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| Issue |
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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 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 |
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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 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 47, No 6 (1996) |
Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial |
Abstract
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A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino |
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| Vol 48, No 5 (1997) |
Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods. |
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L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes |
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| Vol 67, No 2 (2016) |
Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards |
Abstract
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I. Zipori, A. Bustan, Z. Kerem, A. Dag |
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| Vol 46, No 4-5 (1995) |
Use of essential oils as natural antioxidants |
Abstract
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J. A. Zydgalo, A. L. Lamarque, D. M. Maestri, N. R. Grosso |
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| Vol 51, No 6 (2000) |
Lipid composition of peanut seeds (Arachis hypogaea L.) obtained under different situations of water availability |
Abstract
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Gustavo Giambastiani, Fernando Casanoves |
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| Vol 52, No 3-4 (2001) |
Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt |
Abstract
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Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops |
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| Vol 55, No 1 (2004) |
Olive oil, dietary fat and ageing, a mitochondrial approach |
Abstract
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José Mataix, Julio J. Ochoa, José L. Quiles |
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| Vol 67, No 1 (2016) |
Conversion of Oleum papaveris seminis oil into methyl esters via esterification process: Optimization and kinetic study |
Abstract
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A. M. Syam, U. Rashid, R. Yunus, H. A. Hamid, S. I. Al-Resayes, I. A. Nehdi, A. H. Al-Muhtaseb |
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| Vol 65, No 3 (2014) |
Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation |
Abstract
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O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas |
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| Vol 45, No 1-2 (1994) |
Good control practices underlined by an on-line fuzzy control database |
Abstract
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R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales |
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| Vol 59, No 3 (2008) |
Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES) |
Abstract
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Erol Pehlivan, Gulsin Arslan, Fethiye Gode, Turkan Altun, M. Musa Özcan |
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| Vol 51, No 4 (2000) |
Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils |
Abstract
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J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz |
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| Vol 53, No 3 (2002) |
Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil |
Abstract
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J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz |
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| Vol 66, No 3 (2015) |
Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain |
Abstract
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J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso |
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| Vol 43, No 6 (1992) |
Colour Characterization of the virgin olive oils of Catalan cultivars |
Abstract
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J. Tous Martí, A. Romero Aroca |
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| Vol 47, No 6 (1996) |
Effect of some essential oils on oxidative stability of peanut oil |
Abstract
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Damián M. Maestri, Julio A. Zygadlo, Alicia L. Lamarque, Diana O. Labuckas, Carlos A. Guzmán |
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| Vol 70, No 1 (2019) |
Flavored olive oils: focus on their acceptability and thermal stability |
Abstract
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M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami |
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| Vol 64, No 5 (2013) |
Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test |
Abstract
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G. G. Pereira, S. Marmesat, D. Barrera-Arellano, M. C. Dobarganes |
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| Vol 50, No 5 (1999) |
Effects of sesame and bitter almond seed oils on mycelium growth of Agaricus bisporus (Lange) Sing. |
Abstract
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Ismail Hakki kalyoncu, Giyaseddin KaSik, Musa Özcan, Celaleddin Özturk |
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| Vol 51, No 6 (2000) |
Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi |
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Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López |
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| Vol 67, No 1 (2016) |
Influence of pre-sowing treatments by gamma rays on growth, yield and some chemical constituents of Sesamum indicum L. |
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O. S. Hussein, N. Hamideldin |
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| Vol 65, No 3 (2014) |
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR |
Abstract
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N. Tena, R. Aparicio-Ruiz, D. L. García-González |
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| Vol 64, No 1 (2013) |
Epoxidation of methyl esters derived from Jatropha oil: An optimization study |
Abstract
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M. Mushtaq, Isa M. Tan, M. Nadeem, C. Devi, S. Y. C. Lee, M. Sagir, U. Rashid |
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| Vol 45, No 1-2 (1994) |
A suitable method for defining the nutritional quality of virgin olive oil |
Abstract
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S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin |
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| Vol 59, No 3 (2008) |
Fruit and oil quality of mature olive trees under partial rootzone drying |
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B. Aganchich, A. El Antari, S. Wahbi, H. Tahi, R. Wakrim, R. Serraj |
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| Vol 54, No 4 (2003) |
Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain) |
Abstract
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Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano |
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| Vol 66, No 2 (2015) |
Optimization of supercritical carbon dioxide (CO2) extraction of sardine (Sardinella lemuru Bleeker) oil using response surface methodology (RSM) |
Abstract
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M. A. Gedi, J. Bakar, A. A. Mariod |
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| Vol 54, No 1 (2003) |
Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil |
Abstract
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J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz |
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| Vol 67, No 2 (2016) |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
Abstract
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R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela |
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| Vol 65, No 4 (2014) |
Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils |
Abstract
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A. Chojnacka, W. Gładkowski, G. Kiełbowicz, A. Gliszczyńska, N. Niezgoda, C. Wawrzeńczyk |
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| Vol 64, No 5 (2013) |
Enzyme-aided cold pressing of flaxseed (Linum usitatissimum L.): Enhancement in yield, quality and phenolics of the oil |
Abstract
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F. Anwar, Z. Zreen, B. Sultana, A. Jamil |
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| Vol 42, No 5 (1991) |
Definite influence of the extraction methods on the chemical composition of virgin olive oil |
Abstract
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R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro |
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| Vol 47, No 3 (1996) |
Oil quality evaluation of eleven sonoran desert leguminous seeds |
Abstract
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M. Ortega-Nieblas, L. Vlázquez-Moreno, M. R. Robles-Burgueño |
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| Vol 60, No 1 (2009) |
Effect of physical refining on chemical and sensory quality of coconut oil |
Abstract
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M. Torres-González, O. Angulo-Guerrero, R. M. Oliart-Ros, L. A. Medina-Juárez |
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| Vol 66, No 4 (2015) |
Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction |
Abstract
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M. Pang, S. J. He, L. L. Cao, S. T. Jiang |
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| Vol 65, No 3 (2014) |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
Abstract
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D. D. Emir, O. Güneșer, E. Yılmaz |
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| Vol 61, No 4 (2010) |
Influence of the olive exploitation system on the net profit of the producer. Strategies for extensive olive fields in the context of the absence of subsidies |
Abstract
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Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos |
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| Vol 45, No 1-2 (1994) |
Rapid determination of phenol content in extra virgin olive oil |
Abstract
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F. Favati, G. Caporale, M. Bertuccioli |
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| Vol 49, No 3-4 (1998) |
Comparison of monounsaturated and polyunsaturated oils in continuous frying |
Abstract
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T. P. Pantzaris |
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| Vol 53, No 3 (2002) |
Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness |
Abstract
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Erick Scheuermann, Mara Cea, Siegrid Schoch, Mabel Ojeda, Mónica Ihl |
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| Vol 66, No 2 (2015) |
Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil |
Abstract
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S. Dollah, S. M. Abdulkarim, S. H. Ahmad, A. Khoramnia, H. M. Ghazali |
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| Vol 63, No 3 (2012) |
Tocopherols and phytosterols in sunflower seeds for the human food market |
Abstract
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A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco |
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| Vol 48, No 4 (1997) |
Obtention of highly purified fractions of eicosapentaenoic acid and docosahexaenoic acid from sardine oil by silver-resin chromatography. A semipreparative procedure. |
Abstract
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S. Nieto, Ana M. Córdoba, J. Sanhueza, A. Valenzuela |
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| Vol 49, No 2 (1998) |
Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane. |
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F. J. G. Muriana, V. Ruiz Gutiérrez |
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| Vol 55, No 3 (2004) |
The utilization of discarded oil from potato chip factories in toilet soap making |
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Adel Y. Girgis |
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| Vol 67, No 2 (2016) |
Determination of saturated aliphatic hydrocarbons in vegetable oils |
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R. B. Gómez-Coca, R. Cert, M. C. Pérez-Camino, W. Moreda |
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| Vol 65, No 4 (2014) |
The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (Daucus carota L.) |
Abstract
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K. B. Śmigielski, M. Majewska, A. Kunicka-Styczyńska, R. Gruska, Ł. Stańczyk |
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| Vol 60, No 1 (2009) |
Agronomic performance and chemical response of sunflower (Helianthus annuus L.) to some organic nitrogen sources and conventional nitrogen fertilizers under sandy soil conditions |
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Ayman M. Helmy, Mohamed Fawzy Ramadan |
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| Vol 54, No 3 (2003) |
Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity |
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L. M. Torres-Vila, M. C. Rodríguez-Molina, J. A. Martínez |
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| Vol 66, No 4 (2015) |
19F NMR method for the determination of quality of virgin olive oil |
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L. L. Zhou, C. Li, X. C. Weng, X. M. Fang, Z. H. Gu |
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| Vol 64, No 1 (2013) |
Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes |
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A. A. Fernandes-Silva, V. Falco, C. M. Correia, F. J. Villalobos |
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| Vol 47, No 1-2 (1996) |
Industrial production of crisps and prefried french fries using sunflower oils |
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J. L. Sébédio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen |
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| Vol 54, No 4 (2003) |
Study of the composition of Pyracantha crenulata roem seed, oil and meal |
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Olinda E. Quiroga, Soledad M. Bou, Carlos I. Sarlingo, Susana M. Nolasco |
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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 70, No 1 (2019) |
Cucumis melo L. seeds as a promising source of oil naturally rich in biologically active substances: compositional characteristics, phenolic compounds and thermal properties |
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S. Mallek-Ayadi, N. Bahloul, N. Kechaou |
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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 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 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 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 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 54, No 4 (2003) |
Comparison between ethanol and hexane for oil extraction from Quercus suber L. fruits |
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Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu |
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| Vol 56, No 1 (2005) |
Effects of soil salinity on the quality of ‘Arbequina' olive oil |
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A. Royo, Mª S. Gracia, R. Aragüés |
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| Vol 43, No 5 (1992) |
Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil |
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J. Cabrera Martín |
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| Vol 45, No 6 (1994) |
Detailed studies on seed oil of Salicornia SOS-7 cultivated at the egyptian border of Red Sea |
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M. Hassan El-Mallah, T. Turui, S. El-Shami |
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| Vol 45, No 1-2 (1994) |
Sensory profiling: a method for describing the sensory characteristics of virgin olive oil |
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David H. Lyon, Martin P. Watson |
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| Vol 49, No 2 (1998) |
Characterisation of Moringa peregrina Arabia seed oil |
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Jhon Tsaknis |
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| Vol 52, No 1 (2001) |
Oxidation indexes in oils from some leguminous seeds from sonoran desert |
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M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno |
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| Vol 53, No 1 (2002) |
Direct olive oil analysis |
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M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña |
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| Vol 56, No 4 (2005) |
The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification |
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Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska |
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| Vol 44, No 2 (1993) |
Characterization and anaerobic digestion of waters from washing of virgin olive oil |
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R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo |
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| Vol 45, No 4 (1994) |
Physico-chemical studies concerning miscelles of vegetable oils. XV. Application of Andrade and Krone equations to methyl mirystate solutions in cyclohexane, hexane, tetrachloroethylene or trichloroethylene |
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M. J. Muñoz Cueto, M. Galán Vallejo, M. Rodríguez Rodríguez, R. Marín Minchero |
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| Vol 47, No 4 (1996) |
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production |
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A. Ranalli, A. Serraiocco |
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| Vol 48, No 1 (1997) |
Characterization of crude, neutro and blenched oil from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí». |
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Nancy A. Chasquibol Silva |
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| Vol 54, No 2 (2003) |
Catolé palm (Syagrus oleracea Mart) fruits: fatty and amino acids composition |
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Pushkar S. Bora, Rosalynd V. R. Moreira |
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| Vol 43, No 3 (1992) |
Techniques for the isolation and concentration of vegetable oils volátiles |
Abstract
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M. T. Morales, R Aparicio, F. Gutiérrez |
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| Vol 44, No 6 (1993) |
Triacylglycerols and fatty acids composition of egusi seed oil (Cucumeropsis Mannii Naudin) |
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C. Kapseu, R. Kamga, J. B. Tchatchueng |
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| Vol 46, No 2 (1995) |
Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions |
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José María Franco, Antonio Guerrero, Críspulo Gallegos |
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| Vol 49, No 3-4 (1998) |
Influence of the frying process on the real fat intake |
Abstract
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G. Varela, B. Ruiz-Rosso |
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| Vol 50, No 3 (1999) |
Quality of table olives. |
Abstract
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Antonio Garrido Fernández, Concepción Romero Barranco |
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| Vol 54, No 4 (2003) |
Pattern recognition of acorns from different Quercus species based on oil content and fatty acid profile |
Abstract
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Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu |
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| Vol 56, No 1 (2005) |
Effect of Maclura pomifera total acetonic extract, pomiferin and osajin on the autooxidation of purified sunflower triacylglycerols |
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Said F. Hamed, Ahmed A. Hussein |
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| Vol 42, No 1 (1991) |
Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil |
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B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera |
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| Vol 45, No 6 (1994) |
Diacylglycerols in the evaluation of virgin olive oil quality |
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M. Catalano, T. De Leonardis, S. Comes |
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| Vol 45, No 1-2 (1994) |
Consumer attitudes and olive oil acceptance: the traditional consumer |
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Ella Pagliarini, Mario Bertuccioli, Silvia Abba |
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| Vol 48, No 5 (1997) |
Characterization of crude and purified pumpkin seed oil. |
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John Tsaknis, Stavros Lalas, Evangelos S. Lazos |
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| Vol 49, No 2 (1998) |
Thermally decomposed ricebran oil as a diesel fuel |
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O. A. Megahed, S. T. Keera, R. I. Abdallah, F. A. Zaher |
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| Vol 54, No 1 (2003) |
Enzymatic aqueous technology for simultaneous coconut protein and oil extraction |
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Beatriz P.M. Sant’Anna, Suely P. Freitas, Maria A. Z. Coelho |
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