Search


 
Issue Title
 
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) Olive oil quality and EEC regulations Abstract  PDF
Claudio Ranzani
 
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 55, No 1 (2004) Olive oil in clinical nutrition Abstract  PDF
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
 
Vol 44, No 3 (1993) Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive Abstract  PDF
M. Brenes, P. García, C. Romero, A. Garrido
 
Vol 50, No 3 (1999) Repercussion of the mill olive cool-storage on the production process of virgin olive oil. Abstract  PDF
Miguel Canet, José Mª García
 
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 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 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 52, No 5 (2001) Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (Olea europea. L.) Abstract  PDF
M. Al-Bachir
 
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 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 55, No 1 (2004) Olive oil and oxidative stress Abstract  PDF
Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli
 
Vol 44, No 3 (1993) Iron determination in ripe olives by trichloroacetic acid extraction Abstract  PDF
P. García García, M. Brenes Balbuena, F. Faraud, A. Garrido Fernández
 
Vol 45, No 5 (1994) Microorganisms associated with post-harvest green olives deteriorations in Morocco Abstract  PDF
M. Faid, Rachida Akhartouf, A. Asehraou
 
Vol 50, No 2 (1999) New technologies in table olive processing Abstract  PDF
Francisco Javier Santos
 
Vol 51, No 5 (2000) Aerobic biological treatment of olive mill wastewater previously treated by an ozonation stage Abstract  PDF
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, María del Pilar Ramos Viseas, Joaquín R. Domínguez Vargas
 
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 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 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 48, No 6 (1997) Influence of microwaves on olive oil stability Abstract  PDF
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
 
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 47, No 4 (1996) Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour Abstract  PDF
L. Rejano Navarro, A. H. Sánchez Gómez
 
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 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 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 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 53, No 2 (2002) Studies on drying kinetics of olive foot cake Abstract  PDF
H. Kadi, M. S. Hamlat
 
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 44, No 4-5 (1993) Physical, chemical and microbiological studies of the fermentation of Arbequina green olives Abstract  PDF
J. E. de la Torre, E. R. Moya, E. Bota, J. Sancho
 
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 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 5 (2000) Determination of fat and moisture in olives by nearinfrarred reflectance spectroscopy Abstract  PDF
A. Jiménez, E. Izquierdo, F. Rodríguez, J. I. Dueñas, C. Tortosa
 
Vol 43, No 3 (1992) Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations Abstract  PDF
L. Ferreiro, R. Aparicio
 
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 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 46, No 4-5 (1995) Determination of some purity parameters in olive oils. Results from a collaborative study Abstract  PDF
W. Moreda, M. C. Pérez Camino, A. Cert
 
Vol 51, No 3 (2000) Algorithms for the detection of hazelnut oil in olive oil Abstract  PDF
A. Cert, W. Moreda
 
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 4-5 (1993) Changes in chemical and microbiological composition of two varieties of olive during fermentation Abstract  PDF
M. Borcakli, G. Özay, I. Alperden, E. Özsan, Y. Erdek
 
Vol 47, No 4 (1996) Quantitative and qualitative effects of a pectolytic enzyme in olive oil production Abstract  PDF
A. Ranalli, A. Serraiocco
 
Vol 50, No 2 (1999) Kinetic study of anaerobic digestion of wastewaters from the washing of olives prior to the oil production process in a completely mixed reactor with immobilised microorganisms. Abstract  PDF
Rafael Borja, José Alba, Antonio Martín, Angela Mancha
 
Vol 51, No 5 (2000) Ozone treatment of olive mill wastewater Abstract  PDF
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, Joaquín R. Domínguez Vargas
 
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 45, No 1-2 (1994) The sensory wheel of virgin olive oil Abstract  PDF
Jos Mojet, Sijmen de Jong
 
Vol 48, No 2 (1997) Use of antifungal principles from garlic for the Inhibition of yeasts and moulds in fermenting green olives. Abstract  PDF
A. Asehraou, S. Mohieddine, M. Faid
 
Vol 52, No 3-4 (2001) Purification of black olive washed waters by aerobic biological and ozonation processes Abstract  PDF
Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Anton, Joaquín R. Domínguez Vargas, Juan García Rodríguez
 
Vol 42, No 1 (1991) Oil extraction from olive foot cake with acidic hexane Abstract  PDF
S. Kmieciak, S. Mecziane, H. Kadi, R. Moussaoui
 
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 6 (1991) Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives Abstract  PDF
A. H. Sánchez Gómez, M. J. Fernández Díez
 
Vol 44, No 6 (1993) A study of chemical and microbiological characteristics of olive mill waste water in Morocco Abstract  PDF
M. Mouncif, S. Tamoh, M. Faid, A. Achkari-Begdouri
 
Vol 51, No 4 (2000) Use of propolis extract as a natural antioxidant for plant oils Abstract  PDF
Musa Özcan
 
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 52, No 6 (2001) Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia Abstract  PDF
Jasminka Giacometti, Cedomila Milin
 
Vol 55, No 3 (2004) Olive mill wastewater characteristics: modelling and statistical analysis Abstract  PDF
Luísa C. Davies, André M. Vilhena, Júlio M. Novais, Susete Martins-Dias
 
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 46, No 4-5 (1995) Fractionation of phenolase from green table olives (Ascolana tenera var.) by immobilized copper affinity chromatography Abstract  PDF
V. Sciancalepore, G. De Stefano
 
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 53, No 1 (2002) Direct olive oil analysis Abstract  PDF
M. Valcárcel, M. Gallego, S. Cárdenas, F. Peña
 
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 50, No 1 (1999) Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness Abstract  PDF
H. Ajana, A. El Antari, A. Hafidi
 
Vol 51, No 4 (2000) Characterization of yeast strains isolated from bloaters of fermented green table olives during storage Abstract  PDF
A. Asehraou, C. Peres, D. Brito, M. Faid, M. Serhrouchni
 
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 43, No 4 (1992) Influence of the technological helpers used in the olive oil elaboration process on the kinetics of the anaerobic digestion of olive mill wastewater Abstract  PDF
R. Borja Padilla, J. Alba Mendoza, María M. Durán Barrantes
 
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 48, No 1 (1997) Evolution of the costs for the determination of the production capacity of a virgin olive oil factory. Abstract  PDF
F. Espínola Lozano
 
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 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 50, No 5 (1999) Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils. Abstract  PDF
Musa Özcan
 
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 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 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 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 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 45, No 1-2 (1994) Consumer attitudes and olive oil acceptance: the traditional consumer Abstract  PDF
Ella Pagliarini, Mario Bertuccioli, Silvia Abba
 
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 52, No 6 (2001) Modeling of oil extraction from olive foot cake using hexane Abstract  PDF
Hocine Kadi, Hocine Fellag
 
Vol 55, No 2 (2004) The effect of olive fruit stoning on virgin olive oil aroma Abstract  PDF
P. Luaces, A. G. Pérez, C. Sanz
 
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 46, No 2 (1995) Composition of dietary fibre in olive cake. Amino acids associated with insoluble, soluble and total dietary fibre Abstract  PDF
C. Valiente, E. Arrigoni, J. R. Corrales, R. M. Esteban, R. Amadò
 
Vol 51, No 6 (2000) Polyphenol removal from olive mill waste waters by selected mould strains Abstract  PDF
A. Amhajji, M. H. El-Jalil, M. Faid, J. L. Vasel, M. El-Yachioui
 
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 1 (1992) Microbiological treatment of oil mill waste waters Abstract  PDF
A. Ranalli
 
Vol 47, No 3 (1996) Biogenesis of «fusty» defect in virgin olive oils Abstract  PDF
F. Angerosa, B. Lanza, V. Marsilio
 
Vol 52, No 1 (2001) Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil Abstract  PDF
A. Romero, C. Cuesta, F. J. Sánchez-Muniz
 
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 43, No 5 (1992) Treatment for green table olive fermentation brines Abstract  PDF
A. Garrido Fernández, M. Brenes Balbuena, P. García García
 
Vol 49, No 5-6 (1998) Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar. Abstract  PDF
H. Ajana, A. El Antari
 
Vol 53, No 4 (2002) The isolation and quantification of the components from olive leaf: hexane extract Abstract  PDF
Á. Guinda, A. Lanzón, J. J. Rios, T. Albi
 
Vol 55, No 1 (2004) Olive oil in food spreads Abstract  PDF
Miguel A. Blanco Muñoz
 
Vol 44, No 2 (1993) Effect of CO2 in storage atmosphere on mill olive fruit physiology Abstract  PDF
J. María García Martos
 
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
 
211 - 315 of 320 Items << < 1 2 3 4 > >> 

Search tips:

  • Search terms are case-insensitive
  • Common words are ignored
  • By default only articles containing all terms in the query are returned (i.e., AND is implied)
  • Combine multiple words with OR to find articles containing either term; e.g., education OR research
  • Use parentheses to create more complex queries; e.g., archive ((journal OR conference) NOT theses)
  • Search for an exact phrase by putting it in quotes; e.g., "open access publishing"
  • Exclude a word by prefixing it with - or NOT; e.g. online -politics or online NOT politics
  • Use * in a term as a wildcard to match any sequence of characters; e.g., soci* morality would match documents containing "sociological" or "societal"