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
Current Issue
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Register
Login
Search
Search
Home
/
Archives
/
Vol. 66 No. 2 (2015)
Vol. 66 No. 2 (2015)
DOI:
https://doi.org/10.3989/gya.2015.v66.i2
Published:
2015-06-30
Editorial
[en]
Editorial
M. Carmen Pérez Camino
e068
HTML
PDF
XML
Research
[en]
Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil
R. Morales-Medina, P. J. García-Moreno, M. M. Muñío, A. Guadix, E. M. Guadix
e069
HTML
PDF
XML
[en]
Influence of alternating air injection on the color and
“alambrado”
of natural black olives cv. Arauco, as compared with the traditional Argentine method
J. A. Juarez Romero, G. Denoya, G. Polenta
e070
HTML
PDF
XML
[en]
Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase
J. S. Sousa, A. G. Torres, D. M.G. Freire
e071
HTML
PDF
XML
[en]
Effect of temperature on the oxidation of soybean biodiesel
G. G. Pereira, A. Morales, S. Marmesat, M. V. Ruiz-Méndez, D. Barrera-Arellano, M. C. Dobarganes
e072
HTML
PDF
XML
[en]
Enzymatic interesterification on the physicochemical properties of
Moringa oleifera
seed oil blended with palm olein and virgin coconut oil
S. Dollah, S. M. Abdulkarim, S. H. Ahmad, A. Khoramnia, H. M. Ghazali
e073
HTML
PDF
XML
[en]
Optimization of supercritical carbon dioxide (CO
2
) extraction of sardine (
Sardinella lemuru
Bleeker) oil using response surface methodology (RSM)
M. A. Gedi, J. Bakar, A. A. Mariod
e074
HTML
PDF
XML
[en]
Habitat induced mutational effects and fatty acid profile changes in bottom dweller
Cirrhinus mrigala
inhabitant of river Chenab
B. Hussain, T. Sultana, S. Sultana, Z. Iqbal, S. Nadeem, S. Mahboob
e075
HTML
PDF
XML
[en]
Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness
J. Segura, N. Ruiz-López, D. Menoyo, M. I. Cambero, C. J. López-Bote
e076
HTML
PDF
XML
[en]
Correlation between lipid and carotenoid synthesis and photosynthetic capacity in
Haematococcus pluvialis
grown under high light and nitrogen deprivation stress
C. Liang, Y. Zhai, D. Xu, N. Ye, X. Zhang, Y. Wang, W. Zhang, J. Yu
e077
HTML
PDF
XML
[en]
Determination of pesticide residues in olives by liquid extraction surface analysis followed by liquid chromatography/tandem mass spectrometry
M. C. Gómez-Almenar, J. A. García-Mesa
e078
HTML
PDF
XML
[en]
Comparative chemistry and biological properties of the solid residues from hydrodistillation of Spanish populations of
Rosmarinus officinalis
L.
R. Sánchez-Vioque, M. E. Izquierdo-Melero, M. Polissiou, K. Astraka, Petros A. Tarantilis, D. Herraiz-Peñalver, M. Martín-Bejerano, O. Santana-Méridas
e079
HTML
PDF
XML
[en]
Essential oils from Egyptian aromatic plants as antioxidant and novel anticancer agents in human cancer cell lines
M. M. Ramadan, M. M. Ali, K. Z. Ghanem, A. H. El-Ghorabe
e080
HTML
PDF
XML
Documentation
[es]
The essence of gastronomy. understanding the flavor of foods and beverages. – CRC Press. – Boca Raton, FL, USA. – XXI + 323 páginas. – ISBN 978-1-4822-1676-9.
R. Zamora
e082
HTML
PDF
XML
[en]
[es]
Reviewers List 2014
Equipo Editorial
e081
HTML
PDF
XML
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
326
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
273
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
266
Shea butter
250
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
224
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
206
Anisidine value as a measurement of the latent damage of fats
200
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
187
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
179
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
174
Syndication