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Vol. 55 No. 4 (2004)
Vol. 55 No. 4 (2004)
DOI:
https://doi.org/10.3989/gya.2004.v55.i4
Published:
2004-12-30
Research
[en]
Antioxidant activity of alcohol extracts of chamomile flowers, anise seeds and dill seeds in two vegetable oils and two animal fats
Ahmed Qasem, Khalid Al-Ismail
345-353
PDF
[en]
Utilisation of rapeseed protein isolates for production of peptides with angiotensin I-converting enzyme (ACE)-inhibitory activity
Justo Pedroche, María M. Yust, Cristina Megías, Hassane Lqari, Manuel Alaiz, Julio Girón-Calle, Francisco Millán, Javier Vioque
354-358
PDF
[es]
Development of a mathematical equation to perform carotenoids control in the refining crude palm oil process in Venezuela
N. Salinas Trejo, E. Pacheco de Delahaye
359-363
PDF
[en]
Purification and partial characterization of storage proteins in
Lupinus angustifolius
seeds
Hassane Lqari, Justo Pedroche, Julio Girón-Calle, Javier Vioque, Francisco Millán
364-369
PDF
[en]
New heterocycles having double characters; as antimicrobial and surface active agents.
M. S. Amine, A. M. F.Eissa, A. A. El-Sawy, A. F. Shaaban, R. El-Sayed
370-377
PDF
[en]
A study of the fatty acid and tocochromanol patterns of some Fabaceae (Leguminosae) plants from Turkey I
Eyup Bagci, Ludger Bruehl, Hasan Özçelik, Kurt Aitzetmuller, Mecit Vural, Ahmet Sahim
378-384
PDF
[en]
Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives
Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine
385-393
PDF
[en]
Influence of sodium chloride and its combination with Fe (II) or Cu (II) on the oxidative alteration of butter model systems
Khalid M Al-Ismail, Mohammad A Humeid
394-400
PDF
[en]
Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses
Marta G. Mestrallet, Laura Carnacini, María J. Días, Valeria Nepote, Liliana Ryan, Silvia Conci, Nelson R. Grosso
401-408
PDF
[es]
Diffusion of sodium during the alkali treatment of olives
aloreña
variety
Mariela B. Maldonado, Carlos A. Zuritz
409-414
PDF
[en]
Characterization of Sicilian virgin olive oils. Note X. A comparison between
Cerasuola and Nocellara del Belice
Un noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties
G.mo Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
415-422
PDF
[es]
Physicochemical characteristics of coroba (
Jessenia polycarpa
Karst) oil seed.
Edith Salazar de Marcano, Douglas Belén, Napoleón Jiménez, Karina Pino
423-427
PDF
[es]
Physicochemical characteristics and fatty acid composition of oil from tree tomato (
Cyphomandra betacea Sendt
) seeds var. red and yellow
Douglas R. Belén-Camacho, Euris D. Sánchez, David García, Mario José Moreno-Álvarez, Oscar Linares
428-433
PDF
[en]
Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability
Samah Said Mahmoud Allam, Fyka Edress El-Sayed
434-443
PDF
Documentation
[es]
Journals' Bibliography
Equipo Editorial
444-447
PDF
[es]
Books
F. J. Hidalgo, R. Zamora, A. Garrido Fernández, A. Heredia, R. Jiménez Díaz
448-457
PDF
News
[es]
Forthcoming Congress and Meetings
Equipo Editorial
458
PDF
[es]
Other News
Equipo Editorial
459-460
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
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
329
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
291
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
248
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
241
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
214
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
208
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
205
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
189
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