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Vol. 64 No. 3 (2013)
Vol. 64 No. 3 (2013)
DOI:
https://doi.org/10.3989/gya.2013.v64.i3
Published:
2013-06-30
Research
[en]
Nutritional and functional characteristics of Erophaca baetica seeds, a legume endemic to the Mediterranean region
I. Cortés-Giraldo, M. Alaiz, J. Girón-Calle, C. Megías, J. Vioque
229-236
PDF
[en]
Lipase-catalyzed glycerolysis of fish oil to obtain diacylglycerols
R. Baeza-Jiménez, K. Miranda, H. S. García, C. Otero
237-242
PDF
[en]
Fatty acid composition of
Tilia
spp. seed oils
M. K. Dowd, M. C. Farve
243-249
PDF
[en]
Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
I. García-Márquez, M. Narváez-Rivas, E. Gallardo, C. M. Cabeza, M. León-Camacho
250-263
PDF
[en]
Minor Components and Oxidative Stability as Determined by DSC of Fractionated and Lipase-catalyzed Structured Rapeseed Oil
M. A. Alim, P. Wessman, P. C. Dutta
264-271
PDF
[en]
Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives
B. Lanza, M. G. Di Serio, E. Iannucci
272-284
PDF
[en]
Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria
M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
285-294
PDF
[en]
Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes
E. Vargas-Bello-Pérez, R. R. Vera, C. Aguilar, R. Lira, I. Peña, A. Valenzuela, H. Cerda
295-303
PDF
[en]
Phospholipid classes and fatty acid composition of ewe’s and goat’s milk
L. Zancada, F. Pérez-Díez, F. Sánchez-Juanes, J. M. Alonso, L. A. García-Pardo, P. Hueso
304-310
PDF
[en]
Effect of the antioxidant profile in the diet of farmed coho salmon (
Oncorhynchus kisutch
) on the nutritional value retention during frozen storage
J. Ortiz, M. A. Larraín, N. Pacheco, J. P. Vivanco, S. P. Aubourg
311-319
PDF
[es]
Aeration and Sodium chloride in the develop of microflora and phycochemical parameters on the
Olea europaea
L. cv Sevillana fermentation at the natural black style in La Yarada zone-Tacna
C. Clavijo Koc, W. Garragate Rospigliosi, M. Gallegos Arata, P. Lanchipa Sepúlveda, C. Villalobos Ochoa
320-327
PDF
[en]
Major components in oils obtained from Amazonian palm fruits
M. F. G. Santos, S. Marmesat, E. S. Brito, R. E. Alves, M. C. Dobarganes
328-334
PDF
Documentation
[en]
Review of new books
Rosario Zamora
335
PDF
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)
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane
1141
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
567
Role of lactic acid bacteria in fermented vegetables
526
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
460
Avocado oil extraction: An industrial experiment
383
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
310
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
309
Shea butter
308
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
304
Anisidine value as a measurement of the latent damage of fats
301
Syndication