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| Issue |
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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 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 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 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 |
Abstract
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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 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 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 |
Abstract
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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 |
Abstract
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L. J. van Gemert |
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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 |
Abstract
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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 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 3 (2016) |
Impact of olive oil usage on physical properties of chocolate fillings |
Abstract
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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 59, No 4 (2008) |
Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster) |
Abstract
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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 67, No 1 (2016) |
Ultrafiltration-based degumming of crude rice bran oil using a polymer membrane |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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T. H. Gamel, A. Kiritsakis |
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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J. Sineiro, H. Domínguez, M. J. Núñez |
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| Vol 51, No 6 (2000) |
Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils |
Abstract
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J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz |
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| Vol 67, No 3 (2016) |
Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 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 |
Abstract
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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 |
Abstract
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W. I.A. EL-Dougdoug, K. A.H. Hebash, A. A. El-Sawy |
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| Vol 47, No 1-2 (1996) |
Storage stability of crips measured by headspace and peroxide value analyses |
Abstract
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R. M. Lahtinen, I. Wester, J. R. K. Niemelä |
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| Vol 53, No 2 (2002) |
GC-MS study of Nigella sativa (seeds) fatty oil |
Abstract
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Neelima Singh, Vikas Pandit, Manjul Verma, B. K. Mehta |
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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M. Ortega-Nieblas, L. Vázquez-Moreno |
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| Vol 52, No 3-4 (2001) |
Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa) |
Abstract
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Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz |
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| Vol 66, No 1 (2015) |
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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J. Rusell |
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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’ |
Abstract
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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 |
Abstract
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Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi |
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes |
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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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. |
Abstract
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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. |
Abstract
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G. Lercker, N. Frega, R. Bocci, M. Mozzon |
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| Vol 59, No 3 (2008) |
Solvent-free lipase-catalyzed preparation of diglycerides from co-products of vegetable oil refining |
Abstract
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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 |
Abstract
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Y. El-Shattory, Saadia M. Aly |
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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 |
Abstract
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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 |
Abstract
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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 |
Abstract
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M. A. Alim, P. Wessman, P. C. Dutta |
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| Vol 54, No 1 (2003) |
Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil |
Abstract
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Y. A. El-Shattory, M. A. Saadia, S. F. Hamed, K. Schwarz |
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| Vol 55, No 3 (2004) |
Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas |
Abstract
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M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante |
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| Vol 42, No 2 (1991) |
Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga |
Abstract
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R. Aparicio, L. Ferreiro, J. L. Rodríguez |
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| Vol 44, No 1 (1993) |
Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil |
Abstract
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S. Nieto, A. Galleguillos, J. Sanhueza, A. Valenzuela |
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| Vol 46, No 6 (1995) |
Production of top quality soybean oil |
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Dr. Ahmad Moustafa |
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| Vol 49, No 1 (1998) |
Using Uruguayan pillared clays for bleaching corn oil. |
Abstract
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T. Pagano, M. Sergio, A. Montenegro, W. Diano, M. A. Grompone |
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| Vol 55, No 1 (2004) |
Olive oil and cancer |
Abstract
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Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana |
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| Vol 47, No 3 (1996) |
Power consumption and quality features in the hammer crushing process for olive oil production |
Abstract
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B. Bianchi, P. Catalano |
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| Vol 49, No 5-6 (1998) |
Characteristics and composition of tomato seed oil |
Abstract
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Evangelos S. Lazos, John Tsaknis, Stavros Lalas |
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| Vol 51, No 4 (2000) |
Studies on seed of Hypochaeris variegata L. (Baker): seed oil and residual seed meal |
Abstract
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O. Quiroga, B. Wiese, M. S. Vigo, S. M. Nolasco |
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| Vol 53, No 2 (2002) |
GC-MS study of Artabotrys odoratissimus fatty oil (leaves) |
Abstract
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Megha Sharma, Srilakshami Desiraju, Dilip Chaurey, B. K. Mehta |
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| Vol 55, No 4 (2004) |
Physicochemical characteristics of coroba (Jessenia polycarpa Karst) oil seed. |
Abstract
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Edith Salazar de Marcano, Douglas Belén, Napoleón Jiménez, Karina Pino |
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| Vol 43, No 4 (1992) |
Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level |
Abstract
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G. Márquez-Ruiz, M. C. Pérez-Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes |
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| Vol 45, No 1-2 (1994) |
A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion |
Abstract
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Mario Bertuccioli |
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| Vol 46, No 2 (1995) |
Effect of oil and brine canning and storage on Little Tunny (Euthynnus alleteratus) lipids |
Abstract
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Santiago P. Aubourg, Isabel Medina, José M. Gallardo, Ricardo Pérez Martín |
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| Vol 49, No 3-4 (1998) |
Volatile components of the frying process |
Abstract
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W. W. Nawar |
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| Vol 54, No 1 (2003) |
Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars |
Abstract
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Musa Özcan, Serap Seven |
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| Vol 55, No 2 (2004) |
Optimisation of the acidulation process of soapstock from the neutralisation of rice bran oil |
Abstract
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Eliete M. S. Scavariello, Daniela Barrera-Arellano |
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| Vol 44, No 1 (1993) |
Physicochemical characterization of crude and refined oil of Proboscidea parviflora seeds (Uña de gato) |
Abstract
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M. Ortega Nieblas, L. Vázquez Moreno |
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| Vol 45, No 5 (1994) |
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
Abstract
PDF
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F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo |
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| Vol 46, No 6 (1995) |
Formulation of soy oil products |
Abstract
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John B. Woerfel |
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| Vol 53, No 4 (2002) |
Studies on the extraction of wheat germ oil by commercial hexane |
Abstract
PDF
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Ola. A. Megahad, Omayma S. El Kinawy |
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| Vol 43, No 1 (1992) |
Avocado oil extraction: An industrial experiment |
Abstract
PDF
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L. Martínez Nieto, R. Barranco Barranco, María V. Moreno |
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| Vol 44, No 4-5 (1993) |
Thermoxidation in a sunflower oil used in 75 deep fat frying of potatoes. Effects of its inclusion in rat-diet upon growth and food intake |
Abstract
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O. Cuesta, F. J. Sánchez-Muniz, S. López-Varela, María C. Garrido-Polonio, L. García Diz |
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| Vol 45, No 3 (1994) |
Studies on colour fixation of the oil of mature, immature and damaged cottonseed |
Abstract
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H. E. Helmy, A. S. El-Nockrashy, H. M. El-Noamany |
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| Vol 49, No 5-6 (1998) |
Physical and chemical characteristics of toilet soap made from apricot kernel oil and palm stearin. |
Abstract
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Adel Y. Girgis, N.M. Abd El-Aziz, S.M. Abd El-Salam |
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| Vol 52, No 1 (2001) |
Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region |
Abstract
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Mª Soledad Gracia Gómez |
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| Vol 53, No 2 (2002) |
Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving |
Abstract
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L. Di Giovacchino, N. Costantini, M. L. Ferrante, A. Serraiocco |
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| Vol 55, No 4 (2004) |
Characterization of Sicilian virgin olive oils. Note X. A comparison between Cerasuola and Nocellara del BeliceUn noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties |
Abstract
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G.mo Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti |
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| Vol 56, No 4 (2005) |
Effectiveness of added natural antioxidants in sunflower oil |
Abstract
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Amalia A. Carelli, Indira C. Franco, Guillermo H. Crapiste |
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| Vol 43, No 4 (1992) |
Estimating triacylglycerols from fatty acids by chemometrics. An application in Spanish virgin olive oil |
Abstract
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J. García Pulido, B. Aparicio López |
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| Vol 45, No 1-2 (1994) |
Good Manufacturing Practice (GMP) guidelines for virgin olive oil production |
Abstract
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Christos Petrakis |
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| Vol 46, No 1 (1995) |
Characterization of grape seed oil extracted by supercritical carbon dioxide |
Abstract
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A. Molero Gómez, C. Pereyra López, E. Martínez de la Ossa |
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| Vol 49, No 3-4 (1998) |
Physical-chemical aspects of the frying process |
Abstract
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E. Fedeli |
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| Vol 50, No 1 (1999) |
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
Abstract
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G. Lercker, N. Frega, F. Bocci, M. Mozzon |
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