damechki, M
Sotiropoulou, S
Tsimidou, M
Citation: M. Damechki et al., Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils, GRASAS ACEI, 52(3-4), 2001, pp. 207-213
Authors:
D'Agostini, D
Ferraz, RC
Gioielli, LA
Solis, VES
Citation: D. D'Agostini et al., Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chain triacylglycerols., GRASAS ACEI, 52(3-4), 2001, pp. 214-221
Authors:
Sanchez, MC
Berjano, M
Guerrero, A
Gallegos, C
Citation: Mc. Sanchez et al., Evolution of the emulsification kinetics and rheological properties of oil-in-water emulsions prepared with two different impellers., GRASAS ACEI, 52(3-4), 2001, pp. 222-228
Authors:
Cruz, AR
Vique, CC
Tovar, MLL
Martinez, MCL
Citation: Ar. Cruz et al., Lead and cadmium content in sunflower oil, GRASAS ACEI, 52(3-4), 2001, pp. 229-234
Authors:
Raymundo, A
Empis, J
Sousa, I
Gallegos, C
Franco, JM
Citation: A. Raymundo et al., Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions., GRASAS ACEI, 52(3-4), 2001, pp. 235-240
Authors:
Farran, A
Pascual, J
Grillo, J
Codony, R
Boatella, J
Citation: A. Farran et al., The development of a web page for lipid science and research. Main web sites of interest, GRASAS ACEI, 52(3-4), 2001, pp. 241-251
Authors:
Amarowicz, R
Karamac, M
Chavan, U
Citation: R. Amarowicz et al., Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a beta-carotene-linoleate model system, GRASAS ACEI, 52(2), 2001, pp. 89-93
Authors:
El-Shami, SM
Hassanein, MMM
El-Mallah, MH
Citation: Sm. El-shami et al., Studies on changes in lipid profiles of new varieties of rape during seed maturation, GRASAS ACEI, 52(2), 2001, pp. 94-103
Authors:
de Leonardis, A
Macciola, V
de Fellce, M
Citation: A. De Leonardis et al., Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage, GRASAS ACEI, 52(2), 2001, pp. 104-109
Authors:
Megahed, OA
Citation: Oa. Megahed, Fractionation of commercial hexane and use of its fractions as extracting solvent of cottonseed oil, GRASAS ACEI, 52(2), 2001, pp. 110-114
Authors:
Ibrahim, HMA
Citation: Hma. Ibrahim, Acceleration of curing period of pastrami manufactured from buffalo meat: II - Fatty acids, amino acids, nutritional value and sensory evaluation, GRASAS ACEI, 52(2), 2001, pp. 115-122
Authors:
Nolasco, SM
Quiroga, OE
Pereyra, A
Wiese, B
Citation: Sm. Nolasco et al., Chemical characteristics of Solanum sisymbriifolium lam seed oil and residual seed meal, GRASAS ACEI, 52(2), 2001, pp. 123-126
Authors:
Vioque, J
Sanchez-Vioque, R
Pedroche, J
Yust, MD
Millan, F
Citation: J. Vioque et al., Production and uses of protein concentrates and isolates, GRASAS ACEI, 52(2), 2001, pp. 127-131
Authors:
Vioque, J
Clemente, A
Pedroche, J
Yust, MD
Millan, F
Citation: J. Vioque et al., Obtention and uses of protein hydrolysates, GRASAS ACEI, 52(2), 2001, pp. 132-136
Citation: Reference of scientific papers, GRASAS ACEI, 52(2), 2001, pp. 137-140
Authors:
Roca, A
Cabrera, C
Lorenzo, ML
Lopez, MC
Citation: A. Roca et al., Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusia., GRASAS ACEI, 51(6), 2000, pp. 393-399
Authors:
Amhajji, A
El-Jalil, MH
Faid, M
Vasel, JL
El-Yachioui, M
Citation: A. Amhajji et al., Polyphenol removal from olive mill waste waters by selected mould strains, GRASAS ACEI, 51(6), 2000, pp. 400-404
Authors:
Solis, VS
Gioielli, LA
Polakiewicz, B
Citation: Vs. Solis et al., Binary and ternary mixtures of oil and hydrogenated fats from Brazilian nut (Bertholletia excelsa)., GRASAS ACEI, 51(6), 2000, pp. 405-411