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| Issue |
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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 |
Abstract
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S. A. Vekiari, P. Papadopoulou, A. Kiritsakis |
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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 |
Abstract
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S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez |
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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. |
Abstract
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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 |
Abstract
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Farooq Anwar, Shahzad Ali Shahid Chatha, Abdullah Ijaz Hussain |
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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 59, No 3 (2008) |
Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil |
Abstract
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Bushra Sultana, Farooq Anwar, Muhammad Rafique Asi, Shahzad Ali Shahid Chatha |
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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 |
Abstract
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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 |
Abstract
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J. Vivancos, N. Tena, M. T. Morales, R. Aparicio, D. L. García-González |
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| Vol 60, No 5 (2009) |
Physico-chemical attributes of seed oil from drought stressed sunflower (Helianthus annuus L.) plants |
Abstract
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Qasim Ali, Muhammad Ashraf, Farooq Anwar |
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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 |
Abstract
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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 |
Abstract
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D. L. García-González, N. Tena, R. Aparicio |
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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 |
Abstract
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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 |
Abstract
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Hasan Yalçyn, Mustafa Kemal Ünal, Hatice Basmacyoolu |
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| Vol 68, No 2 (2017) |
Dietary fatty acids and lipoproteins on progression of age-related macular degeneration |
Abstract
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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 62, No 2 (2011) |
Traditional olive growing system: Strategic alternatives to improve competitiveness |
Abstract
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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 |
Abstract
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Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro |
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| Vol 68, No 4 (2017) |
Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds |
Abstract
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A. Rękas, M. Wroniak, A. Siger, I. Ścibisz |
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| Vol 58, No 2 (2007) |
Temperature influence during seed filling on tocopherol concentration in a traditional sunflower hybrid |
Abstract
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N. G. Izquierdo, S. Mascioli, L.A.N. Aguirrezábal, S.M. Nolasco |
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| Vol 68, No 3 (2017) |
Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil |
Abstract
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J. Yan, M. M. Guo, Y. H. Shen, Y. Y. Wang, X. Luan, C. Li |
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| Vol 58, No 4 (2007) |
Chemical composition of carrot seeds (Daucus carota L.) cultivated in Turkey: characterization of the seed oil and essential oil |
Abstract
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Mehmet Musa Özcan, Jean Claude Chalchat |
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| Vol 69, No 2 (2018) |
Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya |
Abstract
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S. M. Esalami, E. B. Dimic, B. B. Rabrenovic |
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| Vol 64, No 1 (2013) |
Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa” |
Abstract
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A. A. Fernandes-Silva, J. B. Gouveia, P. Vasconcelos, T. C. Ferreira, F. J. Villalobos |
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| Vol 61, No 4 (2010) |
Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions |
Abstract
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Abdalbasit Adam Mariod, Hadiza Altine Adamu, Maznah Ismail, Norsharina Ismail |
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| Vol 68, No 4 (2017) |
Frying performance of two virgin oils from Cornicabra olives with different ripeness indices |
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R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco |
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| Vol 45, No 5 (1994) |
Preparation and surface active properties of oxypropylated diol monoesters of fatty acids with an amide oxime terminal group |
Abstract
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A. M.F. Eissa, A. A. Mahmoud, A. A. El-Sawy |
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| Vol 60, No 4 (2009) |
Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety |
Abstract
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M. Benito, R. Oria, A. C. Sánchez-Gimeno |
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| Vol 52, No 3-4 (2001) |
Lead and cadmium content in sunflower oil |
Abstract
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A. Roca Cruz, C. Cabrera Vique, M. L. Lorenzo Tovar, M. C. López Martínez |
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| Vol 68, No 2 (2017) |
The effects of process technology on the physicochemical properties of peony seed oil |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 43, No 1 (1992) |
The family Euphorbiaceae, source of vegetable oils for the technochemical industry |
Abstract
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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 |
Abstract
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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 |
Abstract
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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. |
Abstract
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Musa Özcan |
| |
| Vol 59, No 4 (2008) |
An analysis of the industries of olive oil refining in Andalusia |
Abstract
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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 |
Abstract
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Adel Y. Girgis |
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| Vol 65, No 2 (2014) |
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications |
Abstract
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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 |
Abstract
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N. Calero, J. Muñoz, A. Guerrero |
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| Vol 50, No 1 (1999) |
Some compositional characteristics of capers (Capparis spp,) seed and oil |
Abstract
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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 |
Abstract
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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 2 (2019): Online First |
Liver and serum lipids in Wistar rats fed a novel structured lipid containing conjugated linoleic acid and conjugated linolenic acid |
Abstract
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M. Shagholian, S. A.H. Goli, A. Shirvani, M. R. Agha-Ghazvini, S. Asgary |
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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 |
Abstract
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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 47, No 5 (1996) |
Aldehydic acids in frying oils: formation, toxicological significance and analysis |
Abstract
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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. |
Abstract
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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 |
Abstract
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Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis |
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| Vol 67, No 1 (2016) |
Solid carbon dioxide to promote the extraction of extra-virgin olive oil |
Abstract
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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 46, No 4-5 (1995) |
Changes in pumpkin seed oil during heating |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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Antonis Zampelas, Anthony G. Kafatos |
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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 |
Abstract
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G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone |
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| Vol 70, No 2 (2019): Online First |
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 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 42, No 3 (1991) |
Evaluation of date kernel oils and their effects on wheat flour characteristics |
Abstract
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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 |
Abstract
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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 |
Abstract
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M. D. Zlatanov, G. A. Antova |
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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 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 |
Abstract
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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 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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| Vol 63, No 4 (2012) |
Physicochemical characteristics of ozonated sunflower oils obtained by different procedures |
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M. F. Díaz, Y. Sánchez, M. Gómez, F. Hernández, M. C. da C. Veloso, P. A. de P. Pereira, A. S. Mangrich, J. B. de Andrade |
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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 67, No 3 (2016) |
Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition |
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B. Parczewska-Plesnar, R. Brzozowski, H. Gwardiak, E. Białecka-Florjańczyk, Z. Bujnowski |
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| Vol 66, No 1 (2015) |
Physicochemical characteristics of commercial coconut oils produced in India |
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P. K. Prasanth Kumar, A. G. Gopala Krishna |
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| Vol 65, No 1 (2014) |
Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities |
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F. Laincer, R. Laribi, A. Tamendjari, L. Arrar, P. Rovellini, S. Venturini |
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| Vol 44, No 1 (1993) |
Virgin olive oil quality: Some new criteria for its evaluation |
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F. Hidalgo Casado, M. A. Navas Fernández, A. Guinda Garín, A. Ruiz Gómez, M. León Camacho, A. Lanzón Rey, R. Maestro Durán, M. L. Janer del Valle, M. C. Pérez Camino, A. Cert Ventulá, J. Alba Mendoza, F. Gutiérrez Rosales, M. C. Dobarganes, E. Graciani Constante |
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| Vol 51, No 6 (2000) |
Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils |
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J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz |
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| Vol 47, No 1-2 (1996) |
Storage stability of crips measured by headspace and peroxide value analyses |
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R. M. Lahtinen, I. Wester, J. R. K. Niemelä |
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| Vol 59, No 3 (2008) |
Study of the possible chemical and biochemical events that affect the increase of the acidity in process extraction of maize oil |
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Danabely Romero, Francisco Bolívar, Nancy Salinas |
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| Vol 51, No 5 (2000) |
Preparation and surface active properties of a-acyloxysuccinic acid derivatives from malic acid and fatty acids of crude rice bran oil |
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W. I.A. EL-Dougdoug, K. A.H. Hebash, A. A. El-Sawy |
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| Vol 66, No 4 (2015) |
Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins |
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R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona |
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| Vol 65, No 2 (2014) |
Enzymatic modification of phosphatidylcholine with n-3 PUFA from silkworm oil fatty acids |
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Shiva Shanker Kaki, T. Ravinder, B. Ashwini, B. V.S.K. Rao, R. B.N. Prasad |
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| Vol 45, No 6 (1994) |
Suggestions for the application of some analytical methods included in the regulation EEC 2568/91 relative to the characteristics of the olive oils and olive pomace oils |
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M. León Camacho, A. Cert |
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| Vol 46, No 1 (1995) |
Physicochemical cliaracterization of raw oils from some Sonoran desert leguminous seeds |
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M. Ortega-Nieblas, L. Vázquez-Moreno |
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| Vol 53, No 2 (2002) |
GC-MS study of Nigella sativa (seeds) fatty oil |
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Neelima Singh, Vikas Pandit, Manjul Verma, B. K. Mehta |
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| Vol 70, No 2 (2019): Online First |
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 66, No 1 (2015) |
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties |
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M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor |
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| Vol 64, No 5 (2013) |
Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species |
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W. M. Al-Rousan, R. Y. Ajo, K. M. Al-Ismail, A. Attlee, R. R. Shaker, T. M. Osaili |
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| Vol 42, No 3 (1991) |
A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training |
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R. Aparicio, F. Gutiérrez, J. Rodríguez |
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| Vol 45, No 4 (1994) |
Time of harvesting and storage of soyabeans: influence on oil quality |
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M. A.B. Regitano-d'Arce, A. M.O. Rauen-Miguel, J. R. R. Casagrande, E. A. Marcos, G. Plonis |
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| Vol 47, No 4 (1996) |
The refining of soybean oil to optimum quality |
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J. Rusell |
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| Vol 52, No 3-4 (2001) |
Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa) |
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Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz |
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| Vol 67, No 1 (2016) |
Physicochemical and antioxidant characteristics of gingerbread plum (Neocarya macrophylla) kernel oils |
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M. Diaby, T. Amza, G. Onivogui, X. Q. Zou, Q. Z. Jin |
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| Vol 65, No 3 (2014) |
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
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K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić |
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| Vol 64, No 3 (2013) |
Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria |
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M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal |
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| Vol 44, No 4-5 (1993) |
U.V. spectra parameters to investigate the influences of intensifications of soybean with sorghum and maize on the physical properties of soybean seed oils |
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N. S. Elsark, L. F. Rizk, H. R. Doss |
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| Vol 47, No 1-2 (1996) |
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil |
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M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes |
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| Vol 59, No 3 (2008) |
Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’ |
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Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas |
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| Vol 51, No 5 (2000) |
Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils |
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Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi |
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| Vol 63, No 4 (2012) |
Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars |
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B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós |
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| Vol 45, No 6 (1994) |
Dry fractionation of chicken oil |
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María A. Grompone, José F. Guerra, Nésor A. Pazos, Eduardo Méndez, Eugenia Lucas, Iván Jachmanián, Pablo Collazzi |
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| Vol 49, No 2 (1998) |
Intake and body weight gain of rats fed different types of unused and used frying oils |
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A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro |
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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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