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By Author
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1 - 66 of 66 items
[es]
Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods
Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros
32-40
2003-03-30
[en]
Evaluation of the performance of Frying Oils using an ultrasonic technique
D. Izbaim, B. Faiz, A. Moudden, N. Taifi, I. Aboudaoud
151-156
2010-06-30
[en]
Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying
E. Aydınkaptan, I. Barutçu Mazı
e202
2017-09-30
[en]
Action and fate of natural and synthetic antioxidants during frying
S. Marmesat, A. Morales, J. Velasco, M. C. Dobarganes
333-340
2010-12-30
[es]
Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials
Késia Diego Quintaes, Jaime Amaya-Farfan, Marcelo Antônio Morgano, Niurka Maritza Almeyda Haj-Isa
334-338
2007-12-30
[en]
Industrial frying trials with high oleic sunflower oil
J. R.K. Niemelä, I. Wester, R. M. Lahtinen
1-4
1996-04-30
[en]
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying
J.A. Navas, A. Tres, R. Codony, F. Guardiola
154-162
2007-06-30
[en]
Frying performance of olive-extracted oils
G. Márquez-Ruiz, F. Holgado
e264
2018-09-30
[en]
Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
20-25
1996-04-30
[es]
Acrylamide in fried potatoes: An updated review
Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert
185-193
2007-06-30
[en]
Analysis of used frying fats for biodiesel production
M. V. Ruiz-Méndez, S. Marmesat, A. Liotta, M. C. Dobarganes
45-50
2008-03-30
[en]
A rapid method for determination of polar compounds in used frying fats and oils
S. Marmesat, J. Velasco, G. Márquez-Ruiz, M.C. Dobarganes
179-184
2007-06-30
[en]
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
A. Yıldırım, A. Yorulmaz
e273
2018-12-30
[en]
A novel antioxidant: 6,6'-(butane-1,1-diyl)bis(4-methylbenzene-1,2-diol)
T. M. Olajide, H. Pasdar, X. C. Weng
e269
2018-09-30
[en]
Elaboration process, chemical and sensory analyses of fried-salted soybean
María F. Gayol, Cecilia Riveros, Paula Jauregui, Patricia R. Quiroga, Nelson R. Grosso, Valeria Nepote
279-287
2010-09-30
[en]
Application of high-temperature gas chromatography to the analysis of used frying fats
M. Aguirre, S. Marmesat, M. V. Ruiz Méndez, M. C. Dobarganes
197-202
2010-06-30
[es]
Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein
J. Marcano, Y. La Rosa, N. Salinas
24-29
2010-03-30
[en]
Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments
Eliana Rodrigues Machado, Susana Marmesat, Shirley Abrantes, Carmen Dobarganes
283-288
2007-09-30
[en]
Frying performance of two virgin oils from
Cornicabra
olives with different ripeness indices
R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco
e223
2017-12-30
[en]
Detection of the presence of used frying oil as raw material in biodiesel production
M. V. Ruiz Méndez, A. Liotta, S. Marmesat, M. C. Dobarganes
383-388
2008-12-30
[es]
Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes
A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria
57-61
2008-03-30
[en]
Butylated caffeic acid: An efficient novel antioxidant
G. Shi, X. Liao, T. M. Olajide, J. Liu, X. Jiang, X. Weng
e201
2017-09-30
[en]
Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow
N. Segura, L. de Oliveira, A. Y. Pinchak, M. A. Grompone
e280
2018-12-30
[en]
Comparative study of frying to other cooking techniques influence on the nutritive value
A. Bognár
250-260
1998-08-30
[en]
Effect of phenolic extracts on trans fatty acid formation during frying
TH Gamel, A. Kiritsakis, Ch. Petrakis
421-425
1999-12-30
[en]
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
K.S.M. Hammad, M.M. Elkharsa, M.M.A. El-Nikeety, S.A.S. Hallabo
e525
2023-12-30
[en]
Properties and stability of deep-fat fried chickpea products
S. Bozdemir, O. Güneṣer, E. Yılmaz
e065
2015-03-30
[es]
Optimization of frying process in food safety
G. Quaglia, J. Comendador, E. Finotti
275-281
1998-08-30
[en]
Aldehydic acids in frying oils: formation, toxicological significance and analysis
Afaf Kamal-Eldin, Lars-Åke Appelqvist
342-348
1996-10-30
[en]
Effect of carvacrol on the oxidative stability of palm oil during frying
T. İnanç, M. Maskan
e042
2014-12-30
[en]
Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
284-289
2012-09-30
[en]
Changes in molecular species of triacylglycerols during frying
Gary Dobson, william w. Christie, M. C. Dobarganes
34-37
1996-04-30
[en]
Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
14-19
1996-04-30
[en]
Industrial production of crisps and prefried french fries using sunflower oils
J. L. Sébédio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen
5-13
1996-04-30
[en]
Minerals
M. P. Vaquero
352-358
1998-08-30
[es]
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes
F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
300-305
1994-10-30
[en]
Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
O. Berdeaux, G. Márquez-Ruiz, M. C. Dobarganes
53-59
1999-02-28
[en]
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
S.R. Calliope, A.M. Slavutsky, N. Segura, N.C. Samman
e529
2023-12-26
[en]
Volatile components of the frying process
W. W. Nawar
271-274
1998-08-30
[en]
Storage stability of crips measured by headspace and peroxide value analyses
R. M. Lahtinen, I. Wester, J. R. K. Niemelä
59-62
1996-04-30
[es]
Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil
A. Romero, C. Cuesta, F. J. Sánchez-Muniz
38-44
2001-02-28
[en]
Lipid metabolism in experimental animals
Francisco J. Sánchez-Muñiz, Carmen Cuesta
340-346
1998-08-30
[en]
Quality changes of
Moringa oleífera
, variety Mbololo of Kenya, seed oil during frying.
John Tsaknis, Vasilis Spiliotis, Stavros Lalas, Vlasis Gergis, Vasilis Dourtoglou
37-48
1999-02-28
[en]
Study of the operational conditions for ethyl esters production using residual frying oil and KF/clay catalyst in a continuous system
D.A. Zempulski, N. Postaue, N. Stevanato, H.J. Alves, C. Silva
e453
2022-06-13
[en]
Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation
M. Guerfel, M. B. Mansour, Y. Ouni, F. Guido, D. Boujnah, M. Zarrouk
290-295
2012-09-30
[en]
Substrate influence on the frying process.
J. Pokorny
265-270
1998-08-30
[en]
Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations
Paresh Chandra Dutta, Lars-Åke Appelqvist
38-47
1996-04-30
[en]
Regulation of used frying fats and validity of quick tests for discarding the fats
M. C. Dobargarnes, G. Márquez-Ruiz
331-335
1998-08-30
[es]
The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition
M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
119-125
1994-06-30
[en]
The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices
A. Rayman Ergün
e446
2022-03-30
[en]
Physical-chemical aspects of the frying process
E. Fedeli
261-264
1998-08-30
[en]
Comparison of monounsaturated and polyunsaturated oils in continuous frying
T. P. Pantzaris
319-325
1998-08-30
[en]
Evolution of the quality of the oil and the product in semi-industrial frying
M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
113-118
1994-06-30
[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
2020-12-04
[es]
Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes
273-281
1997-10-30
[es]
Nitrogen balance and energy digestibility In rats fed with frying lard
S. Jiménez, M. Hernández, C. Prorrata
161-163
1992-06-30
[es]
Intake and body weight gain of rats fed different types of unused and used frying oils
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
177-184
1998-04-30
[es]
Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food
María Daniela Juárez, Lilia Masson, Norma Sammán
53-58
2005-03-30
[en]
Quality control during repeated fryings
C. Cuesta, F. J. Sánchez-Muniz
310-318
1998-08-30
[es]
Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
M. C. Dobarganes, G. Márquez-Ruiz
196-201
1995-06-30
[en]
Butylated methyl caffeate: a novel antioxidant
Q. Q. Chen, H. Pasdar, X. C. Weng
e352
2020-06-30
[en]
A simple procedure to evaluate the performance of fats and oils at frying temperatures.
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes
231-235
1997-08-30
[es]
Thermoxidation in a sunflower oil used in 75 deep fat frying of potatoes. Effects of its inclusion in rat-diet upon growth and food intake
O. Cuesta, F. J. Sánchez-Muniz, S. López-Varela, María C. Garrido-Polonio, L. García Diz
263-269
1993-10-30
[en]
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.
L. Masson, P. Robert, M. Izaurieta, N. Romero
460-468
1999-12-30
[en]
«Security» in industrial frying processes.
S. R. Kochhar
296-302
1998-08-30
[es]
Quality of used frying fats in fast food shops and restaurants of Andalusia
M. C. Dobarganes, G. Márquez-Ruiz
115-120
1995-04-30
1 - 66 of 66 items
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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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