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Vol. 54 No. 1 (2003)
Vol. 54 No. 1 (2003)
DOI:
https://doi.org/10.3989/gya.2003.v54.i1
Published:
2003-03-30
Editorial
[es]
D. Jose Maria Piñar Miura y el Instituto de la Grasa
Carlos Gómez Herrera
I-II
PDF
Research
[es]
Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region
Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
1-6
PDF
[en]
Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects
M. Guadalupe Johnston, Verónica M. Navarro, Nilda I. Brutti, Valeria Nepote, Nelson R. Grosso, Carlos A. Guzmán
7-11
PDF
[en]
Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars
Musa Özcan, Serap Seven
12-18
PDF
[es]
Isomeric fatty acid composition of spanish commercial ice-creams
V. Griguol, I. M. Vicario, M. León
19-23
PDF
[en]
Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil
Y. A. El-Shattory, M. A. Saadia, S. F. Hamed, K. Schwarz
24-29
PDF
[en]
Fatty acids and sterols of
Griffonia
seeds oil
Georgi Petkov, Zakir Ramazanov
30-31
PDF
[es]
Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods
Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros
32-40
PDF
[es]
Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs
L. León, L. Rallo, A. Garrido
41-47
PDF
[es]
Nutritional and sensorial evaluation of
Proboscidea parviflora
(cat´s claw) oil.
M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno
48-52
PDF
[es]
Enzymatic treatment in the grapeseed oil extraction,
Vitis vinifera
, by cold pressing
E. G. Guerra, M. E. Zúñiga
53-57
PDF
[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
PDF
[en]
Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain
Elvira Larqué, Marta Garaulet, Francisca Pérez-Llamas, Salvador Zamora, F. Javier Tebar
65-70
PDF
[en]
The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives
Kemal Ünal, Cevdet Nergiz
71-76
PDF
[en]
Enzymatic aqueous technology for simultaneous coconut protein and oil extraction
Beatriz P.M. Sant’Anna, Suely P. Freitas, Maria A. Z. Coelho
77-80
PDF
Documentation
[es]
Journals' Bibliography. Books
R. Zamora, F. J. Hidalgo, D. Hornero, A. Garrido Fernández, C. Gómez Herrera, Mª. J. Moyano, J. L. Ruiz Barba, L. Rejano Navarro, A. Higinio Sánchez, A. Guinda
81-101
PDF
News
[es]
Forthcoming Congress and Meetings. Other News
Equipo Editorial
102-112
PDF
Make a Submission
Make a Submission
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
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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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