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Vol. 42 No. 1 (1991)
Vol. 42 No. 1 (1991)
DOI:
https://doi.org/10.3989/gya.1991.v42.i1
Published:
1991-02-28
Editorial
[es]
Relevo en la dirección de grasas y aceites
Antonio Garrido Fernández
PDF
Research
[es]
Optimization of biosurfactant production by
Pseudomonas aeruginosa
44T1
M. Robert, E. Mercadé, C. Andrés, M. J. Espuny, M. A. Manresa, J. Guinea
1-7
PDF
[es]
Anisidine value as a measurement of the latent damage of fats
M. A. Grompone
8-13
PDF
[es]
Physico-chemical studies concerning miscelies of vegetable oils XIV. Molar volume, molar refraction and viscosity for methyl stearate solutions in cyclohexane, hexane, tetrachloroethylene or trichloroethylene
María J. Muñoz Cueto, M. Galán Vallejo, V. Flores Luque
14-21
PDF
[es]
Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation
M. C. Ancin Azpilicueta, M. T. Martínez Remírez
22-31
PDF
[es]
Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids
G Márquez-Ruiz, M. C. Pérez Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes
32-37
PDF
[es]
Epoxidation of refined soy-bean oil by molecular oxygen. Influence of the variables. Kinetic study
P. J. Martínez de la Cuesta, E. Rus Martínez, V. Román Cortés
38-45
PDF
[en]
Oil extraction from olive foot cake with acidic hexane
S. Kmieciak, S. Mecziane, H. Kadi, R. Moussaoui
46-50
PDF
[es]
Alimentation Influence in the characteristics of compounds related with fat of ham from iberic pigs
J. Melgar, C. Cid, I. Astiasarán, J. Bello
51-55
PDF
[es]
Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil
B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera
56-60
PDF
Reviews
[es]
Pickled fruits and vegetables
M. J. Fernández Díez
61-73
PDF
[es]
Cholesterol oxidation products: biological effects; formation, content and determination in food
F. Guardiola, M. Rafecas, R. Codony, J. Boatella
74-83
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
84-86
PDF
[es]
Patents
Equipo Editorial
86-87
PDF
[es]
Reviews of new books
F. Gutiérrez Rosales, J. C. Fernández-Maculet, A. Garrido Fernández, V. Ruiz Gutiérrez, A. de Castro Gómez-Millán, F. J. Hidalgo, M. C. Pérez Camino, M. L. Janer del Valle, R. Zamora Corchero, L. Rejano Navarro, M. C. Dobarganes
87-95
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news Technical novelties
Equipo Editorial
96-100
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
387
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
368
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
314
Shea butter
288
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
281
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
257
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
226
Anisidine value as a measurement of the latent damage of fats
226
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
195
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
192
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