Issue Title
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 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 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 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 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 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 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 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 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 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 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 43, No 1 (1992) Microbiological treatment of oil mill waste waters Abstract  PDF
A. Ranalli
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 5 (1992) Treatment for green table olive fermentation brines Abstract  PDF
A. Garrido Fernández, M. Brenes Balbuena, P. García García
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 Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
Vol 44, No 2 (1993) Effect of CO2 in storage atmosphere on mill olive fruit physiology Abstract  PDF
J. María García Martos
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 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
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 42, No 3 (1991) Kinetics of the anaerobic purification of aerobically prebiotreated olive mill wastewater Abstract  PDF
R. Borja Padilla, J. A. Martín, R. Maestro Durán, J. Alba Mendoza, J. A. Fiestas de Ursinos
Vol 45, No 1-2 (1994) A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research Abstract  PDF
Giovanni Esposito, Claudio Peri
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 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 55, No 1 (2004) Olive oil, dietary fat and ageing, a mitochondrial approach Abstract  PDF
José Mataix, Julio J. Ochoa, José L. Quiles
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 5 (1994) Bitter phenolic glucosides from seeds of olive (Olea europaea ) Abstract  PDF
R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero
Vol 50, No 3 (1999) Quality of table olives. Abstract  PDF
Antonio Garrido Fernández, Concepción Romero Barranco
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 56, No 2 (2005) Effect of cell immobilization on the treatment of olive mill wastewater by a total phenols, acetic acid and formic acid degrading bacterium strain Abstract  PDF
Abdelghani El Asli, Faouzi Errachidi, Rhizlane Bennisse, Abdel-illah Qatibi, Mohamed Errami
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 52, No 1 (2001) Ozone treatment of black olive wastewaters Abstract  PDF
Jesús Beltrán de Heredia, Joaquín Torregrosa, Joaquín R. Domínguez, Juan García
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 71, No 3 (2020) INFORMATIVE NOTE: An opinion on the regulation of bone marrow adipose tissue by dietary fatty acids Abstract  HTML  PDF  XML
S. Lopez, A. Lemus-Conejo, M. A. Rosillo, F. J.G. Muriana, R. Abia
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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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
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