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By Author
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401 - 500 of 500 items
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[en]
Physicochemical properties and chemical composition of Seinat (
Cucumis melo
var.
tibish
) seed oil and its antioxidant activity
S. Azhari, Y. S. Xu, Q. X. Jiang, W. S. Xia
e008
2014-03-30
[en]
Aldehydic acids in frying oils: formation, toxicological significance and analysis
Afaf Kamal-Eldin, Lars-Åke Appelqvist
342-348
1996-10-30
[en]
Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.
Georgios Blekas, Dimitrios Boskou
34-37
1998-02-28
[es]
Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chaintriacylglycerols
Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis
214-221
2001-08-30
[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]
Storage stability of crips measured by headspace and peroxide value analyses
R. M. Lahtinen, I. Wester, J. R. K. Niemelä
59-62
1996-04-30
[es]
Study of the possible chemical and biochemical events that affect the increase of the acidity in process extraction of maize oil
Danabely Romero, Francisco Bolívar, Nancy Salinas
282-287
2008-09-30
[en]
Preparation and surface active properties of a-acyloxysuccinic acid derivatives from malic acid and fatty acids of crude rice bran oil
W. I.A. EL-Dougdoug, K. A.H. Hebash, A. A. El-Sawy
340-347
2000-10-30
[es]
Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial
A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino
401-410
1996-12-30
[es]
Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes
273-281
1997-10-30
[en]
Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal
M. Lv, W. Wu
e349
2020-06-30
[en]
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
e129
2016-06-30
[en]
Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils
A. Chojnacka, W. Gładkowski, G. Kiełbowicz, A. Gliszczyńska, N. Niezgoda, C. Wawrzeńczyk
e053
2014-12-30
[en]
Enzyme-aided cold pressing of flaxseed (
Linum usitatissimum
L.): Enhancement in yield, quality and phenolics of the oil
F. Anwar, Z. Zreen, B. Sultana, A. Jamil
463-471
2013-12-31
[en]
Definite influence of the extraction methods on the chemical composition of virgin olive oil
R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
356-362
1991-10-30
[es]
Oil quality evaluation of eleven sonoran desert leguminous seeds
M. Ortega-Nieblas, L. Vlázquez-Moreno, M. R. Robles-Burgueño
158-162
1996-06-30
[es]
Effect of physical refining on chemical and sensory quality of coconut oil
M. Torres-González, O. Angulo-Guerrero, R. M. Oliart-Ros, L. A. Medina-Juárez
96-101
2009-03-30
[es]
Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil
R. M. Pozo Díez, T. A. Masoud Musa, M. C. Pérez Camino, M. C. Dobarganes
85-91
1995-04-30
[en]
Industrial frying trials with high oleic sunflower oil
J. R.K. Niemelä, I. Wester, R. M. Lahtinen
1-4
1996-04-30
[en]
Preparation of sn-2 long-chain polyunsaturated monoacylglycerols from fish oil by hydrolysis with a stereospecific lipase from
mucor miehei
Susana Nieto, Jorge Gutiérrez, Julio Sanhueza, Alfonso Valenzuela
111-113
1999-04-30
[en]
Conjugated linoleic acid (CLA).
Cis
9,
trans
11 and
trans
10,
cis
12 isomer detection in crude and refined corn oils by capillary GC
Özlem Tokuşoğlu
146-151
2008-06-30
[es]
Physicochemical characteristics and fatty acid composition of oil from tree tomato (
Cyphomandra betacea Sendt
) seeds var. red and yellow
Douglas R. Belén-Camacho, Euris D. Sánchez, David García, Mario José Moreno-Álvarez, Oscar Linares
428-433
2004-12-30
[en]
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil
S. Rubalya Valantina, K. Arockia Jayalatha
e427
2021-12-30
[en]
Impact of olive oil usage on physical properties of chocolate fillings
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
e145
2016-09-30
[en]
Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
M. N. Franco, T. Galeano-Díaz, J. Sánchez, C. De Miguel, D. Martín-Vertedor
e004
2014-03-30
[en]
Evaluation of date kernel oils and their effects on wheat flour characteristics
A. S. Elsakr
216-219
1991-06-30
[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
2003-03-30
[en]
Composition of biologically active lipids of
lamiaceae
seed oils
M. D. Zlatanov, G. A. Antova
143-147
2004-06-30
[en]
Physicochemical and antioxidant characteristics of gingerbread plum (
Neocarya macrophylla
) kernel oils
M. Diaby, T. Amza, G. Onivogui, X. Q. Zou, Q. Z. Jin
e117
2016-03-31
[en]
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
e034
2014-09-30
[en]
Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria
M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
285-294
2013-06-30
[en]
U.V. spectra parameters to investigate the influences of intensifications of soybean with sorghum and maize on the physical properties of soybean seed oils
N. S. Elsark, L. F. Rizk, H. R. Doss
243-248
1993-10-30
[en]
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes
54-58
1996-04-30
[en]
Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’
Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas
260-266
2008-09-30
[en]
Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils
Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi
325-331
2000-10-30
[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
[en]
Inhibitory effect of some spice essential oils on
Penicillium digitatum
causing postharvest rot in citrus
Fahri Yigit, Musa Özcan, Attila Akgül
237-240
2000-08-30
[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]
Situation of European SMEs in the olive oil and table olive area. Survey.
Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador
209-219
2005-09-30
[en]
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
A. Dhyani, R. Chopra, P.K. Singh, M. Garg
e511
2023-10-10
[en]
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes
D.S. de Aquino, C. Roders, A.M. Vessoni, N. Stevanato, C. da Silva
e452
2022-03-10
[es]
Physicochemical characterization of crude and refined oil of
Proboscidea parviflora
seeds (Uña de gato)
M. Ortega Nieblas, L. Vázquez Moreno
30-34
1993-02-28
[en]
Comparative studies of antifugal potentialities for some natural plant oils against different fungi isolated from poultry
F. H. Ahmed, A. A. El-Badri, M. M. K. Ibrahim, A. S. El-Shahed, H. M. M. El-Khalafawy
260-264
1994-08-30
[en]
Formulation of soy oil products
John B. Woerfel
369-375
1995-12-30
[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
2003-03-30
[en]
Optimisation of the acidulation process of soapstock from the neutralisation of rice bran oil
Eliete M. S. Scavariello, Daniela Barrera-Arellano
155-159
2004-06-30
[en]
Microwave-assisted transesterification of sour cherry kernel oil for biodiesel production: comparison with ultrasonic bath-, ultrasonic probe-, and ohmic-assisted transesterification methods
M. T. Golmakani, M. Niakousari, A. Peykar, T. Safaeipour
e545
2024-04-10
[en]
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties
V.B. Vujasinović, M.M. Bjelica, S.C. Čorbo, S.B. Dimić, B.B. Rabrenović
e411
2021-06-03
[es]
Study of effectivenness of octadecyl C
18
extraction columns in the evaluation of the bitter taste (K
225
) in virgin olive oil. Error and analytical scheme of method the evaluation
F. Gutiérrez Rosales, S. Perdiguero Camacho
93-96
1992-04-30
[es]
The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition
M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
119-125
1994-06-30
[en]
Effect of interesterification on glyceride structure
Y. El-Shattory, Saadia M. Aly
415-418
1998-12-30
[es]
High-performance liquid chromatography in the separation of triglycerides from complex animal fats.
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
298-311
1999-08-30
[en]
Assessment of the process of cottonseed oil bleaching in hexane
Ola A. Megahed
379-383
2002-12-30
[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
2003-12-30
[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]
Rapid detection of argan oil adulteration by frying oils using laser induced fluorescence spectroscopy combined with chemometrics tools
S. Farres, L. Srata, M. Chikri, S. Addou, F. Fethi
e520
2023-10-10
[en]
Chemical-functional composition of Terminalia catappa oils from different varieties
O.V. Santos, S.D. Soares, P.C.S. Dias, S.P.A. Duarte, M.P.L. Santos, F.C.A. Nascimento, B.E. Teixeira-Costa
e454
2022-06-13
[en]
Study of water deficit conditions and beneficial microbes on the oil quality and agronomic traits of canola (
Brassica napus
L.)
H. Keshavarz
e373
2020-09-15
[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]
Detailed studies on seed oil of Salicornia SOS-7 cultivated at the egyptian border of Red Sea
M. Hassan El-Mallah, T. Turui, S. El-Shami
3859-389
1994-12-30
[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
[en]
Characterisation of
Moringa peregrina
Arabia seed oil
Jhon Tsaknis
170-176
1998-04-30
[es]
Oxidation indexes in oils from some leguminous seeds from sonoran desert
M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno
5-9
2001-02-28
[en]
Direct olive oil analysis
M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña
1-7
2002-03-30
[es]
Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil
A. Ortega Jurado, J. M. Palomar Carnicero, F. Cruz Peragón
303-311
2004-09-30
[en]
The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification
Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska
267-275
2005-12-31
[en]
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
S.S. Kumar, V. Manasa, C.K. Madhubalaji, A.W. Tumaney, P. Giridhar
e499
2023-05-25
[en]
Improving biodiesel yield from pre-esterified inedible olive oil using microwave-assisted transesterification method
L. Dehghan, M.-T. Golmakani, S.M.H. Hosseini
e417
2021-09-14
[es]
Compositional data on sunflower seed grown in Argentine
E. Santalla, I. Riccobene, S. Nolasco
175-178
1993-06-30
[es]
A rapid method for squalene determination in vegetable oils
A. Lanzón, A. Guinda, T. Albi, C. de la Osa
276-278
1995-10-30
[en]
Synthesis and surface active properties of cationic surface active agents from crude rice bran oil
W. I. A. El-Dougdoug
385-391
1999-10-30
[es]
Consistency of structured lipids from fish oil and palm kernel fat
Oscar Díaz Gamboa, Luiz Antonio Gioielli
122-129
2003-06-30
[en]
Olive oil and oxidative stress
Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli
66-75
2004-03-30
[en]
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
H. Karaosmanoğlu
e535
2023-12-30
[en]
Removal of DBP from evening primrose oil with activated clay modified by chitosan and CTAB
FG Pan, MQ Wang, JY Xu, CX Yang, S Li, YF Lu, YD Zhang, BQ Liu
e474
2022-09-15
[en]
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: focus on moisture removal and compositional changes
M. Issaoui, M. Mosbahi, S. Barbieri, G. Flamini, A. Bendini, R. Ascrizzi, T. Gallina Toschi, M. Hammami
e392
2021-02-24
[es]
The agreement between sensorial characteristics and information produced by stability tests in soybean oil
A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano
226-230
1992-08-30
[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]
Evolution of the rheological properties of oil-in-water emulsions during the emulsification process and storage
M. C. Sánchez, M. Berjano, A. Guerrero, C. Gallegos
230-236
2000-08-30
[es]
Kinetic adsorption of pigments peroxides and tocopherols during the bleaching process of soybean oil
L. A. González-Tovar, J. A. Noriega-Rodríguez, J. Ortega-García, N. Gámez-Meza, L. A. Medina-Juárez
324-327
2005-12-31
[en]
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
N.K. Mohamad Shah, M. Sanny, N.A. Ab Karim, K. Kuppan, N.A. Yahaya, M. Mat Yusoff
e510
2023-10-10
[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
[en]
Characterization of european virgin olive oils using fatty acids
María V. Alonso García, R. Aparicio López
18-24
1993-02-28
[en]
Effect of seed moisture on phenolic acids in rapeseed oil cake
R. Amarowicz, J. Fornal, M. Karamac
354-356
1995-12-30
[es]
Global prospectives of fats and oils uses. Present and future
Ir. Rogar Leysen
335-341
1996-10-30
[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
[es]
Polluting potential of wastewater from fish meal and oil industries.
Santiago Mendiola, Juan J. Achútegui, Francisco J. Sánchez, Mª José San José
30-33
1998-02-28
[en]
Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial
A. Cert, W. Moreda, M. C. Pérez-Camino
447-456
2000-12-30
[en]
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
Mayada Damechki, Sofia Sotiropoulou, Maria Tsimidou
207-213
2001-08-30
[en]
Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models
T. Malik, O. Sarkar, S. Pant
e544
2024-04-01
[en]
Obtaining hydrolysate from macauba oil and its application in the production of methyl esters
D.T. Raspe, N. Stevanato, T.B. Massa, C. Silva
e483
2022-12-30
[en]
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
A.H. Kori, S.A. Mahesar, S.T.H. Sherazi, U.A. Khatri, Z.H. Laghari, T. Panhwar
e410
2021-06-03
[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
[en]
Evolution of the quality of the oil and the product in semi-industrial frying
M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
113-118
1994-06-30
[en]
Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil
Laila F. Rizk, A. E. Basyony, Hanaa A. Doss
160-164
1995-06-30
[en]
Lipase - Catalyzed glycerolysis of sunflower oil to produce partial glycerides.
F. A. Zaher, Saadia M. Aly, O. S. El-Kinawy
411-414
1998-12-30
[es]
Characterization of borage seed oil extracted by supercritical carbon dioxide.
A. Delgado Andújar, A. Molero Gómez, E. Martínez de la Ossa
283-288
1999-08-30
[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
[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
2003-12-30
[es]
Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food
María Daniela Juárez, Lilia Masson, Norma Sammán
53-58
2005-03-30
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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
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Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
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Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
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Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
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