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By Author
Search
201 - 300 of 350 items
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[en]
Olive oil intake in relation to cardiovascular diseases
Antonis Zampelas, Anthony G. Kafatos
24-32
2004-03-30
[en]
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review
N. Jayathilaka, K.N. Seneviratne
e466
2022-09-08
[en]
Estimating triacylglycerols from fatty acids by chemometrics. An application in Spanish virgin olive oil
J. García Pulido, B. Aparicio López
193-197
1992-08-30
[en]
On the determination of minor phenolic acids of virgin olive oil by RP-HPLC
M. Tsimidou, M. Lytridou, D. Boskou, A. Pappa-Louisi, F. Kotsifaki, C. Petrakis
151-157
1996-06-30
[es]
Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region
Mª Soledad Gracia Gómez
52-58
2001-02-28
[en]
Authentication of olive oil based on DNA analysis
A. Batrinou, I. F. Strati, D. Houhoula, J. Tsaknis, V. J. Sinanoglou
e366
2020-09-15
[es]
Kinetics of the anaerobic purification of aerobically prebiotreated olive mill wastewater
R. Borja Padilla, J. A. Martín, R. Maestro Durán, J. Alba Mendoza, J. A. Fiestas de Ursinos
194-201
1991-06-30
[en]
A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research
Giovanni Esposito, Claudio Peri
5-8
1994-04-30
[es]
Intake and body weight gain of rats fed different types of unused and used frying oils
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
177-184
1998-04-30
[en]
Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil
S. A. Vekiari, P. Papadopoulou, A. Koutsaftakis
324-329
2002-09-30
[en]
Olive oil, dietary fat and ageing, a mitochondrial approach
José Mataix, Julio J. Ochoa, José L. Quiles
84-91
2004-03-30
[en]
A survey of phthalates in flavored olive oils from Turkey
İ. Toptancı, S. Kıralan, O. Ketenoğlu
e502
2023-05-25
[es]
Phenolic compounds biodegradation of olive mili wastewater with
Aspergillus terreus
L. Martínez Nieto, A. Ramos Cormenzana, María P. García Paeja, S. E. Garrido Hoyos
75-81
1992-04-30
[es]
New technologies in table olive processing
Francisco Javier Santos
131-140
1999-04-30
[es]
Aerobic biological treatment of olive mill wastewater previously treated by an ozonation stage
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, María del Pilar Ramos Viseas, Joaquín R. Domínguez Vargas
332-339
2000-10-30
[en]
Study of oils from the protected denomination of origin “Siurana” using excitation-emission fluorescence spectroscopy and three-way methods of analysis
Francesca Guimet, Joan Ferré, Ricard Boqué
292-297
2005-12-31
[en]
Application of mixed starter culture for table olive production
Z.Ş. Erdemir Tıraş, H. Kalkan Yıldırım
e405
2021-06-07
[es]
Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil
B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera
56-60
1991-02-28
[en]
Some nutritional benefits of extra virgin olive oil
S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin
48-52
1994-04-30
[es]
Pharmacological activity of the fraction isolated from virgin olive oil containing the sterols and triterpenic alcohols
R. de la Puerta, R. Maestro Durán, V. Ruiz Gutiérrez
93-95
1997-04-30
[en]
Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki
Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
202-206
2001-08-30
[en]
Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
Marco Poiana, Antonio Mincione
282-290
2004-09-30
[en]
Fractionation of phenolase from green table olives (
Ascolana tenera var.
) by immobilized copper affinity chromatography
V. Sciancalepore, G. De Stefano
251-254
1995-10-30
[en]
Multivariate models to classify Tuscan virgin olive oils by zone.
Stefano Alessandri, Antonio Cimato, Giuseppe Modi, Angela Crescenzi, Simona Caselli
369-378
1999-10-30
[en]
Direct olive oil analysis
M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña
1-7
2002-03-30
[en]
Blood transport and genomic effects of olive oil components
Yolanda M. Pacheco, Beatriz Bermúdez, Sergio López, Rocío Abia, Francisco J.G. Muriana
11-23
2004-03-30
[en]
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating
M.C. Murillo, A.B. García, T. Lafarga, M. Melgosa, R. Bermejo
e455
2022-06-13
[es]
Treatment for green table olive fermentation brines
A. Garrido Fernández, M. Brenes Balbuena, P. García García
291-298
1992-10-30
[en]
Biogenesis of «fusty» defect in virgin olive oils
F. Angerosa, B. Lanza, V. Marsilio
142-150
1996-06-30
[es]
Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil
A. Romero, C. Cuesta, F. J. Sánchez-Muniz
38-44
2001-02-28
[en]
Characterization of Sicilian virgin olive oils. Note X. A comparison between
Cerasuola and Nocellara del Belice
Un noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties
G.mo Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
415-422
2004-12-30
[en]
INFORMATIVE NOTE: An opinion on the regulation of bone marrow adipose tissue by dietary fatty acids
S. Lopez, A. Lemus-Conejo, M. A. Rosillo, F. J.G. Muriana, R. Abia
e362
2020-09-15
[es]
Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
M. Brenes, P. García, C. Romero, A. Garrido
190-194
1993-06-30
[en]
Olive oil quality and EEC regulations
Claudio Ranzani
1-4
1994-04-30
[es]
Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane.
F. J. G. Muriana, V. Ruiz Gutiérrez
139-150
1998-04-30
[es]
Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
309-318
2002-09-30
[en]
Olive oil in clinical nutrition
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
76-83
2004-03-30
[en]
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
A.O. Gündüz, M.M. Ceylan, A. Baştürk
e501
2023-05-25
[es]
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
L. Rejano Navarro, A. H. Sánchez Gómez
255-259
1996-08-30
[es]
Rapid method to obtain virgin olive oil for acidity determination.
F. Martínez, Mª J. Moyano, J. Alba, Mª A. Ruiz, F. Hidalgo, F. J. Heredia
122-126
1999-04-30
[en]
Chemical composition of olive oils of the cultivar Colombaia
R. Boggia, F. Evangelisti, N. Rossi, P. Salvadeo, P. Zunin
276-283
2005-12-31
[es]
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?
J.M. Castellano, J.S. Perona
e404
2021-06-03
[en]
Oil extraction from olive foot cake with acidic hexane
S. Kmieciak, S. Mecziane, H. Kadi, R. Moussaoui
46-50
1991-02-28
[en]
Characterization of european virgin olive oils using fatty acids
María V. Alonso García, R. Aparicio López
18-24
1993-02-28
[en]
The sensory wheel of virgin olive oil
Jos Mojet, Sijmen de Jong
42-47
1994-04-30
[en]
Use of antifungal principles from garlic for the Inhibition of yeasts and moulds in fermenting green olives.
A. Asehraou, S. Mohieddine, M. Faid
68-73
1997-04-30
[es]
Purification of black olive washed waters by aerobic biological and ozonation processes
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Anton, Joaquín R. Domínguez Vargas, Juan García Rodríguez
184-191
2001-08-30
[en]
Influence of the impurity content on the density and viscosity of olive oily fluids
P. Vallesquino-Laguna, A. Tirado-Esquinas
e533
2023-12-26
[en]
Antioxidant activity of rosemary (
Rosmarinus officinalis L.
) extracts on natural olive and sesame oils.
Musa Özcan
355-358
1999-10-30
[es]
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
I. Paz Antolín, M. Molero Meneses
424-428
2000-12-30
[es]
Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil
J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz
58-64
2003-03-30
[en]
Digestion and absorption of olive oil
Beatriz Bermúdez, Yolanda M. Pacheco, Sergio López, Rocío Abia, Francisco J.G. Muriana
1-10
2004-03-30
[en]
Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil
M.-T. Golmakani, L. Dehghan, N. Rahimizad
e447
2022-03-30
[es]
Evolution of the lipids biosynthesis during the maturation of the olive varieties "Picual" and "Gordal"
J. M. García, M. Mancha
277-280
1992-10-30
[es]
Geographical characterisation of virgin olive oils of the denomination of protected origin les garrigues by their fatty acid profile
María José Motilva, Tomás Ramo, María Paz Romero
26-32
2001-02-28
[en]
Exploring harmony in extra virgin olive oils and vegetables pairings
A. Cichelli, L. Cerretani, G. Di Lecce, M. Piochi
e353
2020-06-30
[es]
Iron determination in ripe olives by trichloroacetic acid extraction
P. García García, M. Brenes Balbuena, F. Faraud, A. Garrido Fernández
179-182
1993-06-30
[en]
The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content
S. A. Vekiari, A. Koutsaftakis
304-308
2002-09-30
[en]
Olive oil and oxidative stress
Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli
66-75
2004-03-30
[en]
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
M. Rodríguez, V. Cornejo, G. Rodríguez-Gutiérrez, P. Monetta
e491
2023-03-22
[es]
Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations
L. Ferreiro, R. Aparicio
149-156
1992-06-30
[en]
Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters
Franca Angerosa, Luciano di Giovacchino
247-254
1996-08-30
[en]
Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications
María T. Morales, Franca Angerosa, Ramón Aparicio
114-121
1999-04-30
[es]
Determination of fat and moisture in olives by nearinfrarred reflectance spectroscopy
A. Jiménez, E. Izquierdo, F. Rodríguez, J. I. Dueñas, C. Tortosa
311-315
2000-10-30
[en]
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices
F. Panebianco, A. Caridi
e400
2021-03-03
[es]
Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation
M. C. Ancin Azpilicueta, M. T. Martínez Remírez
22-31
1991-02-28
[en]
Relationship between the COI test and other sensory profiles by statistical procedures
R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente
26-41
1994-04-30
[en]
Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia
Jasminka Giacometti, Cedomila Milin
397-402
2001-12-30
[en]
Olive mill wastewater characteristics: modelling and statistical analysis
Luísa C. Davies, André M. Vilhena, Júlio M. Novais, Susete Martins-Dias
233-241
2004-09-30
[en]
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
S. Ayman, Y. Gezginc
e523
2023-11-24
[en]
Microbiological treatment of oil mill waste waters
A. Ranalli
16-19
1992-02-28
[es]
Composition of dietary fibre in olive cake. Amino acids associated with insoluble, soluble and total dietary fibre
C. Valiente, E. Arrigoni, J. R. Corrales, R. M. Esteban, R. Amadò
98-102
1995-04-30
[en]
Polyphenol removal from olive mill waste waters by selected mould strains
A. Amhajji, M. H. El-Jalil, M. Faid, J. L. Vasel, M. El-Yachioui
400-404
2000-12-30
[es]
Effects of soil salinity on the quality of ‘Arbequina' olive oil
A. Royo, Mª S. Gracia, R. Aragüés
25-33
2005-03-30
[en]
Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)
A.P. Banco, C.M. Puertas, E.R. Trentacoste, R.P. Monasterio
e429
2021-12-30
[es]
Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols
A. Lanzón, T. Albi, A. Cert, J. Gracián
271-276
1992-10-30
[es]
Ozone treatment of black olive wastewaters
Jesús Beltrán de Heredia, Joaquín Torregrosa, Joaquín R. Domínguez, Juan García
17-25
2001-02-28
[es]
Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol.
I. Ballesteros, J. M. Oliva, M. J. Negro, P. Manzanares, M. Ballesteros
282-288
2002-09-30
[en]
Olive oil and haemostasis
Colette N.M. Kelly, George J. Miller, Christine M. Williams
52-65
2004-03-30
[en]
The effects of processing aids and techniques on olive oil extractability and oil quality índices
E. Khaleghi, H. Norozi Moghadam, S.M.H. Mortazavi
e494
2023-03-16
[en]
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
A. Ranalli, A. Serraiocco
227-236
1996-08-30
[es]
Kinetic study of anaerobic digestion of wastewaters from the washing of olives prior to the oil production process in a completely mixed reactor with immobilised microorganisms.
Rafael Borja, José Alba, Antonio Martín, Angela Mancha
87-93
1999-04-30
[es]
Ozone treatment of olive mill wastewater
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, Joaquín R. Domínguez Vargas
301-306
2000-10-30
[en]
Effect of the essential volatile oils isolated from
Thymbra capitata
(L.) Cav. on olive and sunflower oils
M. G. Miguel, A. C. Figueiredo, M. M. Costa, D. Martins, J. G. Barroso, L. Pedro
219-225
2003-09-30
[en]
Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives
M.N. Ahmad, G.F. Mehyar, G.A. Othman
e396
2021-02-24
[es]
Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga
R. Aparicio, L. Ferreiro, J. L. Rodríguez
132-142
1991-04-30
[en]
Sensory profiling: a method for describing the sensory characteristics of virgin olive oil
David H. Lyon, Martin P. Watson
20-25
1994-04-30
[es]
Evolution of the costs for the determination of the production capacity of a virgin olive oil factory.
F. Espínola Lozano
25-29
1997-02-28
[es]
Catalytic effect of metals on thermal stability of olive oils
I. Paz Antolín, M. Molero Meneses
373-379
2001-12-30
[en]
Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante
227-232
2004-09-30
[en]
Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves
A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna
a516
2023-10-10
[en]
Use and treatment of olive mill wastewater: current situation and prospects in Spain
J. A. Fiestas Ros de Ursinos, R. Borja Padilla
101-106
1992-04-30
[es]
Diacylglycerols in the evaluation of virgin olive oil quality
M. Catalano, T. De Leonardis, S. Comes
380-384
1994-12-30
[en]
Quality of virgin olive oil as influenced by origin area.
A. Ranalli, G. De Mattia, M. Patumi, P. Proietti
249-259
1999-08-30
[es]
Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi
Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López
393-399
2000-12-30
[en]
A process for the treatment of olive mill waste waters by immobilized cells.
A. Amhajji, M. Faid, M. ElYachioui
121-124
2005-06-30
[en]
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions
G. Medina, C. Sanz, L. León, A.G. Pérez, R. de la Rosa
e438
2021-12-30
[es]
Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil
J. Cabrera Martín
259-270
1992-10-30
[en]
Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil
Claudio Peri, Cristina Rastelli
60-61
1994-04-30
[es]
Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain
J. Touss, A. Romero, J. Plana, L. Guerrero, I. Díaz, J. F. Hermoso
415-424
1997-12-30
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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