Issue Title
Vol 64, No 3 (2013) Effect of the antioxidant profile in the diet of farmed coho salmon (Oncorhynchus kisutch) on the nutritional value retention during frozen storage Abstract  PDF
J. Ortiz, M. A. Larraín, N. Pacheco, J. P. Vivanco, S. P. Aubourg
Vol 66, No 1 (2015) Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels Abstract  HTML  PDF  XML
E. Katsoyannos, A. Batrinou, A. Chatzilazarou, S. M. Bratakos, K. Stamatopoulos, V. J. Sinanoglou
Vol 63, No 4 (2012) Evaluation of the oil Produced from lettuce crop cultivated under three irrigation conditions Abstract  PDF
M. Hassan El-Mallah, S. M. El-Shami
Vol 50, No 6 (1999) Effect of phenolic extracts on trans fatty acid formation during frying Abstract  PDF
TH Gamel, A. Kiritsakis, Ch. Petrakis
Vol 67, No 3 (2016) Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri Abstract  HTML  PDF  XML
G. Coral-Hinostroza, M. Díaz-Martínez, A. Huberman, J. L. Silencio-Barrita
Vol 47, No 1-2 (1996) The nature of cyclic fatty acids formed in heated vegetable oils Abstract  PDF
Gary Dobson, William W. Christie, Jean Louis Sébédio
Vol 66, No 4 (2015) Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction Abstract  HTML  PDF  XML
M. Pang, S. J. He, L. L. Cao, S. T. Jiang
Vol 60, No 1 (2009) Dietary fatty acids affecting hepatic metabolism and atherosclerosis – mechanisms unravelled using a proteomics approach Abstract  PDF
Guillermo Rodríguez Gutiérrez, Baukje de Roos
Vol 67, No 3 (2016) Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition Abstract  HTML  PDF  XML
B. Parczewska-Plesnar, R. Brzozowski, H. Gwardiak, E. Białecka-Florjańczyk, Z. Bujnowski
Vol 65, No 2 (2014) Characterization of apple seed oil with Denomination of Origin from Asturias, Spain Abstract  HTML  PDF  XML
J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso
Vol 55, No 3 (2004) Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain) Abstract  PDF
Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo
Vol 66, No 4 (2015) Evaluation of the therapeutic effect of Nigella sativa crude oil and its blend with omega-3 fatty acid-rich oils in a modified hepatorenal syndrome model in rats Abstract  HTML  PDF  XML
S. Y. Al-Okbi, D. A. Mohamed, T. E. Hamed, A. E. Edris
Vol 70, No 2 (2019) Controlling fungal growth in sesame (Sesamum indicum L.) seeds with γ-irradiation: impacts on some properties of sesame oil Abstract  HTML  PDF  XML
A. B. Hassan, I. A. Mohamed Ahmed, K. A. Sir Elkhatim, R. A.A. Elagib, N. S. Mahmoud, M. M. Mohamed, A. M. Salih, G. Fadimu
Vol 66, No 1 (2015) Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties Abstract  HTML  PDF  XML
M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
Vol 70, No 4 (2019) Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source Abstract  HTML  PDF  XML
S. Hazrati, S. Nicola, S. Khurizadeh, A. Alirezalu, H. Mohammadi
Vol 59, No 4 (2008) A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype Abstract  PDF
Isabel Viera-Alcaide, Isabel M. Vicario, M. L. Escudero-Gilete, E. Graciani Constante, Manuel León-Camacho
Vol 52, No 3-4 (2001) Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt Abstract  PDF
Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops
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 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 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): Online First 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
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
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