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
Last published
Online First
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Register
Login
Search
Search
Home
/
Archives
/
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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
[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
HTML
PDF
XML
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
HTML
PDF
XML
[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
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)
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
364
Avocado oil extraction: An industrial experiment
360
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
311
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
276
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
249
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
222
Anisidine value as a measurement of the latent damage of fats
213
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
208
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
198
Syndication