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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 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 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 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 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
 
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