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Vol. 59 No. 2 (2008)
Vol. 59 No. 2 (2008)
DOI:
https://doi.org/10.3989/gya.2008.v59.i2
Published:
2008-06-30
Research
[es]
Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil
A. Contiñas, S. Martínez, J. Carballo, I. Franco
97-103
PDF
[es]
Fractionation and interesterification of palm (
Elaeis guineensis
) oil from Peruvian Amazon
Dora García de Sotero, Jorge Sandoval del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas de Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho
104-109
PDF
[en]
Surface active properties and biological activity of novel nonionic surfactants containing pyrimidines and related nitrogen heterocyclic ring systems
R. El-Sayed
110-120
PDF
[es]
Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (drycured pork foreleg)
Ángel Cobos, Adán Veiga, Olga Díaz
121-127
PDF
[en]
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation
Valéria C. Ramalho, Neuza Jorge
128-131
PDF
[es]
Quality evaluation of Pecan nuts [
Carya illinoinensis
(Wangenh.) C. Koch] during storage in different packaging
Tatiana Oro, Paulo José Ogliari, Renata Dias de Mello Castanho Amboni, Daniel Barrera-Arellano, Jana Mara Block
132-138
PDF
[en]
Astaxanthin from Crayfish (
Procambarus clarkii
) as a Pigmentary Ingredient in the Feed of Laying Hens
A. Pérez-Gálvez, J. J. Negro-Balmaseda, M. I. Mínguez-Mosquera, M. V. Cascajo-Almenara, J. Garrido-Fernández
139-145
PDF
[en]
Conjugated linoleic acid (CLA).
Cis
9,
trans
11 and
trans
10,
cis
12 isomer detection in crude and refined corn oils by capillary GC
Özlem Tokuşoğlu
146-151
PDF
[es]
Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters
M. C. Perotti, S. Bernal, V. Wolf, C. A. Zalazar
152-159
PDF
[en]
Sterculia striata
seed kernel oil: Characterization and thermal stability
Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro
160-165
PDF
[en]
Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids.
Mohamed Fawzy Ramadan, Hany El-Said Showky, Abd El-Rahman Mohamed Sulieman
166-173
PDF
[en]
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups
V. Nepote, M. G. Mestrallet, R. H. Olmedo, L. C. Ryan, S. Conci, N. R. Grosso
174-181
PDF
News
[es]
The Colegio Oficial de Químicos pay homage to Prof. Gutiérrez-Quijano
Equipo Editorial
182
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
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
443
Anisidine value as a measurement of the latent damage of fats
324
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
294
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
283
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
255
Shea butter
238
Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
179
Virgin almond oil: Extraction methods and composition
172
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
159
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