Issue Title
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 54, No 2 (2003) Consistency of structured lipids from fish oil and palm kernel fat Abstract  PDF
Oscar Díaz Gamboa, Luiz Antonio Gioielli
Vol 55, No 1 (2004) Olive oil and oxidative stress Abstract  PDF
Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli
Vol 43, No 3 (1992) Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds Abstract  PDF
F. Angerosa, L. Di Giacinto, M. Solinas
Vol 46, No 2 (1995) Fatty acid composition of Brunfelsia uniflora (Solanaceae) seed oil Abstract  PDF
D. M. Maestri, C. A. Guzmán
Vol 50, No 2 (1999) Rapid method to obtain virgin olive oil for acidity determination. Abstract  PDF
F. Martínez, Mª J. Moyano, J. Alba, Mª A. Ruiz, F. Hidalgo, F. J. Heredia
Vol 51, No 4 (2000) Chemical evaluation of Geoffroea decorticans seeds as source of oil and protein Abstract  PDF
Alicia L. Lamarque, Damián M. Maestri, Julio A. Zygadlo, Carlos A. Guzmán
Vol 54, No 4 (2003) Changes occurring in vegetable oils composition due to microwave heating Abstract  PDF
Minar M. Hassanein, Safinaz M. El-Shami, M. Hassan El-Mallah
Vol 56, No 2 (2005) Measurement of the total hydroperoxides in ozonated sunflower oil using the ferrous oxidation in xylenol orange assay Abstract  PDF
Goitybell Martínez Téllez, Rebeca Hernández Tápanez, Maritza Díaz Gómez
Vol 71, No 3 (2020): Online First Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds Abstract  HTML  PDF  XML
E. Rokosik, K. Dwiecki, A. Siger
Vol 42, No 1 (1991) Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids Abstract  PDF
G Márquez-Ruiz, M. C. Pérez Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes
Vol 45, No 6 (1994) Antifungal activity of essential oils when associated with sodium chloride or fatty acids Abstract  PDF
Abdelthafour Tantatoui-Elaraki, Aziza Errifi
Vol 45, No 1-2 (1994) A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research Abstract  PDF
Giovanni Esposito, Claudio Peri
Vol 47, No 6 (1996) Chemical characteristics and fatty acid composition on oils and fats stored in different packaging materials Abstract  PDF
Y. El-Shattory, M. A. Saadia, F. Saeid
Vol 51, No 3 (2000) Simultaneous determination of the lipoxygenase and hydroperxide lyase specificity in olive fruit pulp Abstract  PDF
Joaquín J. Salas
Vol 52, No 2 (2001) Fractionation of commercial hexane and use of its fractions as extracting solvent of cottonseed oil Abstract  PDF
Ola A. Megahed
Vol 42, No 6 (1991) Thin layer chromatographic detection of some common antioxidants Abstract  PDF
M. E. Komaitis
Vol 44, No 3 (1993) Effect of CO2 in fruit storage atmosphere on olive oil quality Abstract  PDF
J. María García
Vol 46, No 4-5 (1995) Mechanical properties of vegetable oils and fats Abstract  PDF
Juan de Dios Alvarado
Vol 47, No 3 (1996) On the determination of minor phenolic acids of virgin olive oil by RP-HPLC Abstract  PDF
M. Tsimidou, M. Lytridou, D. Boskou, A. Pappa-Louisi, F. Kotsifaki, C. Petrakis
Vol 48, No 1 (1997) Hydrolysis of coconut oil (Cocos nucífera L.) by specificity and no positional specificity enzimes. Abstract  PDF
R. Rodríguez, J. Sanhueza, A. Valenzuela, S. Nieto
Vol 52, No 6 (2001) Catalytic effect of metals on thermal stability of olive oils Abstract  PDF
I. Paz Antolín, M. Molero Meneses
Vol 55, No 1 (2004) Olive oil and haemostasis Abstract  PDF
Colette N.M. Kelly, George J. Miller, Christine M. Williams
Vol 46, No 2 (1995) Changes in the fatty acids of avocado oil during maturation Abstract  PDF
L. Martín Nieto, M. V. Moren Romero
Vol 49, No 3-4 (1998) Quality control during repeated fryings Abstract  PDF
C. Cuesta, F. J. Sánchez-Muniz
Vol 50, No 2 (1999) Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications Abstract  PDF
María T. Morales, Franca Angerosa, Ramón Aparicio
Vol 51, No 4 (2000) Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus Abstract  PDF
Fahri Yigit, Musa Özcan, Attila Akgül
Vol 53, No 3 (2002) Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol. Abstract  PDF
I. Ballesteros, J. M. Oliva, M. J. Negro, P. Manzanares, M. Ballesteros
Vol 56, No 3 (2005) Situation of European SMEs in the olive oil and table olive area. Survey. Abstract  PDF
Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador
Vol 71, No 3 (2020): Online First Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends Abstract  HTML  PDF  XML
A. Al-Farga, M. Baeshen, F. M. Aqlan, A. Siddeeg, M. Afifi, H. A. Ali, A. Alayafi, S. Al-Dalali, A. Alkaladi
Vol 42, No 1 (1991) Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation Abstract  PDF
M. C. Ancin Azpilicueta, M. T. Martínez Remírez
Vol 44, No 1 (1993) Technological challenges to assess n-3 polyunsaturated fatty acids from marine oils for nutritional and pharmacological use Abstract  PDF
A. Valenzuela, S. Nieto, R. Uauy
Vol 45, No 1-2 (1994) Olive oil quality and EEC regulations Abstract  PDF
Claudio Ranzani
Vol 48, No 3 (1997) Characterization of palm tree fruit oils from brazilian Amazonia region. Abstract  PDF
M. C. Mambrin, D. Barrera Arellano
Vol 49, No 1 (1998) Stability and usage of nitrogen in fats and oils Abstract  PDF
Daniel Barrera Arellano
Vol 51, No 3 (2000) Oil content and fatty acid composition of some varieties of barley and sorghum grains Abstract  PDF
R. O. Osman, F. M. Abd El-Gelil, H. M. El-Noamany, M. G. Dawood
Vol 52, No 5 (2001) A bleaching earth from egyptian local deposits Abstract  PDF
Ola A. Megahad, Omayma S. El Kinawy
Vol 55, No 3 (2004) Two phases olive pomace storage in ponds Abstract  PDF
Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
Vol 42, No 6 (1991) Deduction and study of the general equation that determines the quantity of non-eluted materials by gas chromatography. Analysis of abused oils Abstract  PDF
A. Castellón Arnau
Vol 44, No 4-5 (1993) Technical and nutritional implications of trans fatty acids in hydrogenated oils Abstract  PDF
D. Barrera-Arellano
Vol 46, No 4-5 (1995) Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yields Abstract  PDF
Alfonso Ranalli, Nicola Martinelli
Vol 47, No 3 (1996) Biogenesis of «fusty» defect in virgin olive oils Abstract  PDF
F. Angerosa, B. Lanza, V. Marsilio
Vol 49, No 5-6 (1998) Correlation between seed size, protein and oil contents, and fatty acid composition in soybean genotypes Abstract  PDF
Damián M. Maestri, Garios A. Guzmán, Laura M. Giorda
Vol 50, No 5 (1999) Multivariate models to classify Tuscan virgin olive oils by zone. Abstract  PDF
Stefano Alessandri, Antonio Cimato, Giuseppe Modi, Angela Crescenzi, Simona Caselli
Vol 54, No 3 (2003) Physicochemical characteristics and fatty acids composition of crude oil extracted from blackberry (Rubus glaucus Benth) residues Abstract  PDF
David García, Alfredo Viloria-Matos, Douglas Belén, Mario José Moreno-Álvarez
Vol 55, No 1 (2004) Olive oil and immune system functions: potential involvement in immunonutrition Abstract  PDF
Manuel A. de Pablo, María A. Puertollano, Gerardo Álvarez de Cienfuegos
Vol 43, No 4 (1992) The agreement between sensorial characteristics and information produced by stability tests in soybean oil Abstract  PDF
A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano
Vol 45, No 1-2 (1994) Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil Abstract  PDF
Claudio Peri, Cristina Rastelli
Vol 51, No 4 (2000) Evolution of the rheological properties of oil-in-water emulsions during the emulsification process and storage Abstract  PDF
M. C. Sánchez, M. Berjano, A. Guerrero, C. Gallegos
Vol 56, No 4 (2005) Kinetic adsorption of pigments peroxides and tocopherols during the bleaching process of soybean oil Abstract  PDF
L. A. González-Tovar, J. A. Noriega-Rodríguez, J. Ortega-García, N. Gámez-Meza, L. A. Medina-Juárez
Vol 42, No 2 (1991) Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga Abstract  PDF
R. Aparicio, L. Ferreiro, J. L. Rodríguez
Vol 44, No 1 (1993) Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil Abstract  PDF
S. Nieto, A. Galleguillos, J. Sanhueza, A. Valenzuela
Vol 46, No 6 (1995) Production of top quality soybean oil Abstract  PDF
Dr. Ahmad Moustafa
Vol 49, No 1 (1998) Using Uruguayan pillared clays for bleaching corn oil. Abstract  PDF
T. Pagano, M. Sergio, A. Montenegro, W. Diano, M. A. Grompone
Vol 54, No 1 (2003) Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil Abstract  PDF
Y. A. El-Shattory, M. A. Saadia, S. F. Hamed, K. Schwarz
Vol 55, No 3 (2004) Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas Abstract  PDF
M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante
Vol 47, No 3 (1996) Power consumption and quality features in the hammer crushing process for olive oil production Abstract  PDF
B. Bianchi, P. Catalano
Vol 49, No 5-6 (1998) Characteristics and composition of tomato seed oil Abstract  PDF
Evangelos S. Lazos, John Tsaknis, Stavros Lalas
Vol 55, No 1 (2004) Olive oil and cancer Abstract  PDF
Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
Vol 43, No 4 (1992) Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level Abstract  PDF
G. Márquez-Ruiz, M. C. Pérez-Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes
Vol 45, No 1-2 (1994) A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion Abstract  PDF
Mario Bertuccioli
Vol 46, No 2 (1995) Effect of oil and brine canning and storage on Little Tunny (Euthynnus alleteratus) lipids Abstract  PDF
Santiago P. Aubourg, Isabel Medina, José M. Gallardo, Ricardo Pérez Martín
Vol 49, No 3-4 (1998) Volatile components of the frying process Abstract  PDF
W. W. Nawar
Vol 51, No 4 (2000) Studies on seed of Hypochaeris variegata L. (Baker): seed oil and residual seed meal Abstract  PDF
O. Quiroga, B. Wiese, M. S. Vigo, S. M. Nolasco
Vol 53, No 2 (2002) GC-MS study of Artabotrys odoratissimus fatty oil (leaves) Abstract  PDF
Megha Sharma, Srilakshami Desiraju, Dilip Chaurey, B. K. Mehta
Vol 55, No 4 (2004) Physicochemical characteristics of coroba (Jessenia polycarpa Karst) oil seed. Abstract  PDF
Edith Salazar de Marcano, Douglas Belén, Napoleón Jiménez, Karina Pino
Vol 44, No 1 (1993) Physicochemical characterization of crude and refined oil of Proboscidea parviflora seeds (Uña de gato) Abstract  PDF
M. Ortega Nieblas, L. Vázquez Moreno
Vol 45, No 5 (1994) Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes Abstract  PDF
F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
Vol 46, No 6 (1995) Formulation of soy oil products Abstract  PDF
John B. Woerfel
Vol 54, No 1 (2003) Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars Abstract  PDF
Musa Özcan, Serap Seven
Vol 55, No 2 (2004) Optimisation of the acidulation process of soapstock from the neutralisation of rice bran oil Abstract  PDF
Eliete M. S. Scavariello, Daniela Barrera-Arellano
Vol 43, No 1 (1992) Avocado oil extraction: An industrial experiment Abstract  PDF
L. Martínez Nieto, R. Barranco Barranco, María V. Moreno
Vol 44, No 4-5 (1993) Thermoxidation in a sunflower oil used in 75 deep fat frying of potatoes. Effects of its inclusion in rat-diet upon growth and food intake Abstract  PDF
O. Cuesta, F. J. Sánchez-Muniz, S. López-Varela, María C. Garrido-Polonio, L. García Diz
Vol 45, No 3 (1994) Studies on colour fixation of the oil of mature, immature and damaged cottonseed Abstract  PDF
H. E. Helmy, A. S. El-Nockrashy, H. M. El-Noamany
Vol 49, No 5-6 (1998) Physical and chemical characteristics of toilet soap made from apricot kernel oil and palm stearin. Abstract  PDF
Adel Y. Girgis, N.M. Abd El-Aziz, S.M. Abd El-Salam
Vol 53, No 4 (2002) Studies on the extraction of wheat germ oil by commercial hexane Abstract  PDF
Ola. A. Megahad, Omayma S. El Kinawy
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