Skip to main content
Skip to main navigation menu
Skip to site footer
Open Menu
Grasas y Aceites
About
Focus and Scope
Journal Sections
Publication Frequency
Peer Review Process
Reviewers
Open Access Policy
Plagiarism Policy
Research data policy
CSIC Press recommendations for an inclusive and non-sexist language
Digital Preservation Policy
Interoperability Protocols
Distribution, Subscriptions and Sales
Privacy Statement
Cookies Policy
Contact
Editorial Team
Indexing
Submissions
Author Guidelines
Authorship identification
Exemption of responsability
Announcements
Last issues
Last published
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Register
Login
Search
Search
Home
/
Archives
/
Vol. 56 No. 1 (2005)
Vol. 56 No. 1 (2005)
DOI:
https://doi.org/10.3989/gya.2005.v56.i1
Published:
2005-03-30
Research
[es]
Effect of lipophilization on functional properties of palm kernel flour (
Elaeis guineensis
)
Maria Lamus Uvarova, Daniel Barrera-Arellano
1-8
PDF
[es]
Growth in brine, at low temperature and different organic acids, of yeasts from table olives
M. C. Durán Quintana, F. Noé Arroyo, P. García García, A. Garrido Fernández
9-15
PDF
[en]
Antioxidant and antibacterial activities of turkish endemic
Sideritis
extracts
Gülcan Özkan, Osman Sagdiç, Musa Özcan, Hasan Özçelik, Ahmet Ünver
16-20
PDF
[en]
Effect of
Maclura pomifera
total acetonic extract, pomiferin and osajin on the autooxidation of purified sunflower triacylglycerols
Said F. Hamed, Ahmed A. Hussein
21-24
PDF
[es]
Effects of soil salinity on the quality of ‘Arbequina' olive oil
A. Royo, Mª S. Gracia, R. Aragüés
25-33
PDF
[en]
Reuse of discarded deactivated bleaching earth in the bleaching of oils
Adel Y. Girgis
34-45
PDF
[en]
The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils
C. J. Steel, M. C. Dobarganes, D. Barrera-Arellano
46-52
PDF
[es]
Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food
María Daniela Juárez, Lilia Masson, Norma Sammán
53-58
PDF
[es]
Cream-like emulsions prepared with soy milk 1: Stability studies and formulation
Andrés L. Márquez, Jorge R. Wagner, Gonzalo G. Palazolo
59-66
PDF
[es]
Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile
M. C. Perotti, S. R. Rebechi, S. M. Bernal
67-74
PDF
[en]
Changes in the n-alkane composition of avocado pulp oil (
Persea americana
, Mill.) during fruit ripening
A. M. Giuffrè
75-78
PDF
Documentation
[es]
Books
Mª. J. Moyano, A. Garrido Fernández, P. García García, C. Gómez Herrera, A. Pérez, R. Zamora, F. J. Hidalgo
79-85
PDF
News
[es]
Forthcoming Congress and Meetings. Other News
Equipo Editorial
86-88
PDF
Make a Submission
Make a Submission
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
Syndication