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Vol. 50 No. 6 (1999)
Vol. 50 No. 6 (1999)
DOI:
https://doi.org/10.3989/gya.1999.v50.i6
Published:
1999-12-30
Research
[en]
Effect of phenolic extracts on trans fatty acid formation during frying
TH Gamel, A. Kiritsakis, Ch. Petrakis
421-425
PDF
[en]
Oleochemicals I: Studies on the preparation and the structure of lithium soaps.
Zein E. Shoeb, Bayed M. Hammad, A. A. Yousef
426-434
PDF
[es]
Influence of the critical parameters on the density estimate of some fatty acids by the Rackett's method.
F. O. Cedeño González, M. M. Prieto González, R. Alonso Suárez, J. C. Bada Gancedo
435-443
PDF
[es]
Analytical study of the composition of fatty acid of mustard and mustard sauces.
E. López Argüello, C. Barrera Vázquez, N. Bosch Bosch
444-447
PDF
[en]
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
G. Lercker, N. Frega, R. Bocci, M. Mozzon
448-453
PDF
[en]
Comparative study between microwave and conventional dehydration of okra.
M. H. A. Shams El Din, A. A. Shouk
454-459
PDF
[en]
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.
L. Masson, P. Robert, M. Izaurieta, N. Romero
460-468
PDF
[en]
Effect of glycerol on the lipids in the red alga
Gratelupia doryphora
.
A. P. Ivanova, R. R. Robaina, J. Martín, K. L. Stefanov
469-471
PDF
[en]
Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases.
Alvaro Villanueva, Alfonso Clemente, Juan Bautista, Francisco Millán
472-476
PDF
Documentation
[es]
Bibliografía de Revistas
Equipo Editorial
477-485
PDF
[es]
Libros
R. Zamora, M. Alaiz, F. J. Hidalgo, M. Brenes Balbuena, J. Velasco, G. Márquez Ruiz, C. Gómez Herrera, A. Garrido Fernández, P. García García, A. Heredia Moreno
486-496
PDF
News
[es]
Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
497-501
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
1129
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
553
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
439
Avocado oil extraction: An industrial experiment
411
Shea butter
323
Anisidine value as a measurement of the latent damage of fats
312
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
297
Instrumental methods for NaCl analysis in olive brines
274
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
250
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
243
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