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Vol. 50 No. 4 (1999)
Vol. 50 No. 4 (1999)
DOI:
https://doi.org/10.3989/gya.1999.v50.i4
Published:
1999-08-30
Research
[en]
Quality of virgin olive oil as influenced by origin area.
A. Ranalli, G. De Mattia, M. Patumi, P. Proietti
249-259
PDF
[en]
Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers
Y. El-Shattory, Salwa B. El-Magoli, S. H. Abu-Ria, M. G. Magahed
260-263
PDF
[en]
Propylenated fatty acids as emulsifiers
Y. El-Shattory, Saadia M. Aly, M. G. Megahed
264-268
PDF
[en]
Storage quality in different brines of pickled capers (
Capparis
spp).
Musa Özcan, Attila Akgül
269-274
PDF
[es]
Optimisation of the extraction process of tocopherol from wheat germ by liquid and supercritical carbon dioxide.
M. A. Blanco Muñoz, A. Melero Gómez, E. Martínez de la Ossa
275-279
PDF
[en]
Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.
Mohamed G. Megahed
280-282
PDF
[es]
Characterization of borage seed oil extracted by supercritical carbon dioxide.
A. Delgado Andújar, A. Molero Gómez, E. Martínez de la Ossa
283-288
PDF
[es]
Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography.
A. L. Nájera, Y. Barcina, M. de Renobales, L. J. R. Barron
289-297
PDF
Reviews
[es]
High-performance liquid chromatography in the separation of triglycerides from complex animal fats.
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
298-311
PDF
Documentation
[es]
Bibliografía de Revistas
Equipo Editorial
312-320
PDF
[es]
Libros
M.ª C. Duran Quintana, E. Graciani, F. J. Hidalgo, R. Zamora, J. L. Ruiz Barba, A. G. Pérez Rubio, A. Garrido Fernández, A. de Castro, J. Vioque, M. Brenes Balbuena, M. Alaiz, W. Moreda Martine
321-333
PDF
News
[es]
Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
334-340
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
383
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
372
Avocado oil extraction: An industrial experiment
312
Anisidine value as a measurement of the latent damage of fats
310
Effect of vacuum impregnation on physical changes during table olive processing
282
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
279
Shea butter
258
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
253
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes
247
Obtaining hydrolysate from macauba oil and its application in the production of methyl esters
244
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