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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
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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)
Avocado oil extraction: An industrial experiment
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
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