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. 73 No. 4 (2022)
Vol. 73 No. 4 (2022)
DOI:
https://doi.org/10.3989/gya.2022.v73.i4
Published:
2022-12-30
Research
[en]
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil
F.G. Pan, E.Q. Yang, J.Y. Xu, Y.F. Lu, C.X. Yang, Y.D. Zhang, S. Li, B.Q. Liu
e478
HTML
PDF
XML
[en]
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
A. Izadi, S. Mansouripour, Y. Ramezan, S. Talebzadeh
e479
HTML
PDF
XML
[en]
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
Z. Najafi, H.A. Zahran, N. Şahin Yeşilçubuk, H. Gürbüz
e480
HTML
PDF
XML
[en]
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
A. Ayduğan, S. Ok, E. Yılmaz
e481
HTML
PDF
XML
[en]
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes
D.G. Montes-Núñez, G. Montero-Alpírez, M.A. Coronado-Ortega, J.R. Ayala-Bautista, J.A. León-Valdez, A.M. Vázquez-Espinoza, R. Torres-Ramos, C. García-González
e482
HTML
PDF
XML
[en]
Obtaining hydrolysate from macauba oil and its application in the production of methyl esters
D.T. Raspe, N. Stevanato, T.B. Massa, C. Silva
e483
HTML
PDF
XML
[en]
Effect of vacuum impregnation on physical changes during table olive processing
C. Romero, P. García-García, A.H. Sánchez, M. Brenes
e484
HTML
PDF
XML
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