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Vol. 61 No. 2 (2010)
Vol. 61 No. 2 (2010)
DOI:
https://doi.org/10.3989/gya.2010.v61.i2
Published:
2010-06-30
Research
[en]
Microbiological quality of karın butter, a traditionally manufactured butter from Turkey
Ramazan Gökçe, Yeşim Aslanalp, Emine Nur Herken
121-125
PDF
[en]
Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)
Ferial M. Abu-Salem, Esmat A. Abou Arab
126-135
PDF
[en]
Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing
Carlo Russo, Giulio Mario Cappelletti, Giuseppe Martino Nicoletti
136-142
PDF
[en]
Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (
Brassica napus
L.) cultivars
Hossam El-Din Saad El-Beltagi, Amal Amin Mohamed
143-150
PDF
[en]
Evaluation of the performance of Frying Oils using an ultrasonic technique
D. Izbaim, B. Faiz, A. Moudden, N. Taifi, I. Aboudaoud
151-156
PDF
[en]
Secoiridoids in olive seed: characterization of nüzhenide and 11-methyl oleosides by liquid chromatography with diode array and mass spectrometry
Sandra Silva, Lucília Gomes, Fausto Leitão, Maria Bronze, Ana V. Coelho, Luís Vilas Boas
157-164
PDF
[en]
Fatty acids composition of fruits of selected Central European sedges (
Carex
L. Cyperaceae)
Anna Bogucka-Kocka, Magdalena Janyszek
165-170
PDF
[en]
Oleins as a source of estolides for biolubricant applications
L. A. García-Zapateiro, M. A. Delgado, J. M. Franco, C. Valencia, M. V. Ruiz-Méndez, R. Garcés, C. Gallegos
171-174
PDF
[es]
Modeling of an immobilized lipase tubular reactor for the production of glycerol and fatty acids from oils
Sebastián Oddone, Mariano Grasselli, Anahí Cuellas
175-182
PDF
[en]
Lipid hydrolysis and oxidation in farmed gilthead seabream (
Sparus aurata
) slaughtered and chilled under different icing conditions
Santiago P. Aubourg, Victoria Álvarez, Javier Pena
183-190
PDF
[en]
Physicochemical and spectroscopical investigation of Pequi (
Caryocar coriaceum
Wittm.) pulp oil
Diniz M. Sena, Fabíola F.G. Rodrigues, Paulo T.C. Freire, S. G. de Lima, Henrique D.M. Coutinho, Juan C.L. Carvajal, José G.M. da Costa
191-196
PDF
[en]
Application of high-temperature gas chromatography to the analysis of used frying fats
M. Aguirre, S. Marmesat, M. V. Ruiz Méndez, M. C. Dobarganes
197-202
PDF
Documentation
[es]
Books
A. Garrido Fernández, R. Zamora
203-204
PDF
News
[es]
News
Carlos Gómez Herrera
205
PDF
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
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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
Syndication