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Vol. 47 No. 3 (1996)
Vol. 47 No. 3 (1996)
DOI:
https://doi.org/10.3989/gya.1996.v47.i3
Published:
1996-06-30
Research
[es]
Differentiate parameters between feedings in Iberian pigs and application of classification intelligent technologies
M. A. Guerrero Molina, P. Ledesma Jurado, M. Pantoja Conde
127-135
PDF
[en]
Power consumption and quality features in the hammer crushing process for olive oil production
B. Bianchi, P. Catalano
136-141
PDF
[en]
Biogenesis of «fusty» defect in virgin olive oils
F. Angerosa, B. Lanza, V. Marsilio
142-150
PDF
[en]
On the determination of minor phenolic acids of virgin olive oil by RP-HPLC
M. Tsimidou, M. Lytridou, D. Boskou, A. Pappa-Louisi, F. Kotsifaki, C. Petrakis
151-157
PDF
[es]
Oil quality evaluation of eleven sonoran desert leguminous seeds
M. Ortega-Nieblas, L. Vlázquez-Moreno, M. R. Robles-Burgueño
158-162
PDF
[es]
Characteristics of the olive oil obtained with the first and second centrifugation
J. Alba Mendoza, F. Hidalgo Casado, M. A. Ruiz Gómez, F. Martínez Román, M. J. Moyano Pérez, A. Cert Ventulá, M. C. Pérez Camino, M. V. Ruiz Méndez
163-181
PDF
[en]
GC determination of fatty acids in green beans grown in Galicia (N.W. Spain)
J. López Hernández, M. J. González-Castro, J. Simal-Lozano, M. E. Vázquez-Blanco, M. L. Vázquez-Orderiz
182-185
PDF
Reviews
[en]
Synthetic and natural antioxidants: food quality protectors
A. Valenzuela, S. Nieto
186-196
PDF
[es]
Preservation in brine of green or turning colour olives
A. Garrido Fernández, M. Brenes Balbuena, P. García García, M. C. Duran Quintana
197-206
PDF
Documentation
[es]
Libros
C. Gómez Herrera, M. Brenes Balbuena, A. Heredia, F. Gutiérrez Rosales, F. Sánchez Roldán, A. Garrido Fernández, A. de Castro, R. Zamora, F. J. Hidalgo
207-216
PDF
News
[es]
[en]
El WEB del aceite de oliva. Próximos congresos y reuniones. Otros congresos
Equipo Editorial
217-225
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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