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By Author
Search
1 - 100 of 165 items
1
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[en]
Trends in olive fruit handling previous to its industrial transformation
Louise Ferguson
9-15
2006-03-31
[es]
Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil
A. Contiñas, S. Martínez, J. Carballo, I. Franco
97-103
2008-06-30
[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]
Olive oil and pomace olive oil processing
Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis
56-67
2006-03-31
[en]
Frying performance of olive-extracted oils
G. Márquez-Ruiz, F. Holgado
e264
2018-09-30
[en]
Quality of extra virgin olive oil affected by several packaging variables
José Luis Guil-Guerrero
125-133
2009-06-30
[en]
Treatment technologies of liquid and solid wastes from two-phase olive oil mills
Rafael Borja, Francisco Raposo, Bárbara Rincón
32-46
2006-03-31
[en]
Extraction of interesting organic compounds from olive oil waste
Juan Fernández-Bolaños, Guillermo Rodríguez, Rocío Rodríguez, Rafael Guillén, Ana Jiménez
95-106
2006-03-31
[en]
Olive and olive pomace oil packing and marketing
José Linares, Manuel García Palma, Mariano Iñigo, José Manuel García, Juan Berzosa
68-85
2006-03-31
[es]
Integral energy cycle for the olive oil sector in the province of Jaén
F. Cruz-Peragón, J. M. Palomar, A. Ortega
219-228
2006-06-30
[en]
Fatty acid profiles of varietal virgin olive oils (
Olea europaea
L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)
D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux
399-409
2011-12-30
[en]
Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing
D. Iconomou, D. Arapoglou, C. Israilides
303-311
2010-09-30
[en]
Kinetic study of oil extraction from olive foot cake
S. Meziane, H. Kadi, O. Lamrous
175-179
2006-06-30
[en]
Refining by-products as a source of compounds of high-added value
Paolo Bondioli
116-125
2006-03-31
[es]
Copper utilization in low fat diets
M. Aguirre, María P. Navarro
381-387
1996-12-30
[es]
Influences of using enzymatic complexes in the second centrifugation of olive paste
Herminia Millán Linares, José Alba Mendoza, María José Moyano Pérez, Björn Oliver Jackisch
301-307
2006-09-30
[en]
Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis
A. Dankowska, M. Małecka, W. Kowalewski
425-431
2013-09-30
[en]
Physical and chemical characteristics of five Turkish olive (
Olea europea
L.) varieties and their oils
Kenan Tanilgan, M Musa Özcanb, Ahmet Ünverb
142-147
2007-06-30
[es]
Social and economics repercussions of the table olive sector
M. David García Brenes
56-63
2007-03-30
[es]
Traditional olive growing system: Strategic alternatives to improve competitiveness
Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos, Ana María Martínez Rodriguez
221-229
2011-06-30
[en]
Consumer attitudes and olive oil acceptance: The potential consumer
Jean A. McEwan
9-15
1994-04-30
[en]
Production of pomace olive oil
Pedro Sánchez Moral, Mª Victoria Ruiz Méndez
47-55
2006-03-31
[en]
Olive oil extraction and quality
Marino Uceda, Gabriel Beltrán, Antonio Jiménez
25-31
2006-03-31
[en]
Sensory and instrumental assessment of olive oil appearance
E. Pagliarini, C. Rastelli
62-64
1994-04-30
[en]
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
Diego L. García-González, María Viera, Noelia Tena, Ramón Aparicio
344-350
2007-12-30
[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
[es]
Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety
M. Benito, R. Oria, A. C. Sánchez-Gimeno
382-387
2009-09-30
[es]
Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga
J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito
369-377
2013-09-30
[en]
Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating
John Tsaknis, Stavros Lalas, Evangelia Protopapa
199-205
2002-06-30
[en]
Detection of argan oil adulterated with vegetable oils: new markers
I. Ourrach, M. Rada, M. C. Pérez-Camino, M. Benaissa, Á. Guinda
355-364
2012-12-30
[es]
Kinetics of the elaidization’s reaction of oleic acid in the deodorization and/or physical refining of edible fats
M. León Camacho, Mª V. Ruiz Méndez, E. Graciani Constante
138-144
2003-06-30
[es]
Oxidative rancidity of vegetable oils in the presence of α-tocopherol
P. J. Martínez de la Cuesta, E. Rus Martínez, M. Galdeano Chaparro
349-353
1995-12-30
[es]
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk
163-169
2007-06-30
[es]
Virgin and refined olive oils: Differences in glyceridic minor compounds
M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
91-96
1993-04-30
[en]
Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté
R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo
e133
2016-06-30
[en]
Evaluation of α-tocopherol in virgin olive oil by a luminescent method
M. E. Escuderos, A. Sayago, M. T. Morales, R. Aparicio
336-342
2009-09-30
[en]
Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity
Katerina S. Minioti, Constantinos A. Georgiou
45-51
2010-03-30
[es]
Influence of olive integrated production on the quality of virgin olive oil
J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales
422-428
2006-12-31
[en]
The effect of fly attack (
Bactrocera oleae
) on the quality and phenolic content of
Chemlal
olive oil
Abderezak Tamendjari, Franca Angerosa, Soraya Mettouchi, Mohand Mouloud Bellal
509-515
2009-12-30
[es]
Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)
Jacinto Sánchez Casas, Concepción De Miguel Gordillo, Emilio Osorio Bueno, Julia Marín Expósito, Lourdes Gallardo González, Manuel Martínez Cano
313-318
2006-09-30
[en]
Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey
Harun Dıraman
341-351
2010-12-30
[en]
The postharvest of mill olives
José M. García, Khaled Yousfi
16-24
2006-03-31
[en]
Matter transfer during virgin olive oil elaboration
Carlos Gómez Herrera
194-205
2007-06-30
[es]
Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera
253-259
2006-09-30
[en]
Crystallization kinetics of safflower and olive oils during low-temperature storage
M. Yoshida, Y. Miyagawa, H. Fujita, S. Adachi
e331
2019-12-30
[es]
Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane.
V. Ruiz Gutiérrez, F. J. G. Muriana, J. Villar
9-29
1998-02-28
[es]
Olive Anthracnose and its effect on oil quality
J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero
e028
2014-06-30
[en]
Effect of phenolic extracts on trans fatty acid formation during frying
TH Gamel, A. Kiritsakis, Ch. Petrakis
421-425
1999-12-30
[en]
Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides
L. A. García-Zapateiro, J. M. Franco, C. Valencia, M. A. Delgado, C. Gallegos, M. V. Ruiz-Méndez
497-508
2013-12-31
[es]
The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology
Diego G. Fernández Valdivia, Francisco Espínola Lozano, Manuel Moya Vilar
39-44
2008-03-30
[en]
Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece
S. A. Vekiari, V. Oreopoulou, Y. Kourkoutas, N. Kamoun, M. Msallem, V. Psimouli, D. Arapoglou
221-231
2010-09-30
[en]
Effect of
Thymus vulgaris
and
Bunium persicum
essential oils on the oxidative stability of virgin olive oil
M. Keramat, M. T. Golmakani
e162
2016-12-30
[en]
Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa”
A. A. Fernandes-Silva, J. B. Gouveia, P. Vasconcelos, T. C. Ferreira, F. J. Villalobos
41-49
2013-03-30
[en]
Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)
A. Y. Aydar, N. Bağdatlıoğlu, O. Köseoğlu
e189
2017-06-30
[en]
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
R. Aparicio-Ruiz, N. Tena, I. Romero, R. Aparicio, D. L. García-González, M. T. Morales
e219
2017-12-30
[en]
Olive oil glycerolysis with an immobilized lipase
Candida antarctica
in a solvent free system
A. K. Singh, M. Mukhopadhyay
202-208
2012-06-30
[en]
Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans
S. Carrión, L. Torres, O. Castañer
e161
2016-12-30
[en]
Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar
‘Roghiani’
from different regions of northern Libya
S. M. Esalami, E. B. Dimic, B. B. Rabrenovic
e252
2018-06-30
[en]
Dietary fatty acids and lipoproteins on progression of age-related macular degeneration
S. Montserrat-de la Paz, M. C. Naranjo, B. Bermúdez, S. López, R. Abia, F. J.G. Muriana
e187
2017-06-30
[en]
Flavored olive oils: focus on their acceptability and thermal stability
M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami
e293
2019-03-30
[en]
Effects of nitrogen fertilization and nitrification inhibitor product on vegetative growth, production and oil quality in ‘Arbequina’ hedgerow and ‘Picual’ vase-trained orchards
A. Centeno, J. M. García, M. Gómez-del-Campo
e215
2017-12-30
[es]
Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile
A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
122-129
2007-06-30
[en]
Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis
M. A. Rosillo, M. Sánchez-Hidalgo, C. Alarcón-de-la-Lastra
e158
2016-12-30
[en]
Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils
A. M. Vidal, S. Alcalá, M. T. Ocaña, A. De Torres, F. Espínola, M. Moya
e250
2018-06-30
[en]
Effects of olive oil on blood pressure: A systematic review and meta-analysis
F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez
e272
2018-12-30
[en]
A study of the differences between trade standards inside and outside Europe
D. L. García-González, N. Tena, I. Romero, R. Aparicio-Ruiz, M. T. Morales, R. Aparicio
e210
2017-09-30
[en]
Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas
D. L. García-González, N. Tena, R. Aparicio
26-34
2012-03-30
[en]
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
J. Vivancos, N. Tena, M. T. Morales, R. Aparicio, D. L. García-González
e157
2016-12-30
[en]
Comparison of
19
F and
1
H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration
X. Y. Jiang, C. Li, Q. Q. Chen, X. C. Weng
e249
2018-06-30
[en]
NIR prediction of fruit moisture, free acidity and oil content in intact olives
José Antonio Cayuela, José María García, José María García, Nuria Caliani, Nuria Caliani
194-202
2009-06-30
[en]
Comparison between different liquid-liquid and solid phase methods of extraction prior to the identification of the phenolic fraction present in olive oil washing wastewater from the two-phase olive oil extraction system
S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez
e208
2017-09-30
[en]
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
M. Öǧütcü, E. Yılmaz
e040
2014-09-30
[en]
Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system
R. Aparicio, V. Alonso, M. T. Morales
241-252
1994-08-30
[es]
Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability
G. Beltrán, A. Jiménez, M. P. Aguilera, M. Uceda
320-324
2000-10-30
[en]
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
N. Alavi, M. T. Golmakani
e178
2017-03-30
[en]
Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes
S. Ok
e024
2014-06-30
[en]
The relationship between total phenol concentration and the perceived style of extra virgin olive oil
Richard Gawel, Deborah A.G. Rogers
134-138
2009-06-30
[en]
Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system
F. G. Fermoso, M. J. Fernández-Rodríguez, A. Jiménez-Rodríguez, A. Serrano, R. Borja
e198
2017-06-30
[en]
Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods
L. T. Vaz Freire, M. J. Cabrita, M. D.R. Gomes da Silva, A. M. Costa Freitas
428-435
2011-12-30
[en]
Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia)
Wissem Zarrouk, Bechir Baccouri, Wael Taamalli, Ahmed Trigui, Douja Daoud, Mokhtar Zarrouk
500-508
2009-12-30
[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]
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments
A. M. Giuffrè, V. Sicari, A. Piscopo, L. Louadj
209-213
2012-06-30
[en]
Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils
S. Ok
e173
2017-03-30
[en]
Rapid NIR determination of alkyl esters in virgin olive oil
J. A. Cayuela
e195
2017-06-30
[en]
Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes
S. A. Vekiari, P. Papadopoulou, A. Kiritsakis
237-242
2007-09-30
[en]
Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils
A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena
e046
2014-12-30
[en]
Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives
C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić
e099
2015-12-30
[en]
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
G. Lercker, N. Frega, R. Bocci, M. Mozzon
448-453
1999-12-30
[en]
Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (
Olea europaea
L. subsp.
oleaster
)
Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk
346-351
2008-12-30
[es]
Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars
B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós
403-410
2012-12-30
[en]
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions
M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini
e043
2014-12-30
[es]
Influence of the olive exploitation system on the net profit of the producer. Strategies for extensive olive fields in the context of the absence of subsidies
Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos
430-440
2010-12-30
[en]
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
A. Izadi, S. Mansouripour, Y. Ramezan, S. Talebzadeh
e479
2022-12-15
[es]
Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity
L. M. Torres-Vila, M. C. Rodríguez-Molina, J. A. Martínez
285-294
2003-09-30
[en]
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review
N. Jayathilaka, K.N. Seneviratne
e466
2022-09-08
[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]
Impact of olive oil usage on physical properties of chocolate fillings
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
e145
2016-09-30
[en]
Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.
Georgios Blekas, Dimitrios Boskou
34-37
1998-02-28
[en]
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties
M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
e061
2015-03-30
[en]
The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)
A. M. Giuffrè
e011
2014-03-30
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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
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Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
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Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
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Anisidine value as a measurement of the latent damage of fats
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Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
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Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
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