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By Author
Search
301 - 350 of 350 items
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[es]
Effects of soil salinity on the quality of ‘Arbequina' olive oil
A. Royo, Mª S. Gracia, R. Aragüés
25-33
2005-03-30
[en]
Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)
A.P. Banco, C.M. Puertas, E.R. Trentacoste, R.P. Monasterio
e429
2021-12-30
[es]
Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols
A. Lanzón, T. Albi, A. Cert, J. Gracián
271-276
1992-10-30
[es]
Ozone treatment of black olive wastewaters
Jesús Beltrán de Heredia, Joaquín Torregrosa, Joaquín R. Domínguez, Juan García
17-25
2001-02-28
[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]
Olive oil and haemostasis
Colette N.M. Kelly, George J. Miller, Christine M. Williams
52-65
2004-03-30
[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]
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
A. Ranalli, A. Serraiocco
227-236
1996-08-30
[es]
Kinetic study of anaerobic digestion of wastewaters from the washing of olives prior to the oil production process in a completely mixed reactor with immobilised microorganisms.
Rafael Borja, José Alba, Antonio Martín, Angela Mancha
87-93
1999-04-30
[es]
Ozone treatment of olive mill wastewater
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, Joaquín R. Domínguez Vargas
301-306
2000-10-30
[en]
Effect of the essential volatile oils isolated from
Thymbra capitata
(L.) Cav. on olive and sunflower oils
M. G. Miguel, A. C. Figueiredo, M. M. Costa, D. Martins, J. G. Barroso, L. Pedro
219-225
2003-09-30
[en]
Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives
M.N. Ahmad, G.F. Mehyar, G.A. Othman
e396
2021-02-24
[es]
Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga
R. Aparicio, L. Ferreiro, J. L. Rodríguez
132-142
1991-04-30
[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
[es]
Evolution of the costs for the determination of the production capacity of a virgin olive oil factory.
F. Espínola Lozano
25-29
1997-02-28
[es]
Catalytic effect of metals on thermal stability of olive oils
I. Paz Antolín, M. Molero Meneses
373-379
2001-12-30
[en]
Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante
227-232
2004-09-30
[en]
Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves
A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna
a516
2023-10-10
[en]
Use and treatment of olive mill wastewater: current situation and prospects in Spain
J. A. Fiestas Ros de Ursinos, R. Borja Padilla
101-106
1992-04-30
[es]
Diacylglycerols in the evaluation of virgin olive oil quality
M. Catalano, T. De Leonardis, S. Comes
380-384
1994-12-30
[en]
Quality of virgin olive oil as influenced by origin area.
A. Ranalli, G. De Mattia, M. Patumi, P. Proietti
249-259
1999-08-30
[es]
Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi
Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López
393-399
2000-12-30
[en]
A process for the treatment of olive mill waste waters by immobilized cells.
A. Amhajji, M. Faid, M. ElYachioui
121-124
2005-06-30
[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
301 - 350 of 350 items
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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293
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
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Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
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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Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
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Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
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