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Vol. 46 No. 6 (1995)
Vol. 46 No. 6 (1995)
DOI:
https://doi.org/10.3989/gya.1995.v46.i6
Published:
1995-12-30
Research
[en]
Solid fat content determination: Comparison between pNMR and DSC techniques
Renata Tieko Nassau, Lireny Aparecida Guaraldp Gonçalves
337-343
PDF
[en]
A biotechnological valorization and treatment of olive mill waste waters by selected yeast strains
M. Mouncif, M. Faid, A. Achkari-Begdouri, R. Lhadi
344-348
PDF
[es]
Oxidative rancidity of vegetable oils in the presence of α-tocopherol
P. J. Martínez de la Cuesta, E. Rus Martínez, M. Galdeano Chaparro
349-353
PDF
[en]
Effect of seed moisture on phenolic acids in rapeseed oil cake
R. Amarowicz, J. Fornal, M. Karamac
354-356
PDF
Reviews
[en]
Trans
fatty acid isomers from hydrogenated fats: The controversy about health implications
Alfonso Valenzuela, Judith King, Susana Nieto
357-365
PDF
[es]
Stereospecific analysis of natural fats triacyl-sn-glycerols by means of enzymatic methods and high performance liquid chromatography
V. Ruiz Gutiérrez, L. J. R. Barrón
366-368
PDF
Technological Information
[en]
Formulation of soy oil products
John B. Woerfel
369-375
PDF
[en]
Production of top quality soybean oil
Dr. Ahmad Moustafa
376-382
PDF
Documentation
[es]
Reviews of new books
F. J. Hidalgo, R Zamora, M. C. Quintana, M. J. Martín Polvillo, G. Márquez, M. V. Ruiz Méndez, F. Gutiérrez Rosales, A. Heredia, A. Garrido Fernández, M. León Camacho, E. Muñoz Aranda, L. Rejano, E. Martínez-Force
383-392
PDF
News
[es]
Information on the meeting of "Asamblea de Miembros del Instituto de la Grasa"
Equipo Editorial
393-426
PDF
[es]
[en]
Forthcoming Congresses and Meetings.Other news
Equipo Editorial
427-431
PDF
Make a Submission
Make a Submission
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)
Avocado oil extraction: An industrial experiment
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
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