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Vol. 67 No. 3 (2016)
Vol. 67 No. 3 (2016)
DOI:
https://doi.org/10.3989/gya.2016.v67.i3
Published:
2016-09-30
Research
[en]
Nutritional quality of the seed oil in thirteen
Asphodeline
species (Xanthorrhoeaceae) from Turkey
G. Zengin, A. Aktumsek, J. Girón-Calle, J. Vioque, C. Megías
e141
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[en]
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid
J. M. Castellano, A. Guinda, L. Macías, J. M. Santos-Lozano, J. Lapetra, M. Rada
e142
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[en]
Virgin almond oil: Extraction methods and composition
J. M. Roncero, M. Álvarez-Ortí, A. Pardo-Giménez, R. Gómez, A. Rabadán, J. E. Pardo
e143
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[en]
Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition
B. Parczewska-Plesnar, R. Brzozowski, H. Gwardiak, E. Białecka-Florjańczyk, Z. Bujnowski
e144
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[en]
Impact of olive oil usage on physical properties of chocolate fillings
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
e145
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[en]
Culture of microalgae biomass for valorization of table olive processing water
C. G. Contreras, A. Serrano, G. Ruiz-Filippi, R. Borja, F. G. Fermoso
e146
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[en]
Recovery of iron after Fenton-like secondary treatment of olive mill wastewater by nano-filtration and low-pressure reverse osmosis membranes
J. M. Ochando-Pulido, M. D. Víctor-Ortega, A. Martínez-Férez
e147
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PDF
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[en]
Fatty acids and astaxanthin composition of two edible native Mexican crayfish
Cambarellus (C.) montezumae
and
Procambarus (M.) bouvieri
G. Coral-Hinostroza, M. Díaz-Martínez, A. Huberman, J. L. Silencio-Barrita
e148
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[en]
Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils
M. A. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas
e149
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[en]
A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production
M. Mushtaq, I. M. Tan, M. Sagir, M. Suleman Tahir, M. Pervaiz
e150
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[en]
Isolation and physico-chemical characterization of
Butea parviflora
seed oil
S. S. Kaki, T. Jabeen, J. R.C. Reddy, M. Ram Mohan, E. Anjaneyulu, R. B.N. Prasad, B. V.S.K. Rao
e151
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[en]
Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel
A. Totosaus, R. Gonzaléz-Gonzaléz, M. Fragoso
e152
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Documentation
[en]
Antioxidants in Health and Disease.– A. Zampelas and R. Micha, Eds.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2015.– XX + 320 pages.– ISBN 978-1-4465-8003-9
F. J. Hidalgo
e153
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[en]
Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7
R. Zamora
e154
HTML
PDF
XML
[es]
Microorganismos de los alimentos. 8. Uso de datos para evaluar el control del proceso y la aceptación del producto.– International Commission on Microbiological Specifications for foods. (ICMSF).– Editorial Acribia. Zaragoza
A. Garrido Fernández
e155
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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)
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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