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| Issue |
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| Vol 69, No 1 (2018) |
Use of Echium oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids |
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A. Yüksel, N. Şahin-Yeşilçubuk |
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| Vol 67, No 4 (2016) |
Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans |
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S. Carrión, L. Torres, O. Castañer |
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| Vol 66, No 3 (2015) |
Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils |
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A. Rękas, M. Wroniak, K. Krygier |
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| Vol 65, No 2 (2014) |
Characterization of fatty acids, bioactive lipids, and radical scavenging activity of Canterbury bells seed oil |
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M. F.R. Hassanien, H. El-Shamy, A. A. Abdel Ghany |
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| Vol 42, No 3 (1991) |
Changes in white tuna (Thunnus alalunga) fat due to cannig process and storage preserve |
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María T. García Arias, A. María Castrillón, María P. Navarro |
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| Vol 60, No 2 (2009) |
The relationship between total phenol concentration and the perceived style of extra virgin olive oil |
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Richard Gawel, Deborah A.G. Rogers |
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| Vol 68, No 3 (2017) |
Hypocholesterolemic impact of newly isolated sophorolipids produced by microbial conversion of safflower oil cake in rats fed high-fat and cholesterol diet |
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M. U. Nooman, M. H. Mahmoud, A. S. Al-kashef, M. M. Rashad |
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| Vol 62, No 3 (2011) |
Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils |
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M. Tasan, U. Gecgel, M. Demirci |
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| Vol 69, No 3 (2018) |
Isolation of the unsaponifiable matter (squalene, phytosterols, tocopherols, γ-oryzanol and fatty alcohols) from a fatty acid distillate of rice bran oil |
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S. Sahu, M. Ghosh, D. K. Bhattacharyya |
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| Vol 68, No 2 (2017) |
Characterization of Leucaena (Leucaena leucephala) oil by direct analysis in real time (DART) ion source and gas chromatography |
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M. Alam, N. M. Alandis, E. Sharmin, N. Ahmad, B. F. Alrayes, D. Ali |
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| Vol 64, No 3 (2013) |
Lipase-catalyzed glycerolysis of fish oil to obtain diacylglycerols |
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R. Baeza-Jiménez, K. Miranda, H. S. García, C. Otero |
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| Vol 52, No 1 (2001) |
Studies of the compositions of Ligustrum lucidum Ait and Ligustrum sinense Lour seeds and oils |
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E. E. Perez, O. E. Quiroga, M. S. Vigo, S. M. Nolasco |
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| Vol 58, No 3 (2007) |
Nitrogen, potassium and plant growth retardant effects on oil content and quality of cotton seed |
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Z. M. Sawana, S. A. Hafez, A. R. Alkassas |
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| Vol 69, No 1 (2018) |
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics |
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C. Aquilani, T. Pérez-Palacios, F. Sirtori, E. Jiménez-Martín, T. Antequera, O. Franci, A. Acciaioli, R. Bozzi, C. Pugliese |
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| Vol 67, No 4 (2016) |
Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil |
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M. Keramat, M. T. Golmakani |
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| Vol 70, No 1 (2019) |
Flavored olive oils: focus on their acceptability and thermal stability |
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M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami |
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| Vol 68, No 3 (2017) |
A study of the differences between trade standards inside and outside Europe |
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D. L. García-González, N. Tena, I. Romero, R. Aparicio-Ruiz, M. T. Morales, R. Aparicio |
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| Vol 66, No 1 (2015) |
Thumba (Citrullus colocynthis L.) seed oil: a potential bio-lubricant base-stock |
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K. Kamalakar, G. N.V.T. Sai Manoj, R. B.N. Prasad, M. S.L. Karuna |
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| Vol 63, No 1 (2012) |
Quantification of rice bran oil in oil blends |
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R. Mishra, H. K. Sharma, G. Sengar |
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| Vol 62, No 3 (2011) |
Non-destructive assessment of olive fruit ripening by portable near infrared spectroscopy |
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A. Gracia, L. León |
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| Vol 69, No 3 (2018) |
Process optimization for the supercritical carbon dioxide (SC-CO2) extraction of wheat germ oil with respect to yield, and phosphorous and tocol contents using a Box Behnken design |
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S. Satyannarayana, B. Anjaneyulu, T. S.V.R. Neeharika, K. N. Prasanna Rani, P. P. Chakrabarti |
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| Vol 68, No 2 (2017) |
Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM) |
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A. Y. Aydar, N. Bağdatlıoğlu, O. Köseoğlu |
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| Vol 60, No 5 (2009) |
Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia) |
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Wissem Zarrouk, Bechir Baccouri, Wael Taamalli, Ahmed Trigui, Douja Daoud, Mokhtar Zarrouk |
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| Vol 52, No 2 (2001) |
Chemical characteristics of Solanum sisymbriifolium lam seed oil and residual seed meal |
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S. M. Nolasco, O. E. Quiroga, A. Pereyra, B. Wiese |
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| Vol 58, No 3 (2007) |
Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes |
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S. A. Vekiari, P. Papadopoulou, A. Kiritsakis |
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| Vol 70, No 3 (2019) |
Characterization of lignocellulosic composition and residual lipids in empty fruit bunches from palm oil processing |
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M. P.C. Volpi, R. G. Bastos, A. P.R. Badan, M. H.A. Santana, V. S. Santos |
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| Vol 69, No 1 (2018) |
The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage |
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A. Rękas, A. Siger, M. Wroniak |
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| Vol 67, No 4 (2016) |
Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014 |
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G. Cugat, M. R. Biel |
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| Vol 65, No 2 (2014) |
Production, characterization and anticancer activity of Candida bombicola sophorolipids by means of solid state fermentation of sunflower oil cake and soybean oil |
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M. M. Rashad, M. U. Nooman, M. M. Ali, A. S. Al-kashef, A. E. Mahmoud |
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| Vol 48, No 1 (1997) |
Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures. |
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N. Jorge, L. Ap. Guaraldo Gonçalves, M. C. Dobarganes |
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| Vol 58, No 4 (2007) |
Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage |
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Farooq Anwar, Shahzad Ali Shahid Chatha, Abdullah Ijaz Hussain |
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| Vol 68, No 3 (2017) |
Comparison between different liquid-liquid and solid phase methods of extraction prior to the identification of the phenolic fraction present in olive oil washing wastewater from the two-phase olive oil extraction system |
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S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez |
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| Vol 59, No 3 (2008) |
Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil |
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Bushra Sultana, Farooq Anwar, Muhammad Rafique Asi, Shahzad Ali Shahid Chatha |
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| Vol 69, No 2 (2018) |
Physiochemical characteristics, fatty acid profile and tocopherol composition of the oil from Camellia oleifera Abel cultivated in Henan, China |
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J. B. Hu, G. L. Yang |
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| Vol 60, No 5 (2009) |
Physico-chemical attributes of seed oil from drought stressed sunflower (Helianthus annuus L.) plants |
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Qasim Ali, Muhammad Ashraf, Farooq Anwar |
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| Vol 69, No 1 (2018) |
Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds |
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G. Akin, F. N. Arslan, S. N. Karuk Elmasa, I. Yilmaz |
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| Vol 67, No 4 (2016) |
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil |
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J. Vivancos, N. Tena, M. T. Morales, R. Aparicio, D. L. García-González |
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| Vol 61, No 3 (2010) |
Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece |
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S. A. Vekiari, V. Oreopoulou, Y. Kourkoutas, N. Kamoun, M. Msallem, V. Psimouli, D. Arapoglou |
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| Vol 58, No 4 (2007) |
The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed |
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Hasan Yalçyn, Mustafa Kemal Ünal, Hatice Basmacyoolu |
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| Vol 68, No 3 (2017) |
Physicochemical characteristics, thermal stability and antioxidant characteristics of Trichosanthes kirilowii maxim seed oil as affected by different extraction methods |
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Z. K. Hou, Q. Z. Ji, L. Yang, Z. Q. Gao, B. C. Wang |
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| Vol 63, No 1 (2012) |
Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas |
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D. L. García-González, N. Tena, R. Aparicio |
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| Vol 62, No 2 (2011) |
Traditional olive growing system: Strategic alternatives to improve competitiveness |
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Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos, Ana María Martínez Rodriguez |
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| Vol 59, No 2 (2008) |
Sterculia striata seed kernel oil: Characterization and thermal stability |
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Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro |
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| Vol 68, No 2 (2017) |
Dietary fatty acids and lipoproteins on progression of age-related macular degeneration |
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S. Montserrat-de la Paz, M. C. Naranjo, B. Bermúdez, S. López, R. Abia, F. J.G. Muriana |
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| Vol 67, No 3 (2016) |
Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel |
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A. Totosaus, R. Gonzaléz-Gonzaléz, M. Fragoso |
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| Vol 66, No 2 (2015) |
Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil |
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R. Morales-Medina, P. J. García-Moreno, M. M. Muñío, A. Guadix, E. M. Guadix |
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| Vol 65, No 1 (2014) |
The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy) |
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A. M. Giuffrè |
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| Vol 63, No 3 (2012) |
Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils |
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B. Matthaus, M. M. Özcan |
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| Vol 45, No 3 (1994) |
Study of the fatty acid composition of the seed oils of some wild plants in Spain |
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J. Vioque, J. E. Pastor, E. Vioque |
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| Vol 60, No 1 (2009) |
Study on jojoba oil hydrogenation |
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Alberto Willnecker, María C. Pramparo |
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| Vol 67, No 1 (2016) |
Changes in the sterol compositions of milk thistle oil (Silybium marianum L.) during seed maturation |
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S. Harrabi, S. Curtis, F. Hayet, P. M. Mayer |
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| Vol 65, No 4 (2014) |
Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils |
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A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena |
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| Vol 46, No 2 (1995) |
Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil |
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R. M. Pozo Díez, T. A. Masoud Musa, M. C. Pérez Camino, M. C. Dobarganes |
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| Vol 47, No 1-2 (1996) |
Industrial frying trials with high oleic sunflower oil |
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J. R.K. Niemelä, I. Wester, R. M. Lahtinen |
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| Vol 50, No 2 (1999) |
Preparation of sn-2 long-chain polyunsaturated monoacylglycerols from fish oil by hydrolysis with a stereospecific lipase from mucor miehei |
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Susana Nieto, Jorge Gutiérrez, Julio Sanhueza, Alfonso Valenzuela |
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| Vol 59, No 2 (2008) |
Conjugated linoleic acid (CLA). Cis 9, trans 11 and trans 10, cis 12 isomer detection in crude and refined corn oils by capillary GC |
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Özlem Tokuşoğlu |
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| Vol 55, No 4 (2004) |
Physicochemical characteristics and fatty acid composition of oil from tree tomato (Cyphomandra betacea Sendt) seeds var. red and yellow |
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Douglas R. Belén-Camacho, Euris D. Sánchez, David García, Mario José Moreno-Álvarez, Oscar Linares |
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| Vol 47, No 6 (1996) |
Study of the chemical composition of seed and seed oil of cichorium intybus L |
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S. M. Nolasco, O. Quiroga, B. Wiese, M. S. Vigo |
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| Vol 51, No 3 (2000) |
Algorithms for the detection of hazelnut oil in olive oil |
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A. Cert, W. Moreda |
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| Vol 70, No 2 (2019) |
Controlling fungal growth in sesame (Sesamum indicum L.) seeds with γ-irradiation: impacts on some properties of sesame oil |
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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 |
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| Vol 67, No 3 (2016) |
Isolation and physico-chemical characterization of Butea parviflora seed oil |
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S. S. Kaki, T. Jabeen, J. R.C. Reddy, M. Ram Mohan, E. Anjaneyulu, R. B.N. Prasad, B. V.S.K. Rao |
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| Vol 66, No 1 (2015) |
Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels |
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E. Katsoyannos, A. Batrinou, A. Chatzilazarou, S. M. Bratakos, K. Stamatopoulos, V. J. Sinanoglou |
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| Vol 43, No 1 (1992) |
The family Euphorbiaceae, source of vegetable oils for the technochemical industry |
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M. J. Pascual Villalobos, E. Correal Castellanos |
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| Vol 45, No 3 (1994) |
Blue shark liver oil (Prionace glauca): Fractionation and stabilization with antioxidants |
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M. T. B. Pacheco, D. Barrera Arellano |
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| Vol 46, No 4-5 (1995) |
A mathematical model for the study of lipid accumulation in oleaginous microorganisms. II. Study of cellular lipids of Mucor circinelloides during growth on a vegetable oil |
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G. Aggelis, M. Komaitis, S. Papanikolaou, G. Papadopoulos |
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| Vol 50, No 5 (1999) |
Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils. |
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Musa Özcan |
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| Vol 59, No 4 (2008) |
An analysis of the industries of olive oil refining in Andalusia |
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M. David García Brenes |
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| Vol 54, No 3 (2003) |
Production of high quality castile soap from high rancid olive oil |
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Adel Y. Girgis |
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| Vol 68, No 2 (2017) |
The effects of process technology on the physicochemical properties of peony seed oil |
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J. Qu, F. Zhang, K. Thakur, J. J. Shi, J. G. Zhang, S. Faisal, Z. J. Wei |
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| Vol 67, No 1 (2016) |
Variation in the proximate composition and fatty acid profile recovered from Argentine hake (Merluccius hubbsi) waste from Patagonia |
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M. Cretton, E. Rost, T. Mazzuca Sobczuk, M. Mazzuca |
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| Vol 65, No 4 (2014) |
Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil |
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M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto |
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| Vol 50, No 1 (1999) |
Some compositional characteristics of capers (Capparis spp,) seed and oil |
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Attila Akgül, Musa Özcan |
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| Vol 56, No 4 (2005) |
Physical and chemical characteristics of coroba ( Jessenia polycarpa Karst) fruit: a Venezuelan oleaginous specie |
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Douglas R. Belén-Camacho, Saiver Herrera, Alviomar Castillo, Mario José Moreno-Álvarez, David García, Carlos Medina |
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| Vol 70, No 4 (2019) |
Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source |
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S. Hazrati, S. Nicola, S. Khurizadeh, A. Alirezalu, H. Mohammadi |
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| Vol 65, No 2 (2014) |
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications |
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R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli |
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| Vol 64, No 1 (2013) |
Effect of pH on o/w emulsions formulated with potato protein and chitosan |
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N. Calero, J. Muñoz, A. Guerrero |
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| Vol 47, No 5 (1996) |
Aldehydic acids in frying oils: formation, toxicological significance and analysis |
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Afaf Kamal-Eldin, Lars-Åke Appelqvist |
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| Vol 49, No 1 (1998) |
Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity. |
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Georgios Blekas, Dimitrios Boskou |
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| Vol 52, No 3-4 (2001) |
Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chaintriacylglycerols |
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Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis |
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| Vol 67, No 3 (2016) |
A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production |
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M. Mushtaq, I. M. Tan, M. Sagir, M. Suleman Tahir, M. Pervaiz |
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| Vol 65, No 1 (2014) |
Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity |
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S. Azhari, Y. S. Xu, Q. X. Jiang, W. S. Xia |
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| Vol 46, No 4-5 (1995) |
Changes in pumpkin seed oil during heating |
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Evangelos S. Lazos, Jhon Tsaknis, Maria Bante |
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| Vol 47, No 1-2 (1996) |
Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil |
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L. J. van Gemert |
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| Vol 59, No 4 (2008) |
Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1 |
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Hugo S. Garcia, In-Hwan Kim, Arnoldo López-Hernández, Charles G. Hill, Jr |
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| Vol 54, No 3 (2003) |
Effect of the essential volatile oils isolated from Thymbra capitata (L.) Cav. on olive and sunflower oils |
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M. G. Miguel, A. C. Figueiredo, M. M. Costa, D. Martins, J. G. Barroso, L. Pedro |
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| Vol 55, No 1 (2004) |
Olive oil intake in relation to cardiovascular diseases |
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Antonis Zampelas, Anthony G. Kafatos |
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| Vol 67, No 1 (2016) |
Solid carbon dioxide to promote the extraction of extra-virgin olive oil |
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A. Zinnai, F. Venturi, M. F. Quartacci, C. Sanmartin, F. Favati, G. Andrich |
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| Vol 65, No 4 (2014) |
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
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M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini |
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| Vol 66, No 4 (2015) |
Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives |
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C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić |
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| Vol 63, No 4 (2012) |
Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil |
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G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone |
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| Vol 42, No 3 (1991) |
Evaluation of date kernel oils and their effects on wheat flour characteristics |
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A. S. Elsakr |
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| Vol 54, No 1 (2003) |
Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region |
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Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García |
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| Vol 55, No 2 (2004) |
Composition of biologically active lipids of lamiaceae seed oils |
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M. D. Zlatanov, G. A. Antova |
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| Vol 67, No 3 (2016) |
Impact of olive oil usage on physical properties of chocolate fillings |
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J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga |
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| Vol 65, No 1 (2014) |
Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain |
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M. N. Franco, T. Galeano-Díaz, J. Sánchez, C. De Miguel, D. Martín-Vertedor |
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| Vol 43, No 1 (1992) |
Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value |
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S. Muniategui, P. Paseiro, J. Simal |
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| Vol 47, No 1-2 (1996) |
Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
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R. Raoux, O. Morin, F. Mordret |
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| Vol 50, No 5 (1999) |
Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil |
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T. H. Gamel, A. Kiritsakis |
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| Vol 59, No 4 (2008) |
Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster) |
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Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk |
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| Vol 51, No 5 (2000) |
Characteristics of denatured rapeseed oil during storage and refining processes |
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M. V. Ruiz-Méndez, M. Posada de la Paz, B. Blount, H. Schurz Rogers, N. Castro-Molero, R. M. Philen |
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| Vol 67, No 1 (2016) |
Ultrafiltration-based degumming of crude rice bran oil using a polymer membrane |
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G. A.R. Sehn, L. A.G. Gonçalves, C. C. Ming |
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| Vol 65, No 4 (2014) |
Effect of carvacrol on the oxidative stability of palm oil during frying |
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T. İnanç, M. Maskan |
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| Vol 49, No 2 (1998) |
Influence of the enzymatic treatment on the quality of vegetable oils |
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J. Sineiro, H. Domínguez, M. J. Núñez |
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| Vol 66, No 4 (2015) |
Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese |
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E. Rojas-Nery, N. Güemes-Vera, O. G. Meza-Marquez, A. Totosaus |
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| Vol 65, No 2 (2014) |
Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries |
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A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo |
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