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Vol. 48 No. 2 (1997)
Vol. 48 No. 2 (1997)
DOI:
https://doi.org/10.3989/gya.1997.v48.i2
Published:
1997-04-30
Research
[en]
Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine.
Y. El-Shattory, M. A. Saadia, F. H. Said
61-67
PDF
[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
PDF
[es]
Irrigation effects on fatty acidic composition, organoleptic characteristics and other quality parameters of virgin olive oils.
J. Salas, M. Pastor, J. Castro
74-82
PDF
[en]
Antioxidant activity of BHA, BHT and TBHQ examined with Miller's test
M. Karamac, R. Amarowicz
83-86
PDF
[es]
Characterization of wheat germ oil extracted by liquid and supercritical carbon dioxide.
A. Molero Gómez, M. D. Gordillo Romero, E. Martínez de la Ossa
87-92
PDF
[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
PDF
Reviews
[es]
Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods.
I. M. Vicario Romero, R. Guillén Sans, M. Guzmán Chozas
96-102
PDF
Documentation
[es]
Bibliografía de revistas
Equipo Editorial
103-106
PDF
[es]
Libros
R. Zamora, A. Garrido Fernández, F. J. Hidalgo, J. M. García Martos, A. de Castro, C. Gómez Herrera, L. Rejano, M. Brenes Balbuena, A. Troncoso
107-126
PDF
News
[es]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias
Equipo Editorial
126-139
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
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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