, Instituto de la Grasa y sus Derivados (CSIC), Spain
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Grasas y Aceites Vol. 44 No. 6 (1993) - Reviews
Phenolic compounds as vegetables' autoprotection
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Grasas y Aceites Vol. 44 No. 3 (1993) - Research
Effect of CO2 in fruit storage atmosphere on olive oil quality
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Grasas y Aceites Vol. 44 No. 3 (1993) - Research
Component changes in olive (Hojiblanca var.) during ripening
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Grasas y Aceites Vol. 44 No. 3 (1993) - Reviews
Antioxidant activity of the nitrogeneous natural compounds
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Grasas y Aceites Vol. 44 No. 3 (1993) - Reviews
Antioxidant activity of natural sterols and organic acids
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Grasas y Aceites Vol. 44 No. 2 (1993) - Research
Effect of CO2 in storage atmosphere on mill olive fruit physiology
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Grasas y Aceites Vol. 44 No. 2 (1993) - Research
Characterization and anaerobic digestion of waters from washing of virgin olive oil
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Grasas y Aceites Vol. 44 No. 2 (1993) - Research
Virgin and refined olive oils: Differences in glyceridic minor compounds
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Grasas y Aceites Vol. 44 No. 2 (1993) - Reviews
Antioxidant activity of phenolic compounds
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Grasas y Aceites Vol. 44 No. 2 (1993) - Reviews
Antioxidant activity of vitamin C, E, and provitamin A
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Grasas y Aceites Vol. 44 No. 1 (1993) - Research
Virgin olive oil quality: Some new criteria for its evaluation
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Grasas y Aceites Vol. 44 No. 1 (1993) - Research
Characterization of european virgin olive oils using fatty acids
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Grasas y Aceites Vol. 44 No. 1 (1993) - Reviews
Lipid composition of two purgative fish: Ruvettus pretiosus and Lepidocybium flavobrunneum
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Grasas y Aceites Vol. 43 No. 6 (1992) - Research
Kinetic study of anaerobic digestion process of wastewaters from ripe olive processing
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Grasas y Aceites Vol. 43 No. 6 (1992) - Reviews
Biochemical changes during vegetable products fermentation
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Grasas y Aceites Vol. 43 No. 5 (1992) - Research
Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil
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Grasas y Aceites Vol. 43 No. 5 (1992) - Research
Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols
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Grasas y Aceites Vol. 43 No. 5 (1992) - Research
Evolution of the lipids biosynthesis during the maturation of the olive varieties "Picual" and "Gordal"
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Grasas y Aceites Vol. 43 No. 5 (1992) - Reviews
Lipoxygenase in the plant kingdom. II. Physiological functions proposed
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Grasas y Aceites Vol. 43 No. 4 (1992) - Research
Estimating triacylglycerols from fatty acids by chemometrics. An application in Spanish virgin olive oil
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Grasas y Aceites Vol. 43 No. 4 (1992) - Research
Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level
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Grasas y Aceites Vol. 43 No. 4 (1992) - Research
Influence of the technological helpers used in the olive oil elaboration process on the kinetics of the anaerobic digestion of olive mill wastewater
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Grasas y Aceites Vol. 43 No. 4 (1992) - Research
Kinetic study of the anaerobic digestion of olive mill wastewater, from the oil extraction using olivex, previously biotreated with Geotrichum Candidum
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Grasas y Aceites Vol. 43 No. 3 (1992) - Research
Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations
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Grasas y Aceites Vol. 43 No. 3 (1992) - Reviews
Techniques for the isolation and concentration of vegetable oils volátiles
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Grasas y Aceites Vol. 43 No. 2 (1992) - Research
Incorporation of new aniline fatty derivatives in to lymphatic chylomicrons
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Grasas y Aceites Vol. 43 No. 2 (1992) - Research
Kinetic study of the biomethanization of olive mill wastewater previously subjected to aerobic treatment with Geotrichum candidum
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Grasas y Aceites Vol. 43 No. 2 (1992) - Research
Influence of the amount, quality and composition of dietary fat on the composition and distribution of fatty acids in rat adipose tissue
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Grasas y Aceites Vol. 43 No. 2 (1992) - Research
Study of effectivenness of octadecyl C18 extraction columns in the evaluation of the bitter taste (K225) in virgin olive oil. Error and analytical scheme of method the evaluation
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Grasas y Aceites Vol. 43 No. 2 (1992) - Reviews
Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences
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Grasas y Aceites Vol. 43 No. 2 (1992) - Reviews
Use and treatment of olive mill wastewater: current situation and prospects in Spain
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Grasas y Aceites Vol. 43 No. 1 (1992) - Research
Aerobic purification of the effluents produced in the olive mill wastewater biomethanation process
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Grasas y Aceites Vol. 43 No. 1 (1992) - Reviews
Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
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Grasas y Aceites Vol. 42 No. 6 (1991) - Research
Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
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Grasas y Aceites Vol. 42 No. 6 (1991) - Research
Aerobic purification of condensed water from thermal concentration process of olive mill wastewater
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Grasas y Aceites Vol. 42 No. 6 (1991) - Research
Kinetic study of biomethanation of condensed water from the thermal concentration process of olive mill wastewater
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Grasas y Aceites Vol. 42 No. 6 (1991) - NO_Seccion1_NO_resumen
Memory of activities of Instituto de la Grasa y sus Derivados (CSIC) during 1990
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Grasas y Aceites Vol. 42 No. 5 (1991) - Research
Preparation and characterization of fibre fractions in olives (Hojiblanca, var.)
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Grasas y Aceites Vol. 42 No. 5 (1991) - Research
Definite influence of the extraction methods on the chemical composition of virgin olive oil
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Grasas y Aceites Vol. 42 No. 5 (1991) - Research
Influence of substrate concentration on the kinetics of olive mill wastewater biomethanation in fluid bed bioreactors using immobilized microorganisms
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Grasas y Aceites Vol. 42 No. 5 (1991) - Reviews
Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids
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Grasas y Aceites Vol. 42 No. 4 (1991) - Research
Biodegradation of phenolic compounds present in oil-mill wastewater
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Grasas y Aceites Vol. 42 No. 4 (1991) - Research
Deacidification by distillation using nitrogen as stripper. Possible application to the refining of edible fats
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Grasas y Aceites Vol. 42 No. 4 (1991) - Reviews
Peroxidases and the conversion of 1-aminocyclopropane- 1-carboxylic acid to ethylene
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Grasas y Aceites Vol. 42 No. 3 (1991) - Research
Kinetics of the anaerobic purification of aerobically prebiotreated olive mill wastewater
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Grasas y Aceites Vol. 42 No. 3 (1991) - Research
A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training
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Grasas y Aceites Vol. 42 No. 3 (1991) - Reviews
Biochemical changes of lipids in plant foods and feeds. II. Lipid hydroperoxides metabolism
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Grasas y Aceites Vol. 42 No. 2 (1991) - Research
Assays for physical refining of shea butter
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Grasas y Aceites Vol. 42 No. 2 (1991) - Research
Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga
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Grasas y Aceites Vol. 42 No. 2 (1991) - Reviews
Shea butter
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Grasas y Aceites Vol. 42 No. 2 (1991) - Reviews
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
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Grasas y Aceites Vol. 42 No. 1 (1991) - Research
Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids
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Grasas y Aceites Vol. 42 No. 1 (1991) - Research
Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil
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Grasas y Aceites Vol. 42 No. 1 (1991) - Reviews
Pickled fruits and vegetables
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Grasas y Aceites Vol. 42 No. 5 (1991) - Research
Transesterification of fatty acid esters with arylaminoalcohols. Synthesis of mono- and diacylderivatives of 3-phenylamino- 1,2-propanediol
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Grasas y Aceites Vol. 42 No. 4 (1991) - Reviews
Cholesterol metabolism, its regulation at the hepatic and intestinal level
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