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Vol. 70 No. 3 (2019)
Vol. 70 No. 3 (2019)
DOI:
https://doi.org/10.3989/gya.2019.v70.i3
Published:
2019-09-30
Research
[en]
Nutritional composition and antioxidant activity of different walnut varieties (
Juglans regia
L.) from Nerpio (Spain) in comparison to commercial varieties
I. Viera-Alcaide, A. Hamdi, A. Jiménez-Araujo, R. Rodríguez-Arcos, J. A. Espejo-Calvo, R. Guillén-Bejarano
e310
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[en]
Composition and tocopherol, fatty acid, and phytosterol contents in micro-endosperm ultra-high oil corn
Q. Li, X. Tang, S. Lu, J. Wu
e311
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PDF
XML
[en]
Fatty acid and lipophilic vitamin composition of seaweeds from Antalya and Çanakkale (Turkey)
F. Caf, N. Şen Özdemir, Ö. Yılmaz, F. Durucan, İ. Ak
e312
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[en]
Establishment of an aqueous method for extracting soybean oils assisted by adding free oil
J. Tu, W. Wu
e313
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[en]
Characterization of lignocellulosic composition and residual lipids in empty fruit bunches from palm oil processing
M. P.C. Volpi, R. G. Bastos, A. P.R. Badan, M. H.A. Santana, V. S. Santos
e314
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[en]
Effect of pollen sources on yield oil extraction and fatty acid profile of the date seed (
Phoenix dactylifera
L.) cultivar Medjool from Mexico
C. García-González, R. Salomón-Torres, G. Montero-Alpírez, D. Chávez-Velasco, N. Ortiz-Uribe, N. S. Ruiz-Ortiz, M. A. Coronado-Ortega, M. A. Curiel-Alvarez
e315
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[en]
Column chromatography as a method for minor components removal from rapeseed oil
E. Rokosik, K. Dwiecki, M. Rudzińska, A. Siger, K. Polewski
e316
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[en]
Composition and characterization by GC-MS of the essential oil extracted from
Nicotiana glauca
Graham
A. Cherif, S. Ammar, S. Boukhchina
e317
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[en]
A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules
I. Stanciu
e318
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[en]
Examination of the changes in components of the volatile oil from Abyssinian sage, Musk sage and Medical sage [
Salvia aethiopis
L.,
Salvia sclarea
L. and
Salvia officinalis
L. (hybrid)] growing in different locations
H. B. Karayel, M. Akçura
e319
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[en]
Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers
B. M. Ferrer-González, I. García-Martínez, A. Totosaus
e320
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[en]
Quantitative analysis of fatty acids in
Prosopis laevigata
flour
M. Cruz-Gracida, S. Siles-Alvarado, L. L. Méndez-Lagunas, S. Sandoval-Torres, J. Rodríguez-Ramírez, G. Barriada-Bernal
e321
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Documentation
[en]
Compositional Data Analysis in Practice, by Michael Greenacre. CRC Press. Taylor & Francis Group. Boca Raton (FL, USA), 2018. XIV+121 pages.-ISBN 978-1-138-31661-4 (Hardback), ISBN 978-1-138-31661-0 (Paperback)
A. Garrido Fernández
e322
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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)
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
364
Avocado oil extraction: An industrial experiment
360
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
311
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
276
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
249
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
222
Anisidine value as a measurement of the latent damage of fats
213
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
208
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
198
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