Vol 63, No 4 (2012)


Table of Contents

Research

[en]
The oleic acid esterification of policosanol increases its bioavailability and hypocholesterolemic action in rats
D. Haim, A. Valenzuela, M. C. Brañes, M. Fuenzalida, L. A. Videla
345-354
[en]
Detection of argan oil adulterated with vegetable oils: new markers
I. Ourrach, M. Rada, M. C. Pérez-Camino, M. Benaissa, Á. Guinda
355-364
[en]
Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan
S. Raziq, F. Anwar, Z. Mahmood, S. A. Shahid, R. Nadeem
365-372
[es]
Cholesterol metabolism: increasingly complex
J. Sanhueza, R. Valenzuela, A. Valenzuela
373-382
[en]
Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry
Orhan Acar
383-393
[en]
Preparation and evaluation of functional foods in adjuvant arthritis
S. Y. Al-Okbi, D. A. Mohamed
394-402
[es]
Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars
B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós
403-410
[en]
Physalis peruviana pomace suppresses highcholesterol diet-induced hypercholesterolemia in rats
M. F. Ramadan
411-422
[en]
Evaluation of the oil Produced from lettuce crop cultivated under three irrigation conditions
M. Hassan El-Mallah, S. M. El-Shami
423-431
[en]
Analysis of volatile compounds from Iberian hams: a review
M. Narváez-Rivas, E. Gallardo, M. León-Camacho
432-454
[en]
Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process
F. M. Ali Rehab, A. M. El Anany
455-465
[en]
Physicochemical characteristics of ozonated sunflower oils obtained by different procedures
M. F. Díaz, Y. Sánchez, M. Gómez, F. Hernández, M. C. da C. Veloso, P. A. de P. Pereira, A. S. Mangrich, J. B. de Andrade
466-474
[en]
Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil
G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone
475-483