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Vol. 45 No. 5 (1994)
Vol. 45 No. 5 (1994)
DOI:
https://doi.org/10.3989/gya.1994.v45.i5
Published:
1994-10-30
Research
[en]
FT-IR spectroscopy as a tool for the study of the quality of processed meat products
M. Antonia Murcia, Clemente Cano, Jorge Bretón
297-299
PDF
[es]
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes
F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
300-305
PDF
[en]
Preparation and surface active properties of oxypropylated diol monoesters of fatty acids with an amide oxime terminal group
A. M.F. Eissa, A. A. Mahmoud, A. A. El-Sawy
306-308
PDF
[en]
Preparation and surface active properties of oxypropylated α-hydroxyacids, α-hydroxyesters and α-, β-alkane diols
N. O. Shaker, A. A. El-Sawy, A. M. F. Eissa
309-312
PDF
[en]
Microorganisms associated with post-harvest green olives deteriorations in Morocco
M. Faid, Rachida Akhartouf, A. Asehraou
313-317
PDF
[es]
Variations of physical properties with temperature in cocoa fat
Juan de Dios Alvarado
318-322
PDF
[es]
SUMMARY Macronutrient study for PUFAs production from tiie marine microalga
Isochrysis galbana
J. L. García Sánchez, E. Molina Grima, F. García Camacho, J. A. Sánchez Pérez, D. López Alonso
323-331
PDF
[es]
Bitter phenolic glucosides from seeds of olive (
Olea europaea
)
R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero
332-335
PDF
[es]
Carta al director
Antonio Castellón Arnau
336
PDF
Reviews
[en]
Biotechnology of lipids: The use of lipases for the structural modification of fats and oils
Alfonso Valenzuela, Susana Nieto
337-343
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
344-346
PDF
[es]
Reviews of new books
J. L. Ruiz Barba, José M. García-Martos, P. P. García García, M. J. Martín Polvillo, A. Garrido Fernández, F. J. Hidalgo, R. Zamora, A. Heredia Moreno
347-353
PDF
News
[es]
[en]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news
Equipo Editorial
354-361
PDF
Make a Submission
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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
326
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
273
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
266
Shea butter
250
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
224
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
206
Anisidine value as a measurement of the latent damage of fats
200
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
187
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
179
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
174
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