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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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Make a Submission
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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)
Avocado oil extraction: An industrial experiment
341
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
312
Shea butter
290
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
275
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
272
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
233
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
230
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
218
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
215
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
210
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