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Vol. 68 No. 1 (2017)
Vol. 68 No. 1 (2017)
DOI:
https://doi.org/10.3989/gya.2017.v68.i1
Published:
2017-03-30
[es]
In Memoriam: Rafael Gutiérrez González-Quijano. Profesor de Investigación del Instituto de la Grasa
Equipo Editorial
e171
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Research
[en]
Supercritical CO
2
extraction of oil and omega-3 concentrate from Sacha inchi (
Plukenetia volubilis
L.) from Antioquia, Colombia
D. M. Triana-Maldonado, S. A. Torijano-Gutiérrez, C. Giraldo-Estrada
e172
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[en]
Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils
S. Ok
e173
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[en]
Modification of olefinic double bonds of unsaturated fatty acids and other vegetable oil derivatives via epoxidation: A review
A. H. Noor Armylisas, M. F. Siti Hazirah, S. K. Yeong, A. H. Hazimah
e174
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[en]
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils
B. Aydeniz Güneşer, E. Yilmaz
e175
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[en]
Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil
A. Rękas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders
e176
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[en]
Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (
Arius maculatus
) commercialized in Cameroon
N. Tenyang, H. M. Womeni, B. Tiencheu, P. Villeneuve, M. Linder
e177
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[en]
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
N. Alavi, M. T. Golmakani
e178
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[en]
Regarding the rejection performance of a polymeric reverse osmosis membrane for the final purification of two-phase olive mill effluents previously treated by an advanced oxidation process
J. M. Ochando-Pulido, A. Martínez-Férez
e179
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[en]
Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats
S. Y. Al-Okbi, D. A. Mohamed, E. Kandil, M. A. Abo-Zeid, S. E. Mohammed, E. K. Ahmed
e180
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[en]
Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
N. A.M. Yanty, J. M.N. Marikkar, M. S. Miskandar, F. Van Bockstaele, K. Dewettinck, B. P. Nusantoro
e181
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[en]
An explanation for the natural de-bittering of Hurma olives during ripening on the tree
E. Susamci, C. Romero, O. Tuncay, M. Brenes
e182
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[en]
Antioxidant activity and sensory analysis of murtilla (
Ugni molinae
Turcz.) fruit extracts in an oil model system
T. R. Augusto-Obara, F. Pirce, E. Scheuermann, M. H.F. Spoto, T. M.F.S. Vieira
e183
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[en]
Effects of thermal processing on physicochemical properties and oxidative stability of
Balanities aegyptiaca
kernels and extracted oil
S. M.A. Elbadawi, E. E.M. Ahmad, A. A. Mariod, B. Mathäus
e184
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[en]
Informative note: Xylella, the olive grove in risk
J. A. Cayuela Sánchez
e185
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Documentation
[en]
The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0
R. Zamora
e186
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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)
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
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