, Instituto de la Grasa (CSIC)

• Grasas y Aceites Vol. 57 No. 1 (2006) - Research
  Treatment technologies of liquid and solid wastes from two-phase olive oil mills
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• Grasas y Aceites Vol. 57 No. 3 (2006) - Research
  Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
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• Grasas y Aceites Vol. 55 No. 2 (2004) - Reviews
  Fractal nature in fat crystal networks
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• Grasas y Aceites Vol. 55 No. 3 (2004) - Research
  Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
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• Grasas y Aceites Vol. 55 No. 3 (2004) - Research
  Two phases olive pomace storage in ponds
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• Grasas y Aceites Vol. 54 No. 2 (2003) - Research
  Kinetics of the elaidization’s reaction of oleic acid in the deodorization and/or physical refining of edible fats
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• Grasas y Aceites Vol. 54 No. 2 (2003) - Research
  Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography
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• Grasas y Aceites Vol. 53 No. 1 (2002) - Monography
  Sensors: From biosensors to the electronic nose
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• Grasas y Aceites Vol. 53 No. 2 (2002) - Reviews
  Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
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• Grasas y Aceites Vol. 53 No. 4 (2002) - Research
  The isolation and quantification of the components from olive leaf: hexane extract
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• Grasas y Aceites Vol. 52 No. 5 (2001) - Research
  Obtaining procedure and determination of terpenic acids of olive leaf (Olea europaea)
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• Grasas y Aceites Vol. 58 No. 4 (2007) - Research
  Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
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• Grasas y Aceites Vol. 59 No. 1 (2008) - Research
  Analysis of used frying fats for biodiesel production
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• Grasas y Aceites Vol. 60 No. 4 (2009) - Reviews
  Current importance of oleochemistry in the industrial sector of surfactants.
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• Grasas y Aceites Vol. 49 No. 2 (1998) - Research
  Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane.
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• Grasas y Aceites Vol. 61 No. 2 (2010) - Research
  Application of high-temperature gas chromatography to the analysis of used frying fats
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
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• Grasas y Aceites Vol. 46 No. 2 (1995) - Research
  Quality of used frying fats in fast food shops and restaurants of Andalusia
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• Grasas y Aceites Vol. 46 No. 3 (1995) - Research
  Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
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• Grasas y Aceites Vol. 46 No. 6 (1995) - Reviews
  Stereospecific analysis of natural fats triacyl-sn-glycerols by means of enzymatic methods and high performance liquid chromatography
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• Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
  Relationship between the COI test and other sensory profiles by statistical procedures
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• Grasas y Aceites Vol. 61 No. 4 (2010) - Reviews
  Action and fate of natural and synthetic antioxidants during frying
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• Grasas y Aceites Vol. 62 No. 1 (2011) - Reviews
  Vegetable oil basestocks for lubricants
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• Grasas y Aceites Vol. 63 No. 1 (2012) - Research
  Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas
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• Grasas y Aceites Vol. 65 No. 3 (2014) - Research
  Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
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• Grasas y Aceites Vol. 67 No. 4 (2016) - Research
  Impact of microwave pre-treatment on the batch anaerobic digestion of two-phase olive mill solid residue: a kinetic approach
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• Grasas y Aceites Vol. 68 No. 2 (2017) - NO_Seccion2_NO_resumen
  Informative note: Oils and fats on food: is it possible to have a healthy diet?
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• Grasas y Aceites Vol. 68 No. 3 (2017) - Research
  A study of the differences between trade standards inside and outside Europe
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• Grasas y Aceites Vol. 68 No. 4 (2017) - Research
  Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
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• Grasas y Aceites Vol. 57 No. 3 (2006) - Research
  Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends
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• Grasas y Aceites Vol. 57 No. 3 (2006) - Research
  Influences of using enzymatic complexes in the second centrifugation of olive paste
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• Grasas y Aceites Vol. 56 No. 1 (2005) - Research
  The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils
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• Grasas y Aceites Vol. 50 No. 3 (1999) - Research
  Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
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• Grasas y Aceites Vol. 63 No. 3 (2012) - Research
  Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
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• Grasas y Aceites Vol. 64 No. 5 (2013) - Research
  Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test
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• Grasas y Aceites Vol. 65 No. 2 (2014) - Research
  Characterization of apple seed oil with Denomination of Origin from Asturias, Spain
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• Grasas y Aceites Vol. 66 No. 2 (2015) - Research
  Effect of temperature on the oxidation of soybean biodiesel
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• Grasas y Aceites Vol. 67 No. 4 (2016) - Research
  A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
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• Grasas y Aceites Vol. 58 No. 1 (2007) - Reviews
  Vitamin E and vegetable oils
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• Grasas y Aceites Vol. 52 No. 6 (2001) - Research
  Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage
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• Grasas y Aceites Vol. 61 No. 2 (2010) - Research
  Oleins as a source of estolides for biolubricant applications
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• Grasas y Aceites Vol. 64 No. 5 (2013) - Research
  Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides
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• Grasas y Aceites Vol. 48 No. 5 (1997) - Research
  Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
  Abstract  PDF