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Issue Title
 
Vol 54, No 4 (2003) Comparison between ethanol and hexane for oil extraction from Quercus suber L. fruits Abstract  PDF
Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu
 
Vol 56, No 1 (2005) Effects of soil salinity on the quality of ‘Arbequina' olive oil Abstract  PDF
A. Royo, Mª S. Gracia, R. Aragüés
 
Vol 43, No 5 (1992) Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil Abstract  PDF
J. Cabrera Martín
 
Vol 45, No 6 (1994) Detailed studies on seed oil of Salicornia SOS-7 cultivated at the egyptian border of Red Sea Abstract  PDF
M. Hassan El-Mallah, T. Turui, S. El-Shami
 
Vol 45, No 1-2 (1994) Sensory profiling: a method for describing the sensory characteristics of virgin olive oil Abstract  PDF
David H. Lyon, Martin P. Watson
 
Vol 49, No 2 (1998) Characterisation of Moringa peregrina Arabia seed oil Abstract  PDF
Jhon Tsaknis
 
Vol 52, No 1 (2001) Oxidation indexes in oils from some leguminous seeds from sonoran desert Abstract  PDF
M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno
 
Vol 53, No 1 (2002) Direct olive oil analysis Abstract  PDF
M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña
 
Vol 56, No 4 (2005) The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification Abstract  PDF
Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska
 
Vol 44, No 2 (1993) Characterization and anaerobic digestion of waters from washing of virgin olive oil Abstract  PDF
R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo
 
Vol 45, No 4 (1994) Physico-chemical studies concerning miscelles of vegetable oils. XV. Application of Andrade and Krone equations to methyl mirystate solutions in cyclohexane, hexane, tetrachloroethylene or trichloroethylene Abstract  PDF
M. J. Muñoz Cueto, M. Galán Vallejo, M. Rodríguez Rodríguez, R. Marín Minchero
 
Vol 47, No 4 (1996) Quantitative and qualitative effects of a pectolytic enzyme in olive oil production Abstract  PDF
A. Ranalli, A. Serraiocco
 
Vol 48, No 1 (1997) Characterization of crude, neutro and blenched oil from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí». Abstract  PDF
Nancy A. Chasquibol Silva
 
Vol 54, No 2 (2003) Catolé palm (Syagrus oleracea Mart) fruits: fatty and amino acids composition Abstract  PDF
Pushkar S. Bora, Rosalynd V. R. Moreira
 
Vol 43, No 3 (1992) Techniques for the isolation and concentration of vegetable oils volátiles Abstract  PDF
M. T. Morales, R Aparicio, F. Gutiérrez
 
Vol 44, No 6 (1993) Triacylglycerols and fatty acids composition of egusi seed oil (Cucumeropsis Mannii Naudin) Abstract  PDF
C. Kapseu, R. Kamga, J. B. Tchatchueng
 
Vol 46, No 2 (1995) Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions Abstract  PDF
José María Franco, Antonio Guerrero, Críspulo Gallegos
 
Vol 49, No 3-4 (1998) Influence of the frying process on the real fat intake Abstract  PDF
G. Varela, B. Ruiz-Rosso
 
Vol 50, No 3 (1999) Quality of table olives. Abstract  PDF
Antonio Garrido Fernández, Concepción Romero Barranco
 
Vol 54, No 4 (2003) Pattern recognition of acorns from different Quercus species based on oil content and fatty acid profile Abstract  PDF
Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu
 
Vol 56, No 1 (2005) Effect of Maclura pomifera total acetonic extract, pomiferin and osajin on the autooxidation of purified sunflower triacylglycerols Abstract  PDF
Said F. Hamed, Ahmed A. Hussein
 
Vol 42, No 1 (1991) Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil Abstract  PDF
B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera
 
Vol 45, No 6 (1994) Diacylglycerols in the evaluation of virgin olive oil quality Abstract  PDF
M. Catalano, T. De Leonardis, S. Comes
 
Vol 45, No 1-2 (1994) Consumer attitudes and olive oil acceptance: the traditional consumer Abstract  PDF
Ella Pagliarini, Mario Bertuccioli, Silvia Abba
 
Vol 48, No 5 (1997) Characterization of crude and purified pumpkin seed oil. Abstract  PDF
John Tsaknis, Stavros Lalas, Evangelos S. Lazos
 
Vol 49, No 2 (1998) Thermally decomposed ricebran oil as a diesel fuel Abstract  PDF
O. A. Megahed, S. T. Keera, R. I. Abdallah, F. A. Zaher
 
Vol 54, No 1 (2003) Enzymatic aqueous technology for simultaneous coconut protein and oil extraction Abstract  PDF
Beatriz P.M. Sant’Anna, Suely P. Freitas, Maria A. Z. Coelho
 
Vol 56, No 4 (2005) Seasonal and diurnal variability of essential oil and its components in Origanum onites L. grown in the ecological conditions of Çukurova Abstract  PDF
Gülsüm Yaldiz, Nazim Sekeroglu, Mensure Özgüven, Muzaffer Kirpik
 
Vol 42, No 5 (1991) Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content Abstract  PDF
M. Berjano, C. Gallegos
 
Vol 44, No 3 (1993) Bees wax and its unsaponifiables as natural preservative for butter and cottonseed oils Abstract  PDF
R. S. Farag, M. N. A. Hassan, H. F. M. Ali
 
Vol 45, No 4 (1994) Triglyceride composition of the seed oil in the genus Coincya (Brassicaceae) Abstract  PDF
J. Vioque, J. Pastor, E. Vioque
 
Vol 46, No 4-5 (1995) Determination of some purity parameters in olive oils. Results from a collaborative study Abstract  PDF
W. Moreda, M. C. Pérez Camino, A. Cert
 
Vol 47, No 3 (1996) Characteristics of the olive oil obtained with the first and second centrifugation Abstract  PDF
J. Alba Mendoza, F. Hidalgo Casado, M. A. Ruiz Gómez, F. Martínez Román, M. J. Moyano Pérez, A. Cert Ventulá, M. C. Pérez Camino, M. V. Ruiz Méndez
 
Vol 48, No 1 (1997) Evolution of the costs for the determination of the production capacity of a virgin olive oil factory. Abstract  PDF
F. Espínola Lozano
 
Vol 52, No 6 (2001) Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia Abstract  PDF
Jasminka Giacometti, Cedomila Milin
 
Vol 55, No 1 (2004) Olive oil in clinical nutrition Abstract  PDF
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
 
Vol 43, No 3 (1992) Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations Abstract  PDF
L. Ferreiro, R. Aparicio
 
Vol 44, No 6 (1993) Characterization of enzymatically extracted sunflower seed oil as well as the protein residues Abstract  PDF
M. Z. Sitohy, E. H. Badr, M. Perifanova-Nemska, T. S. Khadjiski
 
Vol 46, No 2 (1995) Introduction to the study of the changes in sunflower seeds during their storage Abstract  PDF
I. Otero Mateos, J. L. Casimiro-Soriguer Escofet, F. Romero Guzmán, J. Pereda Marín
 
Vol 49, No 3-4 (1998) Minerals Abstract  PDF
M. P. Vaquero
 
Vol 51, No 4 (2000) Use of propolis extract as a natural antioxidant for plant oils Abstract  PDF
Musa Özcan
 
Vol 53, No 3 (2002) The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content Abstract  PDF
S. A. Vekiari, A. Koutsaftakis
 
Vol 56, No 2 (2005) The tuna oil as ω-3 fatty acids source for egg of laying hens Abstract  PDF
C. Castillo-Badillo, J. L. Vázquez-Valladolid, M. González-Alcorta, E. Morales-Barrera, R. M. Castillo-Domínguez, S. Carrillo-Domínguez
 
Vol 42, No 1 (1991) Epoxidation of refined soy-bean oil by molecular oxygen. Influence of the variables. Kinetic study Abstract  PDF
P. J. Martínez de la Cuesta, E. Rus Martínez, V. Román Cortés
 
Vol 43, No 6 (1992) Properties of vegetable oils modified by hydrogenation, interesterification and fractionation Abstract  PDF
M. A. Grompone
 
Vol 45, No 6 (1994) Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil Abstract  PDF
H. E. Helmy, F. S. Taha, E. A. Abd El-Motaal
 
Vol 47, No 6 (1996) Insecticides authorized for use on olive trees and the relationship between their registration and residues in olive oil Abstract  PDF
Ch. Lentza-Rizos
 
Vol 48, No 4 (1997) A simple procedure to evaluate the performance of fats and oils at frying temperatures. Abstract  PDF
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes
 
Vol 49, No 2 (1998) Antioxidant activity of isolated compounds in non-volatile residue from orange essential oil. Abstract  PDF
L. Vargas-Arispuro, B. I. Sanz, M. A. Martínez-Téllez, E. Primo-Yúfera
 
Vol 56, No 4 (2005) Effect of the addition of ultraviolet absorber (Tinuvin 234) on the quality of soybean oil packaged in polyethylene terephthalate (PET) Abstract  PDF
Márcia Aurelina de Oliveira Alves, Carmen Silvia Arruda, Paulo José Ogliari, Elza María Meinert, Evanilda Teixeira, Daniel Barrera-Arellano, Jane Mara Block
 
Vol 44, No 3 (1993) Compositional data on sunflower seed grown in Argentine Abstract  PDF
E. Santalla, I. Riccobene, S. Nolasco
 
Vol 46, No 4-5 (1995) A rapid method for squalene determination in vegetable oils Abstract  PDF
A. Lanzón, A. Guinda, T. Albi, C. de la Osa
 
Vol 50, No 5 (1999) Synthesis and surface active properties of cationic surface active agents from crude rice bran oil Abstract  PDF
W. I. A. El-Dougdoug
 
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 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
 
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