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
/
Search
Search
Search articles for
Advanced filters
Published After
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2022
2023
2024
January
February
March
April
May
June
July
August
September
October
November
December
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Published Before
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2022
2023
2024
January
February
March
April
May
June
July
August
September
October
November
December
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
By Author
Search
1 - 100 of 103 items
1
2
>
>>
[en]
Zero
trans
biscuits with soybean-based fats formulated using an artificial neural network
A. A.T. Penteado, A. C. Nogueira, K. M.B. Gandra, D. Barrera-Arellano, C. J. Steel
e251
2018-06-30
[en]
Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
L. B. Quast, V. Luccas, T. G. Kieckbusch
62-67
2011-03-30
[en]
n-3
LCPUFA in the reversal of hepatic steatosis: the role of ACOX and CAT-1
G. S. Tapia, D. González-Mañán, A. D’Espessailles, C. G. Dossi
e134
2016-06-30
[en]
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
e129
2016-06-30
[en]
Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems
Beatriz Isabel, Gustavo Cordero, Clemente López-Bote, Argimiro Daza
248-254
2009-07-30
[es]
Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis.
Maritza F. Díaz Gómez, Goitybell Martínez Téllez, José A. Gavín Sazatornil, Rosa I. Meneau Hernández, Irán Fernández Torres
15-19
2007-03-30
[es]
Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork
M. C. Lluch, J. Pascual, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
97-100
1993-04-30
[es]
Trans isomers contents of the fatty acids in meat products. (III) Adipose tissue and intramuscular fat from beef
M. C. Lluch, M. Roca de Vinyals, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
195-200
1993-06-30
[en]
A fat quality index (FQI) proposal
J. A. Cobos-Murcia, A. Osorio-Mirón, E. Márquez-López, E. Hernández-Aguilar
e089
2015-09-30
[en]
Effect of vegetable oil oxidation on the hydrogenation reaction process
Faranak Kalantari, Manochehr Bahmaei, Majid Ameri, Ehsan Shoaei
361-368
2010-12-30
[en]
Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)
C. L. Delgado-Chavero, E. Zapata-Márquez, J. M. García-Casco, A. Paredes-Torronteras
157-165
2013-06-30
[en]
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves
16-21
1999-02-28
[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
[es]
Changes in white tuna (
Thunnus alalunga
) fat due to cannig process and storage preserve
María T. García Arias, A. María Castrillón, María P. Navarro
179-186
1991-06-30
[en]
Characteristics and fatty acid composition of milk fat from Saudi Aradi goat
H. M. Sbihi, I. A. Nehdi, C. P. Tan, S. I. Al-Resayes
e101
2015-12-30
[en]
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency
A. P. B. Ribeiro, R. Claro da Silva, L. A. Gioielli, M. I. de Almeida Gonçalves, R. Grimaldi, L. A.G. Gonçalves, T. Guenter Kieckbusch
79-88
2012-03-30
[en]
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
B. P. Nusantoro, N. A.M. Yanty, D. Van de Walle, C. Hidayat, S. Danthine, K. Dewettinck
e221
2017-12-30
[en]
Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed:
“Montanera”
. effect of anatomical location and length of feeding
Mónica Narváez-Rivas, Manuel León-Camacho, Isabel M. Vicario
238-247
2009-07-30
[en]
Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
N. Dinkçi, H. Kesenkaş, A. K. Seçkin, Ö. Kınık, S. Gönç
275-283
2011-09-30
[en]
Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data
Juan García-Olmo, Ana Garrido-Varo, Emiliano De Pedro
233-237
2009-07-30
[es]
Study of the fat content, iodine index and index and degree of acidity in Alicante and Jijona nougats
G. Blázquez-Aballan, A. Díaz Marquina, Mª T. Orzáez Villanueva
105-110
1999-04-30
[en]
Cis-trans
isomerization of unsaturated fatty acids in edible oils to prepare
trans
fat
W. Liu, G. H. Lu
e268
2018-09-30
[en]
Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting
Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo
255-261
2009-07-30
[en]
Trans
fatty acid isomers from hydrogenated fats: The controversy about health implications
Alfonso Valenzuela, Judith King, Susana Nieto
357-365
1995-12-30
[es]
Binary and ternary mixtures of oil and hydrogenated fats from Brazilian nut (
Bertholletia excelsa
)
Victor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz
405-411
2000-12-30
[en]
Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream
A. D. Karaman, M. Benli, A. S. Akalin
267-273
2012-09-30
[en]
Effect of fractional crystallization on composition and thermal properties of engkabang (
Shorea macrophylla
) seed fat and cocoa butter
N. A.M. Yanty, J. M.N. Marikkar, M. Shuhaimi
546-553
2013-12-31
[en]
Development of a zero
trans
margarine from soybean-based interesterified fats formulated using artificial neural networks
R. K.A. Garcia, K. Moreira Gandra, D. Barrera-Arellano
521-530
2013-12-31
[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
1999-08-30
[en]
Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese
E. Rojas-Nery, N. Güemes-Vera, O. G. Meza-Marquez, A. Totosaus
e097
2015-12-30
[en]
Antioxidant activity of alcohol extracts of chamomile flowers, anise seeds and dill seeds in two vegetable oils and two animal fats
Ahmed Qasem, Khalid Al-Ismail
345-353
2004-12-30
[en]
Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils
M. A. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas
e149
2016-09-30
[en]
Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
A. F. Nurrulhidayah, A. Rohman, I. Amin, M. Shuhaimi, A. Khatib
349-355
2013-09-30
[es]
Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat
Oscar Díaz Gamboa, Luiz Antonio Gioielli
161-168
2003-06-30
[en]
Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt
Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops
163-170
2001-08-30
[en]
Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
A. N. Nina Naquiah, J. M.N. Marikkar, M. Shuhaimi
e136
2016-06-30
[en]
Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat
I. Viera-Alcaide, M. Narváez-Rivas, I. M. Vicario, E. Graciani-Constante, M. León-Camacho
68-76
2009-03-30
[en]
Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems
A. Hernández-Matamoros, E. González, J. M. García-Casco, J. F. Tejeda
173-180
2013-06-30
[es]
Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
J. A. García Mesa, M. Hermoso Fernández, P. Cáceres Alonso
317-322
1996-10-30
[es]
Dehydrated soup cubes fatty components characterization
R. Correa-Cabrera, A. Capote, M. N. Rodríguez-Ayán, M. A. Grompone
30-36
1999-02-28
[es]
Physical and chemical characteristics of coroba (
Jessenia polycarpa
Karst) fruit: a Venezuelan oleaginous specie
Douglas R. Belén-Camacho, Saiver Herrera, Alviomar Castillo, Mario José Moreno-Álvarez, David García, Carlos Medina
317-323
2005-12-31
[en]
Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content
S. Fonseca, M. Gómez, R. Domínguez, J. M. Lorenzo
e059
2015-03-30
[en]
Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões
349-354
2001-12-30
[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
1991-02-28
[es]
Fractal nature in fat crystal networks
C. Gómez Herrera
180-184
2004-06-30
[en]
The effect of using vegetable fat blend on some attributes of kashar cheese
Harun Kesenkaş, Nayil Dinkçia, A. Kemal Seçkinb, Özer Kinika, Siddik Gönç
41-47
2009-03-30
[en]
Industrial frying trials with high oleic sunflower oil
J. R.K. Niemelä, I. Wester, R. M. Lahtinen
1-4
1996-04-30
[en]
Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho
e045
2014-12-30
[en]
Determination of the milk fat content of fat mixtures
H. Glaeser
357-358
2002-09-30
[en]
Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles
M. Narváez-Rivas, E. Gallardo, J. M. Jurado, I. Viera-Alcaide, F. Pablos, M. León-Camacho
127-137
2013-06-30
[es]
Variations on nutritive value of Jijona nougat in suprema, extra and popular qualities.
G. Blázquez Abellán, M. T. Orzáez Villanueva, A. Díaz Marquina
159-165
1997-06-30
[es]
Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value
S. Muniategui, P. Paseiro, J. Simal
1-5
1992-02-28
[en]
Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads
A. M. Abdeldaiem, Q. Jin, R. Liu, X. Wang
e038
2014-09-30
[es]
Abdominal chicken fat fractionation
Chiu Chih Ming, Luiz Antonio Gioielli, Victor Sotero Solis
298-303
2002-09-30
[es]
Some physical and chemical constants from bee-collected pollen lipids
S. Muniategui, M. T. Sancho, S. Pérez, F. Huidobro, J. Simal
148-150
1991-04-30
[en]
Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.
M. Hassan El-Mallah, M. G. Megahed
446-449
1998-12-30
[es]
Formulation of fats using neural networks: commercial products and pilot-plant production
Jane Mara Block, Daniel Barrera-Arellano, Rodrigo Almeida, Fernando C. Gomide, Roberto Book Moretti
240-244
2003-09-30
[es]
Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil
J. Cabrera Martín
259-270
1992-10-30
[es]
Global prospectives of fats and oils uses. Present and future
Ir. Rogar Leysen
335-341
1996-10-30
[en]
Processing of spent nickel catalyst for fat recovery
Mohammad Ibrahim Nasir
213-217
2002-06-30
[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
[es]
Stability and usage of nitrogen in fats and oils
Daniel Barrera Arellano
55-63
1998-02-28
[en]
Rheological properties of cupuassu and cocoa fats
S. C. S. Lannes, M. L. Medeiros, L. A. Gioielli
115-121
2004-06-30
[en]
Solid fat content determination: Comparison between pNMR and DSC techniques
Renata Tieko Nassau, Lireny Aparecida Guaraldp Gonçalves
337-343
1995-12-30
[es]
Determination of fat and moisture in olives by nearinfrarred reflectance spectroscopy
A. Jiménez, E. Izquierdo, F. Rodríguez, J. I. Dueñas, C. Tortosa
311-315
2000-10-30
[en]
Influence of the frying process on the real fat intake
G. Varela, B. Ruiz-Rosso
366-369
1998-08-30
[en]
Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study
Mohammad Ibrahim Nasir
339-342
2003-12-30
[en]
Determination of α-tocopherol in pork with high intramuscular fat content
A. Rey, C. López, M. Scares, B. Isabel
331-334
1996-10-30
[es]
Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs
L. León, L. Rallo, A. Garrido
41-47
2003-03-30
[en]
Preparation of human milk fat substitute and improvement of its oxidative stability
H.A. Liu, J.Y. Huang, T.M. Olajide, T. Liu, Z.M. Liu, X.Y. Liao, X.C. Weng
e495
2023-03-24
[es]
Deacidification by distillation using nitrogen as stripper. Possible application to the refining of edible fats
E. Graciani Constante, F. Rodríguez Berbel, A. Paredes Torronteras, J. Huesa Lope
286-292
1991-08-30
[en]
Olive oil in food spreads
Miguel A. Blanco Muñoz
92-94
2004-03-30
[es]
Mechanical properties of vegetable oils and fats
Juan de Dios Alvarado
264-269
1995-10-30
[es]
Characterization of the lipid fraction of some Galician (NW of Spain) traditional meat products
María Pilar Rodríguez, Javier Carballo, Mercedes López
291-296
2001-10-30
[en]
Frying process in the relation fat/degenerative diseases.
G. Varela, B. Ruiz-Rosso
359-365
1998-08-30
[es]
Comparison of different solvents for determination of fat in liver
S. T. Carril González-Barros, M. E. Álvarez Piñeiro, J. Simal-Lozano, M. A. Lage Yusty
323-325
1996-10-30
[en]
Recent advances in plant-based fat formulation as substitute for lard
J.M.N. Marikkar, N.A.M. Yanty, S. Musthafa, M.S. Miskandhar
e463
2022-06-14
[es]
Physical and chemical properties of fractionated and interesterified beef tallows
M. A. Grompone
349-355
1991-10-30
[es]
Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain).
A. García Sánchez, N. Ramos Martos, E. Ballesteros
220-227
2005-09-30
[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]
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]
Influence of fat content and other variables on the Cremoso Argentino cheese meltability
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar
296-302
2004-09-30
[es]
Consistency of structured lipids from fish oil and palm kernel fat
Oscar Díaz Gamboa, Luiz Antonio Gioielli
122-129
2003-06-30
[en]
Determination of nutritional health indexes of fresh bovine milk using near infrared spectroscopy
I. Lobos-Ortega, N. Pizarro-Aránguiz, N.L. Urrutia, M. Silva-Lemus, P. Pavez-Andrades, I. Subiabre-Riveros, D. Torres-Püschel
e458
2022-06-13
[en]
Thin layer chromatographic detection of some common antioxidants
M. E. Komaitis
420-421
1991-12-30
[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
[en]
The formation of new compounds
A. Gasparoli
303-309
1998-08-30
[es]
Variations of physical properties with temperature in cocoa fat
Juan de Dios Alvarado
318-322
1994-10-30
[en]
Physical properties of mutton tallow
G. R. List, K. R. Steidley, W. E. Neff, G. D. Snowder
113-115
2003-06-30
[en]
A proposal standard methodology for the characterization of edible oil organogelation with waxes
D. Canizares, P. Angers, C. Ratti
e355
2020-06-30
[es]
Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
A. H. Sánchez Gómez, M. J. Fernández Díez
414-419
1991-12-30
[en]
Detection of biologically active isomers of conjugated linoleic acid in kaymak
A. Sibel Akalin, Özlem Tokusoglu, Siddik Gönç, Sevtap Ökten
298-302
2005-12-31
[es]
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues
R. Lázaro, S. Bayarri, P. Conchelo, A. Ariño, A. Herrera
35-38
1995-02-28
[es]
Anisidine value as a measurement of the latent damage of fats
M. A. Grompone
8-13
1991-02-28
[en]
Volatile components of the frying process
W. W. Nawar
271-274
1998-08-30
[en]
Seasonal and regional influences on the fatty acid composition of cow's milk fat from Asturias. Spain
Leocadio Alonso, Juan Braña, Juan Carlos Bada
169-173
2004-06-30
[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
[es]
Extraction and clean-up of pesticides from fatty samples
M. López-Mesas, M. Crespi
183-189
2000-06-30
[en]
Physical interactions between cupuassu and cocoa fats
S. C. S. Lannes, M. L. Medeiros, L. A. Gioielli
253-258
2003-09-30
[en]
Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage
Mehmet Ali Koyuncu, Ali Islam, Mehmet Küçük
263-266
2005-12-31
1 - 100 of 103 items
1
2
>
>>
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