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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
341
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
312
Shea butter
290
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
275
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
272
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
233
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
230
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
218
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
215
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
210
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