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| Issue |
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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 |
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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 |
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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 |
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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 |
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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 |
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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) |
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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 |
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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 |
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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 |
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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 |
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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 |
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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. |
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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 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) |
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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 |
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 |
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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 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 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 70, No 2 (2019) |
Controlling fungal growth in sesame (Sesamum indicum L.) seeds with γ-irradiation: impacts on some properties of sesame oil |
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A. B. Hassan, I. A. Mohamed Ahmed, K. A. Sir Elkhatim, R. A.A. Elagib, N. S. Mahmoud, M. M. Mohamed, A. M. Salih, G. Fadimu |
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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 68, No 2 (2017) |
The effects of process technology on the physicochemical properties of peony seed oil |
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J. Qu, F. Zhang, K. Thakur, J. J. Shi, J. G. Zhang, S. Faisal, Z. J. Wei |
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| Vol 67, No 1 (2016) |
Variation in the proximate composition and fatty acid profile recovered from Argentine hake (Merluccius hubbsi) waste from Patagonia |
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M. Cretton, E. Rost, T. Mazzuca Sobczuk, M. Mazzuca |
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| Vol 65, No 4 (2014) |
Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil |
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M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto |
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| Vol 43, No 1 (1992) |
The family Euphorbiaceae, source of vegetable oils for the technochemical industry |
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M. J. Pascual Villalobos, E. Correal Castellanos |
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| Vol 45, No 3 (1994) |
Blue shark liver oil (Prionace glauca): Fractionation and stabilization with antioxidants |
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M. T. B. Pacheco, D. Barrera Arellano |
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| Vol 46, No 4-5 (1995) |
A mathematical model for the study of lipid accumulation in oleaginous microorganisms. II. Study of cellular lipids of Mucor circinelloides during growth on a vegetable oil |
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G. Aggelis, M. Komaitis, S. Papanikolaou, G. Papadopoulos |
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| Vol 50, No 5 (1999) |
Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils. |
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Musa Özcan |
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| Vol 59, No 4 (2008) |
An analysis of the industries of olive oil refining in Andalusia |
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M. David García Brenes |
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| Vol 54, No 3 (2003) |
Production of high quality castile soap from high rancid olive oil |
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Adel Y. Girgis |
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| Vol 70, No 4 (2019) |
Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source |
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S. Hazrati, S. Nicola, S. Khurizadeh, A. Alirezalu, H. Mohammadi |
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| Vol 65, No 2 (2014) |
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications |
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R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli |
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| Vol 64, No 1 (2013) |
Effect of pH on o/w emulsions formulated with potato protein and chitosan |
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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 |
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Attila Akgül, Musa Özcan |
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| Vol 56, No 4 (2005) |
Physical and chemical characteristics of coroba ( Jessenia polycarpa Karst) fruit: a Venezuelan oleaginous specie |
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Douglas R. Belén-Camacho, Saiver Herrera, Alviomar Castillo, Mario José Moreno-Álvarez, David García, Carlos Medina |
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| Vol 67, No 3 (2016) |
A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production |
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M. Mushtaq, I. M. Tan, M. Sagir, M. Suleman Tahir, M. Pervaiz |
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| Vol 65, No 1 (2014) |
Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity |
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S. Azhari, Y. S. Xu, Q. X. Jiang, W. S. Xia |
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| Vol 47, No 5 (1996) |
Aldehydic acids in frying oils: formation, toxicological significance and analysis |
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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. |
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Georgios Blekas, Dimitrios Boskou |
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| Vol 52, No 3-4 (2001) |
Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chaintriacylglycerols |
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Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis |
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| Vol 67, No 1 (2016) |
Solid carbon dioxide to promote the extraction of extra-virgin olive oil |
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A. Zinnai, F. Venturi, M. F. Quartacci, C. Sanmartin, F. Favati, G. Andrich |
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| Vol 65, No 4 (2014) |
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
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M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini |
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| Vol 46, No 4-5 (1995) |
Changes in pumpkin seed oil during heating |
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Evangelos S. Lazos, Jhon Tsaknis, Maria Bante |
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| Vol 47, No 1-2 (1996) |
Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil |
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L. J. van Gemert |
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| Vol 59, No 4 (2008) |
Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1 |
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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 |
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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 49, No 3-4 (1998) |
Minerals |
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M. P. Vaquero |
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| Vol 51, No 4 (2000) |
Use of propolis extract as a natural antioxidant for plant oils |
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Musa Özcan |
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| Vol 53, No 3 (2002) |
The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content |
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S. A. Vekiari, A. Koutsaftakis |
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| Vol 56, No 2 (2005) |
The tuna oil as ω-3 fatty acids source for egg of laying hens |
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C. Castillo-Badillo, J. L. Vázquez-Valladolid, M. González-Alcorta, E. Morales-Barrera, R. M. Castillo-Domínguez, S. Carrillo-Domínguez |
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| Vol 42, No 1 (1991) |
Epoxidation of refined soy-bean oil by molecular oxygen. Influence of the variables. Kinetic study |
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P. J. Martínez de la Cuesta, E. Rus Martínez, V. Román Cortés |
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| Vol 43, No 6 (1992) |
Properties of vegetable oils modified by hydrogenation, interesterification and fractionation |
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M. A. Grompone |
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| Vol 45, No 6 (1994) |
Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil |
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H. E. Helmy, F. S. Taha, E. A. Abd El-Motaal |
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