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Vol. 64 No. 4 (2013)
Vol. 64 No. 4 (2013)
DOI:
https://doi.org/10.3989/gya.2013.v64.i4
Published:
2013-09-30
Research
[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
PDF
[en]
Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils
A. M.R. Afify, M. M. Rashed, A. M. Ebtesam, H. S. El-Beltagi
356-368
PDF
[es]
Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga
J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito
369-377
PDF
[en]
Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ
M. G. da Silva, C. A. S. Almeida, A. M. R. O. Miguel, B. H. Gomide, E. S.B. Parra, N. Bragagnolo
378-386
PDF
[en]
A quality assessment of crude palm oil marketed in Bahia, Brazil
D. T. de Almeida, I. L. Nunes, P. L. Conde, R. P.S. Rosa, W. F. Rogério, E. R. Machado
387-394
PDF
[en]
An AS-PCR assay for accurate genotyping of
FAD2A/FAD2B
genes in peanuts (
Arachis hypogaea
L.)
H. T. Yu, W. Q. Yang, Y. Y. Tang, X. Z. Wang, Q. Wu, D. Q. Hu, C. T. Wang, S. L. Yu
395-399
PDF
[en]
Extraction of passion fruit seed oil using supercritical CO
2
: a study of mass transfer and rheological property by Bayesian inference
R. Cardoso de Oliveira, R. M. Rossi, M. L. Gimenes, S. Jagadevan, W. Machado Giufrida, S. T. Davantel de Barros
400-406
PDF
[en]
A novel process for the aqueous extraction of oil from
Camellia oleifera
seed and its antioxidant activity
X. Yu, Q. Li, S. Du, R. Zhang, C. Xu
407-414
PDF
[es]
Study of the heat transfer during the alkaline treatment in the processing of Spanish Style green table olives
M. Tarrado-Castellarnau, J. M. Domínguez Ortega, A. Tarrado-Castellarnau, R. Pleite Gutiérrez
415-424
PDF
[en]
Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis
A. Dankowska, M. Małecka, W. Kowalewski
425-431
PDF
[en]
Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
J. Delgado-Adamez, M. N. Franco, J. Sánchez, C. de Miguel, M. R. Ramírez, D. Martín-Vertedor
432-441
PDF
[en]
Determination of the characteristic sensory profiles of Aloreña table-olive
H. Galán-Soldevilla, P. Ruiz Pérez-Cacho, J. A. Hernández Campuzano
442-452
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
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