, Italy
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Grasas y Aceites Vol. 72 No. 1 (2021) - Research
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices
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Grasas y Aceites Vol. 58 No. 1 (2007) - Research
Ability of the aquatic fern Azolla to remove chemical oxygen demand and polyphenols from olive mill wastewater
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Grasas y Aceites Vol. 57 No. 1 (2006) - Research
Refining by-products as a source of compounds of high-added value
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Grasas y Aceites Vol. 57 No. 4 (2006) - Research
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
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Grasas y Aceites Vol. 56 No. 4 (2005) - Research
Chemical composition of olive oils of the cultivar Colombaia
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Grasas y Aceites Vol. 56 No. 3 (2005) - Research
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization
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Grasas y Aceites Vol. 56 No. 1 (2005) - Research
Changes in the n-alkane composition of avocado pulp oil ( Persea americana, Mill.) during fruit ripening
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Grasas y Aceites Vol. 55 No. 1 (2004) - Monography
Olive oil and oxidative stress
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Grasas y Aceites Vol. 55 No. 3 (2004) - Research
Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
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Grasas y Aceites Vol. 53 No. 1 (2002) - Monography
High resolution nuclear magnetic resonance: From chemical structure to food authenticity
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Grasas y Aceites Vol. 53 No. 1 (2002) - Monography
Applications on thermostable polar capillary GC columns
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Grasas y Aceites Vol. 53 No. 1 (2002) - Monography
Chemometrics: From classical to genetic algorithms
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Grasas y Aceites Vol. 53 No. 2 (2002) - Research
Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving
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Grasas y Aceites Vol. 52 No. 6 (2001) - Research
Italian and Argentine olive oils: a NMR and gas chromatographic study
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Grasas y Aceites Vol. 52 No. 3-4 (2001) - Research
Influence of mixing and extraction parameters on virgin olive oil quality
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Grasas y Aceites Vol. 52 No. 2 (2001) - Research
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage
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Grasas y Aceites Vol. 51 No. 6 (2000) - Research
Naturally fermented black olives of Taggiasca variety (Olea europaea L.)
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Grasas y Aceites Vol. 51 No. 3 (2000) - Research
Thermal stability of 7-trimethylsilylperoxy-cholest-5-ene 3b-acetates at high temperature
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Grasas y Aceites Vol. 51 No. 3 (2000) - Research
Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)
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Grasas y Aceites Vol. 51 No. 3 (2000) - Research
Free and total sterols in olive oils. Effects of neutralization
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Grasas y Aceites Vol. 60 No. 3 (2009) - Research
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham
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Grasas y Aceites Vol. 50 No. 1 (1999) - Research
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
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Grasas y Aceites Vol. 50 No. 3 (1999) - Research
Formation of the 5,6-epoxy derivatives of 7-liydroxy-cholesteryl 3β-acetates during peroxidation of cholesteryl acetate.
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Grasas y Aceites Vol. 50 No. 4 (1999) - Research
Quality of virgin olive oil as influenced by origin area.
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Grasas y Aceites Vol. 50 No. 5 (1999) - Research
Multivariate models to classify Tuscan virgin olive oils by zone.
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Grasas y Aceites Vol. 50 No. 6 (1999) - Research
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
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Grasas y Aceites Vol. 49 No. 3-4 (1998) - Monography
Physical-chemical aspects of the frying process
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Grasas y Aceites Vol. 49 No. 3-4 (1998) - Monography
Optimization of frying process in food safety
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Grasas y Aceites Vol. 49 No. 3-4 (1998) - Monography
The formation of new compounds
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Grasas y Aceites Vol. 61 No. 2 (2010) - Research
Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing
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Grasas y Aceites Vol. 47 No. 3 (1996) - Research
Power consumption and quality features in the hammer crushing process for olive oil production
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Grasas y Aceites Vol. 47 No. 3 (1996) - Research
Biogenesis of «fusty» defect in virgin olive oils
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Grasas y Aceites Vol. 47 No. 4 (1996) - Research
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
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Grasas y Aceites Vol. 47 No. 4 (1996) - Research
Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters
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Grasas y Aceites Vol. 46 No. 4-5 (1995) - Research
Fractionation of phenolase from green table olives (Ascolana tenera var.) by immobilized copper affinity chromatography
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Grasas y Aceites Vol. 46 No. 4-5 (1995) - Research
Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yields
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
Olive oil quality and EEC regulations
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
Consumer attitudes and olive oil acceptance: the traditional consumer
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
Some nutritional benefits of extra virgin olive oil
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - NO_Seccion_SI_resumen
Sensory and instrumental assessment of olive oil appearance
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - NO_Seccion_SI_resumen
Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - NO_Seccion_SI_resumen
Rapid determination of phenol content in extra virgin olive oil
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Grasas y Aceites Vol. 45 No. 1-2 (1994) - NO_Seccion_SI_resumen
A suitable method for defining the nutritional quality of virgin olive oil
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Grasas y Aceites Vol. 61 No. 3 (2010) - Research
Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)
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Grasas y Aceites Vol. 45 No. 6 (1994) - Research
Diacylglycerols in the evaluation of virgin olive oil quality
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Grasas y Aceites Vol. 43 No. 3 (1992) - Research
Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds
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Grasas y Aceites Vol. 43 No. 2 (1992) - Research
Effects of potassium sorbats and sodium benzoate on the stability of green table olives in brine
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Grasas y Aceites Vol. 43 No. 1 (1992) - Research
Microbiological treatment of oil mill waste waters
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Grasas y Aceites Vol. 63 No. 1 (2012) - Research
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)
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Grasas y Aceites Vol. 63 No. 2 (2012) - Research
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments
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Grasas y Aceites Vol. 63 No. 2 (2012) - Research
Effect of drying, chemical and natural processing methods on black Biancolilla olives
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Grasas y Aceites Vol. 63 No. 4 (2012) - Research
Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil
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Grasas y Aceites Vol. 64 No. 3 (2013) - Research
Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives
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Grasas y Aceites Vol. 65 No. 1 (2014) - Research
Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations
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Grasas y Aceites Vol. 65 No. 1 (2014) - Research
The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)
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Grasas y Aceites Vol. 65 No. 2 (2014) - Research
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications
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Grasas y Aceites Vol. 65 No. 4 (2014) - Research
Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil
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Grasas y Aceites Vol. 65 No. 4 (2014) - Research
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”
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Grasas y Aceites Vol. 67 No. 1 (2016) - Research
Solid carbon dioxide to promote the extraction of extra-virgin olive oil
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Grasas y Aceites Vol. 67 No. 2 (2016) - Research
Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments
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Grasas y Aceites Vol. 69 No. 1 (2018) - Research
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
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Grasas y Aceites Vol. 69 No. 3 (2018) - Research
Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil
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Grasas y Aceites Vol. 69 No. 3 (2018) - Research
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production
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Grasas y Aceites Vol. 71 No. 2 (2020) - Research
Exploring harmony in extra virgin olive oils and vegetables pairings
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Grasas y Aceites Vol. 60 No. 5 (2009) - Research
The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil
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Grasas y Aceites Vol. 50 No. 2 (1999) - Research
Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications
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Grasas y Aceites Vol. 65 No. 3 (2014) - Research
Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation
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Grasas y Aceites Vol. 67 No. 1 (2016) - Research
Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives
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Grasas y Aceites Vol. 70 No. 1 (2019) - Research
Flavored olive oils: focus on their acceptability and thermal stability
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Grasas y Aceites Vol. 70 No. 4 (2019) - Research
Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source
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Grasas y Aceites Vol. 72 No. 1 (2021) - Research
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: focus on moisture removal and compositional changes
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Grasas y Aceites Vol. 72 No. 3 (2021) - Research
Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar
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Grasas y Aceites Vol. 66 No. 1 (2015) - Research
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties
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Grasas y Aceites Vol. 67 No. 2 (2016) - Research
Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón
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Grasas y Aceites Vol. 63 No. 3 (2012) - Research
Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation
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Grasas y Aceites Vol. 73 No. 1 (2022) - Research
Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes
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Grasas y Aceites Vol. 65 No. 1 (2014) - Research
Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities
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