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
Last published
Archive
Online issues
Previous issues
CSIC Journals
Search
Search
Register
Login
Search
Search
Home
/
Archives
/
Vol. 65 No. 4 (2014)
Vol. 65 No. 4 (2014)
DOI:
https://doi.org/10.3989/gya.2014.v65.i4
Published:
2014-12-30
Research
[en]
Effect of carvacrol on the oxidative stability of palm oil during frying
T. İnanç, M. Maskan
e042
HTML
PDF
XML
[en]
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions
M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini
e043
HTML
PDF
XML
[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
HTML
PDF
XML
[en]
Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho
e045
HTML
PDF
XML
[en]
Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils
A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena
e046
HTML
PDF
XML
[en]
The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (
Daucus carota
L.)
K. B. Śmigielski, M. Majewska, A. Kunicka-Styczyńska, R. Gruska, Ł. Stańczyk
e047
HTML
PDF
XML
[en]
A comparative study of the fatty acid profiles in commercial sheep cheeses
C. Aguilar, P. Toro-Mujica, E. Vargas-Bello-Pérez, R. Vera, C. Ugalde, S. Rodríguez, I. Briones
e048
HTML
PDF
XML
[en]
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”
P. Catania, M. Alleri, A. Martorana, L. Settanni, G. Moschetti, M. Vallone
e049
HTML
PDF
XML
[en]
A simple method for purification of deodorizer distillate from Indian rice (Oryza Sativa) bran oil and preparation of phytosterols
R. G. Raja Rajan, A. G. Gopala Krishna
e050
HTML
PDF
XML
[en]
Relationship structure-antioxidant activity of hindered phenolic compounds
X. C. Weng, Y. Huang
e051
HTML
PDF
XML
[en]
The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil
P. Rossi, M. F. Gayol, C. Renaudo, M. C. Pramparo, V. Nepote, N. R. Grosso
e052
HTML
PDF
XML
[en]
Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils
A. Chojnacka, W. Gładkowski, G. Kiełbowicz, A. Gliszczyńska, N. Niezgoda, C. Wawrzeńczyk
e053
HTML
PDF
XML
Documentation
[en]
The extra-virgin olive oil handbook.- Claudio Peri. – Editorial Wiley Blackwell. – John Wiley & Sons, Ltd. The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK, 2014. – XIII + 366 pages. – ISBN 978-1-118-46045-0
J. M. García
e054
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
Syndication