, Instituto de la Grasa (CSIC), Sevilla, Spain
-
Grasas y Aceites Vol. 58 No. 2 (2007) - Research
A rapid method for determination of polar compounds in used frying fats and oils
Abstract PDF -
Grasas y Aceites Vol. 58 No. 2 (2007) - Reviews
Matter transfer during virgin olive oil elaboration
Abstract PDF -
Grasas y Aceites Vol. 58 No. 2 (2007) - News
Meetings and Congresses celebrated. Forthcoming Congresses celebrated. Other news
Details PDF -
Grasas y Aceites Vol. 60 No. 2 (2009) - Research
Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation
Abstract PDF -
Grasas y Aceites Vol. 60 No. 2 (2009) - Research
NIR prediction of fruit moisture, free acidity and oil content in intact olives
Abstract PDF -
Grasas y Aceites Vol. 60 No. 2 (2009) - Documentation
Books
Details PDF -
Grasas y Aceites Vol. 47 No. 3 (1996) - Reviews
Preservation in brine of green or turning colour olives
Abstract PDF -
Grasas y Aceites Vol. 45 No. 4 (1994) - Research
Triglyceride composition of the seed oil in the genus Coincya (Brassicaceae)
Abstract PDF -
Grasas y Aceites Vol. 45 No. 6 (1994) - Research
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
Abstract PDF -
Grasas y Aceites Vol. 58 No. 3 (2007) - Research
Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments
Abstract PDF -
Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
Industrial production of crisps and prefried french fries using sunflower oils
Abstract PDF -
Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation
Abstract PDF -
Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
Abstract PDF -
Grasas y Aceites Vol. 46 No. 1 (1995) - Reviews
Phosphatidic acid production regulated by receptors with liganddependent tyrosine kinase activity
Abstract PDF -
Grasas y Aceites Vol. 46 No. 2 (1995) - Research
Quality of used frying fats in fast food shops and restaurants of Andalusia
Abstract PDF -
Grasas y Aceites Vol. 46 No. 3 (1995) - Research
Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
Abstract PDF -
Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
Relationship between the COI test and other sensory profiles by statistical procedures
Abstract PDF -
Grasas y Aceites Vol. 45 No. 4 (1994) - Research
Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system
Abstract PDF