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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
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
316
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
259
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
247
Shea butter
247
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
233
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
207
Anisidine value as a measurement of the latent damage of fats
196
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
189
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
173
A survey of phthalates in flavored olive oils from Turkey
171
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