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Vol. 45 No. 6 (1994)
Vol. 45 No. 6 (1994)
DOI:
https://doi.org/10.3989/gya.1994.v45.i6
Published:
1994-12-30
Research
[en]
Antifungal activity of essential oils when associated with sodium chloride or fatty acids
Abdelthafour Tantatoui-Elaraki, Aziza Errifi
363-369
PDF
[es]
Fatty acid composition of corn's tocosh lipidie fraction
Z. Honorio Durand, L. Coll Hellín, M. E. Torija Isasa
370-374
PDF
[en]
Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil
H. E. Helmy, F. S. Taha, E. A. Abd El-Motaal
375-379
PDF
[es]
Diacylglycerols in the evaluation of virgin olive oil quality
M. Catalano, T. De Leonardis, S. Comes
380-384
PDF
[en]
Detailed studies on seed oil of Salicornia SOS-7 cultivated at the egyptian border of Red Sea
M. Hassan El-Mallah, T. Turui, S. El-Shami
3859-389
PDF
[es]
Dry fractionation of chicken oil
María A. Grompone, José F. Guerra, Nésor A. Pazos, Eduardo Méndez, Eugenia Lucas, Iván Jachmanián, Pablo Collazzi
390-394
PDF
[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
PDF
[es]
Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties
L. Martínez Nieto, M. V. Moreno Romero
402-403
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
415-416
PDF
[es]
Reviews of new books
A. Cert, C. Gómez Herrera, A. de Castro, A. Garrido Fernández, A. Montaño, P. García García, M. C. Dobarganes, M. Brenes Balbuena, M. V. Ruíz Méndez
417-425
PDF
News
[es]
[en]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news
Equipo Editorial
426-432
PDF
[es]
Memory of activities of Instituto de la Grasa y sus Derivados during 1993
E. Graciani Constante
404-414
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
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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