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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
HTML
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
HTML
PDF
XML
[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
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
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