, Turkey
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Grasas y Aceites Vol. 72 No. 1 (2021) - Research
Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators
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Grasas y Aceites Vol. 72 No. 1 (2021) - Research
Analyses and evaluation of the main chemical components in different tobacco (Nicotiana tabacum L.) genotypes
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Grasas y Aceites Vol. 72 No. 1 (2021) - Research
Fatty acids, bioactive substances, antioxidant and antimicrobial activity of Ankyropetalum spp., a novel source of nervonic acid
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Grasas y Aceites Vol. 72 No. 1 (2021) - Research
Effect of the damages caused by the green shield bug (Palomena prasina L.) on the qualitative traits of hazelnuts
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Grasas y Aceites Vol. 72 No. 2 (2021) - Research
The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C
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Grasas y Aceites Vol. 72 No. 2 (2021) - Research
Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils
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Grasas y Aceites Vol. 72 No. 2 (2021) - Research
Application of mixed starter culture for table olive production
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Grasas y Aceites Vol. 72 No. 3 (2021) - Research
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils
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Grasas y Aceites Vol. 72 No. 3 (2021) - Research
Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil
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Grasas y Aceites Vol. 72 No. 4 (2021) - Research
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma
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Grasas y Aceites Vol. 72 No. 4 (2021) - Research
Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils
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Grasas y Aceites Vol. 72 No. 4 (2021) - Research
A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization
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Grasas y Aceites Vol. 73 No. 1 (2022) - Research
The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices
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Grasas y Aceites Vol. 73 No. 2 (2022) - Research
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils
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Grasas y Aceites Vol. 73 No. 2 (2022) - Research
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils
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Grasas y Aceites Vol. 73 No. 3 (2022) - Research
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil
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Grasas y Aceites Vol. 73 No. 3 (2022) - Research
A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey
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Grasas y Aceites Vol. 73 No. 4 (2022) - Research
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
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Grasas y Aceites Vol. 73 No. 4 (2022) - Research
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
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Grasas y Aceites Vol. 74 No. 1 (2023) - Research
The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts
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Grasas y Aceites Vol. 74 No. 1 (2023) - Research
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process
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Grasas y Aceites Vol. 74 No. 1 (2023) - Research
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
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Grasas y Aceites Vol. 74 No. 1 (2023) - Research
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil
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Grasas y Aceites Vol. 74 No. 2 (2023) - Research
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
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Grasas y Aceites Vol. 74 No. 2 (2023) - Research
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
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Grasas y Aceites Vol. 74 No. 2 (2023) - Research
A survey of phthalates in flavored olive oils from Turkey
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Grasas y Aceites Vol. 74 No. 2 (2023) - Research
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus
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Grasas y Aceites Vol. 74 No. 2 (2023) - Research
Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise
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Grasas y Aceites Vol. 74 No. 2 (2023) - Research
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
How does harvest time affect the major fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L.)?
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Grasas y Aceites Vol. 74 No. 3 (2023) - Research
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla
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Grasas y Aceites Vol. 74 No. 4 (2023) - Research
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
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Grasas y Aceites Vol. 74 No. 4 (2023) - Research
The effect of harvest time on the volatile compounds and bioactive properties of the flowers, leaves, and stems of Echinacea Pallida and its utilization to improve the oxidative stability of vegetable oils
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Grasas y Aceites Vol. 74 No. 4 (2023) - Research
Comprehensive characterization of physicochemical, thermal, compositional, and sensory properties of cold-pressed rosehip seed oil
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Grasas y Aceites Vol. 74 No. 4 (2023) - Research
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
Quality attributes of oil extracted from hazelnuts treated with gaseous ozone
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
Effect of different lysozyme treatments on the properties of Kashar cheese properties
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Grasas y Aceites Vol. 75 No. 1 (2024) - Research
Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation
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Grasas y Aceites Vol. 58 No. 1 (2007) - Research
Characterization of grape seed and pomace oil extracts
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Grasas y Aceites Vol. 57 No. 2 (2006) - Research
Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties
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Grasas y Aceites Vol. 57 No. 2 (2006) - Research
Determination of the mineral compositions of some selected oil-bearing seeds and kernels using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES)
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Grasas y Aceites Vol. 57 No. 4 (2006) - Research
Determination of some chemical and microbiological characteristics of Kaymak
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Grasas y Aceites Vol. 58 No. 2 (2007) - Research
Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils
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Grasas y Aceites Vol. 56 No. 4 (2005) - Research
Seasonal and diurnal variability of essential oil and its components in Origanum onites L. grown in the ecological conditions of Çukurova
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Grasas y Aceites Vol. 56 No. 4 (2005) - Research
Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils
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Grasas y Aceites Vol. 56 No. 4 (2005) - Research
Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage
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Grasas y Aceites Vol. 56 No. 4 (2005) - Research
Detection of biologically active isomers of conjugated linoleic acid in kaymak
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Grasas y Aceites Vol. 56 No. 4 (2005) - Research
Fatty acid composition of some walnut ( Juglans regia L. ) cultivars from east Anatolia
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Grasas y Aceites Vol. 56 No. 2 (2005) - Research
Physical and chemical composition of some walnut ( Juglans regia L) genotypes grown in Turkey
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Grasas y Aceites Vol. 56 No. 1 (2005) - Research
Antioxidant and antibacterial activities of turkish endemic Sideritis extracts
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Grasas y Aceites Vol. 55 No. 3 (2004) - Research
olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage
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Grasas y Aceites Vol. 55 No. 4 (2004) - Research
A study of the fatty acid and tocochromanol patterns of some Fabaceae (Leguminosae) plants from Turkey I
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Grasas y Aceites Vol. 54 No. 3 (2003) - Research
Important chemical and physical traits and variation in these traits in 'tombul' hazelnut cultivar at different elevations
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Grasas y Aceites Vol. 54 No. 1 (2003) - Research
Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars
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Grasas y Aceites Vol. 54 No. 1 (2003) - Research
The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives
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Grasas y Aceites Vol. 53 No. 3 (2002) - Research
Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening
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Grasas y Aceites Vol. 51 No. 4 (2000) - Research
Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus
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Grasas y Aceites Vol. 51 No. 4 (2000) - Research
Use of propolis extract as a natural antioxidant for plant oils
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Grasas y Aceites Vol. 51 No. 5 (2000) - Research
Fatty acid composition in leaf lipids of some Carex L. (Cyperaceae) species from Northeast Anatolia (Turkey)
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Grasas y Aceites Vol. 58 No. 4 (2007) - Research
Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.)
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Grasas y Aceites Vol. 58 No. 4 (2007) - Research
Chemical composition of carrot seeds (Daucus carota L.) cultivated in Turkey: characterization of the seed oil and essential oil
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Grasas y Aceites Vol. 58 No. 4 (2007) - Research
The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed
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Grasas y Aceites Vol. 59 No. 1 (2008) - Research
Proximate composition of Turkish sesame seeds and characterization of their oils
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Grasas y Aceites Vol. 59 No. 2 (2008) - Research
Conjugated linoleic acid (CLA). Cis 9, trans 11 and trans 10, cis 12 isomer detection in crude and refined corn oils by capillary GC
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Grasas y Aceites Vol. 59 No. 3 (2008) - Research
Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES)
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Grasas y Aceites Vol. 59 No. 4 (2008) - Research
Synthesis of cocoa butter triacylglycerols using a model acidolysis system
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Grasas y Aceites Vol. 59 No. 4 (2008) - Research
Prediction of a model enzymatic acidolysis system using neural networks
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Grasas y Aceites Vol. 60 No. 1 (2009) - Research
The effect of using vegetable fat blend on some attributes of kashar cheese
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Grasas y Aceites Vol. 60 No. 2 (2009) - Research
The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltammetric analysis
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Grasas y Aceites Vol. 60 No. 2 (2009) - Research
Antioxidant properties of some plants growing wild in Turkey
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Grasas y Aceites Vol. 61 No. 1 (2010) - Research
Antioxidant activity of wild edible plants in the Black Sea Region of Turkey
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Grasas y Aceites Vol. 50 No. 1 (1999) - Research
Some compositional characteristics of capers (Capparis spp,) seed and oil
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Grasas y Aceites Vol. 50 No. 2 (1999) - Research
Pickling process of capers (Capparis spp.) flower buds
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Grasas y Aceites Vol. 50 No. 4 (1999) - Research
Storage quality in different brines of pickled capers (Capparis spp).
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Grasas y Aceites Vol. 50 No. 5 (1999) - Research
Fatty acid composition of leaf lipids of some Alchemilla L (Rosaceae) species from Northeast Anatolia (Turkey)
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Grasas y Aceites Vol. 50 No. 5 (1999) - Research
Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils.
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Grasas y Aceites Vol. 50 No. 5 (1999) - Research
Effects of sesame and bitter almond seed oils on mycelium growth of Agaricus bisporus (Lange) Sing.
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Grasas y Aceites Vol. 50 No. 5 (1999) - Research
Antifungal properties of propolis
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Grasas y Aceites Vol. 48 No. 6 (1997) - Research
Some analytical characters of cottonseed varieties grown in Turkey
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Grasas y Aceites Vol. 61 No. 2 (2010) - Research
Microbiological quality of karın butter, a traditionally manufactured butter from Turkey
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Grasas y Aceites Vol. 61 No. 4 (2010) - Research
Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey
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Grasas y Aceites Vol. 61 No. 4 (2010) - Research
Tannin, protein contents and fatty acid compositions of the seeds of several Vicia L. species from Turkey
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Grasas y Aceites Vol. 44 No. 4-5 (1993) - Research
Changes in chemical and microbiological composition of two varieties of olive during fermentation
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Grasas y Aceites Vol. 62 No. 1 (2011) - Research
Some Biological Compounds, Radical Scavenging Capacities and Antimicrobial Activities in the seeds of Nepeta italica L. and Sideritis montana L. subsp. montana from Turkey
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Grasas y Aceites Vol. 62 No. 1 (2011) - Research
Antioxidant capacity and fatty acid profile of Centaurea kotschyi (Boiss. & Heldr.) Hayek var. persica (Boiss.) Wagenitz from Turkey
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Grasas y Aceites Vol. 62 No. 3 (2011) - Research
Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
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Grasas y Aceites Vol. 62 No. 3 (2011) - Research
Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils
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Grasas y Aceites Vol. 62 No. 4 (2011) - Research
Antioxidant and antimicrobial activity in the seeds of Origanum vulgare L. subsp. gracile (C. Koch) Ietswaart and Origanum acutidens (Hand.-Mazz.) Ietswaart from Turkey
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Grasas y Aceites Vol. 62 No. 4 (2011) - Research
Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor
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Grasas y Aceites Vol. 62 No. 4 (2011) - Research
Chemical analyses of the seeds of some forage legumes from Turkey. A chemotaxonomic approach
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Grasas y Aceites Vol. 62 No. 4 (2011) - Research
Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)
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Grasas y Aceites Vol. 62 No. 4 (2011) - Research
Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations
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Grasas y Aceites Vol. 63 No. 2 (2012) - Research
Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay.
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Grasas y Aceites Vol. 63 No. 3 (2012) - Research
Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream
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Grasas y Aceites Vol. 63 No. 3 (2012) - Research
Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology
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Grasas y Aceites Vol. 63 No. 4 (2012) - Research
Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry
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Grasas y Aceites Vol. 65 No. 1 (2014) - Research
Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)
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Grasas y Aceites Vol. 65 No. 3 (2014) - Research
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences
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Grasas y Aceites Vol. 65 No. 3 (2014) - Research
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
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Grasas y Aceites Vol. 66 No. 1 (2015) - Research
Properties and stability of deep-fat fried chickpea products
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Grasas y Aceites Vol. 67 No. 2 (2016) - Research
Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology
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Grasas y Aceites Vol. 67 No. 3 (2016) - Research
Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey
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Grasas y Aceites Vol. 68 No. 1 (2017) - Research
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils
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Grasas y Aceites Vol. 68 No. 1 (2017) - Research
An explanation for the natural de-bittering of Hurma olives during ripening on the tree
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Grasas y Aceites Vol. 68 No. 2 (2017) - Research
Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)
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Grasas y Aceites Vol. 68 No. 2 (2017) - Research
Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification
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Grasas y Aceites Vol. 68 No. 2 (2017) - Research
Cold pressed versus refined winterized corn oils: quality, composition and aroma
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Grasas y Aceites Vol. 68 No. 3 (2017) - Research
Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying
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Grasas y Aceites Vol. 68 No. 3 (2017) - Research
Influence of different irrigation and nitrogen levels on crude oil and fatty acid composition of maize (Zea mays L.)
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Grasas y Aceites Vol. 70 No. 4 (2019) - Research
Purification of degummed crude sunflower oil with selected metal-organic frameworks as adsorbents
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Grasas y Aceites Vol. 68 No. 4 (2017) - Research
Oxidation kinetics of hazelnut oil treated with ozone
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Grasas y Aceites Vol. 69 No. 1 (2018) - Research
Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds
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Grasas y Aceites Vol. 69 No. 1 (2018) - Research
Use of Echium oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids
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Grasas y Aceites Vol. 69 No. 1 (2018) - Research
Effect of crushing temperature on virgin olive oil quality and composition
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Grasas y Aceites Vol. 69 No. 1 (2018) - Research
Variation in oil content and fatty acid composition of sesame accessions from different origins
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Grasas y Aceites Vol. 69 No. 1 (2018) - Research
Effect of season on the fatty acid profile of total lipids, phospholipids and triacylglycerols in Mastacembelus mastacembelus (Atatürk Dam Lake, Turkey)
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Grasas y Aceites Vol. 69 No. 2 (2018) - Research
Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation
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Grasas y Aceites Vol. 69 No. 2 (2018) - Research
Chemical and structural variations in hazelnut and soybean oils after ozone treatments
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Grasas y Aceites Vol. 69 No. 3 (2018) - Research
Microwave-assisted extraction of non-polar compounds from pistachio hull and characterization of extracts
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Grasas y Aceites Vol. 69 No. 4 (2018) - Research
Elliptic Fourier based analysis and multivariate approaches for size and shape distinctions of walnut (Juglans regia L.) cultivars
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Grasas y Aceites Vol. 69 No. 4 (2018) - Research
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
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Grasas y Aceites Vol. 69 No. 4 (2018) - Research
Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts
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Grasas y Aceites Vol. 69 No. 4 (2018) - Research
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
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Grasas y Aceites Vol. 70 No. 1 (2019) - Research
Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method
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Grasas y Aceites Vol. 70 No. 1 (2019) - Research
Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil
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Grasas y Aceites Vol. 70 No. 1 (2019) - Research
Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation
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Grasas y Aceites Vol. 70 No. 1 (2019) - Research
Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage
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Grasas y Aceites Vol. 70 No. 2 (2019) - Research
Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation
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Grasas y Aceites Vol. 70 No. 3 (2019) - Research
Fatty acid and lipophilic vitamin composition of seaweeds from Antalya and Çanakkale (Turkey)
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Grasas y Aceites Vol. 70 No. 3 (2019) - Research
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
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Grasas y Aceites Vol. 70 No. 4 (2019) - Research
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants
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Grasas y Aceites Vol. 71 No. 1 (2020) - Research
Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives
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Grasas y Aceites Vol. 71 No. 3 (2020) - Research
Solid phase extraction of β-sitosterol and α-tocopherol from sunflower oil deodorizer distillate using desilicated zeolite
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Grasas y Aceites Vol. 71 No. 4 (2020) - Research
Antioxidant activity, volatile compounds and fatty acid compositions of Cephalaria syriaca seeds obtained from different regions in Turkey
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Grasas y Aceites Vol. 71 No. 4 (2020) - Research
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics
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Grasas y Aceites Vol. 73 No. 1 (2022) - Research
Investigation on chemical composition, antioxidant activity and SARS-CoV-2 nucleocapsid protein of endemic Ferula longipedunculata Peşmen
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Grasas y Aceites Vol. 63 No. 3 (2012) - Research
Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils
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Grasas y Aceites Vol. 69 No. 4 (2018) - Research
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
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