Issue Title
Vol 54, No 2 (2003) Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography Abstract  PDF
W. Moreda, M. C. Pérez-Camino, A. Cert
Vol 55, No 2 (2004) Melting properties of some structured lipids native to high stearic acid soybean oil Abstract  PDF
G. R. List, R. O. Adlof, C. J. Carrierre, R. O. Dunn
Vol 43, No 2 (1992) Study of effectivenness of octadecyl C18 extraction columns in the evaluation of the bitter taste (K225) in virgin olive oil. Error and analytical scheme of method the evaluation Abstract  PDF
F. Gutiérrez Rosales, S. Perdiguero Camacho
Vol 45, No 3 (1994) The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition Abstract  PDF
M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
Vol 49, No 5-6 (1998) Effect of interesterification on glyceride structure Abstract  PDF
Y. El-Shattory, Saadia M. Aly
Vol 50, No 4 (1999) High-performance liquid chromatography in the separation of triglycerides from complex animal fats. Abstract  PDF
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
Vol 53, No 4 (2002) Assessment of the process of cottonseed oil bleaching in hexane Abstract  PDF
Ola A. Megahed
Vol 54, No 4 (2003) Detailed studies on some lipids of Silybum marianum(L.) seed oil Abstract  PDF
M. Hassan El-Mallah, Safinaz M. El-Shami, Minar M. Hassanein
Vol 55, No 1 (2004) Digestion and absorption of olive oil Abstract  PDF
Beatriz Bermúdez, Yolanda M. Pacheco, Sergio López, Rocío Abia, Francisco J.G. Muriana
Vol 43, No 5 (1992) Optimizing conditions for enzymatic extraction of sunflower oil Abstract  PDF
F. H. Badr, M. Z. Sitohy
Vol 45, No 1-2 (1994) The sensory wheel of virgin olive oil Abstract  PDF
Jos Mojet, Sijmen de Jong
Vol 48, No 6 (1997) Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain Abstract  PDF
J. Touss, A. Romero, J. Plana, L. Guerrero, I. Díaz, J. F. Hermoso
Vol 49, No 2 (1998) Trials to improve the colour of colour fixed cottonseed oil using sodium oleate and sodium stearate in the absence and presence of azeotropic extract of cottonseed meal Abstract  PDF
Elham A. A. Yousef
Vol 52, No 1 (2001) Geographical characterisation of virgin olive oils of the denomination of protected origin les garrigues by their fatty acid profile Abstract  PDF
María José Motilva, Tomás Ramo, María Paz Romero
Vol 55, No 3 (2004) Comparative study of oil deterioration during the storage of hake liver and its oil Abstract  PDF
M. A. Grompone, M. T. Pagano, Y. Pinchak, R. Harispe
Vol 56, No 4 (2005) Inhibition of lard oxidation by fractions of different essential oils Abstract  PDF
Tea Kulisic, Ani Radonic, Mladen Milos
Vol 44, No 1 (1993) The use of supercritical fluids en the edible oil industry Abstract  PDF
M. Esquível, M. G. Bernardo-Gil
Vol 46, No 4-5 (1995) Characterization of Astrocaryum macrocalyx Kernel fat Abstract  PDF
G. Lognay, A. Desmedt, K. Mejia, E. Trevejo, M. Marlier
Vol 48, No 2 (1997) Irrigation effects on fatty acidic composition, organoleptic characteristics and other quality parameters of virgin olive oils. Abstract  PDF
J. Salas, M. Pastor, J. Castro
Vol 49, No 1 (1998) Characterization of hydrogenated fats for margarine manufacturing purposes. Abstract  PDF
Renato Grimaldi, Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves, Rosana Nogueira Cavaletti Moreira
Vol 51, No 6 (2000) Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils Abstract  PDF
I. Paz Antolín, M. Molero Meneses
Vol 54, No 2 (2003) Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat Abstract  PDF
Oscar Díaz Gamboa, Luiz Antonio Gioielli
Vol 55, No 2 (2004) Solvent extraction of jojoba oil from pre-pressed jojoba meal Abstract  PDF
Ferial A. Zaher, Omayma S. El Kinawy, Dalia E. El Haron
Vol 43, No 2 (1992) Phenolic compounds biodegradation of olive mili wastewater with Aspergillus terreus Abstract  PDF
L. Martínez Nieto, A. Ramos Cormenzana, María P. García Paeja, S. E. Garrido Hoyos
Vol 45, No 3 (1994) Evolution of the quality of the oil and the product in semi-industrial frying Abstract  PDF
M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
Vol 46, No 3 (1995) Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil Abstract  PDF
Laila F. Rizk, A. E. Basyony, Hanaa A. Doss
Vol 49, No 5-6 (1998) Lipase - Catalyzed glycerolysis of sunflower oil to produce partial glycerides. Abstract  PDF
F. A. Zaher, Saadia M. Aly, O. S. El-Kinawy
Vol 50, No 4 (1999) Characterization of borage seed oil extracted by supercritical carbon dioxide. Abstract  PDF
A. Delgado Andújar, A. Molero Gómez, E. Martínez de la Ossa
Vol 53, No 3 (2002) Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil Abstract  PDF
S. A. Vekiari, P. Papadopoulou, A. Koutsaftakis
Vol 54, No 4 (2003) Colorimetric characterization and classification of the virgin olive oil from the spanish-moroccan mediterranean area Abstract  PDF
M. M. Pérez, A. Yebra, M. Melgosa, N. Bououd, A. Asselman, A. Boucetta
Vol 56, No 1 (2005) Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food Abstract  PDF
María Daniela Juárez, Lilia Masson, Norma Sammán
Vol 43, No 5 (1992) Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols Abstract  PDF
A. Lanzón, T. Albi, A. Cert, J. Gracián
Vol 45, No 1-2 (1994) Relationship between the COI test and other sensory profiles by statistical procedures Abstract  PDF
R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente
Vol 47, No 6 (1996) Soybean processing Abstract  PDF
Dr. Ir. Roger Leysen
Vol 48, No 6 (1997) Influence of microwaves on olive oil stability Abstract  PDF
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
Vol 52, No 1 (2001) β-carotene in sunflower oil oxidation Abstract  PDF
N. V. Yanishlieva, V. G. Raneva, E. M. Marinova
Vol 53, No 1 (2002) Emerging techniques in vegetable oil analysis using stable isotope ratio mass spectrometry Abstract  PDF
Simon D. Kelly, Christopher Rhodes
Vol 55, No 3 (2004) Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area Abstract  PDF
Marco Poiana, Antonio Mincione
Vol 56, No 4 (2005) Chemical composition of olive oils of the cultivar Colombaia Abstract  PDF
R. Boggia, F. Evangelisti, N. Rossi, P. Salvadeo, P. Zunin
Vol 45, No 4 (1994) Studies on changes in patterns of fatty acids, sterols and tocopherols of oil during seed maturation of oil crops. Part I. Sunflower seeds Abstract  PDF
S. M. El-Shami, M. M. Hassanein, T. Murui, M. Hassan El-Mallah
Vol 46, No 4-5 (1995) Extraction of virgin olive oil by two-phase continuous system. Influence of different variables of the process on certain parameters related to oil quality Abstract  PDF
A. Jiménez Márquez, M. Hermoso Fernández, M. Uceda Ojeda
Vol 47, No 4 (1996) Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters Abstract  PDF
Franca Angerosa, Luciano di Giovacchino
Vol 51, No 6 (2000) Changes in composition and quality of sunflower oils during extraction and degumming Abstract  PDF
M. I.V. Brevedan, A. A. Carelli, G. H. Crapiste
Vol 52, No 3-4 (2001) Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits Abstract  PDF
Pushkar S. Bora, Narendra Narain, Rosalynd V.M. Rocha, Marçal Queiroz Paulo
Vol 54, No 2 (2003) Study of the quality of virgin olive oil from Aragón (Spain) Abstract  PDF
C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera
Vol 55, No 1 (2004) Olive oil in food spreads Abstract  PDF
Miguel A. Blanco Muñoz
Vol 43, No 2 (1992) Incorporation of new aniline fatty derivatives in to lymphatic chylomicrons Abstract  PDF
V. Ruiz-Gutiérrez, R. Maestro Durán
Vol 44, No 4-5 (1993) Chlorogenic acid removal during aqueous processing of sunflower kernels Abstract  PDF
H. Domínguez, M. J. Núñez, J. M. Lema
Vol 45, No 3 (1994) Fatty acid composition of seed oils of Mediterranean herbaceous species Abstract  PDF
E. Ucciani, G. Mallet, J. Gamisans, M. Gruber
Vol 46, No 2 (1995) Fatty acid methyl esters as diesel fuel. Economic, ecological and energetic implications Abstract  PDF
Carlos Gómez Herrera
Vol 49, No 5-6 (1998) Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil Abstract  PDF
Y. El-Shattory, Saadia M. Aly
Vol 50, No 4 (1999) Quality of virgin olive oil as influenced by origin area. Abstract  PDF
A. Ranalli, G. De Mattia, M. Patumi, P. Proietti
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
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