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
Online First
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Login
Search
Search
Home
/
Archives
/
Vol. 67 No. 2 (2016)
Vol. 67 No. 2 (2016)
DOI:
https://doi.org/10.3989/gya.2016.v67.i2
Published:
2016-06-30
Research
[en]
Determination of saturated aliphatic hydrocarbons in vegetable oils
R. B. Gómez-Coca, R. Cert, M. C. Pérez-Camino, W. Moreda
e127
HTML
PDF
XML
[en]
Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón
R. Domínguez, P. E. Munekata, A. Cittadini, J. M. Lorenzo
e128
HTML
PDF
XML
[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
HTML
PDF
XML
[en]
Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments
B. Lanza, M. G. Di Serio, L. Di Giacinto
e130
HTML
PDF
XML
[en]
Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology
D. Koçak Yanık, H. Keskin, S. Fadıloğlu, F. Göğüş
e131
HTML
PDF
XML
[en]
Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars
O. Soufi, C. Romero, M. J. Motilva, X. Borrás Gaya, H. Louaileche
e132
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[en]
Amazonian Buriti oil: chemical characterization and antioxidant potential
P. Speranza, A. de Oliveira Falcão, J. Alves Macedo, L. H.M. da Silva, A. M. da C. Rodrigues, G. Alves Macedo
e135
HTML
PDF
XML
[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
HTML
PDF
XML
[en]
Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards
I. Zipori, A. Bustan, Z. Kerem, A. Dag
e137
HTML
PDF
XML
[en]
Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains
N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, N. E. Chihib, C. Peres, A. Asehraou
e138
HTML
PDF
XML
Documentation
[en]
Olive and Olive Oil Bioactive Constituents.– D. Boskou, editor.–AOCS Press, Urbana, IL, USA. 2015.– XXIII+397 pages.—ISBN 978-16306741-2.
R. Zamora
e140
HTML
PDF
XML
[en]
Reviewers List 2015
Equipo Editorial
e139
HTML
PDF
XML
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
1129
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
553
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
439
Avocado oil extraction: An industrial experiment
411
Shea butter
323
Anisidine value as a measurement of the latent damage of fats
312
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
297
Instrumental methods for NaCl analysis in olive brines
274
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
250
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
243
Syndication