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Vol 70, No 2 (2019) Liver and serum lipids in Wistar rats fed a novel structured lipid containing conjugated linoleic acid and conjugated linolenic acid Abstract  HTML  PDF  XML
M. Shagholian, S. A.H. Goli, A. Shirvani, M. R. Agha-Ghazvini, S. Asgary
 
Vol 66, No 1 (2015) Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content Abstract  HTML  PDF  XML
S. Fonseca, M. Gómez, R. Domínguez, J. M. Lorenzo
 
Vol 63, No 3 (2012) Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils Abstract  PDF
B. Matthaus, M. M. Özcan
 
Vol 70, No 4 (2019) Monitoring of the enzymatic activity of intracellular lipases of Ustilago maydis expressed during the growth under nitrogen limitation and its correlation in lipolytic reactions Abstract  HTML  PDF  XML
M. G. Araiza-Villanueva, D. R. Olicón-Hernández, J. P. Pardo, H. Vázquez-Meza, G. Guerra-Sánchez
 
Vol 53, No 4 (2002) Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla” Abstract  PDF
Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo
 
Vol 66, No 1 (2015) Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation Abstract  HTML  PDF  XML
Zh. Y. Petkova, G. A. Antova
 
Vol 65, No 1 (2014) Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity Abstract  HTML  PDF  XML
S. Azhari, Y. S. Xu, Q. X. Jiang, W. S. Xia
 
Vol 59, No 3 (2008) Solvent-free lipase-catalyzed preparation of diglycerides from co-products of vegetable oil refining Abstract  PDF
Kamol Tangkam, Nikolaus Weber, Berthold Wiege
 
Vol 70, No 2 (2019) Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties Abstract  HTML  PDF  XML
K. Alvites-Misajel, M. García-Gutiérrez, C. Miranda-Rodríguez, F. Ramos-Escudero
 
Vol 65, No 4 (2014) Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils Abstract  HTML  PDF  XML
A. Chojnacka, W. Gładkowski, G. Kiełbowicz, A. Gliszczyńska, N. Niezgoda, C. Wawrzeńczyk
 
Vol 63, No 3 (2012) Fatty acid composition of the meat from the Mos breed and commercial strain capons slaughtered at different ages Abstract  PDF
O. Díaz, L. Rodríguez, A. Torres, A. Cobos
 
Vol 55, No 1 (2004) Olive oil in food spreads Abstract  PDF
Miguel A. Blanco Muñoz
 
Vol 66, No 3 (2015) Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain Abstract  HTML  PDF  XML
J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso
 
Vol 65, No 4 (2014) A comparative study of the fatty acid profiles in commercial sheep cheeses Abstract  HTML  PDF  XML
C. Aguilar, P. Toro-Mujica, E. Vargas-Bello-Pérez, R. Vera, C. Ugalde, S. Rodríguez, I. Briones
 
Vol 71, No 3 (2020) Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber Holothuria tubulosa Abstract  HTML  PDF  XML
N. Zmemlia, S. Bejaoui, I. Khemiri, N. Bouriga, I. Louiz, S. El-Bok, M. Ben-Attia, A. Souli
 
Vol 66, No 2 (2015) Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness Abstract  HTML  PDF  XML
J. Segura, N. Ruiz-López, D. Menoyo, M. I. Cambero, C. J. López-Bote
 
Vol 59, No 2 (2008) Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids. Abstract  PDF
Mohamed Fawzy Ramadan, Hany El-Said Showky, Abd El-Rahman Mohamed Sulieman
 
Vol 65, No 3 (2014) Fatty acid composition and some physicochemical characteristics of Sterculia apetala seed oils Abstract  HTML  PDF  XML
S. Herrera-Meza, A. J. Martínez, M. G. Sánchez-Otero, M. R. Mendoza-López, O. García-Barradas, G. R. Ortiz-Viveros, R. M. Oliart-Ros
 
Vol 63, No 3 (2012) Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures Abstract  PDF
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
 
Vol 54, No 4 (2003) Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain) Abstract  PDF
Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano
 
Vol 52, No 2 (2001) Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation Abstract  PDF
Hayam M.A. Ibrahim
 
Vol 54, No 2 (2003) Catolé palm (Syagrus oleracea Mart) fruits: fatty and amino acids composition Abstract  PDF
Pushkar S. Bora, Rosalynd V. R. Moreira
 
Vol 46, No 4-5 (1995) Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet Abstract  PDF
E. Sanjuán, R Millán, R. Gómez, J. Fernández-Salguero
 
Vol 54, No 1 (2003) Fatty acids and sterols of Griffonia seeds oil Abstract  PDF
Georgi Petkov, Zakir Ramazanov
 
Vol 51, No 3 (2000) Oil content and fatty acid composition of some varieties of barley and sorghum grains Abstract  PDF
R. O. Osman, F. M. Abd El-Gelil, H. M. El-Noamany, M. G. Dawood
 
Vol 52, No 1 (2001) Geographical characterisation of virgin olive oils of the denomination of protected origin les garrigues by their fatty acid profile Abstract  PDF
María José Motilva, Tomás Ramo, María Paz Romero
 
Vol 55, No 1 (2004) Olive oil and cancer Abstract  PDF
Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
 
Vol 54, No 1 (2003) Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars Abstract  PDF
Musa Özcan, Serap Seven
 
Vol 55, No 4 (2004) A study of the fatty acid and tocochromanol patterns of some Fabaceae (Leguminosae) plants from Turkey I Abstract  PDF
Eyup Bagci, Ludger Bruehl, Hasan Özçelik, Kurt Aitzetmuller, Mecit Vural, Ahmet Sahim
 
Vol 55, No 1 (2004) Blood transport and genomic effects of olive oil components Abstract  PDF
Yolanda M. Pacheco, Beatriz Bermúdez, Sergio López, Rocío Abia, Francisco J.G. Muriana
 
Vol 46, No 3 (1995) A Study of mixtures of organic solvents and triglycerides of linseed oil or the free fatty acids. 1.- Molar volume, molar refraction and dynamic viscosity Abstract  PDF
C. Mantell Serrano, M. J. Muñoz Cueto, M. Galán Vallejo, M. Rodríguez Rodríguez
 
Vol 55, No 3 (2004) Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area Abstract  PDF
Marco Poiana, Antonio Mincione
 
Vol 55, No 1 (2004) Digestion and absorption of olive oil Abstract  PDF
Beatriz Bermúdez, Yolanda M. Pacheco, Sergio López, Rocío Abia, Francisco J.G. Muriana
 
Vol 54, No 2 (2003) Study of the quality of virgin olive oil from Aragón (Spain) Abstract  PDF
C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera
 
Vol 52, No 3-4 (2001) Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits Abstract  PDF
Pushkar S. Bora, Narendra Narain, Rosalynd V.M. Rocha, Marçal Queiroz Paulo
 
Vol 56, No 1 (2005) Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile Abstract  PDF
M. C. Perotti, S. R. Rebechi, S. M. Bernal
 
Vol 56, No 2 (2005) The tuna oil as ω-3 fatty acids source for egg of laying hens Abstract  PDF
C. Castillo-Badillo, J. L. Vázquez-Valladolid, M. González-Alcorta, E. Morales-Barrera, R. M. Castillo-Domínguez, S. Carrillo-Domínguez
 
Vol 53, No 3 (2002) Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening Abstract  PDF
F. A. Ayaz, R. H. Glew, H. S. Huang, L. T. Chuang, D. J. VanderJagt, M. Strnad
 
Vol 71, No 3 (2020) Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends Abstract  HTML  PDF  XML
A. Al-Farga, M. Baeshen, F. M. Aqlan, A. Siddeeg, M. Afifi, H. A. Ali, A. Alayafi, S. Al-Dalali, A. Alkaladi
 
Vol 51, No 5 (2000) Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils Abstract  PDF
Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi
 
Vol 54, No 1 (2003) Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain Abstract  PDF
Elvira Larqué, Marta Garaulet, Francisca Pérez-Llamas, Salvador Zamora, F. Javier Tebar
 
Vol 55, No 1 (2004) Olive oil in clinical nutrition Abstract  PDF
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
 
Vol 49, No 2 (1998) Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils Abstract  PDF
M. M. Prieto, J. C. Bada Gancedo, M. I. Lombardía Prendes, E. Graciani
 
Vol 54, No 1 (2003) Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs Abstract  PDF
L. León, L. Rallo, A. Garrido
 
Vol 71, No 2 (2020) Vegetative, productive and oil quality responses of ‘Arbequina’ and ‘Picual’ olive trees to foliar P and K application Abstract  HTML  PDF  XML
A. Centeno, J. M. García, M. Gómez-del-Campo
 
Vol 55, No 1 (2004) Olive oil and haemostasis Abstract  PDF
Colette N.M. Kelly, George J. Miller, Christine M. Williams
 
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