Olive and Olive Oil Bioactive Constituents.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
Works matching IS 00173495 AND DT 2016 AND VI 67 AND IP 2
Results: 13
1
2
Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0759152
- By:
- Publication type:
- Article
3
Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0764152
- By:
- Publication type:
- Article
4
Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0757152
- By:
- Publication type:
- Article
5
Amazonian Buriti oil: chemical characterization and antioxidant potential.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0622152
- By:
- Publication type:
- Article
6
n-3 LCPUFA in the reversal of hepatic steatosis: the role of ACOX and CAT-1.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0886152
- By:
- Publication type:
- Article
7
Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0629152
- By:
- Publication type:
- Article
8
Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0641152
- By:
- Publication type:
- Article
9
Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0633152
- By:
- Publication type:
- Article
10
Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0630152
- By:
- Publication type:
- Article
11
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0753152
- By:
- Publication type:
- Article
12
Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0505152
- By:
- Publication type:
- Article
13
Determination of saturated aliphatic hydrocarbons in vegetable oils.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0627152
- By:
- Publication type:
- Article