Browse Title Index

Issue Title
Vol 45, No 1-2 (1994) Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news. Technical novelties Details   PDF
Equipo Editorial
Vol 45, No 3 (1994) Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news. Technical novelties Details   PDF
Equipo Editorial
Vol 58, No 2 (2007) Meetings and Congresses celebrated. Forthcoming Congresses celebrated. Other news Details   PDF
Equipo Editorial, Carlos Gómez Herrera, Rafael Gutiérrez Quijano
Vol 55, No 2 (2004) Melting properties of some structured lipids native to high stearic acid soybean oil Abstract   PDF
G. R. List, R. O. Adlof, C. J. Carrierre, R. O. Dunn
Vol 42, No 6 (1991) Memory of activities of Instituto de la Grasa y sus Derivados (CSIC) during 1990 Details   PDF
E. Graciani
Vol 43, No 6 (1992) Memory of activities of Instituto de la Grasa y sus Derivados during 1991 Details   PDF
E. Graciani
Vol 45, No 6 (1994) Memory of activities of Instituto de la Grasa y sus Derivados during 1993 Details   PDF
E. Graciani Constante
Vol 64, No 4 (2013) Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ Abstract   PDF
M. G. da Silva, C. A. S. Almeida, A. M. R. O. Miguel, B. H. Gomide, E. S.B. Parra, N. Bragagnolo
Vol 56, No 2 (2005) Methodical characterization of rice ( Oryza sativa ) bran oil from Pakistan Abstract   PDF
Farooq Anwar, Tabreez Anwer, Zahid Mahmood
Vol 68, No 2 (2017) Methodology for predicting oily mixture properties in the mathematical modeling of molecular distillation Abstract   HTML   PDF   XML
M. F. Gayol, M. C. Pramparo, S. M. Miró Erdmann
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 61, No 3 (2010) Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria Abstract   PDF
Tayeb Idoui, Nabila Benhamada, Essaid Leghouchi
Vol 61, No 2 (2010) Microbiological quality of karın butter, a traditionally manufactured butter from Turkey Abstract   PDF
Ramazan Gökçe, Yeşim Aslanalp, Emine Nur Herken
Vol 57, No 3 (2006) Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum... Abstract   PDF
Kacem Mourad, Karam Nour-Eddine
Vol 43, No 1 (1992) Microbiological treatment of oil mill waste waters Abstract   PDF
A. Ranalli
Vol 67, No 3 (2016) Microorganismos de los alimentos. 8. Uso de datos para evaluar el control del proceso y la aceptación del producto.– International Commission on Microbiological Specifications for foods. (ICMSF).– Editorial Acribia. Zaragoza Details   HTML   PDF   XML
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 63, No 3 (2012) Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream Abstract   PDF
A. D. Karaman, M. Benli, A. S. Akalin
Vol 69, No 3 (2018) Microwave-assisted extraction of non-polar compounds from pistachio hull and characterization of extracts Abstract   HTML   PDF   XML
H. N. Özbek, D. Koçak Yanık, S. Fadıloğlu, H. Keskin Çavdar, F. Göğüş
Vol 70, No 1 (2019) Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil Abstract   HTML   PDF   XML
O. Uncu, B. Ozen, F. Tokatli
Vol 64, No 3 (2013) Minor Components and Oxidative Stability as Determined by DSC of Fractionated and Lipase-catalyzed Structured Rapeseed Oil Abstract   PDF
M. A. Alim, P. Wessman, P. C. Dutta
Vol 64, No 5 (2013) Minor components in oils obtained from Amazonian palm fruits Abstract   PDF
M. F.G. Santos, R. E. Alves, M. V. Ruíz-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 61, No 2 (2010) Modeling of an immobilized lipase tubular reactor for the production of glycerol and fatty acids from oils Abstract   PDF
Sebastián Oddone, Mariano Grasselli, Anahí Cuellas
Vol 52, No 6 (2001) Modeling of oil extraction from olive foot cake using hexane Abstract   PDF
Hocine Kadi, Hocine Fellag
Vol 69, No 2 (2018) Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils Abstract   HTML   PDF   XML
A. M. Vidal, S. Alcalá, M. T. Ocaña, A. De Torres, F. Espínola, M. Moya
Vol 58, No 2 (2007) Modelling the hexane extraction of soya enzymatically pretreated grits Abstract   PDF
F Grasso, B Maroto, C Camusso, N Zaritzky
Vol 68, No 1 (2017) Modification of olefinic double bonds of unsaturated fatty acids and other vegetable oil derivatives via epoxidation: A review Abstract   HTML   PDF   XML
A. H. Noor Armylisas, M. F. Siti Hazirah, S. K. Yeong, A. H. Hazimah
Vol 42, No 5 (1991) Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids Abstract   PDF
F. J. Hidalgo, R Zamora, M. Alaiz
Vol 43, No 1 (1992) Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions Abstract   PDF
F. J. Hidalgo, R. Zamora, M. Alaiz
Vol 43, No 2 (1992) Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences Abstract   PDF
F. J. Hidalgo, R. Zamora, J. Girón
Vol 50, No 4 (1999) Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography. Abstract   PDF
A. L. Nájera, Y. Barcina, M. de Renobales, L. J. R. Barron
Vol 68, No 3 (2017) Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying Abstract   HTML   PDF   XML
E. Aydınkaptan, I. Barutçu Mazı
Vol 42, No 2 (1991) Monolayers of fatty acids. I. Stearic acid on aqueous solutions of ethanol Abstract   PDF
J. M. Rodríguez Patino, J. de la Fuente Feria, C. Gómez Herrera
Vol 42, No 3 (1991) Monolayers of fatty acids. II. Stearic acid on aqueous solutions containing solutes with alcoholic functional groups Abstract   PDF
J. M. Rodríguez Pinto, J. de la Fuente Feria, C. Gómez Herrera
Vol 42, No 5 (1991) Monolayers of fatty acids. III. Palmitic, Laurie and Oleic Acids on aqueous solutions containig solutes with alcoholic functional groups Abstract   PDF
J. M. Rodríguez Patino, J. de la Fuente Feria, O. Gómez Herrera
Vol 67, No 4 (2016) Multivariate analysis of seasonal variation in the composition and thermal properties of butterfat with an emphasis on authenticity assessment Abstract   HTML   PDF   XML
J. Tomaszewska-Gras
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 54, No 3 (2003) Natural antioxidants in functional foods: from food safety to health benefits Abstract   PDF
Alfonso Valenzuela B, Julio Sanhueza, Susana Nieto
Vol 64, No 5 (2013) Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils Abstract   PDF
A. S. Bhatnagar, A. G. Gopala Krishna
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 51, No 6 (2000) Naturally fermented black olives of Taggiasca variety (Olea europaea L.) Abstract   PDF
Mauro Amelio, Emilio DeMuro
Vol 60, No 5 (2009) Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria Abstract   PDF
Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi, Nour-Eddine Karam
Vol 54, No 1 (2003) Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs Abstract   PDF
L. León, L. Rallo, A. Garrido
Vol 63, No 3 (2012) Neural networks to formulate special fats Abstract   PDF
R. K. Garcia, K. Moreira Gandra, J. M. Block, D. Barrera-Arellano
Vol 55, No 4 (2004) New heterocycles having double characters; as antimicrobial and surface active agents. Abstract   PDF
M. S. Amine, A. M. F.Eissa, A. A. El-Sawy, A. F. Shaaban, R. El-Sayed
Vol 50, No 2 (1999) New technologies in table olive processing Abstract   PDF
Francisco Javier Santos
Vol 50, No 1 (1999) New trends in determining the authenticity of corn oil Abstract   PDF
M. Hassan El-Mallah, T. Mumi, S. El-Shami
Vol 59, No 3 (2008) New trends on the alkaline treatment “cocido” of Spanish or Sevillian Style green table olives Abstract   PDF
Luis Rejano Navarro, Antonio Higinio Sánchez-Gómez, Victorino Vega Macías
Vol 57, No 2 (2006) News Details   PDF
Carlos Gómez Herrera
Vol 57, No 3 (2006) News Details   PDF
Equipo Editorial
Vol 59, No 1 (2008) News Details   PDF
Carlos Gómez Herrera
Vol 61, No 2 (2010) News Details   PDF
Carlos Gómez Herrera
Vol 60, No 2 (2009) NIR prediction of fruit moisture, free acidity and oil content in intact olives Abstract   PDF
José Antonio Cayuela, José María García, José María García, Nuria Caliani, Nuria Caliani
Vol 43, No 3 (1992) Nitrogen balance and energy digestibility In rats fed with frying lard Abstract   PDF
S. Jiménez, M. Hernández, C. Prorrata
Vol 58, No 3 (2007) Nitrogen, potassium and plant growth retardant effects on oil content and quality of cotton seed Abstract   PDF
Z. M. Sawana, S. A. Hafez, A. R. Alkassas
Vol 62, No 3 (2011) Non-destructive assessment of olive fruit ripening by portable near infrared spectroscopy Abstract   PDF
A. Gracia, L. León
Vol 48, No 6 (1997) Non-steady rheological behavior of oil-in-water emulsions stabilized by a sucrose palmitate. Abstract   PDF
P. Partal, A. Guerrero, M. Bejarano, C. Gallegos
Vol 63, No 1 (2012) Nutrient composition of five varieties of commonly consumed Nigerian groundnut (Arachis hypogaea L.) Abstract   PDF
O. S. Shokunbi, E. T. Fayomi, O. S. Sonuga, G. O. Tayo
Vol 54, No 1 (2003) Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil. Abstract   PDF
M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno
Vol 64, No 3 (2013) Nutritional and functional characteristics of Erophaca baetica seeds, a legume endemic to the Mediterranean region Abstract   PDF
I. Cortés-Giraldo, M. Alaiz, J. Girón-Calle, C. Megías, J. Vioque
Vol 62, No 3 (2011) Nutritional and functional characteristics of gingerbread plum (Neocarya macrophylla): an underutilized oilseed Abstract   PDF
T. Amza, I. Amadou, M. T. Kamara, K. X. Zhu, H. M. Zhou
Vol 60, No 2 (2009) Nutritional composition of new Peanut (Arachis hypogaea L.) cultivars Abstract   PDF
M. G. Campos-Mondragón, A. M. Calderón De La Barca, A. Durán-Prado, L. C. Campos-Reyes, R. M. Oliart-Ros, J. Ortega-García, L. A. Medina-Juárez, O. Angulo
Vol 66, No 2 (2015) Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase Abstract   HTML   PDF   XML
J. S. Sousa, A. G. Torres, D. M.G. Freire
Vol 67, No 3 (2016) Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey Abstract   HTML   PDF   XML
G. Zengin, A. Aktumsek, J. Girón-Calle, J. Vioque, C. Megías
Vol 46, No 3 (1995) Obtaining of polyunsaturated fatty acids concentrates by the urea complexes method Abstract   PDF
A. Robles Medina, E. Molina Grima, J. L. García Sánchez
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 48, No 5 (1997) Obtention and characterization of rapeseed protein isolates. Abstract   PDF
N. Gonçalves, J. Vioque, A. Clemente, R. Sánchez-Vioque, J. Bautista, F. Millán
Vol 52, No 2 (2001) Obtention and uses of protein hydrolysates Abstract   PDF
Javier Vioque, Alfonso Clemente, Justo Pedroche, María del Mar Yust, Francisco Millán
Vol 48, No 4 (1997) Obtention of highly purified fractions of eicosapentaenoic acid and docosahexaenoic acid from sardine oil by silver-resin chromatography. A semipreparative procedure. Abstract   PDF
S. Nieto, Ana M. Córdoba, J. Sanhueza, A. Valenzuela
Vol 49, No 1 (1998) Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt. Abstract   PDF
Elisa González, R. Jordano, Mª C. López, Mª G. Córdoba, L. M. Medina
Vol 67, No 4 (2016) Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014 Abstract   HTML   PDF   XML
G. Cugat, M. R. Biel
Vol 51, No 3 (2000) Oil content and fatty acid composition of some varieties of barley and sorghum grains Abstract   PDF
R. O. Osman, F. M. Abd El-Gelil, H. M. El-Noamany, M. G. Dawood
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 60, No 5 (2009) Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia) Abstract   PDF
Wissem Zarrouk, Bechir Baccouri, Wael Taamalli, Ahmed Trigui, Douja Daoud, Mokhtar Zarrouk
Vol 47, No 3 (1996) Oil quality evaluation of eleven sonoran desert leguminous seeds Abstract   PDF
M. Ortega-Nieblas, L. Vlázquez-Moreno, M. R. Robles-Burgueño
Vol 61, No 4 (2010) Oil-in-water food emulsions stabilized by tuna proteins Abstract   PDF
D. Ruiz-Márquez, P. Partal, J. M. Franco, C. Gallegos
Vol 61, No 2 (2010) Oleins as a source of estolides for biolubricant applications Abstract   PDF
L. A. García-Zapateiro, M. A. Delgado, J. M. Franco, C. Valencia, M. V. Ruiz-Méndez, R. Garcés, C. Gallegos
Vol 50, No 6 (1999) Oleochemicals I: Studies on the preparation and the structure of lithium soaps. Abstract   PDF
Zein E. Shoeb, Bayed M. Hammad, A. A. Yousef
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 67, No 2 (2016) Olive and Olive Oil Bioactive Constituents.– D. Boskou, editor.–AOCS Press, Urbana, IL, USA. 2015.– XXIII+397 pages.—ISBN 978-16306741-2. Details   HTML   PDF   XML
R. Zamora
Vol 57, No 1 (2006) Olive and olive pomace oil packing and marketing Abstract   PDF
José Linares, Manuel García Palma, Mariano Iñigo, José Manuel García, Juan Berzosa
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 54, No 3 (2003) Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity Abstract   PDF
L. M. Torres-Vila, M. C. Rodríguez-Molina, J. A. Martínez
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 55, No 1 (2004) Olive oil and cancer Abstract   PDF
Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
Vol 55, No 1 (2004) Olive oil and haemostasis Abstract   PDF
Colette N.M. Kelly, George J. Miller, Christine M. Williams
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 55, No 1 (2004) Olive oil and oxidative stress Abstract   PDF
Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli
Vol 57, No 1 (2006) Olive oil and pomace olive oil processing Abstract   PDF
Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis
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 57, No 1 (2006) Olive oil extraction and quality Abstract   PDF
Marino Uceda, Gabriel Beltrán, Antonio Jiménez
Vol 63, No 2 (2012) Olive oil glycerolysis with an immobilized lipase Candida antarctica in a solvent free system Abstract   PDF
A. K. Singh, M. Mukhopadhyay
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 55, No 1 (2004) Olive oil in food spreads Abstract   PDF
Miguel A. Blanco Muñoz
Vol 55, No 1 (2004) Olive oil intake in relation to cardiovascular diseases Abstract   PDF
Antonis Zampelas, Anthony G. Kafatos
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 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 55, No 3 (2004) olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage Abstract   PDF
Ilkay Tosun
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 55, No 2 (2004) Optimisation of the acidulation process of soapstock from the neutralisation of rice bran oil Abstract   PDF
Eliete M. S. Scavariello, Daniela Barrera-Arellano
Vol 50, No 4 (1999) Optimisation of the extraction process of tocopherol from wheat germ by liquid and supercritical carbon dioxide. Abstract   PDF
M. A. Blanco Muñoz, A. Melero Gómez, E. Martínez de la Ossa
Vol 66, No 4 (2015) Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction Abstract   HTML   PDF   XML
M. Pang, S. J. He, L. L. Cao, S. T. Jiang
Vol 62, No 2 (2011) Optimization and evaluation of wheat germ oil extracted by supercritical CO2 Abstract   PDF
Shao Tong Jiang, LiYa Niu
Vol 58, No 2 (2007) Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying Abstract   PDF
J.A. Navas, A. Tres, R. Codony, F. Guardiola
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