Skip to main content
Skip to main navigation menu
Skip to site footer
Open Menu
Grasas y Aceites
About
Focus and Scope
Journal Sections
Publication Frequency
Peer Review Process
Reviewers
Open Access Policy
Plagiarism Policy
Research data policy
CSIC Press recommendations for an inclusive and non-sexist language
Digital Preservation Policy
Interoperability Protocols
Distribution, Subscriptions and Sales
Privacy Statement
Cookies Policy
Contact
Editorial Team
Indexing
Submissions
Author Guidelines
Authorship identification
Exemption of responsability
Announcements
Last issues
Last published
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Register
Login
Search
Search
Home
/
Archives
/
Vol. 50 No. 4 (1999)
Vol. 50 No. 4 (1999)
DOI:
https://doi.org/10.3989/gya.1999.v50.i4
Published:
1999-08-30
Research
[en]
Quality of virgin olive oil as influenced by origin area.
A. Ranalli, G. De Mattia, M. Patumi, P. Proietti
249-259
PDF
[en]
Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers
Y. El-Shattory, Salwa B. El-Magoli, S. H. Abu-Ria, M. G. Magahed
260-263
PDF
[en]
Propylenated fatty acids as emulsifiers
Y. El-Shattory, Saadia M. Aly, M. G. Megahed
264-268
PDF
[en]
Storage quality in different brines of pickled capers (
Capparis
spp).
Musa Özcan, Attila Akgül
269-274
PDF
[es]
Optimisation of the extraction process of tocopherol from wheat germ by liquid and supercritical carbon dioxide.
M. A. Blanco Muñoz, A. Melero Gómez, E. Martínez de la Ossa
275-279
PDF
[en]
Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.
Mohamed G. Megahed
280-282
PDF
[es]
Characterization of borage seed oil extracted by supercritical carbon dioxide.
A. Delgado Andújar, A. Molero Gómez, E. Martínez de la Ossa
283-288
PDF
[es]
Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography.
A. L. Nájera, Y. Barcina, M. de Renobales, L. J. R. Barron
289-297
PDF
Reviews
[es]
High-performance liquid chromatography in the separation of triglycerides from complex animal fats.
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
298-311
PDF
Documentation
[es]
Bibliografía de Revistas
Equipo Editorial
312-320
PDF
[es]
Libros
M.ª C. Duran Quintana, E. Graciani, F. J. Hidalgo, R. Zamora, J. L. Ruiz Barba, A. G. Pérez Rubio, A. Garrido Fernández, A. de Castro, J. Vioque, M. Brenes Balbuena, M. Alaiz, W. Moreda Martine
321-333
PDF
News
[es]
Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
334-340
PDF
Make a Submission
Make a Submission
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)
Avocado oil extraction: An industrial experiment
407
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
352
Shea butter
296
Anisidine value as a measurement of the latent damage of fats
293
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
270
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
199
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
178
Virgin almond oil: Extraction methods and composition
174
Syndication