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Vol. 46 No. 3 (1995)
Vol. 46 No. 3 (1995)
DOI:
https://doi.org/10.3989/gya.1995.v46.i3
Published:
1995-06-30
Research
[en]
Colour changes in different processing conditions of green olives of Chalkidiki variety
G. D. Karaoulanis, A. Bamnidou
153-159
PDF
[en]
Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil
Laila F. Rizk, A. E. Basyony, Hanaa A. Doss
160-164
PDF
[en]
Effect of freeze storage on the volátiles of butter
Magda A. Abdel-Mageed, Hoda H.M. Fadel
165-168
PDF
[en]
A mathematical model for the study of lipid accumulation in oleaginous microorganisms. I. Lipid accumulation during growth of
Mucor circinelloides
CBS 172-27 on a vegetable oil
G. Aggelis, M. Komaitis, S. Papanikolaou, G. Papadopoulos
169-1873
PDF
[es]
Obtaining of polyunsaturated fatty acids concentrates by the urea complexes method
A. Robles Medina, E. Molina Grima, J. L. García Sánchez
174-182
PDF
[es]
A Study of mixtures of organic solvents and triglycerides of linseed oil or the free fatty acids. 1.- Molar volume, molar refraction and dynamic viscosity
C. Mantell Serrano, M. J. Muñoz Cueto, M. Galán Vallejo, M. Rodríguez Rodríguez
183-195
PDF
[es]
Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
M. C. Dobarganes, G. Márquez-Ruiz
196-201
PDF
Reviews
[es]
Oxysterol formation in foods
F. Guardiola, R Codony, M. Rafecas, J. Boatella
202-212
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
213-215
PDF
[es]
Reviews of new books
C. Gómez Herrera, A. Heredia, A. de Castro, M. C. Durán Quintana, R. Maestro Durán, A. Garrido Fernández, P. García García, F. J. Hidalgo, R. Zamora
216-223
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news
Equipo Editorial, Tomás Abi
224-232
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
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
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