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
Last published
Online First
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Register
Login
Search
Search
Home
/
Archives
/
Vol. 50 No. 1 (1999)
Vol. 50 No. 1 (1999)
DOI:
https://doi.org/10.3989/gya.1999.v50.i1
Published:
1999-02-28
Research
[en]
Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness
H. Ajana, A. El Antari, A. Hafidi
1-6
PDF
[en]
New trends in determining the authenticity of corn oil
M. Hassan El-Mallah, T. Mumi, S. El-Shami
7-15
PDF
[en]
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves
16-21
PDF
[en]
Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans.
C. M. Evangelista, M.A. B. Regitano-D'Arce
22-25
PDF
[en]
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
G. Lercker, N. Frega, F. Bocci, M. Mozzon
26-29
PDF
[es]
Dehydrated soup cubes fatty components characterization
R. Correa-Cabrera, A. Capote, M. N. Rodríguez-Ayán, M. A. Grompone
30-36
PDF
[en]
Quality changes of
Moringa oleífera
, variety Mbololo of Kenya, seed oil during frying.
John Tsaknis, Vasilis Spiliotis, Stavros Lalas, Vlasis Gergis, Vasilis Dourtoglou
37-48
PDF
[en]
Some compositional characteristics of capers (
Capparis spp
,) seed and oil
Attila Akgül, Musa Özcan
49-52
PDF
[en]
Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
O. Berdeaux, G. Márquez-Ruiz, M. C. Dobarganes
53-59
PDF
Technological Information
[es]
La manzanilla fina sevillana
L. Rejano Navarro
60-66
PDF
Documentation
[es]
Libros
F. J. Hidalgo, R. Zamora, M. Alaiz, A. Garrido Fernández, L. Rejano Navarro, A. Heredia Moreno, J. M. Castellano, C. Gómez Herrera, J. Vioque, A. Guinda, R. Borja Padilla, P. García García
67-78
PDF
News
[es]
Reuniones y congresos celebrados. Próximos congresos. Otras noticias
Equipo Editorial
79-86
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
387
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
368
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
314
Shea butter
288
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
281
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
257
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
226
Anisidine value as a measurement of the latent damage of fats
226
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
195
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
192
Syndication