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Vol. 52 No. 3-4 (2001)
Vol. 52 No. 3-4 (2001)
DOI:
https://doi.org/10.3989/gya.2001.v52.i3-4
Published:
2001-08-30
Research
[en]
Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt
Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops
163-170
PDF
[en]
Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits
Pushkar S. Bora, Narendra Narain, Rosalynd V.M. Rocha, Marçal Queiroz Paulo
171-174
PDF
[es]
Stability of potato crisps subjected to several conditions of storage
Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig
175-183
PDF
[es]
Purification of black olive washed waters by aerobic biological and ozonation processes
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Anton, Joaquín R. Domínguez Vargas, Juan García Rodríguez
184-191
PDF
[es]
Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)
Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz
192-197
PDF
[en]
Influence of mixing and extraction parameters on virgin olive oil quality
R. Amirante, E. Cini, G. L. Montel, A. Pasqualone
198-201
PDF
[en]
Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki
Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
202-206
PDF
[en]
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
Mayada Damechki, Sofia Sotiropoulou, Maria Tsimidou
207-213
PDF
[es]
Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chaintriacylglycerols
Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis
214-221
PDF
[es]
Evolution of the emulsification kinetics and rheological properties of oil-in-water emulsions prepared with two different impellers
M. C. Sánchez, M. Berjano, A. Guerrero, C. Gallegos
222-228
PDF
[es]
Lead and cadmium content in sunflower oil
A. Roca Cruz, C. Cabrera Vique, M. L. Lorenzo Tovar, M. C. López Martínez
229-234
PDF
[es]
Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions
A. Raymundo, J. Empis, I. Sousa, C. Gallegos, J. Mª. Franco
235-240
PDF
Reviews
[en]
The development of a web page for lipid science and research. Main web sites of interest
A. Farran, J. Pascual, J. Grillo, R. Codony, J. Boatella
241-251
PDF
Documentation
[es]
Reference of scientific papers. Books
M. Brenes Balbuena, J. L. Ruiz Barba, M. Alaiz, C. Gómez Herrera, A. de Castro, P. García García, D. L. García González, R. Zamora, F. J. Hidalgo, A. Garrido Fernández, A. Guinda, A. Montaño
252-268
PDF
News
[es]
Forthcoming Congresses and Meetings. Other news
Equipo Editorial
269-274
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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