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Vol. 69 No. 4 (2018)
Vol. 69 No. 4 (2018)
DOI:
https://doi.org/10.3989/gya.2018.v69.i4
Published:
2018-12-30
Research
[en]
Elliptic Fourier based analysis and multivariate approaches for size and shape distinctions of walnut (
Juglans regia
L.) cultivars
B. Demir, B. Sayıncı, N. Çetin, M. Yaman, R. Çömlek, Y. Aydın, M. Sütyemez
e271
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PDF
XML
[en]
Effects of olive oil on blood pressure: A systematic review and meta-analysis
F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez
e272
HTML
PDF
XML
[en]
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
A. Yıldırım, A. Yorulmaz
e273
HTML
PDF
XML
[en]
Variability of seed oil content, fatty acid composition, and nervonic acid content in
Acer truncatum
, native to 14 regions of China
Q. Qiao, W. Xue, Z. Feng
e274
HTML
PDF
XML
[en]
Physicochemical characteristics and oxidative stability of Egyptian corn germ oil produced by aqueous enzymatic extraction
A. Y. Esmat, R. E. Hassan, G. A. Abo-ElWafa, M. M. Abou-ElSoud, M. G. Megahed
e275
HTML
PDF
XML
[en]
Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts
E. Yol, B. Uzun
e276
HTML
PDF
XML
[en]
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
L. Tașeri, M. Gülcü, I. Palabiyik, G. U. Seçkin, T. Aktas, U. Gecgel
e277
HTML
PDF
XML
[en]
From NIR spectra to singular wavelengths for the estimation of the oil and water contents in olive fruits
N. Hernández-Sánchez, M. Gómez-del-Campo
e278
HTML
PDF
XML
[en]
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
A. Uzun Özcan, M. Maskan, M. Bedir, H. Bozkurt
e279
HTML
PDF
XML
[en]
Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow
N. Segura, L. de Oliveira, A. Y. Pinchak, M. A. Grompone
e280
HTML
PDF
XML
[en]
Quality preservation of walnut kernels using edible coatings
A. L. Grosso, C. M. Asensio, V. Nepote, N. R. Grosso
e281
HTML
PDF
XML
[en]
Improving the chemical properties of Buriti oil (
Mauritia flexuosa
L.) by enzymatic interesterification
P. Speranza, K. M.M. Leão, T. S. Narciso Gomes, L. V.C. Reis, A. P. Rodrigues, J. Alves Macedo, A. P.B. Ribeiro, G. Alves Macedo
e282
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[en]
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration
A. G. de O. Sartori, G. R. Sampaio, D. H.M. Bastos, M. H.F. Spoto, L. H. Skibsted, M. A.B. Regitano d’Arce
e283
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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
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Avocado oil extraction: An industrial experiment
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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
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