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Vol. 54 No. 4 (2003)
Vol. 54 No. 4 (2003)
DOI:
https://doi.org/10.3989/gya.2003.v54.i4
Published:
2003-12-30
Research
[en]
Study of the composition of
Pyracantha crenulata
roem seed, oil and meal
Olinda E. Quiroga, Soledad M. Bou, Carlos I. Sarlingo, Susana M. Nolasco
335-338
PDF
[en]
Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study
Mohammad Ibrahim Nasir
339-342
PDF
[en]
Changes occurring in vegetable oils composition due to microwave heating
Minar M. Hassanein, Safinaz M. El-Shami, M. Hassan El-Mallah
343-349
PDF
[es]
Effects of oxidized lipids (4,5 (E)-epoxy-2(E)-heptenal and 4,5 (E)-epoxy-2 (E) -decenal) and lysine reaction products on zinc and calcium utilization: assays in Caco-2 cells
Isabel Seiquer, María Pilar Navarro
350-357
PDF
[es]
Sodium diffusion in green olives during the debittering. I: Effect of lye concentration.
Mariela B. Maldonado, Carlos A. Zuritz, Alejandro D. Gascón, Enrique Rey
358-364
PDF
[es]
Sodium diffusion in green olives during the debittering. II: effect of lye temperature
C. A. Zuritz, M. B. Maldonado, A. D. Gascón
365-370
PDF
[es]
Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)
Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano
371-377
PDF
[en]
Comparison between ethanol and hexane for oil extraction from
Quercus suber
L. fruits
Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu
378-383
PDF
[en]
Pattern recognition of acorns from different
Quercus
species based on oil content and fatty acid profile
Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu
384-391
PDF
[es]
Colorimetric characterization and classification of the virgin olive oil from the spanish-moroccan mediterranean area
M. M. Pérez, A. Yebra, M. Melgosa, N. Bououd, A. Asselman, A. Boucetta
392-396
PDF
[en]
Detailed studies on some lipids of
Silybum marianum
(L.) seed oil
M. Hassan El-Mallah, Safinaz M. El-Shami, Minar M. Hassanein
397-402
PDF
[es]
Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil
A. Jiménez Márquez, G. Beltrán Maza
403-409
PDF
[en]
Keeping the quality of cows’ butter by γ-irradiation
A. H. Rady, H. M. Badr
410-418
PDF
[en]
Improvement of protein extraction from sunflower meal by hydrolysis with alcalase
M. M. Yust, J. Pedroche, C. Megías, J. Girón-Calle, M. Alaiz, F. Millán, J. Vioque
419-423
PDF
Documentation
[es]
Books
F. J. Hidalgo, A. Garrido Fernández, R. Zamora, A. de Castro, E. Graciani
424-431
PDF
News
[es]
Forthcoming Congress and Meetings
Equipo Editorial
432-433
PDF
[es]
Other News
Equipo Editorial
433-436
PDF
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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
407
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
352
Shea butter
296
Anisidine value as a measurement of the latent damage of fats
293
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
270
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
199
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
178
Virgin almond oil: Extraction methods and composition
174
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