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| Issue |
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| Vol 68, No 1 (2017) |
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid |
Abstract
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N. Alavi, M. T. Golmakani |
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| Vol 66, No 4 (2015) |
Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium |
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Á. G. Solaesa, M. T. Sanz, R. Melgosa, S. L. Bucio, S. Beltrán |
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| Vol 61, No 2 (2010) |
Physicochemical and spectroscopical investigation of Pequi (Caryocar coriaceum Wittm.) pulp oil |
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Diniz M. Sena, Fabíola F.G. Rodrigues, Paulo T.C. Freire, S. G. de Lima, Henrique D.M. Coutinho, Juan C.L. Carvajal, José G.M. da Costa |
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| Vol 59, No 2 (2008) |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
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Valéria C. Ramalho, Neuza Jorge |
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| Vol 68, No 4 (2017) |
Oxidation kinetics of hazelnut oil treated with ozone |
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H. Uzun, E. Ibanoglu |
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| Vol 63, No 3 (2012) |
The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils |
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M. Álvarez-Ortí, C. Quintanilla, E. Sena, A. Alvarruiz, J. E. Pardo |
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| Vol 48, No 3 (1997) |
Preparation of polyunsaturated fatty acid concentrates from the liver oil of dogfish (Squalus acanthias) from the Black Sea. |
Abstract
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K. Stefanova, K. Seizova, G. Georgieva, L. Zlatanova, L. Kuleva, S. Popov |
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| Vol 60, No 4 (2009) |
Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. |
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Hakan Erinç, Aziz Tekin, Mehmet Musa Özcan |
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| Vol 71, No 1 (2020) |
Sulphur doses and application times on yield and oil quality of canola grown in calcareous soil |
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M. Younis, A. Muhammad, S. Alam, A. Jalal |
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| Vol 69, No 4 (2018) |
Variability of seed oil content, fatty acid composition, and nervonic acid content in Acer truncatum, native to 14 regions of China |
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Q. Qiao, W. Xue, Z. Feng |
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| Vol 68, No 2 (2017) |
Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system |
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F. G. Fermoso, M. J. Fernández-Rodríguez, A. Jiménez-Rodríguez, A. Serrano, R. Borja |
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| Vol 70, No 4 (2019) |
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants |
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A. Baştürk |
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| Vol 69, No 2 (2018) |
Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration |
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X. Y. Jiang, C. Li, Q. Q. Chen, X. C. Weng |
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| Vol 68, No 1 (2017) |
Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil |
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A. Rękas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders |
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| Vol 65, No 2 (2014) |
Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes |
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S. Ok |
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| Vol 61, No 2 (2010) |
Oleins as a source of estolides for biolubricant applications |
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L. A. García-Zapateiro, M. A. Delgado, J. M. Franco, C. Valencia, M. V. Ruiz-Méndez, R. Garcés, C. Gallegos |
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| Vol 59, No 2 (2008) |
Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon |
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Dora García de Sotero, Jorge Sandoval del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas de Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho |
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| Vol 70, No 2 (2019) |
A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil |
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S. Feitosa, E. F. Boffo, C. S.C. Batista, J. Velasco, C. S. Silva, R. Bonfim, D. T. Almeida |
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| Vol 68, No 4 (2017) |
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy |
Abstract
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R. Aparicio-Ruiz, N. Tena, I. Romero, R. Aparicio, D. L. García-González, M. T. Morales |
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| Vol 63, No 2 (2012) |
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments |
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A. M. Giuffrè, V. Sicari, A. Piscopo, L. Louadj |
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| Vol 60, No 4 (2009) |
Acid activation of Bentonite for use as a vegetable oil bleaching agent |
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B. Makhoukhi, M. A. Didi, D. Villemin, A. Azzouz |
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| Vol 58, No 2 (2007) |
Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile |
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A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda |
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| Vol 71, No 1 (2020) |
Linseed oil: Characterization and study of its oxidative degradation |
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B. M. Berto, R. K.A. Garcia, G. D. Fernandes, D. Barrera-Arellano, G. G. Pereira |
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| Vol 69, No 4 (2018) |
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying |
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A. Yıldırım, A. Yorulmaz |
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| Vol 64, No 4 (2013) |
Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga |
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J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito |
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| Vol 62, No 4 (2011) |
Chemical analyses of the seeds of some forage legumes from Turkey. A chemotaxonomic approach |
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A. Kocak, K. Kokten, E. Bagci, M. Akcura, S. Hayta, A. Bakoglu, O. Kilic |
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| Vol 53, No 4 (2002) |
Physicochemical characteristics of oil from coroba (Jessenia polycarpa Karst) mesocarp. |
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Rafael Alemán, Douglas R. Belén C, Maigualidad Zorrilla, Lisandro Bastardo, Francisco Alvarez, Mario J. Moreno Alvarez |
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| Vol 69, No 2 (2018) |
Lipase-catalyzed transesterification of epoxidized soybean oil to prepare epoxy methyl esters |
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W. Liu, F. Duan |
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| Vol 68, No 1 (2017) |
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
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B. Aydeniz Güneşer, E. Yilmaz |
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| Vol 62, No 2 (2011) |
Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions |
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Grażyna Budryn, Ewa Nebesny, Dorota Żyżelewicz |
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| Vol 52, No 1 (2001) |
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 |
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A. Romero, C. Cuesta, F. J. Sánchez-Muniz |
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| Vol 63, No 2 (2012) |
Olive oil glycerolysis with an immobilized lipase Candida antarctica in a solvent free system |
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A. K. Singh, M. Mukhopadhyay |
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| Vol 45, No 4 (1994) |
Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system |
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R. Aparicio, V. Alonso, M. T. Morales |
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| Vol 71, No 1 (2020) |
Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties |
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S. Sahu, M. Ghosh, D. K. Bhattacharyya |
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| Vol 69, No 4 (2018) |
Effects of olive oil on blood pressure: A systematic review and meta-analysis |
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F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez |
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| Vol 68, No 2 (2017) |
Preparation of stable tea seed oil nano-particle emulsions by a low energy method with non-ionic surfactants |
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M. Kanlayavattanakul, N. Lourith |
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| Vol 65, No 3 (2014) |
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products |
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M. Öǧütcü, E. Yılmaz |
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| Vol 64, No 4 (2013) |
Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils |
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A. M.R. Afify, M. M. Rashed, A. M. Ebtesam, H. S. El-Beltagi |
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| Vol 44, No 4-5 (1993) |
Tocopherols and flavonoids of SOS-7 halophyte |
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S. M. El-Shami, S. I. El-Negoumy |
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| Vol 70, No 3 (2019) |
Examination of the changes in components of the volatile oil from Abyssinian sage, Musk sage and Medical sage [Salvia aethiopis L., Salvia sclarea L. and Salvia officinalis L. (hybrid)] growing in different locations |
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H. B. Karayel, M. Akçura |
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| Vol 69, No 1 (2018) |
Variation in oil content and fatty acid composition of sesame accessions from different origins |
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C. Kurt |
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| Vol 68, No 1 (2017) |
Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils |
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S. Ok |
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| Vol 61, No 1 (2010) |
Dry fermented buffalo sausage with sage oil extract: Safety and quality |
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Ferial M. Abu Salem, Hayam M. Ibrahim |
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| Vol 70, No 2 (2019) |
Effect of heating on the oxidative stability of corn oil and soybean oil |
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R. Saeed, S. Naz |
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| Vol 67, No 3 (2016) |
Virgin almond oil: Extraction methods and composition |
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J. M. Roncero, M. Álvarez-Ortí, A. Pardo-Giménez, R. Gómez, A. Rabadán, J. E. Pardo |
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| Vol 60, No 2 (2009) |
NIR prediction of fruit moisture, free acidity and oil content in intact olives |
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José Antonio Cayuela, José María García, José María García, Nuria Caliani, Nuria Caliani |
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| Vol 70, No 4 (2019) |
Composition, properties, stability and thermal behavior of tamarind (Tamarindus indica) seed oil |
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M. G. Chacón-Fernández, M. R. Hernández-Medel, M. Bernal-González, M. C. Durán-Domínguez-de-Bazúa, J. A. Solís-Fuentes |
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| Vol 68, No 2 (2017) |
Rapid NIR determination of alkyl esters in virgin olive oil |
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J. A. Cayuela |
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| Vol 62, No 3 (2011) |
Physical and chemical properties of pigmented oil obtained from shrimp heads |
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J. A. Núñez-Gastélum, D. I. Sánchez-Machado, J. López-Cervantes, P. Paseiro-Losada, R. Sendón, A. T. Sanches-Silva, H. S. Costa, G. P. Aurrekoetxea, I. Angulo, H. Soto-Valdez |
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| Vol 71, No 4 (2020): Online First |
Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification |
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E. Gruczynska-Sekowska, F. Aladedunye, F. Anwar, P. Koczon, D. Kowalska, M. Kozlowska, E. Majewska, K. Tarnowska |
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| Vol 69, No 1 (2018) |
Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil |
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P. O. Gauer, M. C.A. Silva, S. Hoffmann |
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| Vol 67, No 4 (2016) |
Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis |
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M. A. Rosillo, M. Sánchez-Hidalgo, C. Alarcón-de-la-Lastra |
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| Vol 61, No 1 (2010) |
Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil |
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J. A. Solís-Fuentes, C. Amador-Hernández, M. R. Hernández-Medel, M. C. Durán-de-Bazúa |
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| Vol 59, No 1 (2008) |
Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes |
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A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria |
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| Vol 70, No 2 (2019) |
Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation |
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H. Kirnak, H. A. Irik, O. Sipahioglu, A. Unlukara |
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| Vol 64, No 5 (2013) |
Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils |
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A. S. Bhatnagar, A. G. Gopala Krishna |
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| Vol 42, No 3 (1991) |
A comparative study on the deterioration of oils by microwave and conventional heating |
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Radwan S. Parag, Fawzy M. Hewedi, Salah H. Abo-Raya, Gamal S. A. El-Baroty |
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| Vol 48, No 2 (1997) |
Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine. |
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Y. El-Shattory, M. A. Saadia, F. H. Said |
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| Vol 50, No 6 (1999) |
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
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G. Lercker, N. Frega, R. Bocci, M. Mozzon |
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| Vol 70, No 4 (2019) |
Analysis of the thermal and physicochemical properties of unsaturated fatty acid concentrates from cobia (Rachycentron canadum) and Argentine croaker (Umbrina canosai) waste |
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L. R. Nobre, M. L. Monte, P. P. Silva, J. I. Engelmann, R. S. Pohndorf, L. A.A. Pinto |
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| Vol 67, No 1 (2016) |
Genotype and year variability of the chemical composition of walnut oil of Moroccan seedlings from the high Atlas Mountains |
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O. Kodad, G. Estopañán, T. Juan, R. Socias i Company, M. Sindic |
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| Vol 65, No 3 (2014) |
Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions |
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I. Zaanoun, S. Gharby, I. Bakass, E. Ait addi, I. Ait ichou |
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| Vol 64, No 3 (2013) |
Minor Components and Oxidative Stability as Determined by DSC of Fractionated and Lipase-catalyzed Structured Rapeseed Oil |
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M. A. Alim, P. Wessman, P. C. Dutta |
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| Vol 59, No 3 (2008) |
Solvent-free lipase-catalyzed preparation of diglycerides from co-products of vegetable oil refining |
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Kamol Tangkam, Nikolaus Weber, Berthold Wiege |
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| Vol 53, No 3 (2002) |
Soybean lecithin: acetone insoluble residue fractionation and their volatile components |
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Y. El-Shattory, Saadia M. Aly |
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| Vol 47, No 6 (1996) |
Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial |
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A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino |
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| Vol 48, No 5 (1997) |
Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods. |
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L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes |
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| Vol 71, No 2 (2020) |
Exploring harmony in extra virgin olive oils and vegetables pairings |
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A. Cichelli, L. Cerretani, G. Di Lecce, M. Piochi |
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| Vol 67, No 2 (2016) |
Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards |
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I. Zipori, A. Bustan, Z. Kerem, A. Dag |
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| Vol 46, No 4-5 (1995) |
Use of essential oils as natural antioxidants |
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J. A. Zydgalo, A. L. Lamarque, D. M. Maestri, N. R. Grosso |
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| Vol 51, No 6 (2000) |
Lipid composition of peanut seeds (Arachis hypogaea L.) obtained under different situations of water availability |
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Gustavo Giambastiani, Fernando Casanoves |
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| Vol 52, No 3-4 (2001) |
Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt |
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Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops |
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| Vol 55, No 1 (2004) |
Olive oil, dietary fat and ageing, a mitochondrial approach |
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José Mataix, Julio J. Ochoa, José L. Quiles |
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| Vol 70, No 4 (2019) |
Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties |
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O. E. Ledea-Lozano, L. A. Fernández-García, D. Gil-Ibarra, M. Á. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas |
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| Vol 67, No 1 (2016) |
Conversion of Oleum papaveris seminis oil into methyl esters via esterification process: Optimization and kinetic study |
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A. M. Syam, U. Rashid, R. Yunus, H. A. Hamid, S. I. Al-Resayes, I. A. Nehdi, A. H. Al-Muhtaseb |
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| Vol 65, No 3 (2014) |
Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation |
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O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas |
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| Vol 45, No 1-2 (1994) |
Good control practices underlined by an on-line fuzzy control database |
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R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales |
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| Vol 59, No 3 (2008) |
Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES) |
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Erol Pehlivan, Gulsin Arslan, Fethiye Gode, Turkan Altun, M. Musa Özcan |
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| Vol 51, No 4 (2000) |
Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils |
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J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz |
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| Vol 53, No 3 (2002) |
Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil |
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J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz |
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| Vol 71, No 3 (2020) |
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods |
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T. Yu, H. Yao, S. Qi, J. Wang |
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| Vol 66, No 3 (2015) |
Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain |
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J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso |
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| Vol 43, No 6 (1992) |
Colour Characterization of the virgin olive oils of Catalan cultivars |
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J. Tous Martí, A. Romero Aroca |
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| Vol 47, No 6 (1996) |
Effect of some essential oils on oxidative stability of peanut oil |
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Damián M. Maestri, Julio A. Zygadlo, Alicia L. Lamarque, Diana O. Labuckas, Carlos A. Guzmán |
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| Vol 64, No 5 (2013) |
Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test |
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G. G. Pereira, S. Marmesat, D. Barrera-Arellano, M. C. Dobarganes |
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| Vol 50, No 5 (1999) |
Effects of sesame and bitter almond seed oils on mycelium growth of Agaricus bisporus (Lange) Sing. |
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Ismail Hakki kalyoncu, Giyaseddin KaSik, Musa Özcan, Celaleddin Özturk |
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| Vol 51, No 6 (2000) |
Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi |
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Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López |
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| Vol 70, No 4 (2019) |
Valorization of a high-acidity residual oil generated in the waste cooking oils recycling industries |
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P. Álvarez-Mateos, J. F. García-Martín, F. J. Guerrero-Vacas, C. Naranjo-Calderón, C. C. Barrios-Sánchez, M. C. Pérez-Camino |
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| Vol 67, No 1 (2016) |
Influence of pre-sowing treatments by gamma rays on growth, yield and some chemical constituents of Sesamum indicum L. |
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O. S. Hussein, N. Hamideldin |
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| Vol 65, No 3 (2014) |
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR |
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N. Tena, R. Aparicio-Ruiz, D. L. García-González |
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| Vol 64, No 1 (2013) |
Epoxidation of methyl esters derived from Jatropha oil: An optimization study |
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M. Mushtaq, Isa M. Tan, M. Nadeem, C. Devi, S. Y. C. Lee, M. Sagir, U. Rashid |
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| Vol 45, No 1-2 (1994) |
A suitable method for defining the nutritional quality of virgin olive oil |
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S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin |
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| Vol 59, No 3 (2008) |
Fruit and oil quality of mature olive trees under partial rootzone drying |
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B. Aganchich, A. El Antari, S. Wahbi, H. Tahi, R. Wakrim, R. Serraj |
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| Vol 54, No 4 (2003) |
Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain) |
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Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano |
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| Vol 66, No 2 (2015) |
Optimization of supercritical carbon dioxide (CO2) extraction of sardine (Sardinella lemuru Bleeker) oil using response surface methodology (RSM) |
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M. A. Gedi, J. Bakar, A. A. Mariod |
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| Vol 54, No 1 (2003) |
Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil |
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J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz |
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| Vol 67, No 2 (2016) |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
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R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela |
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| Vol 65, No 4 (2014) |
Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils |
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A. Chojnacka, W. Gładkowski, G. Kiełbowicz, A. Gliszczyńska, N. Niezgoda, C. Wawrzeńczyk |
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| Vol 64, No 5 (2013) |
Enzyme-aided cold pressing of flaxseed (Linum usitatissimum L.): Enhancement in yield, quality and phenolics of the oil |
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F. Anwar, Z. Zreen, B. Sultana, A. Jamil |
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| Vol 42, No 5 (1991) |
Definite influence of the extraction methods on the chemical composition of virgin olive oil |
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R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro |
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| Vol 47, No 3 (1996) |
Oil quality evaluation of eleven sonoran desert leguminous seeds |
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M. Ortega-Nieblas, L. Vlázquez-Moreno, M. R. Robles-Burgueño |
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| Vol 60, No 1 (2009) |
Effect of physical refining on chemical and sensory quality of coconut oil |
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M. Torres-González, O. Angulo-Guerrero, R. M. Oliart-Ros, L. A. Medina-Juárez |
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| Vol 70, No 4 (2019) |
Efficiency of ultrasound assisted extract of Delonix regia petals as natural antioxidant on the oxidative stability of sunflower oil |
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M. K.S. Morsi, N. F.S. Morsy, H. S. Golshany |
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| Vol 66, No 4 (2015) |
Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction |
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M. Pang, S. J. He, L. L. Cao, S. T. Jiang |
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| Vol 65, No 3 (2014) |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
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D. D. Emir, O. Güneșer, E. Yılmaz |
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