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Vol. 60 No. 4 (2009)
Vol. 60 No. 4 (2009)
DOI:
https://doi.org/10.3989/gya.2009.v60.i4
Published:
2009-09-30
Research
[es]
Chemical composition of olive oils from Arbequina and Empeltre varieties grown in irrigation
Mª Soledad Gracia, Antonio Royo, Mónica Guillén
321-329
PDF
[en]
Antioxidant Properties of Pecan Nut [
Carya illinoinensis
(Wangenh.) C. Koch] Shell Infusion
Ana Cristina Pinheiro do Prado, Analu Monalise Aragão, Roseane Fett, Jane Mara Block
330-335
PDF
[en]
Evaluation of α-tocopherol in virgin olive oil by a luminescent method
M. E. Escuderos, A. Sayago, M. T. Morales, R. Aparicio
336-342
PDF
[en]
Acid activation of Bentonite for use as a vegetable oil bleaching agent
B. Makhoukhi, M. A. Didi, D. Villemin, A. Azzouz
343-349
PDF
[en]
The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs
M. J. González-Muñoz, S. Bastida, O. Jiménez, C. Lorenzo de, G. Vergara, F. J. Sánchez-Muniz
350-359
PDF
[en]
Oxidation of ethoxylated fatty alcohols to alkylpolyglycol carboxylic acids using noble metals as catalysts
Spiros Zlatanos, Kostas Laskaridis, Angelos Sagredos
360-366
PDF
[en]
Effects of accelerated aging upon the lipid composition of seeds from two soft wheat varieties from Morocco
M. Ouzouline, N. Tahani, C. Demandre, E. El Amrani, G. Benhassaine-Kesri, H. Serghini Caid
367-374
PDF
[en]
Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (
Papaver somniferum
L.) seeds.
Hakan Erinç, Aziz Tekin, Mehmet Musa Özcan
375-381
PDF
[es]
Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety
M. Benito, R. Oria, A. C. Sánchez-Gimeno
382-387
PDF
[en]
Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina
Cecilia G. Riveros, M. G. Mestrallet, V. Nepote, N. R. Grosso
388-395
PDF
[en]
Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis
María Luisa Escudero-Gilete, A. J. Meléndez-Martínez, F. J. Heredia, Isabel M. Vicario
396-404
PDF
[en]
Antioxidant activity of the methanol extract of
Ferula assafoetida
and its essential oil composition
Abbas Ali Dehpour, Mohammad Ali Ebrahimzadeh, Nabavi Seyed Fazel, Nabavi Seyed Mohammad
405-412
PDF
Reviews
[es]
Current importance of oleochemistry in the industrial sector of surfactants.
Carlos Gómez Herrera
413-419
PDF
Documentation
[es]
Reviews of new books
F. J. Hidalgo, R. Zamora
420-421
PDF
News
[es]
Medal Marqués de Acapulco
Carlos Gómez Herrera
422
PDF
[es]
In Memoriam: Dr. D. Joaquin Ruiz Cruz
Carlos Gómez Herrera
423
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