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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 Abstract  HTML  PDF  XML
I. Zipori, A. Bustan, Z. Kerem, A. Dag
 
Vol 54, No 3 (2003) Production of high quality castile soap from high rancid olive oil Abstract  PDF
Adel Y. Girgis
 
Vol 65, No 2 (2014) Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications Abstract  HTML  PDF  XML
R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
 
Vol 66, No 1 (2015) Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties Abstract  HTML  PDF  XML
M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
 
Vol 55, No 1 (2004) Olive oil intake in relation to cardiovascular diseases Abstract  PDF
Antonis Zampelas, Anthony G. Kafatos
 
Vol 65, No 2 (2014) Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries Abstract  HTML  PDF  XML
A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo
 
Vol 44, No 1 (1993) Virgin olive oil quality: Some new criteria for its evaluation Abstract  PDF
F. Hidalgo Casado, M. A. Navas Fernández, A. Guinda Garín, A. Ruiz Gómez, M. León Camacho, A. Lanzón Rey, R. Maestro Durán, M. L. Janer del Valle, M. C. Pérez Camino, A. Cert Ventulá, J. Alba Mendoza, F. Gutiérrez Rosales, M. C. Dobarganes, E. Graciani Constante
 
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 Abstract  HTML  PDF  XML
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
 
Vol 65, No 4 (2014) Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil Abstract  HTML  PDF  XML
M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
 
Vol 65, No 1 (2014) The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy) Abstract  HTML  PDF  XML
A. M. Giuffrè
 
Vol 67, No 1 (2016) Solid carbon dioxide to promote the extraction of extra-virgin olive oil Abstract  HTML  PDF  XML
A. Zinnai, F. Venturi, M. F. Quartacci, C. Sanmartin, F. Favati, G. Andrich
 
Vol 64, No 3 (2013) Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria Abstract  PDF
M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
 
Vol 45, No 1-2 (1994) Good control practices underlined by an on-line fuzzy control database Abstract  PDF
R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales
 
Vol 54, No 4 (2003) Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain) Abstract  PDF
Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano
 
Vol 65, No 1 (2014) Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain Abstract  HTML  PDF  XML
M. N. Franco, T. Galeano-Díaz, J. Sánchez, C. De Miguel, D. Martín-Vertedor
 
Vol 59, No 4 (2008) An analysis of the industries of olive oil refining in Andalusia Abstract  PDF
M. David García Brenes
 
Vol 66, No 4 (2015) 19F NMR method for the determination of quality of virgin olive oil Abstract  HTML  PDF  XML
L. L. Zhou, C. Li, X. C. Weng, X. M. Fang, Z. H. Gu
 
Vol 64, No 1 (2013) Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes Abstract  PDF
A. A. Fernandes-Silva, V. Falco, C. M. Correia, F. J. Villalobos
 
Vol 45, No 6 (1994) Suggestions for the application of some analytical methods included in the regulation EEC 2568/91 relative to the characteristics of the olive oils and olive pomace oils Abstract  PDF
M. León Camacho, A. Cert
 
Vol 50, No 5 (1999) Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil Abstract  PDF
T. H. Gamel, A. Kiritsakis
 
Vol 45, No 1-2 (1994) A suitable method for defining the nutritional quality of virgin olive oil Abstract  PDF
S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin
 
Vol 65, No 1 (2014) Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities Abstract  HTML  PDF  XML
F. Laincer, R. Laribi, A. Tamendjari, L. Arrar, P. Rovellini, S. Venturini
 
Vol 42, No 3 (1991) A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training Abstract  PDF
R. Aparicio, F. Gutiérrez, J. Rodríguez
 
Vol 47, No 6 (1996) Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial Abstract  PDF
A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino
 
Vol 54, No 1 (2003) Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region Abstract  PDF
Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
 
Vol 45, No 1-2 (1994) Rapid determination of phenol content in extra virgin olive oil Abstract  PDF
F. Favati, G. Caporale, M. Bertuccioli
 
Vol 53, No 2 (2002) Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving Abstract  PDF
L. Di Giovacchino, N. Costantini, M. L. Ferrante, A. Serraiocco
 
Vol 49, No 2 (1998) Intake and body weight gain of rats fed different types of unused and used frying oils Abstract  PDF
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
 
Vol 55, No 1 (2004) Olive oil, dietary fat and ageing, a mitochondrial approach Abstract  PDF
José Mataix, Julio J. Ochoa, José L. Quiles
 
Vol 49, No 2 (1998) Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane. Abstract  PDF
F. J. G. Muriana, V. Ruiz Gutiérrez
 
Vol 53, No 3 (2002) Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil Abstract  PDF
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
 
Vol 51, No 3 (2000) Algorithms for the detection of hazelnut oil in olive oil Abstract  PDF
A. Cert, W. Moreda
 
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 50, No 5 (1999) Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils. Abstract  PDF
Musa Özcan
 
Vol 54, No 1 (2003) Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil Abstract  PDF
J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz
 
Vol 51, No 6 (2000) Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi Abstract  PDF
Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López
 
Vol 50, No 1 (1999) Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. Abstract  PDF
G. Lercker, N. Frega, F. Bocci, M. Mozzon
 
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 55, No 3 (2004) Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil Abstract  PDF
A. Ortega Jurado, J. M. Palomar Carnicero, F. Cruz Peragón
 
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 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 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 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 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 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 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 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 56, No 4 (2005) Study of oils from the protected denomination of origin “Siurana” using excitation-emission fluorescence spectroscopy and three-way methods of analysis Abstract  PDF
Francesca Guimet, Joan Ferré, Ricard Boqué
 
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 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 52, No 3-4 (2001) Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils Abstract  PDF
Mayada Damechki, Sofia Sotiropoulou, Maria Tsimidou
 
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 45, No 1-2 (1994) Some nutritional benefits of extra virgin olive oil Abstract  PDF
S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin
 
Vol 48, No 2 (1997) Pharmacological activity of the fraction isolated from virgin olive oil containing the sterols and triterpenic alcohols Abstract  PDF
R. de la Puerta, R. Maestro Durán, V. Ruiz Gutiérrez
 
Vol 52, No 3-4 (2001) Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki Abstract  PDF
Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
 
Vol 44, No 1 (1993) Characterization of european virgin olive oils using fatty acids Abstract  PDF
María V. Alonso García, R. Aparicio López
 
Vol 45, No 1-2 (1994) The sensory wheel of virgin olive oil Abstract  PDF
Jos Mojet, Sijmen de Jong
 
Vol 51, No 6 (2000) Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial Abstract  PDF
A. Cert, W. Moreda, M. C. Pérez-Camino
 
Vol 54, No 4 (2003) Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil Abstract  PDF
A. Jiménez Márquez, G. Beltrán Maza
 
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 55, No 1 (2004) Blood transport and genomic effects of olive oil components Abstract  PDF
Yolanda M. Pacheco, Beatriz Bermúdez, Sergio López, Rocío Abia, Francisco J.G. Muriana
 
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 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 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 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 52, No 1 (2001) Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region Abstract  PDF
Mª Soledad Gracia Gómez
 
Vol 49, No 5-6 (1998) Quality of virgin olive oil from territorial quality label «Les Garrigues» D.O. (Lleida. Spain) along the 1995/96 harvest Abstract  PDF
Mª José Motilva, Ismael Jaria, Ismael Bellart, Mª Paz Romero
 
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 55, No 4 (2004) Characterization of Sicilian virgin olive oils. Note X. A comparison between Cerasuola and Nocellara del BeliceUn noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties Abstract  PDF
G.mo Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
 
Vol 55, No 1 (2004) Olive oil in food spreads Abstract  PDF
Miguel A. Blanco Muñoz
 
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 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
 
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