Skip to main content
Skip to main navigation menu
Skip to site footer
Open Menu
Grasas y Aceites
About
Focus and Scope
Journal Sections
Publication Frequency
Peer Review Process
Reviewers
Open Access Policy
Plagiarism Policy
Research data policy
CSIC Press recommendations for an inclusive and non-sexist language
Digital Preservation Policy
Interoperability Protocols
Distribution, Subscriptions and Sales
Privacy Statement
Cookies Policy
Contact
Editorial Team
Indexing
Submissions
Author Guidelines
Authorship identification
Exemption of responsability
Announcements
Last issues
Current Issue
Online First
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Login
Search
Search
Home
/
Archives
/
Vol. 46 No. 3 (1995)
Vol. 46 No. 3 (1995)
DOI:
https://doi.org/10.3989/gya.1995.v46.i3
Published:
1995-06-30
Research
[en]
Colour changes in different processing conditions of green olives of Chalkidiki variety
G. D. Karaoulanis, A. Bamnidou
153-159
PDF
[en]
Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil
Laila F. Rizk, A. E. Basyony, Hanaa A. Doss
160-164
PDF
[en]
Effect of freeze storage on the volátiles of butter
Magda A. Abdel-Mageed, Hoda H.M. Fadel
165-168
PDF
[en]
A mathematical model for the study of lipid accumulation in oleaginous microorganisms. I. Lipid accumulation during growth of
Mucor circinelloides
CBS 172-27 on a vegetable oil
G. Aggelis, M. Komaitis, S. Papanikolaou, G. Papadopoulos
169-1873
PDF
[es]
Obtaining of polyunsaturated fatty acids concentrates by the urea complexes method
A. Robles Medina, E. Molina Grima, J. L. García Sánchez
174-182
PDF
[es]
A Study of mixtures of organic solvents and triglycerides of linseed oil or the free fatty acids. 1.- Molar volume, molar refraction and dynamic viscosity
C. Mantell Serrano, M. J. Muñoz Cueto, M. Galán Vallejo, M. Rodríguez Rodríguez
183-195
PDF
[es]
Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
M. C. Dobarganes, G. Márquez-Ruiz
196-201
PDF
Reviews
[es]
Oxysterol formation in foods
F. Guardiola, R Codony, M. Rafecas, J. Boatella
202-212
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
213-215
PDF
[es]
Reviews of new books
C. Gómez Herrera, A. Heredia, A. de Castro, M. C. Durán Quintana, R. Maestro Durán, A. Garrido Fernández, P. García García, F. J. Hidalgo, R. Zamora
216-223
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news
Equipo Editorial, Tomás Abi
224-232
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
Syndication