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Issue Title
 
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 70, No 4 (2019) Efficiency of ultrasound assisted extract of Delonix regia petals as natural antioxidant on the oxidative stability of sunflower oil Abstract  HTML  PDF  XML
M. K.S. Morsi, N. F.S. Morsy, H. S. Golshany
 
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
 
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 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 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
 
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