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Vol. 69 No. 1 (2018)
Vol. 69 No. 1 (2018)
DOI:
https://doi.org/10.3989/gya.2018.v69.i1
Published:
2018-03-30
Research
[en]
Extracellular laccase production and phenolic degradation by an olive mill wastewater isolate
R. Kumar, Y. Raizner, L. I. Kruh, O. Menashe, H. Azaizeh, S. Kapur, E. Kurzbaum
e231
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[en]
Cold-pressed pumpkin seed (
Cucurbita pepo
L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds
G. Akin, F. N. Arslan, S. N. Karuk Elmasa, I. Yilmaz
e232
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[en]
The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage
A. Rękas, A. Siger, M. Wroniak
e233
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[en]
Potential of
Annona muricata
L. seed oil: phytochemical and nutritional characterization associated with non-toxicity
L. C. Pinto, C. O. de Souza, S. A. de Souza, H. B. da Silva, R. R. da Silva, A. T. Cerqueira-Lima, T. O. Teixeira, T. M.S. da Silva, K. C.P. Medeiros, M. Bittencourt, H. R. Brandão, J. I. Druzian, A. S. Conceição, M. V. Lopes, C. A. Figueiredo
e234
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[en]
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
C. Aquilani, T. Pérez-Palacios, F. Sirtori, E. Jiménez-Martín, T. Antequera, O. Franci, A. Acciaioli, R. Bozzi, C. Pugliese
e235
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[en]
Use of
Echium
oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids
A. Yüksel, N. Şahin-Yeşilçubuk
e236
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[en]
Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil
P. O. Gauer, M. C.A. Silva, S. Hoffmann
e237
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[en]
Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils
V. Nour, A. R. Corbu, P. Rotaru, I. Karageorgou, S. Lalas
e238
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[en]
Effect of crushing temperature on virgin olive oil quality and composition
Ö. Kula, A. Yıldırım, A. Yorulmaz, M. Duran, İ. Mutlu, M. Kıvrak
e239
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[en]
Evaluation of the oxidative stability of Chipotle chili (
Capsicum annuum
L.) oleoresins in avocado oil
L. Cerecedo-Cruz, E. Azuara-Nieto, A. J. Hernández-Álvarez, C. R. González-González, G. Melgar-Lalanne
e240
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[en]
Variation in oil content and fatty acid composition of sesame accessions from different origins
C. Kurt
e241
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[en]
Effect of season on the fatty acid profile of total lipids, phospholipids and triacylglycerols in
Mastacembelus mastacembelus
(Atatürk Dam Lake, Turkey)
S. Kaçar, M. Başhan, S. A. Oymak
e242
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[en]
In vivo
correlation of olive leaves extract on some oxidative stress markers in streptozotocin-induced diabetes mellitus in rats
A. M.R. Afify, H. S. El-Beltagi, S. A. Fayed, A. E. El-Ansary
e243
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[es]
[en]
Reviewers List 2017
Equipo Editorial
e245
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[es]
In Memoriam. Dr. D. Carlos Gómez Herrera. Profesor de Investigación del Instituto de la Grasa
José Antonio Cayuela Sánchez
e244
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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
Syndication