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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
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
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Keywords
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Avocado oil extraction: An industrial experiment
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
247
Shea butter
247
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
233
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
207
Anisidine value as a measurement of the latent damage of fats
196
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
189
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
173
A survey of phthalates in flavored olive oils from Turkey
171
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