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Vol. 70 No. 1 (2019)
Vol. 70 No. 1 (2019)
DOI:
https://doi.org/10.3989/gya.2019.v70.i1
Published:
2019-03-30
Research
[en]
Cucumis melo
L. seeds as a promising source of oil naturally rich in biologically active substances: compositional characteristics, phenolic compounds and thermal properties
S. Mallek-Ayadi, N. Bahloul, N. Kechaou
e284
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[en]
Sex and seasonal variation in proximate composition and fatty acid profile of Scomber scombrus (L. 1758) fillets from the Middle East Coast of Tunisia
S. El Oudiani, I. Chetoui, C. Darej, N. Moujahed
e285
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[en]
Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil
M. T. Golmakani, S. Barani, N. Alavi, Z. Tahsiri
e286
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[en]
The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds
M. M. Strieder, J. I. Engelmann, R. S. Pohndorf, P. A. Rodrigues, R. S. Juliano, G. L. Dotto, L. A.A. Pinto
e287
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[en]
Variations in fatty acid composition and oxidative stability of hazelnut (
Corylus avellana
L.) varieties stored by traditional method
H. Karaosmanoğlu, N. Ş. Üstün
e288
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[en]
Geographic variation in fatty acid composition and food source of the commercial clam (
Venerupis decussata
, Linnaeus, 1758), from the Tunisian Coast: Trophic links
S. Bejaoui, D. Boussoufa, K. Telahigue, I. Chetoui, F. Ghribi, I. Rabeh, M. El Cafsi
e289
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[en]
Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil
O. Uncu, B. Ozen, F. Tokatli
e290
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[en]
First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve
Mactra stultorum
I. Chetoui, I. Rabeh, S. Bejaoui, K. Telahigue, F. Ghribi, M. El Cafsi
e291
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[en]
Pharmaceutical applications and consequent environmental impacts of
Spirulina (Arthrospira)
: An overview
W. Shao, R. Ebaid, M. El-Sheekh, A. Abomohra, H. Eladel
e292
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[en]
Flavored olive oils: focus on their acceptability and thermal stability
M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami
e293
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[en]
Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil
M. H. Bruscatto, V. R. Pestana-Bauer, D. M. Otero, R. C. Zambiazi
e294
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[en]
Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation
M. Kiralan, G. Çalik, S. Kiralan, A. Özaydin, G. Özkan, M. F. Ramadan
e295
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[en]
Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage
A. Turan
e296
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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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