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Vol. 57 No. 4 (2006)
Vol. 57 No. 4 (2006)
DOI:
https://doi.org/10.3989/gya.2006.v57.i4
Published:
2006-12-31
Research
[en]
Antioxidant activity of extracts from
Sclerocarya birrea
kernel oil cake
Abdalbasit A. Mariod, Bertrand Matthäus, K. Eichner, Ismail H. Hussein
361-366
PDF
[en]
Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest
A. M. F. Eissa, R. El-Sayed
367-375
PDF
[en]
Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying
Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, Charanjiv Singh
376-381
PDF
[es]
Proximate composition, fatty acids and physicochemical characteristics of artesian meal caribe (Serrasalmus rhombeus Pisces: Characidae) meal oil from Caicara del Orinoco-Venezuela
Douglas R. Belén-Camacho, David García, Mario José Moreno-Álvarez, Carlos Medina, Ángel Granados
382-386
PDF
[en]
HPLC evaluation of the minor lipid components of by-products resulting from edible oil processing
Mohamed Hassan EL-Mallah, Minar Mahmoud M.Hassanein, Safinaz Mohamed M. EL-Shami
387-393
PDF
[en]
Effect of salinity on yield and quality of
Moringa oleifera
seed oil
Farooq Anwar, Abdullah Ijaz Hussain, Muhammad Ashraf, Amer Jamail, Shahid Iqbal
394-401
PDF
[en]
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
Marco Poiana, Flora V. Romeo
402-408
PDF
[en]
Effect of roasting on tocopherols of gourd seeds (
Cucurbita pepo
)
Gemrot François, Barouh Nathalie, Vieu Jean-Pierre, Pioch Daniel, Montet Didier
409-414
PDF
[es]
Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage
S. Martínez, A. Curros, J. Bermúdez, J. Carballo, I. Franco
415-421
PDF
[es]
Influence of olive integrated production on the quality of virgin olive oil
J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales
422-428
PDF
[en]
Determination of some chemical and microbiological characteristics of Kaymak
Ayse Sibel Akalin, Siddik Gönç, Gülfem Ünal, Sevtap Ökten
429-432
PDF
Reviews
[es]
The traditional Spanish paprika processing in the Murcia Region and possible innovations
J. Pablo Fernández-Trujillo, David Escarabajal
433-442
PDF
Documentation
[es]
Books
M. C. Durán Quintana, R. Zamora
443
PDF
News
[es]
Past and Forthcoming Congress and Meetings
Equipo Editorial
444-447
PDF
Make a Submission
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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
329
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
291
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
248
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
241
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
214
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
208
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
205
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
189
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