Skip to main content
Skip to main navigation menu
Skip to site footer
Open Menu
Grasas y Aceites
About
Focus and Scope
Journal Sections
Publication Frequency
Peer Review Process
Reviewers
Open Access Policy
Plagiarism Policy
Research data policy
CSIC Press recommendations for an inclusive and non-sexist language
Digital Preservation Policy
Interoperability Protocols
Distribution, Subscriptions and Sales
Privacy Statement
Cookies Policy
Contact
Editorial Team
Indexing
Submissions
Author Guidelines
Authorship identification
Exemption of responsability
Announcements
Last issues
Current Issue
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Login
Search
Search
Home
/
Archives
/
Vol. 60 No. 1 (2009)
Vol. 60 No. 1 (2009)
DOI:
https://doi.org/10.3989/gya.2009.v60.i1
Published:
2009-03-30
Editorial
[en]
Prologue: Nutritional genomics for understanding the interaction of dietary lipids and chronic diseases
Rocío Abia
7
PDF
[es]
Editorial. List of reviewers 2008
Rosario Zamora
5-6
PDF
Reviews
[en]
Study of the effects of dietary polyunsaturated fatty acids: Molecular mechanisms involved in intestinal inflammation
Bianca Knoch, Matthew P.G. Barnett, Nicole C. Roy, Warren C. McNabb
8-21
PDF
[en]
Diet-gene interactions between dietary fat intake and common polymorphisms in determining lipid metabolism
Dolores Corella
22-27
PDF
[en]
Dietary fatty acids affecting hepatic metabolism and atherosclerosis – mechanisms unravelled using a proteomics approach
Guillermo Rodríguez Gutiérrez, Baukje de Roos
28-32
PDF
[en]
Recent advances in lipoprotein and atherosclerosis: A nutrigenomic approach
Sergio López, Almudena Ortega, Lourdes Varela, Beatriz Bermúdez, Francisco JG Muriana, Rocío Abia
33-40
PDF
Research
[en]
The effect of using vegetable fat blend on some attributes of kashar cheese
Harun Kesenkaş, Nayil Dinkçia, A. Kemal Seçkinb, Özer Kinika, Siddik Gönç
41-47
PDF
[es]
Study on jojoba oil hydrogenation
Alberto Willnecker, María C. Pramparo
48-54
PDF
[en]
Agronomic performance and chemical response of sunflower (Helianthus annuus L.) to some organic nitrogen sources and conventional nitrogen fertilizers under sandy soil conditions
Ayman M. Helmy, Mohamed Fawzy Ramadan
55-67
PDF
[en]
Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat
I. Viera-Alcaide, M. Narváez-Rivas, I. M. Vicario, E. Graciani-Constante, M. León-Camacho
68-76
PDF
[en]
Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
Mara S. Corsini, Marta G. Silva, Neuza Jorge
77-81
PDF
[en]
Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations
Abdelouahab Mokhbi, Meriem Kaid-Harche, Karima Lamri, Meriem Rezki, Mourad Kacem
82-88
PDF
[en]
Evaluation of canola seeds of different cultivars with special emphasis on the quantification of erucic acid and glucosinolates
Sadia Ali, Farooq Anwar, Samia Ashraf, Farah Naz Talpur, Muhammad Ashraf
89-95
PDF
[es]
Effect of physical refining on chemical and sensory quality of coconut oil
M. Torres-González, O. Angulo-Guerrero, R. M. Oliart-Ros, L. A. Medina-Juárez
96-101
PDF
Documentation
[es]
Books
A. Guinda, F. J. Hidalgo
103-104
PDF
News
[es]
[en]
5th World Congress of Dry-Cured Ham
Equipo Editorial
105
PDF
[en]
Erratum
: "
Lactobacillus pentosus
DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production". Grasas y Aceites 59 (3): 234-238 (2008)
Equipo Editorial
102
PDF
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)
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil
364
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
331
Avocado oil extraction: An industrial experiment
326
Anisidine value as a measurement of the latent damage of fats
304
Shea butter
280
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
276
Effect of vacuum impregnation on physical changes during table olive processing
262
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
250
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes
245
Obtaining hydrolysate from macauba oil and its application in the production of methyl esters
230
Syndication