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Vol. 45 No. 6 (1994)
Vol. 45 No. 6 (1994)
DOI:
https://doi.org/10.3989/gya.1994.v45.i6
Published:
1994-12-30
Research
[en]
Antifungal activity of essential oils when associated with sodium chloride or fatty acids
Abdelthafour Tantatoui-Elaraki, Aziza Errifi
363-369
PDF
[es]
Fatty acid composition of corn's tocosh lipidie fraction
Z. Honorio Durand, L. Coll Hellín, M. E. Torija Isasa
370-374
PDF
[en]
Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil
H. E. Helmy, F. S. Taha, E. A. Abd El-Motaal
375-379
PDF
[es]
Diacylglycerols in the evaluation of virgin olive oil quality
M. Catalano, T. De Leonardis, S. Comes
380-384
PDF
[en]
Detailed studies on seed oil of Salicornia SOS-7 cultivated at the egyptian border of Red Sea
M. Hassan El-Mallah, T. Turui, S. El-Shami
3859-389
PDF
[es]
Dry fractionation of chicken oil
María A. Grompone, José F. Guerra, Nésor A. Pazos, Eduardo Méndez, Eugenia Lucas, Iván Jachmanián, Pablo Collazzi
390-394
PDF
[es]
Suggestions for the application of some analytical methods included in the regulation EEC 2568/91 relative to the characteristics of the olive oils and olive pomace oils
M. León Camacho, A. Cert
395-401
PDF
[es]
Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties
L. Martínez Nieto, M. V. Moreno Romero
402-403
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
415-416
PDF
[es]
Reviews of new books
A. Cert, C. Gómez Herrera, A. de Castro, A. Garrido Fernández, A. Montaño, P. García García, M. C. Dobarganes, M. Brenes Balbuena, M. V. Ruíz Méndez
417-425
PDF
News
[es]
[en]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news
Equipo Editorial
426-432
PDF
[es]
Memory of activities of Instituto de la Grasa y sus Derivados during 1993
E. Graciani Constante
404-414
PDF
Make a Submission
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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)
Avocado oil extraction: An industrial experiment
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
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