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Vol. 55 No. 3 (2004)
Vol. 55 No. 3 (2004)
DOI:
https://doi.org/10.3989/gya.2004.v55.i3
Published:
2004-09-30
Research
[es]
Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage
Antonio Pérez-Gálvez, Mª Isabel Mínguez-Mosquera, Juan Garrido-Fernández, Mª Mercedes Lozano-Ruiz, Vicente Montero-de-Espinosa
213-218
PDF
[en]
Biotechnology of olive fermentation of ‘Galega' Portuguese variety
Manuela Oliveira, Dulce Brito, Luís Catulo, Fausto Leitão, Lucília Gomes, Sandra Silva, Luís Vilas-Boas, Amália Peito, Isabel Fernandes, Francisca Gordo, Cidália Peres
219-226
PDF
[en]
Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante
227-232
PDF
[en]
Olive mill wastewater characteristics: modelling and statistical analysis
Luísa C. Davies, André M. Vilhena, Júlio M. Novais, Susete Martins-Dias
233-241
PDF
[en]
Ternary diagram of extract proteins / solvent systems: Sesame, soybean and lupine proteins
M. A. Khedr, S. S. Mohamed
242-250
PDF
[es]
Two phases olive pomace storage in ponds
Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
251-258
PDF
[en]
olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage
Ilkay Tosun
259-263
PDF
[en]
The utilization of discarded oil from potato chip factories in toilet soap making
Adel Y. Girgis
264-272
PDF
[es]
Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)
Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo
273-281
PDF
[en]
Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
Marco Poiana, Antonio Mincione
282-290
PDF
[es]
Comparative study of oil deterioration during the storage of hake liver and its oil
M. A. Grompone, M. T. Pagano, Y. Pinchak, R. Harispe
291-295
PDF
[es]
Influence of fat content and other variables on the Cremoso Argentino cheese meltability
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar
296-302
PDF
Technological Information
[es]
Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil
A. Ortega Jurado, J. M. Palomar Carnicero, F. Cruz Peragón
303-311
PDF
Reviews
[en]
Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention
Alfonso Valenzuela, Julio Sanhueza, Susana Nieto
312-320
PDF
[es]
Phytosterols, a double-edged weapon?
Francisco J. Sánchez-Muniz, Amaia Canales, Josana Librelotto, Meritxell Nus
321-327
PDF
Documentation
[es]
Journals' Bilbiography
Equipo Editorial
328-331
PDF
[es]
Books
F. J. Hidalgo, R. Zamora, A. Garrido Fernández, A. de Castro, Mª. J. Moyano, J. Mª. García Martos
332-339
PDF
News
[es]
Other News
Equipo Editorial
340-343
PDF
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