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
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
Current Issue
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Login
Search
Search
Home
/
Archives
/
Vol. 71 No. 4 (2020)
Vol. 71 No. 4 (2020)
DOI:
https://doi.org/10.3989/gya.2020.v71.i4
Published:
2020-12-30
Research
[en]
Development of
zero-trans
shortenings with high thermo-oxidative stability by enzymatic transesterification
E. Gruczynska-Sekowska, F. Aladedunye, F. Anwar, P. Koczon, D. Kowalska, M. Kozlowska, E. Majewska, K. Tarnowska
e375
HTML
PDF
XML
[en]
Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil
A. Arbonés, B. Sastre, M. A. Pérez, C. de Lorenzo, M. Pascual, A. Benito, J. M. Villar, J. Rufat
e376
HTML
PDF
XML
[en]
Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil
K. T. Magalhães, T. S. Tavares, T. M.C. Gomes, C. A. Nunes
e377
HTML
PDF
XML
[en]
Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity
F. Taieb Brahimi, F. Belkhadem, B. Trari, A. A. Othman
e378
HTML
PDF
XML
[en]
Antioxidant activity, volatile compounds and fatty acid compositions of
Cephalaria syriaca
seeds obtained from different regions in Turkey
C. Kavak, A. Baştürk
e379
HTML
PDF
XML
[en]
Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil
M. Pang, Z. Shi, Z. Lei, Y. Ge, S. Jiang, L. Cao
e380
HTML
PDF
XML
[en]
Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability
F. Pan, X. Wang, B. Wen, C. Wang, Y. Xu, W. Dang, M. Zhang
e381
HTML
PDF
XML
[en]
Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (
Dipteryx alata
Vog.)
M. L.L. Campidelli, J. D. Souza Carneiro, E. C. Souza, M. L. Magalhães, G. L. dos Reis, E. V.B. Vilas Boas
e382
HTML
PDF
XML
[en]
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
L. S. Zamorano, P. Calero Magaña, E. García Cisneros, A. V. Martínez, L. F. Martín
e383
HTML
PDF
XML
[en]
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics
B. Başyiğit, Ş. Dağhan, M. Karaaslan
e384
HTML
PDF
XML
[en]
Production of lipids and natural antioxidants from passion fruit seeds
C. C. Reis, A. M.G.N. Mamede, A. Soares, S. P. Freitas
e385
HTML
PDF
XML
[en]
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil
M. M. Elaasser, M. K.S. Morsi, S. M. Galal, M. K. Abd El-Rahman, M. A. Katry
e386
HTML
PDF
XML
[en]
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
L. Landoni, R. Alarcon, L. Vilca, N. Chasquibol, M. C. Pérez-Camino, G. Gallardo
e387
HTML
PDF
XML
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)
Cholesterol metabolism, its regulation at the hepatic and intestinal level
2174
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
1077
Avocado oil extraction: An industrial experiment
580
Virgin almond oil: Extraction methods and composition
564
Anisidine value as a measurement of the latent damage of fats
538
Biochemical changes during vegetable products fermentation
511
Physicochemical characterization of crude and refined oil of
Proboscidea parviflora
seeds (Uña de gato)
504
Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars
439
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
416
Emulsifying and foaming properties of peanut (
Arachis hypogaea
Lineau) flour
413
Syndication