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Vol. 61 No. 4 (2010)
Vol. 61 No. 4 (2010)
DOI:
https://doi.org/10.3989/gya.2010.v61.i4
Published:
2010-12-30
Reviews
[en]
Action and fate of natural and synthetic antioxidants during frying
S. Marmesat, A. Morales, J. Velasco, M. C. Dobarganes
333-340
PDF
Research
[en]
Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey
Harun Dıraman
341-351
PDF
[es]
Oil-in-water food emulsions stabilized by tuna proteins
D. Ruiz-Márquez, P. Partal, J. M. Franco, C. Gallegos
352-360
PDF
[en]
Effect of vegetable oil oxidation on the hydrogenation reaction process
Faranak Kalantari, Manochehr Bahmaei, Majid Ameri, Ehsan Shoaei
361-368
PDF
[en]
A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study
Mónica Narváez-Rivas, Emerenciana Gallardo, José Julián Ríos, Manuel León-Camacho
369-377
PDF
[en]
Reduction in hypercholesterolemia and risk of cardiovascular diseases by mixtures of plant food extract: a study on plasma lipid profile, oxidative stress and testosterone in rats
Doha A. Mohamed, Thanaa E. Hamed, Sahar Y. Al-Okbi
378-389
PDF
[en]
Chemical characterization and oxidative stability of the oils from three morphotypes of
Mauritia flexuosa
L.f, from the Peruvian Amazon
Pedro G. Vásquez-Ocmín, Luis Freitas Alvarado, Víctor Sotero Solís, Rosángela Paván Torres, Jorge Mancini-Filho
390-397
PDF
[en]
Improvement of the lactic acid fermentation of capers through an experimental factorial design (
Capparis spinosa
L)
H. Douieb, M. Benlemlih, F. Errachidi
398-403
PDF
[en]
Tannin, protein contents and fatty acid compositions of the seeds of several Vicia L. species from Turkey
Kağan Kökten, Alpaslan Koçak, Eyüp Bağci, Mevlüt Akçura, Sait Çelik
404-408
PDF
[en]
Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions
Abdalbasit Adam Mariod, Hadiza Altine Adamu, Maznah Ismail, Norsharina Ismail
409-415
PDF
[en]
Enhancement of biodiesel production from different species of algae
Abd El-Moneim M. R. Afify, Emad A. Shalaby, Sanaa M. M. Shanab
416-422
PDF
[en]
Physico-chemical properties of blends of palm olein with other vegetable oils
Bazlul Mobin Siddique, Anees Ahmad, Mohamad Hakimi Ibrahim, Sufia Hena, Mohd Rafatullah, Mohd Omar A. K
423-429
PDF
Technological Information
[es]
Influence of the olive exploitation system on the net profit of the producer. Strategies for extensive olive fields in the context of the absence of subsidies
Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos
430-440
PDF
Documentation
[es]
Montville, T.J. & Matthews, K.R.. Microbiología de los Alimentos. Editorial Acribia, Zaragoza (España), 2009.- XVIII + 459 págs.- ISBN 978-84-200-1131-8.
Antonio de Castro
441
PDF
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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
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
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