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| Issue |
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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 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 |
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N. Aliyar-Zanjani, Z. Piravi-Vanak, M. Ghavami |
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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 |
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 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 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 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 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 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 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 |
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 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 67, No 1 (2016) |
Physicochemical and antioxidant characteristics of gingerbread plum (Neocarya macrophylla) kernel oils |
Abstract
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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 |
Abstract
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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 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 70, No 3 (2019) |
A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules |
Abstract
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I. Stanciu |
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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 70, No 2 (2019) |
Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation |
Abstract
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H. Kirnak, H. A. Irik, O. Sipahioglu, A. Unlukara |
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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 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 |
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L. R. Nobre, M. L. Monte, P. P. Silva, J. I. Engelmann, R. S. Pohndorf, L. A.A. Pinto |
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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 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. |
Abstract
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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 70, No 4 (2019) |
Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties |
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O. E. Ledea-Lozano, L. A. Fernández-García, D. Gil-Ibarra, M. Á. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas |
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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 |
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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 |
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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 |
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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 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 |
Abstract
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Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López |
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| Vol 70, No 4 (2019) |
Valorization of a high-acidity residual oil generated in the waste cooking oils recycling industries |
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P. Álvarez-Mateos, J. F. García-Martín, F. J. Guerrero-Vacas, C. Naranjo-Calderón, C. C. Barrios-Sánchez, M. C. Pérez-Camino |
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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 |
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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 |
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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 |
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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) |
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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 |
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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 |
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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 |
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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 |
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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 70, No 4 (2019) |
Efficiency of ultrasound assisted extract of Delonix regia petals as natural antioxidant on the oxidative stability of sunflower oil |
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M. K.S. Morsi, N. F.S. Morsy, H. S. Golshany |
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| Vol 66, No 4 (2015) |
Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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. |
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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.) |
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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 55, No 1 (2004) |
Olive oil in food spreads |
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Miguel A. Blanco Muñoz |
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| Vol 43, No 2 (1992) |
Incorporation of new aniline fatty derivatives in to lymphatic chylomicrons |
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V. Ruiz-Gutiérrez, R. Maestro Durán |
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| Vol 44, No 4-5 (1993) |
Chlorogenic acid removal during aqueous processing of sunflower kernels |
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H. Domínguez, M. J. Núñez, J. M. Lema |
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| Vol 45, No 3 (1994) |
Fatty acid composition of seed oils of Mediterranean herbaceous species |
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E. Ucciani, G. Mallet, J. Gamisans, M. Gruber |
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| Vol 46, No 2 (1995) |
Fatty acid methyl esters as diesel fuel. Economic, ecological and energetic implications |
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Carlos Gómez Herrera |
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| Vol 49, No 5-6 (1998) |
Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil |
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Y. El-Shattory, Saadia M. Aly |
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| Vol 50, No 4 (1999) |
Quality of virgin olive oil as influenced by origin area. |
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A. Ranalli, G. De Mattia, M. Patumi, P. Proietti |
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