Issue Title
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 59, No 3 (2008) Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’ Abstract  PDF
Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas
Vol 63, No 4 (2012) Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil Abstract  PDF
G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone
Vol 65, No 3 (2014) Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils Abstract  HTML  PDF  XML
K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
Vol 66, No 4 (2015) Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins Abstract  HTML  PDF  XML
R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona
Vol 65, No 3 (2014) Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation Abstract  HTML  PDF  XML
O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas
Vol 71, No 2 (2020) Exploring harmony in extra virgin olive oils and vegetables pairings Abstract  HTML  PDF  XML
A. Cichelli, L. Cerretani, G. Di Lecce, M. Piochi
Vol 42, No 5 (1991) Definite influence of the extraction methods on the chemical composition of virgin olive oil Abstract  PDF
R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
Vol 65, No 3 (2014) Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR Abstract  HTML  PDF  XML
N. Tena, R. Aparicio-Ruiz, D. L. García-González
Vol 43, No 6 (1992) Colour Characterization of the virgin olive oils of Catalan cultivars Abstract  PDF
J. Tous Martí, A. Romero Aroca
Vol 67, No 3 (2016) Impact of olive oil usage on physical properties of chocolate fillings Abstract  HTML  PDF  XML
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
Vol 49, No 1 (1998) Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity. Abstract  PDF
Georgios Blekas, Dimitrios Boskou
Vol 66, No 1 (2015) Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels Abstract  HTML  PDF  XML
E. Katsoyannos, A. Batrinou, A. Chatzilazarou, S. M. Bratakos, K. Stamatopoulos, V. J. Sinanoglou
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 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 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 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 44, No 3 (1993) Effect of CO2 in fruit storage atmosphere on olive oil quality Abstract  PDF
J. María García
Vol 55, No 3 (2004) Two phases olive pomace storage in ponds Abstract  PDF
Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
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 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 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 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 43, No 4 (1992) Estimating triacylglycerols from fatty acids by chemometrics. An application in Spanish virgin olive oil Abstract  PDF
J. García Pulido, B. Aparicio López
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 52, No 1 (2001) Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region Abstract  PDF
Mª Soledad Gracia Gómez
Vol 47, No 3 (1996) Biogenesis of «fusty» defect in virgin olive oils Abstract  PDF
F. Angerosa, B. Lanza, V. Marsilio
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 Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
Vol 45, No 1-2 (1994) Olive oil quality and EEC regulations Abstract  PDF
Claudio Ranzani
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 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 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 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 55, No 1 (2004) Olive oil and haemostasis Abstract  PDF
Colette N.M. Kelly, George J. Miller, Christine M. Williams
Vol 45, No 1-2 (1994) Good Manufacturing Practice (GMP) guidelines for virgin olive oil production Abstract  PDF
Christos Petrakis
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 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 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 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 55, No 1 (2004) Olive oil and cancer Abstract  PDF
Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
Vol 44, No 1 (1993) Characterization of european virgin olive oils using fatty acids Abstract  PDF
María V. Alonso García, R. Aparicio López
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 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 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 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
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