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By Author
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101 - 166 of 166 items
<<
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1
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[en]
Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes
A. A. Fernandes-Silva, V. Falco, C. M. Correia, F. J. Villalobos
59-67
2013-03-30
[es]
Suggestions for the application of some analytical methods included in the regulation EEC 2568/91 relative to the characteristics of the olive oils and olive pomace oils
M. León Camacho, A. Cert
395-401
1994-12-30
[en]
Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil
T. H. Gamel, A. Kiritsakis
345-350
1999-10-30
[en]
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
e034
2014-09-30
[en]
Impact of olive oil usage on physical properties of chocolate fillings
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
e145
2016-09-30
[en]
Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.
Georgios Blekas, Dimitrios Boskou
34-37
1998-02-28
[en]
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties
M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
e061
2015-03-30
[en]
The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)
A. M. Giuffrè
e011
2014-03-30
[es]
Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial
A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino
401-410
1996-12-30
[es]
Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region
Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
1-6
2003-03-30
[en]
Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation
O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas
e032
2014-09-30
[en]
Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards
I. Zipori, A. Bustan, Z. Kerem, A. Dag
e137
2016-06-30
[en]
Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
M. N. Franco, T. Galeano-Díaz, J. Sánchez, C. De Miguel, D. Martín-Vertedor
e004
2014-03-30
[es]
An analysis of the industries of olive oil refining in Andalusia
M. David García Brenes
389-396
2008-12-30
[en]
Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil
G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone
475-483
2012-12-30
[en]
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
N. Tena, R. Aparicio-Ruiz, D. L. García-González
e030
2014-09-30
[es]
Colour Characterization of the virgin olive oils of Catalan cultivars
J. Tous Martí, A. Romero Aroca
347-351
1992-12-30
[en]
Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil
M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
e044
2014-12-30
[en]
Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities
F. Laincer, R. Laribi, A. Tamendjari, L. Arrar, P. Rovellini, S. Venturini
e001
2014-03-30
[en]
A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training
R. Aparicio, F. Gutiérrez, J. Rodríguez
202-210
1991-06-30
[en]
Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins
R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona
e096
2015-12-30
[en]
Olive oil intake in relation to cardiovascular diseases
Antonis Zampelas, Anthony G. Kafatos
24-32
2004-03-30
[en]
Good control practices underlined by an on-line fuzzy control database
R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales
75-81
1994-04-30
[es]
Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)
Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano
371-377
2003-12-30
[en]
Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’
Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas
260-266
2008-09-30
[en]
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications
R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
e025
2014-06-30
[en]
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
e129
2016-06-30
[en]
A suitable method for defining the nutritional quality of virgin olive oil
S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin
71-74
1994-04-30
[en]
Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels
E. Katsoyannos, A. Batrinou, A. Chatzilazarou, S. M. Bratakos, K. Stamatopoulos, V. J. Sinanoglou
e067
2015-03-30
[en]
Solid carbon dioxide to promote the extraction of extra-virgin olive oil
A. Zinnai, F. Venturi, M. F. Quartacci, C. Sanmartin, F. Favati, G. Andrich
e121
2016-03-31
[en]
Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria
M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
285-294
2013-06-30
[en]
Rapid determination of phenol content in extra virgin olive oil
F. Favati, G. Caporale, M. Bertuccioli
68-70
1994-04-30
[en]
Definite influence of the extraction methods on the chemical composition of virgin olive oil
R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
356-362
1991-10-30
[en]
The effects of processing aids and techniques on olive oil extractability and oil quality índices
E. Khaleghi, H. Norozi Moghadam, S.M.H. Mortazavi
e494
2023-03-16
[en]
Effect of the essential volatile oils isolated from
Thymbra capitata
(L.) Cav. on olive and sunflower oils
M. G. Miguel, A. C. Figueiredo, M. M. Costa, D. Martins, J. G. Barroso, L. Pedro
219-225
2003-09-30
[es]
Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi
Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López
393-399
2000-12-30
[en]
Algorithms for the detection of hazelnut oil in olive oil
A. Cert, W. Moreda
143-149
2000-06-30
[es]
Intake and body weight gain of rats fed different types of unused and used frying oils
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
177-184
1998-04-30
[en]
Olive oil, dietary fat and ageing, a mitochondrial approach
José Mataix, Julio J. Ochoa, José L. Quiles
84-91
2004-03-30
[es]
Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane.
F. J. G. Muriana, V. Ruiz Gutiérrez
139-150
1998-04-30
[es]
Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
309-318
2002-09-30
[en]
Antioxidant activity of rosemary (
Rosmarinus officinalis L.
) extracts on natural olive and sesame oils.
Musa Özcan
355-358
1999-10-30
[es]
Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil
J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz
58-64
2003-03-30
[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
1996-06-30
[en]
Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications
María T. Morales, Franca Angerosa, Ramón Aparicio
114-121
1999-04-30
[en]
Relationship between the COI test and other sensory profiles by statistical procedures
R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente
26-41
1994-04-30
[en]
Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia
Jasminka Giacometti, Cedomila Milin
397-402
2001-12-30
[es]
Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols
A. Lanzón, T. Albi, A. Cert, J. Gracián
271-276
1992-10-30
[es]
Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol.
I. Ballesteros, J. M. Oliva, M. J. Negro, P. Manzanares, M. Ballesteros
282-288
2002-09-30
[en]
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
A. Ranalli, A. Serraiocco
227-236
1996-08-30
[es]
Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga
R. Aparicio, L. Ferreiro, J. L. Rodríguez
132-142
1991-04-30
[es]
Evolution of the costs for the determination of the production capacity of a virgin olive oil factory.
F. Espínola Lozano
25-29
1997-02-28
[en]
Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante
227-232
2004-09-30
[es]
Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil
A. Jiménez Márquez, G. Beltrán Maza
403-409
2003-12-30
[es]
Characterization and anaerobic digestion of waters from washing of virgin olive oil
R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo
85-90
1993-04-30
[es]
Quality of virgin olive oil from territorial quality label «Les Garrigues» D.O. (Lleida. Spain) along the 1995/96 harvest
Mª José Motilva, Ismael Jaria, Ismael Bellart, Mª Paz Romero
425-433
1998-12-30
[en]
Influence of microwaves on olive oil stability
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
397-404
1997-12-30
[es]
Determination of some purity parameters in olive oils. Results from a collaborative study
W. Moreda, M. C. Pérez Camino, A. Cert
279-284
1995-10-30
[en]
Situation of European SMEs in the olive oil and table olive area. Survey.
Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador
209-219
2005-09-30
[en]
Authentication of olive oil based on DNA analysis
A. Batrinou, I. F. Strati, D. Houhoula, J. Tsaknis, V. J. Sinanoglou
e366
2020-09-15
[en]
Blood transport and genomic effects of olive oil components
Yolanda M. Pacheco, Beatriz Bermúdez, Sergio López, Rocío Abia, Francisco J.G. Muriana
11-23
2004-03-30
[en]
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating
M.C. Murillo, A.B. García, T. Lafarga, M. Melgosa, R. Bermejo
e455
2022-06-13
[en]
Olive oil in clinical nutrition
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
76-83
2004-03-30
[es]
Rapid method to obtain virgin olive oil for acidity determination.
F. Martínez, Mª J. Moyano, J. Alba, Mª A. Ruiz, F. Hidalgo, F. J. Heredia
122-126
1999-04-30
[en]
Chemical composition of olive oils of the cultivar Colombaia
R. Boggia, F. Evangelisti, N. Rossi, P. Salvadeo, P. Zunin
276-283
2005-12-31
[en]
Exploring harmony in extra virgin olive oils and vegetables pairings
A. Cichelli, L. Cerretani, G. Di Lecce, M. Piochi
e353
2020-06-30
101 - 166 of 166 items
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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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