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Vol. 58 No. 3 (2007)
Vol. 58 No. 3 (2007)
DOI:
https://doi.org/10.3989/gya.2007.v58.i3
Published:
2007-09-30
Research
[es]
Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales
M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
225-230
PDF
[es]
Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis
M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
231-236
PDF
[en]
Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes
S. A. Vekiari, P. Papadopoulou, A. Kiritsakis
237-242
PDF
[en]
Nitrogen, potassium and plant growth retardant effects on oil content and quality of cotton seed
Z. M. Sawana, S. A. Hafez, A. R. Alkassas
243-251
PDF
[es]
Extraction of sweet and hot pepper and paprika oleoresin I. Overview, composition, process, innovations, and applications
J. Pablo Fernández-Trujillo
252-263
PDF
[es]
Emulsifying and foaming properties of peanut (
Arachis hypogaea
Lineau) flour
J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett
264-269
PDF
[en]
Soybean phospholipase D activity determination. A comparison of two methods
E. Tosi, G. Ballerini, E. Ré
270-274
PDF
[es]
Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments
Francisco Javier Casado, Antonio Higinio Sánchez, Luis Rejano, Alfredo Montaño
275-282
PDF
[en]
Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments
Eliana Rodrigues Machado, Susana Marmesat, Shirley Abrantes, Carmen Dobarganes
283-288
PDF
[es]
Influence of pH and ionic strength on the thermalinduced transitions of egg yolk dispersions
José A. Carmona, Felipe Cordobés, Antonio Guerrero, Inmaculada Martínez, Pedro Partal
289-296
PDF
[en]
Pretreatment of cottonseed flakes with proteases and an amylase for higher oil yields
Fakhriya S. Taha, Minar M. Hassanein
297-306
PDF
Reviews
[en]
Analysis of the scientific production of olive products. I – Table olives
Rosa de la Viesca, Elena Fernández, Javier Salvador
307-310
PDF
News
[es]
Forthcoming Congress and Meetings
Equipo Editorial
311-313
PDF
Make a Submission
Make a Submission
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
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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
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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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