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By Author
Search
201 - 300 of 350 items
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[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]
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions
G. Medina, C. Sanz, L. León, A.G. Pérez, R. de la Rosa
e438
2021-12-30
[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]
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]
Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain
J. Touss, A. Romero, J. Plana, L. Guerrero, I. Díaz, J. F. Hermoso
415-424
1997-12-30
[en]
Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (
Olea europea
. L.)
M. Al-Bachir
305-310
2001-10-30
[es]
Physical, chemical and microbiological studies of the fermentation of Arbequina green olives
J. E. de la Torre, E. R. Moya, E. Bota, J. Sancho
274-278
1993-10-30
[es]
Extraction of virgin olive oil by two-phase continuous system. Influence of different variables of the process on certain parameters related to oil quality
A. Jiménez Márquez, M. Hermoso Fernández, M. Uceda Ojeda
299-303
1995-10-30
[en]
Studies on drying kinetics of olive foot cake
H. Kadi, M. S. Hamlat
226-228
2002-06-30
[en]
Olive oil and immune system functions: potential involvement in immunonutrition
Manuel A. de Pablo, María A. Puertollano, Gerardo Álvarez de Cienfuegos
42-51
2004-03-30
[en]
Effect of vacuum impregnation on physical changes during table olive processing
C. Romero, P. García-García, A.H. Sánchez, M. Brenes
e484
2022-12-16
[en]
Use of propolis extract as a natural antioxidant for plant oils
Musa Özcan
251-253
2000-08-30
[es]
Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil
A. Jiménez Márquez, G. Beltrán Maza
403-409
2003-12-30
[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]
Characterization and anaerobic digestion of waters from washing of virgin olive oil
R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo
85-90
1993-04-30
[en]
Consumer attitudes and olive oil acceptance: the traditional consumer
Ella Pagliarini, Mario Bertuccioli, Silvia Abba
16-19
1994-04-30
[es]
Quality of virgin olive oil from territorial quality label «Les Garrigues» D.O. (Lleida. Spain) along the 1995/96 harvest
Mª José Motilva, Ismael Jaria, Ismael Bellart, Mª Paz Romero
425-433
1998-12-30
[en]
Modeling of oil extraction from olive foot cake using hexane
Hocine Kadi, Hocine Fellag
369-372
2001-12-30
[es]
The effect of olive fruit stoning on virgin olive oil aroma
P. Luaces, A. G. Pérez, C. Sanz
174-179
2004-06-30
[en]
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry
D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli
e504
2023-06-13
[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]
Bitter phenolic glucosides from seeds of olive (
Olea europaea
)
R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero
332-335
1994-10-30
[es]
Quality of table olives.
Antonio Garrido Fernández, Concepción Romero Barranco
225-230
1999-06-30
[en]
Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography
W. Moreda, M. C. Pérez-Camino, A. Cert
175-179
2003-06-30
[en]
Effect of cell immobilization on the treatment of olive mill wastewater by a total phenols, acetic acid and formic acid degrading bacterium strain
Abdelghani El Asli, Faouzi Errachidi, Rhizlane Bennisse, Abdel-illah Qatibi, Mohamed Errami
116-120
2005-06-30
[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
[en]
A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion
Mario Bertuccioli
55-59
1994-04-30
[en]
Influence of microwaves on olive oil stability
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
397-404
1997-12-30
[en]
Changes in chemical and microbiological composition of two varieties of olive during fermentation
M. Borcakli, G. Özay, I. Alperden, E. Özsan, Y. Erdek
253-258
1993-10-30
[es]
Determination of some purity parameters in olive oils. Results from a collaborative study
W. Moreda, M. C. Pérez Camino, A. Cert
279-284
1995-10-30
[en]
Algorithms for the detection of hazelnut oil in olive oil
A. Cert, W. Moreda
143-149
2000-06-30
[en]
Olive oil and cancer
Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
33-41
2004-03-30
[en]
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
A. Izadi, S. Mansouripour, Y. Ramezan, S. Talebzadeh
e479
2022-12-15
[es]
Influence of the technological helpers used in the olive oil elaboration process on the kinetics of the anaerobic digestion of olive mill wastewater
R. Borja Padilla, J. Alba Mendoza, María M. Durán Barrantes
204-211
1992-08-30
[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]
Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness
H. Ajana, A. El Antari, A. Hafidi
1-6
1999-02-28
[en]
Characterization of yeast strains isolated from bloaters of fermented green table olives during storage
A. Asehraou, C. Peres, D. Brito, M. Faid, M. Serhrouchni
225-229
2000-08-30
[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
[en]
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil
M. M. Elaasser, M. K.S. Morsi, S. M. Galal, M. K. Abd El-Rahman, M. A. Katry
e386
2020-12-04
[es]
Effect of CO
2
in storage atmosphere on mill olive fruit physiology
J. María García Martos
81-84
1993-04-30
[en]
Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar.
H. Ajana, A. El Antari
405-410
1998-12-30
[es]
The isolation and quantification of the components from olive leaf: hexane extract
Á. Guinda, A. Lanzón, J. J. Rios, T. Albi
419-422
2002-12-30
[en]
Olive oil in food spreads
Miguel A. Blanco Muñoz
92-94
2004-03-30
[en]
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil
Y. M’Rabet, K. Hosni, K. Khwaldia
e505
2023-05-26
[en]
Microorganisms associated with post-harvest green olives deteriorations in Morocco
M. Faid, Rachida Akhartouf, A. Asehraou
313-317
1994-10-30
[es]
Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
Miguel Canet, José Mª García
181-184
1999-06-30
[es]
Study of the quality of virgin olive oil from Aragón (Spain)
C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera
151-160
2003-06-30
[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]
Informative Note: Captive fatty acids of fresh olive oils?
J.A. Cayuela-Sánchez
e413
2021-06-10
[en]
Good Manufacturing Practice (GMP) guidelines for virgin olive oil production
Christos Petrakis
53-54
1994-04-30
[en]
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
Mayada Damechki, Sofia Sotiropoulou, Maria Tsimidou
207-213
2001-08-30
[es]
Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
A. H. Sánchez Gómez, M. J. Fernández Díez
414-419
1991-12-30
[en]
A study of chemical and microbiological characteristics of olive mill waste water in Morocco
M. Mouncif, S. Tamoh, M. Faid, A. Achkari-Begdouri
335-338
1993-12-30
[en]
Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yields
Alfonso Ranalli, Nicola Martinelli
255-263
1995-10-30
[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]
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review
N. Jayathilaka, K.N. Seneviratne
e466
2022-09-08
[en]
Estimating triacylglycerols from fatty acids by chemometrics. An application in Spanish virgin olive oil
J. García Pulido, B. Aparicio López
193-197
1992-08-30
[en]
On the determination of minor phenolic acids of virgin olive oil by RP-HPLC
M. Tsimidou, M. Lytridou, D. Boskou, A. Pappa-Louisi, F. Kotsifaki, C. Petrakis
151-157
1996-06-30
[es]
Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region
Mª Soledad Gracia Gómez
52-58
2001-02-28
[en]
Authentication of olive oil based on DNA analysis
A. Batrinou, I. F. Strati, D. Houhoula, J. Tsaknis, V. J. Sinanoglou
e366
2020-09-15
[es]
Kinetics of the anaerobic purification of aerobically prebiotreated olive mill wastewater
R. Borja Padilla, J. A. Martín, R. Maestro Durán, J. Alba Mendoza, J. A. Fiestas de Ursinos
194-201
1991-06-30
[en]
A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research
Giovanni Esposito, Claudio Peri
5-8
1994-04-30
[es]
Intake and body weight gain of rats fed different types of unused and used frying oils
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
177-184
1998-04-30
[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
[en]
Olive oil, dietary fat and ageing, a mitochondrial approach
José Mataix, Julio J. Ochoa, José L. Quiles
84-91
2004-03-30
[en]
A survey of phthalates in flavored olive oils from Turkey
İ. Toptancı, S. Kıralan, O. Ketenoğlu
e502
2023-05-25
[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
[es]
New technologies in table olive processing
Francisco Javier Santos
131-140
1999-04-30
[es]
Aerobic biological treatment of olive mill wastewater previously treated by an ozonation stage
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, María del Pilar Ramos Viseas, Joaquín R. Domínguez Vargas
332-339
2000-10-30
[en]
Study of oils from the protected denomination of origin “Siurana” using excitation-emission fluorescence spectroscopy and three-way methods of analysis
Francesca Guimet, Joan Ferré, Ricard Boqué
292-297
2005-12-31
[en]
Application of mixed starter culture for table olive production
Z.Ş. Erdemir Tıraş, H. Kalkan Yıldırım
e405
2021-06-07
[es]
Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil
B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera
56-60
1991-02-28
[en]
Some nutritional benefits of extra virgin olive oil
S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin
48-52
1994-04-30
[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
[en]
Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki
Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
202-206
2001-08-30
[en]
Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
Marco Poiana, Antonio Mincione
282-290
2004-09-30
[en]
Fractionation of phenolase from green table olives (
Ascolana tenera var.
) by immobilized copper affinity chromatography
V. Sciancalepore, G. De Stefano
251-254
1995-10-30
[en]
Multivariate models to classify Tuscan virgin olive oils by zone.
Stefano Alessandri, Antonio Cimato, Giuseppe Modi, Angela Crescenzi, Simona Caselli
369-378
1999-10-30
[en]
Direct olive oil analysis
M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña
1-7
2002-03-30
[en]
Blood transport and genomic effects of olive oil components
Yolanda M. Pacheco, Beatriz Bermúdez, Sergio López, Rocío Abia, Francisco J.G. Muriana
11-23
2004-03-30
[en]
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating
M.C. Murillo, A.B. García, T. Lafarga, M. Melgosa, R. Bermejo
e455
2022-06-13
[es]
Treatment for green table olive fermentation brines
A. Garrido Fernández, M. Brenes Balbuena, P. García García
291-298
1992-10-30
[en]
Biogenesis of «fusty» defect in virgin olive oils
F. Angerosa, B. Lanza, V. Marsilio
142-150
1996-06-30
[es]
Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil
A. Romero, C. Cuesta, F. J. Sánchez-Muniz
38-44
2001-02-28
[en]
Characterization of Sicilian virgin olive oils. Note X. A comparison between
Cerasuola and Nocellara del Belice
Un noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties
G.mo Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
415-422
2004-12-30
[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
[es]
Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
M. Brenes, P. García, C. Romero, A. Garrido
190-194
1993-06-30
[en]
Olive oil quality and EEC regulations
Claudio Ranzani
1-4
1994-04-30
[es]
Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane.
F. J. G. Muriana, V. Ruiz Gutiérrez
139-150
1998-04-30
[es]
Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
309-318
2002-09-30
[en]
Olive oil in clinical nutrition
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
76-83
2004-03-30
[en]
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
A.O. Gündüz, M.M. Ceylan, A. Baştürk
e501
2023-05-25
[es]
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
L. Rejano Navarro, A. H. Sánchez Gómez
255-259
1996-08-30
[es]
Rapid method to obtain virgin olive oil for acidity determination.
F. Martínez, Mª J. Moyano, J. Alba, Mª A. Ruiz, F. Hidalgo, F. J. Heredia
122-126
1999-04-30
[en]
Chemical composition of olive oils of the cultivar Colombaia
R. Boggia, F. Evangelisti, N. Rossi, P. Salvadeo, P. Zunin
276-283
2005-12-31
[es]
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?
J.M. Castellano, J.S. Perona
e404
2021-06-03
[en]
Oil extraction from olive foot cake with acidic hexane
S. Kmieciak, S. Mecziane, H. Kadi, R. Moussaoui
46-50
1991-02-28
[en]
Characterization of european virgin olive oils using fatty acids
María V. Alonso García, R. Aparicio López
18-24
1993-02-28
[en]
The sensory wheel of virgin olive oil
Jos Mojet, Sijmen de Jong
42-47
1994-04-30
[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
1997-04-30
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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