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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
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)
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane
1141
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
567
Role of lactic acid bacteria in fermented vegetables
526
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
460
Avocado oil extraction: An industrial experiment
383
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
310
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
309
Shea butter
308
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
304
Anisidine value as a measurement of the latent damage of fats
301
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