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Vol 47, No 3 (1996) Preservation in brine of green or turning colour olives Abstract  PDF
A. Garrido Fernández, M. Brenes Balbuena, P. García García, M. C. Duran Quintana
 
Vol 68, No 1 (2017) Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils Abstract  HTML  PDF  XML
S. Ok
 
Vol 69, No 3 (2018) Antioxidant and anticancer efficacy of therapeutic bioactive compounds from fermented olive waste Abstract  HTML  PDF  XML
A. E. Mahmoud, S. A. Fathy, M. M. Ali, M. K. Ezz, A. T. Mohammed
 
Vol 68, No 4 (2017) Effects of nitrogen fertilization and nitrification inhibitor product on vegetative growth, production and oil quality in ‘Arbequina’ hedgerow and ‘Picual’ vase-trained orchards Abstract  HTML  PDF  XML
A. Centeno, J. M. García, M. Gómez-del-Campo
 
Vol 63, No 1 (2012) Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate Abstract  PDF
J. Sánchez, C. De Miguel, M. R. Ramírez, J. Delgado, M. N. Franco, D. Martín
 
Vol 58, No 2 (2007) Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile Abstract  PDF
A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
 
Vol 67, No 4 (2016) Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis Abstract  HTML  PDF  XML
M. A. Rosillo, M. Sánchez-Hidalgo, C. Alarcón-de-la-Lastra
 
Vol 43, No 1 (1992) Aerobic purification of the effluents produced in the olive mill wastewater biomethanation process Abstract  PDF
R. Borja Padilla, María M. Durán Barrantes, M. Luque González
 
Vol 68, No 3 (2017) A study of the differences between trade standards inside and outside Europe Abstract  HTML  PDF  XML
D. L. García-González, N. Tena, I. Romero, R. Aparicio-Ruiz, M. T. Morales, R. Aparicio
 
Vol 63, No 1 (2012) Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas Abstract  PDF
D. L. García-González, N. Tena, R. Aparicio
 
Vol 67, No 4 (2016) Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans Abstract  HTML  PDF  XML
S. Carrión, L. Torres, O. Castañer
 
Vol 68, No 3 (2017) Comparison between different liquid-liquid and solid phase methods of extraction prior to the identification of the phenolic fraction present in olive oil washing wastewater from the two-phase olive oil extraction system Abstract  HTML  PDF  XML
S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez
 
Vol 65, No 3 (2014) Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products Abstract  HTML  PDF  XML
M. Öǧütcü, E. Yılmaz
 
Vol 62, No 4 (2011) Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations Abstract  PDF
D. Arslan, M. M. Özcan
 
Vol 67, No 4 (2016) Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil Abstract  HTML  PDF  XML
M. Keramat, M. T. Golmakani
 
Vol 66, No 4 (2015) Advanced olive selections with enhanced quality for minor constituents Abstract  HTML  PDF  XML
L. Velasco, R. De la Rosa, L. León
 
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 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 71, No 3 (2020) Authentication of olive oil based on DNA analysis Abstract  HTML  PDF  XML
A. Batrinou, I. F. Strati, D. Houhoula, J. Tsaknis, V. J. Sinanoglou
 
Vol 64, No 5 (2013) Responses of fruit physiology and virgin oil quality to cold storage of mechanically harvested ‘Arbequina’ olives cultivated in hedgerow Abstract  PDF
K. Yousfi, C. M. Weiland, J. M. García
 
Vol 44, No 3 (1993) Component changes in olive (Hojiblanca var.) during ripening Abstract  PDF
R. Guillén, J. Fernández-Bolaños, A. Heredia
 
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 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 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 67, No 3 (2016) Recovery of iron after Fenton-like secondary treatment of olive mill wastewater by nano-filtration and low-pressure reverse osmosis membranes Abstract  HTML  PDF  XML
J. M. Ochando-Pulido, M. D. Víctor-Ortega, A. Martínez-Férez
 
Vol 64, No 5 (2013) Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides Abstract  PDF
L. A. García-Zapateiro, J. M. Franco, C. Valencia, M. A. Delgado, C. Gallegos, M. V. Ruiz-Méndez
 
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 47, No 6 (1996) Copper utilization in low fat diets Abstract  PDF
M. Aguirre, María P. Navarro
 
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 67, No 3 (2016) Culture of microalgae biomass for valorization of table olive processing water Abstract  HTML  PDF  XML
C. G. Contreras, A. Serrano, G. Ruiz-Filippi, R. Borja, F. G. Fermoso
 
Vol 64, No 4 (2013) Determination of the characteristic sensory profiles of Aloreña table-olive Abstract  PDF
H. Galán-Soldevilla, P. Ruiz Pérez-Cacho, J. A. Hernández Campuzano
 
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 46, No 6 (1995) Oxidative rancidity of vegetable oils in the presence of α-tocopherol Abstract  PDF
P. J. Martínez de la Cuesta, E. Rus Martínez, M. Galdeano Chaparro
 
Vol 66, No 3 (2015) Influence of solid loading on D-xylose production through dilute sulphuric acid hydrolysis of olive stones Abstract  HTML  PDF  XML
M. Cuevas, M. Saleh, J. F. García-Martín, S. Sánchez
 
Vol 63, No 4 (2012) Detection of argan oil adulterated with vegetable oils: new markers Abstract  PDF
I. Ourrach, M. Rada, M. C. Pérez-Camino, M. Benaissa, Á. Guinda
 
Vol 47, No 5 (1996) Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy Abstract  PDF
J. A. García Mesa, M. Hermoso Fernández, P. Cáceres Alonso
 
Vol 54, No 2 (2003) Kinetics of the elaidization’s reaction of oleic acid in the deodorization and/or physical refining of edible fats Abstract  PDF
M. León Camacho, Mª V. Ruiz Méndez, E. Graciani Constante
 
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 52, No 5 (2001) Obtaining procedure and determination of terpenic acids of olive leaf (Olea europaea) Abstract  PDF
T. Albi, A. Guinda, A. Lanzón
 
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 64, No 4 (2013) Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam Abstract  PDF
J. Delgado-Adamez, M. N. Franco, J. Sánchez, C. de Miguel, M. R. Ramírez, D. Martín-Vertedor
 
Vol 42, No 5 (1991) Preparation and characterization of fibre fractions in olives (Hojiblanca, var.) Abstract  PDF
R. Guillén, A. Heredia, B. Felizón, A. Jiménez, J. Fernández Bolaños
 
Vol 44, No 3 (1993) Effect of CO2 in fruit storage atmosphere on olive oil quality Abstract  PDF
J. María García
 
Vol 46, No 6 (1995) A biotechnological valorization and treatment of olive mill waste waters by selected yeast strains Abstract  PDF
M. Mouncif, M. Faid, A. Achkari-Begdouri, R. Lhadi
 
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 63, No 3 (2012) Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation Abstract  PDF
M. Guerfel, M. B. Mansour, Y. Ouni, F. Guido, D. Boujnah, M. Zarrouk
 
Vol 43, No 2 (1992) Effects of potassium sorbats and sodium benzoate on the stability of green table olives in brine Abstract  PDF
V. Marsilio, A. Cichelli
 
Vol 65, No 2 (2014) Olive Anthracnose and its effect on oil quality Abstract  HTML  PDF  XML
J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero
 
Vol 43, No 6 (1992) Kinetic study of anaerobic digestion process of olive mill wastewater in the mesophilic and thermophilic ranges of temperature Abstract  PDF
R. Borja Padilla, A. Martín Martín, M. M. Durán Barrantes, R. Maestro Durán
 
Vol 48, No 5 (1997) Lactic acid bacteria in table olive fermentations Abstract  PDF
M. C. Durán Quintana, C. Romero Barranco, P. García García, M. Brenes Balbuena, A. Garrido Fernández
 
Vol 70, No 4 (2019) Crystallization kinetics of safflower and olive oils during low-temperature storage Abstract  HTML  PDF  XML
M. Yoshida, Y. Miyagawa, H. Fujita, S. Adachi
 
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 42, No 6 (1991) Kinetic study of biomethanation of condensed water from the thermal concentration process of olive mill wastewater Abstract  PDF
R. Borja Padilla, A. Martín Martín, María M. Durán Barrantes
 
Vol 49, No 1 (1998) Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane. Abstract  PDF
V. Ruiz Gutiérrez, F. J. G. Muriana, J. Villar
 
Vol 51, No 3 (2000) Simultaneous determination of the lipoxygenase and hydroperxide lyase specificity in olive fruit pulp Abstract  PDF
Joaquín J. Salas
 
Vol 66, No 1 (2015) The importance of pretreatment tailoring on the performance of ultrafiltration membranes to treat two-phase olive mill wastewater Abstract  HTML  PDF  XML
J. M. Ochando Pulido
 
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 53, No 2 (2002) Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating Abstract  PDF
John Tsaknis, Stavros Lalas, Evangelia Protopapa
 
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 3 (2004) Two phases olive pomace storage in ponds Abstract  PDF
Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
 
Vol 67, No 2 (2016) Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars Abstract  HTML  PDF  XML
O. Soufi, C. Romero, M. J. Motilva, X. Borrás Gaya, H. Louaileche
 
Vol 64, No 3 (2013) Aeration and Sodium chloride in the develop of microflora and phycochemical parameters on the Olea europaea L. cv Sevillana fermentation at the natural black style in La Yarada zone-Tacna Abstract  PDF
C. Clavijo Koc, W. Garragate Rospigliosi, M. Gallegos Arata, P. Lanchipa Sepúlveda, C. Villalobos Ochoa
 
Vol 50, No 6 (1999) Effect of phenolic extracts on trans fatty acid formation during frying Abstract  PDF
TH Gamel, A. Kiritsakis, Ch. Petrakis
 
Vol 55, No 1 (2004) Olive oil intake in relation to cardiovascular diseases Abstract  PDF
Antonis Zampelas, Anthony G. Kafatos
 
Vol 43, No 4 (1992) Characteristics of the fermentation process that occurs during the storage in brine of Hojiblanca cultivar, used to elaborate ripe olives Abstract  PDF
J. Fernández González, A. Garrido Fernández, P. García García, M. Brenes Balbuena, M. C. Durán Quintana
 
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 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 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 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 64, No 3 (2013) Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes Abstract  PDF
E. Vargas-Bello-Pérez, R. R. Vera, C. Aguilar, R. Lira, I. Peña, A. Valenzuela, H. Cerda
 
Vol 51, No 6 (2000) Naturally fermented black olives of Taggiasca variety (Olea europaea L.) Abstract  PDF
Mauro Amelio, Emilio DeMuro
 
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 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 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 60, No 1 (2009) Dietary fatty acids affecting hepatic metabolism and atherosclerosis – mechanisms unravelled using a proteomics approach Abstract  PDF
Guillermo Rodríguez Gutiérrez, Baukje de Roos
 
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 46, No 3 (1995) Colour changes in different processing conditions of green olives of Chalkidiki variety Abstract  PDF
G. D. Karaoulanis, A. Bamnidou
 
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 42, No 2 (1991) Ripe olives. Comparative study of three procedures for the previous conservation of gordal (O. europaea regalis) Abstract  PDF
M. C. Durán Quintana, M. Brenes Balbuena, P. García García, M. J. Fernández González, A. Garrido Fernández
 
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 71, No 4 (2020): Online First Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil Abstract  HTML  PDF  XML
M. M. Elaasser, M. K.S. Morsi, S. M. Galal, M. K. Abd El-Rahman, M. A. Katry
 
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 43, No 2 (1992) Use and treatment of olive mill wastewater: current situation and prospects in Spain Abstract  PDF
J. A. Fiestas Ros de Ursinos, R. Borja Padilla
 
Vol 45, No 6 (1994) Diacylglycerols in the evaluation of virgin olive oil quality Abstract  PDF
M. Catalano, T. De Leonardis, S. Comes
 
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 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 56, No 2 (2005) A process for the treatment of olive mill waste waters by immobilized cells. Abstract  PDF
A. Amhajji, M. Faid, M. ElYachioui
 
Vol 43, No 5 (1992) Evolution of the lipids biosynthesis during the maturation of the olive varieties "Picual" and "Gordal" Abstract  PDF
J. M. García, M. Mancha
 
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