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Vol 51, No 3 (2000) Algorithms for the detection of hazelnut oil in olive oil Abstract  PDF
A. Cert, W. Moreda
 
Vol 68, No 2 (2017) The effects of process technology on the physicochemical properties of peony seed oil Abstract  HTML  PDF  XML
J. Qu, F. Zhang, K. Thakur, J. J. Shi, J. G. Zhang, S. Faisal, Z. J. Wei
 
Vol 67, No 1 (2016) Variation in the proximate composition and fatty acid profile recovered from Argentine hake (Merluccius hubbsi) waste from Patagonia Abstract  HTML  PDF  XML
M. Cretton, E. Rost, T. Mazzuca Sobczuk, M. Mazzuca
 
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  HTML  PDF  XML
M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
 
Vol 43, No 1 (1992) The family Euphorbiaceae, source of vegetable oils for the technochemical industry Abstract  PDF
M. J. Pascual Villalobos, E. Correal Castellanos
 
Vol 45, No 3 (1994) Blue shark liver oil (Prionace glauca): Fractionation and stabilization with antioxidants Abstract  PDF
M. T. B. Pacheco, D. Barrera Arellano
 
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  PDF
G. Aggelis, M. Komaitis, S. Papanikolaou, G. Papadopoulos
 
Vol 50, No 5 (1999) Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils. Abstract  PDF
Musa Özcan
 
Vol 59, No 4 (2008) An analysis of the industries of olive oil refining in Andalusia Abstract  PDF
M. David García Brenes
 
Vol 54, No 3 (2003) Production of high quality castile soap from high rancid olive oil Abstract  PDF
Adel Y. Girgis
 
Vol 70, No 4 (2019) Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source Abstract  HTML  PDF  XML
S. Hazrati, S. Nicola, S. Khurizadeh, A. Alirezalu, H. Mohammadi
 
Vol 65, No 2 (2014) Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications Abstract  HTML  PDF  XML
R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
 
Vol 64, No 1 (2013) Effect of pH on o/w emulsions formulated with potato protein and chitosan Abstract  PDF
N. Calero, J. Muñoz, A. Guerrero
 
Vol 50, No 1 (1999) Some compositional characteristics of capers (Capparis spp,) seed and oil Abstract  PDF
Attila Akgül, Musa Özcan
 
Vol 56, No 4 (2005) Physical and chemical characteristics of coroba ( Jessenia polycarpa Karst) fruit: a Venezuelan oleaginous specie Abstract  PDF
Douglas R. Belén-Camacho, Saiver Herrera, Alviomar Castillo, Mario José Moreno-Álvarez, David García, Carlos Medina
 
Vol 67, No 3 (2016) A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production Abstract  HTML  PDF  XML
M. Mushtaq, I. M. Tan, M. Sagir, M. Suleman Tahir, M. Pervaiz
 
Vol 65, No 1 (2014) Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity Abstract  HTML  PDF  XML
S. Azhari, Y. S. Xu, Q. X. Jiang, W. S. Xia
 
Vol 47, No 5 (1996) Aldehydic acids in frying oils: formation, toxicological significance and analysis Abstract  PDF
Afaf Kamal-Eldin, Lars-Åke Appelqvist
 
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  PDF
Georgios Blekas, Dimitrios Boskou
 
Vol 52, No 3-4 (2001) Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chaintriacylglycerols Abstract  PDF
Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis
 
Vol 67, No 1 (2016) Solid carbon dioxide to promote the extraction of extra-virgin olive oil Abstract  HTML  PDF  XML
A. Zinnai, F. Venturi, M. F. Quartacci, C. Sanmartin, F. Favati, G. Andrich
 
Vol 65, No 4 (2014) Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions Abstract  HTML  PDF  XML
M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini
 
Vol 46, No 4-5 (1995) Changes in pumpkin seed oil during heating Abstract  PDF
Evangelos S. Lazos, Jhon Tsaknis, Maria Bante
 
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  PDF
L. J. van Gemert
 
Vol 59, No 4 (2008) Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1 Abstract  PDF
Hugo S. Garcia, In-Hwan Kim, Arnoldo López-Hernández, Charles G. Hill, Jr
 
Vol 54, No 3 (2003) Effect of the essential volatile oils isolated from Thymbra capitata (L.) Cav. on olive and sunflower oils Abstract  PDF
M. G. Miguel, A. C. Figueiredo, M. M. Costa, D. Martins, J. G. Barroso, L. Pedro
 
Vol 55, No 1 (2004) Olive oil intake in relation to cardiovascular diseases Abstract  PDF
Antonis Zampelas, Anthony G. Kafatos
 
Vol 66, No 4 (2015) Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives Abstract  HTML  PDF  XML
C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić
 
Vol 63, No 4 (2012) Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil Abstract  PDF
G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone
 
Vol 67, No 3 (2016) Impact of olive oil usage on physical properties of chocolate fillings Abstract  HTML  PDF  XML
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
 
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 Abstract  HTML  PDF  XML
M. N. Franco, T. Galeano-Díaz, J. Sánchez, C. De Miguel, D. Martín-Vertedor
 
Vol 42, No 3 (1991) Evaluation of date kernel oils and their effects on wheat flour characteristics Abstract  PDF
A. S. Elsakr
 
Vol 54, No 1 (2003) Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region Abstract  PDF
Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
 
Vol 55, No 2 (2004) Composition of biologically active lipids of lamiaceae seed oils Abstract  PDF
M. D. Zlatanov, G. A. Antova
 
Vol 67, No 1 (2016) Ultrafiltration-based degumming of crude rice bran oil using a polymer membrane Abstract  HTML  PDF  XML
G. A.R. Sehn, L. A.G. Gonçalves, C. C. Ming
 
Vol 65, No 4 (2014) Effect of carvacrol on the oxidative stability of palm oil during frying Abstract  HTML  PDF  XML
T. İnanç, M. Maskan
 
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  PDF
S. Muniategui, P. Paseiro, J. Simal
 
Vol 47, No 1-2 (1996) Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils Abstract  PDF
R. Raoux, O. Morin, F. Mordret
 
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  PDF
T. H. Gamel, A. Kiritsakis
 
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  PDF
Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk
 
Vol 51, No 5 (2000) Characteristics of denatured rapeseed oil during storage and refining processes Abstract  PDF
M. V. Ruiz-Méndez, M. Posada de la Paz, B. Blount, H. Schurz Rogers, N. Castro-Molero, R. M. Philen
 
Vol 66, No 4 (2015) Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese Abstract  HTML  PDF  XML
E. Rojas-Nery, N. Güemes-Vera, O. G. Meza-Marquez, A. Totosaus
 
Vol 65, No 2 (2014) Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries Abstract  HTML  PDF  XML
A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo
 
Vol 63, No 4 (2012) Physicochemical characteristics of ozonated sunflower oils obtained by different procedures Abstract  PDF
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
 
Vol 49, No 2 (1998) Influence of the enzymatic treatment on the quality of vegetable oils Abstract  PDF
J. Sineiro, H. Domínguez, M. J. Núñez
 
Vol 70, No 2 (2019) Study on the effect of activated carbon with bleaching earth on the reduction of polycyclic aromatic hydrocarbons (PAHs) in bleached soybean oil Abstract  HTML  PDF  XML
N. Aliyar-Zanjani, Z. Piravi-Vanak, M. Ghavami
 
Vol 67, No 3 (2016) Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition Abstract  HTML  PDF  XML
B. Parczewska-Plesnar, R. Brzozowski, H. Gwardiak, E. Białecka-Florjańczyk, Z. Bujnowski
 
Vol 66, No 1 (2015) Physicochemical characteristics of commercial coconut oils produced in India Abstract  HTML  PDF  XML
P. K. Prasanth Kumar, A. G. Gopala Krishna
 
Vol 65, No 1 (2014) Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities Abstract  HTML  PDF  XML
F. Laincer, R. Laribi, A. Tamendjari, L. Arrar, P. Rovellini, S. Venturini
 
Vol 44, No 1 (1993) Virgin olive oil quality: Some new criteria for its evaluation Abstract  PDF
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
 
Vol 51, No 6 (2000) Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils Abstract  PDF
J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz
 
Vol 47, No 1-2 (1996) Storage stability of crips measured by headspace and peroxide value analyses Abstract  PDF
R. M. Lahtinen, I. Wester, J. R. K. Niemelä
 
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  PDF
Danabely Romero, Francisco Bolívar, Nancy Salinas
 
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  PDF
W. I.A. EL-Dougdoug, K. A.H. Hebash, A. A. El-Sawy
 
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  HTML  PDF  XML
R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona
 
Vol 65, No 2 (2014) Enzymatic modification of phosphatidylcholine with n-3 PUFA from silkworm oil fatty acids Abstract  HTML  PDF  XML
Shiva Shanker Kaki, T. Ravinder, B. Ashwini, B. V.S.K. Rao, R. B.N. Prasad
 
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  PDF
M. León Camacho, A. Cert
 
Vol 46, No 1 (1995) Physicochemical cliaracterization of raw oils from some Sonoran desert leguminous seeds Abstract  PDF
M. Ortega-Nieblas, L. Vázquez-Moreno
 
Vol 53, No 2 (2002) GC-MS study of Nigella sativa (seeds) fatty oil Abstract  PDF
Neelima Singh, Vikas Pandit, Manjul Verma, B. K. Mehta
 
Vol 66, No 1 (2015) Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties Abstract  HTML  PDF  XML
M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
 
Vol 64, No 5 (2013) Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species Abstract  PDF
W. M. Al-Rousan, R. Y. Ajo, K. M. Al-Ismail, A. Attlee, R. R. Shaker, T. M. Osaili
 
Vol 42, No 3 (1991) A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training Abstract  PDF
R. Aparicio, F. Gutiérrez, J. Rodríguez
 
Vol 45, No 4 (1994) Time of harvesting and storage of soyabeans: influence on oil quality Abstract  PDF
M. A.B. Regitano-d'Arce, A. M.O. Rauen-Miguel, J. R. R. Casagrande, E. A. Marcos, G. Plonis
 
Vol 47, No 4 (1996) The refining of soybean oil to optimum quality Abstract  PDF
J. Rusell
 
Vol 52, No 3-4 (2001) Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa) Abstract  PDF
Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz
 
Vol 67, No 1 (2016) Physicochemical and antioxidant characteristics of gingerbread plum (Neocarya macrophylla) kernel oils Abstract  HTML  PDF  XML
M. Diaby, T. Amza, G. Onivogui, X. Q. Zou, Q. Z. Jin
 
Vol 65, No 3 (2014) Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils Abstract  HTML  PDF  XML
K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
 
Vol 64, No 3 (2013) Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria Abstract  PDF
M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
 
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  PDF
N. S. Elsark, L. F. Rizk, H. R. Doss
 
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  PDF
M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes
 
Vol 59, No 3 (2008) Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’ Abstract  PDF
Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas
 
Vol 51, No 5 (2000) Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils Abstract  PDF
Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi
 
Vol 70, No 3 (2019) A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules Abstract  HTML  PDF  XML
I. Stanciu
 
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  PDF
B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós
 
Vol 45, No 6 (1994) Dry fractionation of chicken oil Abstract  PDF
María A. Grompone, José F. Guerra, Nésor A. Pazos, Eduardo Méndez, Eugenia Lucas, Iván Jachmanián, Pablo Collazzi
 
Vol 49, No 2 (1998) Intake and body weight gain of rats fed different types of unused and used frying oils Abstract  PDF
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
 
Vol 70, No 2 (2019) Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation Abstract  HTML  PDF  XML
H. Kirnak, H. A. Irik, O. Sipahioglu, A. Unlukara
 
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  PDF
A. S. Bhatnagar, A. G. Gopala Krishna
 
Vol 42, No 3 (1991) A comparative study on the deterioration of oils by microwave and conventional heating Abstract  PDF
Radwan S. Parag, Fawzy M. Hewedi, Salah H. Abo-Raya, Gamal S. A. El-Baroty
 
Vol 48, No 2 (1997) Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine. Abstract  PDF
Y. El-Shattory, M. A. Saadia, F. H. Said
 
Vol 50, No 6 (1999) Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. Abstract  PDF
G. Lercker, N. Frega, R. Bocci, M. Mozzon
 
Vol 70, No 4 (2019) Analysis of the thermal and physicochemical properties of unsaturated fatty acid concentrates from cobia (Rachycentron canadum) and Argentine croaker (Umbrina canosai) waste Abstract  HTML  PDF  XML
L. R. Nobre, M. L. Monte, P. P. Silva, J. I. Engelmann, R. S. Pohndorf, L. A.A. Pinto
 
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  HTML  PDF  XML
O. Kodad, G. Estopañán, T. Juan, R. Socias i Company, M. Sindic
 
Vol 65, No 3 (2014) Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions Abstract  HTML  PDF  XML
I. Zaanoun, S. Gharby, I. Bakass, E. Ait addi, I. Ait ichou
 
Vol 64, No 3 (2013) Minor Components and Oxidative Stability as Determined by DSC of Fractionated and Lipase-catalyzed Structured Rapeseed Oil Abstract  PDF
M. A. Alim, P. Wessman, P. C. Dutta
 
Vol 59, No 3 (2008) Solvent-free lipase-catalyzed preparation of diglycerides from co-products of vegetable oil refining Abstract  PDF
Kamol Tangkam, Nikolaus Weber, Berthold Wiege
 
Vol 53, No 3 (2002) Soybean lecithin: acetone insoluble residue fractionation and their volatile components Abstract  PDF
Y. El-Shattory, Saadia M. Aly
 
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  PDF
A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino
 
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. Abstract  PDF
L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes
 
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  HTML  PDF  XML
I. Zipori, A. Bustan, Z. Kerem, A. Dag
 
Vol 46, No 4-5 (1995) Use of essential oils as natural antioxidants Abstract  PDF
J. A. Zydgalo, A. L. Lamarque, D. M. Maestri, N. R. Grosso
 
Vol 51, No 6 (2000) Lipid composition of peanut seeds (Arachis hypogaea L.) obtained under different situations of water availability Abstract  PDF
Gustavo Giambastiani, Fernando Casanoves
 
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  PDF
Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops
 
Vol 55, No 1 (2004) Olive oil, dietary fat and ageing, a mitochondrial approach Abstract  PDF
José Mataix, Julio J. Ochoa, José L. Quiles
 
Vol 70, No 4 (2019) Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties Abstract  HTML  PDF  XML
O. E. Ledea-Lozano, L. A. Fernández-García, D. Gil-Ibarra, M. Á. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas
 
Vol 67, No 1 (2016) Conversion of Oleum papaveris seminis oil into methyl esters via esterification process: Optimization and kinetic study Abstract  HTML  PDF  XML
A. M. Syam, U. Rashid, R. Yunus, H. A. Hamid, S. I. Al-Resayes, I. A. Nehdi, A. H. Al-Muhtaseb
 
Vol 65, No 3 (2014) Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation Abstract  HTML  PDF  XML
O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas
 
Vol 45, No 1-2 (1994) Good control practices underlined by an on-line fuzzy control database Abstract  PDF
R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales
 
Vol 59, No 3 (2008) Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES) Abstract  PDF
Erol Pehlivan, Gulsin Arslan, Fethiye Gode, Turkan Altun, M. Musa Özcan
 
Vol 51, No 4 (2000) Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils Abstract  PDF
J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz
 
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  PDF
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
 
Vol 66, No 3 (2015) Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain Abstract  HTML  PDF  XML
J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso
 
Vol 43, No 6 (1992) Colour Characterization of the virgin olive oils of Catalan cultivars Abstract  PDF
J. Tous Martí, A. Romero Aroca
 
Vol 47, No 6 (1996) Effect of some essential oils on oxidative stability of peanut oil Abstract  PDF
Damián M. Maestri, Julio A. Zygadlo, Alicia L. Lamarque, Diana O. Labuckas, Carlos A. Guzmán
 
Vol 52, No 3-4 (2001) Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki Abstract  PDF
Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
 
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