Browse Title Index

Issue Title
Vol 68, No 3 (2017) Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers Abstract   HTML   PDF   XML
C. Marques, A. S. dos Reis, L. D. da Silva, S. T. Carpes, M. L. Mitterer-Daltoé
Vol 60, No 1 (2009) Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations Abstract   PDF
Abdelouahab Mokhbi, Meriem Kaid-Harche, Karima Lamri, Meriem Rezki, Mourad Kacem
Vol 62, No 1 (2011) Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives Abstract   PDF
N. Ghabbour, Z. Lamzira, P. Thonart, P. Cidalia, M. Markaoui, A. Asehraou
Vol 62, No 4 (2011) Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods Abstract   PDF
L. T. Vaz Freire, M. J. Cabrita, M. D.R. Gomes da Silva, A. M. Costa Freitas
Vol 53, No 1 (2002) Sensors: From biosensors to the electronic nose Abstract   PDF
Diego L. García-González, Ramón Aparicio
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 63, No 1 (2012) Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants Abstract   PDF
R. H. Olmedo, V. Nepote, N. R. Grosso
Vol 58, No 3 (2007) Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales Abstract   PDF
M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
Vol 58, No 3 (2007) Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis Abstract   PDF
M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
Vol 58, No 2 (2007) Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties Abstract   PDF
Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk
Vol 57, No 3 (2006) Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain) Abstract   PDF
Jacinto Sánchez Casas, Concepción De Miguel Gordillo, Emilio Osorio Bueno, Julia Marín Expósito, Lourdes Gallardo González, Manuel Martínez Cano
Vol 64, No 1 (2013) Separation of cis/trans fatty acid isomers on gas chromatography compared to the Ag-TLC method Abstract   PDF
C. Ravi Kiran, M. V. Reshma, A. Sundaresan
Vol 42, No 4 (1991) Separation of neutral lipid classes from bee-collected pollen by high performance liquid chromatography (HPLC) Abstract   PDF
S. Muniategui, M. T. Sancho, J. López, J. F. Huidobro, J. Simal
Vol 70, No 1 (2019) Sex and seasonal variation in proximate composition and fatty acid profile of Scomber scombrus (L. 1758) fillets from the Middle East Coast of Tunisia Abstract   HTML   PDF   XML
S. El Oudiani, I. Chetoui, C. Darej, N. Moujahed
Vol 42, No 2 (1991) Shea butter Abstract   PDF
M. V. Ruiz Méndez, J. Huesa Lope
Vol 70, No 2 (2019) Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics Abstract   HTML   PDF   XML
V. Romero-Gil, F. Rodríguez-Gómez, M. Á. Ruiz-Bellido, A. Benítez Cabello, A. Garrido-Fernández, F. N. Arroyo-López
Vol 51, No 3 (2000) Simultaneous determination of the lipoxygenase and hydroperxide lyase specificity in olive fruit pulp Abstract   PDF
Joaquín J. Salas
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 65, No 1 (2014) Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) Abstract   HTML   PDF   XML
R. Gokce, A. Akdogan, U. Divriklib, L. Elci
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 58, No 1 (2007) Social and economics repercussions of the table olive sector Abstract   PDF
M. David García Brenes
Vol 54, No 4 (2003) Sodium diffusion in green olives during the debittering. I: Effect of lye concentration. Abstract   PDF
Mariela B. Maldonado, Carlos A. Zuritz, Alejandro D. Gascón, Enrique Rey
Vol 54, No 4 (2003) Sodium diffusion in green olives during the debittering. II: effect of lye temperature Abstract   PDF
C. A. Zuritz, M. B. Maldonado, A. D. Gascón
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 46, No 6 (1995) Solid fat content determination: Comparison between pNMR and DSC techniques Abstract   PDF
Renata Tieko Nassau, Lireny Aparecida Guaraldp Gonçalves
Vol 53, No 1 (2002) Solid phase extraction: Applications to the chromatographic analysis of vegetable oils and fats Abstract   PDF
P. M. Panagiotopoulou, M. Tsimidou
Vol 55, No 2 (2004) Solvent extraction of jojoba oil from pre-pressed jojoba meal Abstract   PDF
Ferial A. Zaher, Omayma S. El Kinawy, Dalia E. El Haron
Vol 59, No 3 (2008) Solvent-free lipase-catalyzed preparation of diglycerides from co-products of vegetable oil refining Abstract   PDF
Kamol Tangkam, Nikolaus Weber, Berthold Wiege
Vol 48, No 6 (1997) Some analytical characters of cottonseed varieties grown in Turkey Abstract   PDF
Cevdet Nergiz, Hassan Yalçin, Hasan Yildiz
Vol 62, No 1 (2011) Some Biological Compounds, Radical Scavenging Capacities and Antimicrobial Activities in the seeds of Nepeta italica L. and Sideritis montana L. subsp. montana from Turkey Abstract   PDF
İrfan Emre, Murat Kurşat, Murat Kurşat, Ökkeş Yılmaz, Pınar Erecevit
Vol 62, No 4 (2011) Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor Abstract   PDF
E. Şenel
Vol 50, No 1 (1999) Some compositional characteristics of capers (Capparis spp,) seed and oil Abstract   PDF
Attila Akgül, Musa Özcan
Vol 42, No 2 (1991) Some physical and chemical constants from bee-collected pollen lipids Abstract   PDF
S. Muniategui, M. T. Sancho, S. Pérez, F. Huidobro, J. Simal
Vol 53, No 3 (2002) Soybean lecithin: acetone insoluble residue fractionation and their volatile components Abstract   PDF
Y. El-Shattory, Saadia M. Aly
Vol 58, No 3 (2007) Soybean phospholipase D activity determination. A comparison of two methods Abstract   PDF
E. Tosi, G. Ballerini, E. Ré
Vol 47, No 6 (1996) Soybean processing Abstract   PDF
Dr. Ir. Roger Leysen
Vol 44, No 6 (1993) Specificity of Mucor miehei lipase on methyl ester substrates Abstract   PDF
G Aggelis, M. Komaitis, M. Pina, J. Graille
Vol 50, No 1 (1999) Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans. Abstract   PDF
C. M. Evangelista, M.A. B. Regitano-D'Arce
Vol 53, No 1 (2002) Spectroscopy: Developments in instrumentation and analysis Abstract   PDF
Vincent Baeten, Pierre Dardenne
Vol 46, No 1 (1995) Spontaneous combustion of fish meal: Factors affecting its safe maritime transport Abstract   PDF
M. J. San José, J. J. Achútegui, F. J. Sánchez, S. Mendiola
Vol 49, No 1 (1998) Stability and usage of nitrogen in fats and oils Abstract   PDF
Daniel Barrera Arellano
Vol 70, No 1 (2019) Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation Abstract   HTML   PDF   XML
M. Kiralan, G. Çalik, S. Kiralan, A. Özaydin, G. Özkan, M. F. Ramadan
Vol 53, No 2 (2002) Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage Abstract   PDF
L. Masson, P. Robert, M. C. Dobarganes, C. Urra, N. Romero, J. Ortiz, E. Goicoechea, P. Pérez, M. Salamé, R. Torres
Vol 52, No 3-4 (2001) Stability of potato crisps subjected to several conditions of storage Abstract   PDF
Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig
Vol 65, No 1 (2014) Stability of rice bran oil extracted by SFE and soxhlet methods during accelerated shelf-life storage Abstract   HTML   PDF   XML
A. Mariod, M. Ismail, N. F. Abd Rahman, B. Matthaus
Vol 53, No 3 (2002) Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness Abstract   PDF
Erick Scheuermann, Mara Cea, Siegrid Schoch, Mabel Ojeda, Mónica Ihl
Vol 64, No 2 (2013) Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS) Abstract   PDF
C. L. Delgado-Chavero, E. Zapata-Márquez, J. M. García-Casco, A. Paredes-Torronteras
Vol 62, No 2 (2011) Stearic acid: a possible substitute for trans fatty acids from industrial origin Abstract   PDF
Alfonso Valenzuela, Bernadette Delplanque, Marcelo Tavella
Vol 46, No 6 (1995) Stereospecific analysis of natural fats triacyl-sn-glycerols by means of enzymatic methods and high performance liquid chromatography Abstract   PDF
V. Ruiz Gutiérrez, L. J. R. Barrón
Vol 45, No 6 (1994) Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties Abstract   PDF
L. Martínez Nieto, M. V. Moreno Romero
Vol 50, No 4 (1999) Storage quality in different brines of pickled capers (Capparis spp). Abstract   PDF
Musa Özcan, Attila Akgül
Vol 64, No 5 (2013) Structural characterization and Biological Activity of Sulfolipids from selected Marine Algae Abstract   PDF
F. K. El Baz, G. S. El Baroty, H. H. Abd El Baky, O. I. Abd El-Salam, E. A. Ibrahim
Vol 59, No 3 (2008) Structural characterization by Nuclear Magnetic Resonance of ozonized triolein Abstract   PDF
Maritza F. Díaz, José A. Gavín, Jailson B. de Andrade
Vol 52, No 3-4 (2001) Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chaintriacylglycerols Abstract   PDF
Denise D’Agostini, Renata Cima Ferraz, Luiz Antonio Gioielli, Víctor Erasmo Sotero Solis
Vol 54, No 2 (2003) Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat Abstract   PDF
Oscar Díaz Gamboa, Luiz Antonio Gioielli
Vol 52, No 1 (2001) Studies of the compositions of Ligustrum lucidum Ait and Ligustrum sinense Lour seeds and oils Abstract   PDF
E. E. Perez, O. E. Quiroga, M. S. Vigo, S. M. Nolasco
Vol 43, No 6 (1992) Studies on carotenoids and oxidative stability of winter squash seed and soybean oils Abstract   PDF
H. E. Helmy
Vol 52, No 2 (2001) Studies on changes in lipid profiles of new varieties of rape during seed maturation Abstract   PDF
Safinaz M. El-Shami, Minar M.M. Hassanein, M. Hassan El-Mallah
Vol 45, No 4 (1994) Studies on changes in patterns of fatty acids, sterols and tocopherols of oil during seed maturation of oil crops. Part I. Sunflower seeds Abstract   PDF
S. M. El-Shami, M. M. Hassanein, T. Murui, M. Hassan El-Mallah
Vol 49, No 5-6 (1998) Studies on cocoa butter-replacer mixtures suitable for the local chocolate production. Abstract   PDF
M. Hassan El-Mallah, M. G. Megahed
Vol 45, No 3 (1994) Studies on colour fixation of the oil of mature, immature and damaged cottonseed Abstract   PDF
H. E. Helmy, A. S. El-Nockrashy, H. M. El-Noamany
Vol 53, No 2 (2002) Studies on drying kinetics of olive foot cake Abstract   PDF
H. Kadi, M. S. Hamlat
Vol 50, No 5 (1999) Studies on non-traditional oils: l. Detailed studies on different lipid profiles of some Rosaceae kernel oils Abstract   PDF
Minar M. M. Hassanein
Vol 51, No 4 (2000) Studies on seed of Hypochaeris variegata L. (Baker): seed oil and residual seed meal Abstract   PDF
O. Quiroga, B. Wiese, M. S. Vigo, S. M. Nolasco
Vol 64, No 1 (2013) Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products Abstract   PDF
Dr. Nasirullah, S. R.J. Marry, R. Shariff
Vol 42, No 6 (1991) Studies on the effect of vanillin (food additive) on some metabolic reactions of the experimental animals Abstract   PDF
R. A. El-Massry, S. M. Labib, M. Z. Sitohy, S. S. El-Saadany
Vol 53, No 4 (2002) Studies on the extraction of wheat germ oil by commercial hexane Abstract   PDF
Ola. A. Megahad, Omayma S. El Kinawy
Vol 63, No 3 (2012) Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats Abstract   PDF
A. M. El-Anany, R. F. M. Ali
Vol 43, No 3 (1992) Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing Abstract   PDF
S. M. El-Shami, M. H. El-Mallah, S. S. Mohamed
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 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 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 43, No 6 (1992) Study of molar volume and refraction in of triglyceride (triacetin, tributyrin or tricaprylin) -alcohol (ethanol, 1-butanol or 1-hexanol) mixtures Abstract   PDF
M. Rodríguez Rodríguez, M. Galán Vallejo, María J. Muñoz Cueto
Vol 58, No 3 (2007) Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments Abstract   PDF
Francisco Javier Casado, Antonio Higinio Sánchez, Luis Rejano, Alfredo Montaño
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 58, No 1 (2007) Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis. Abstract   PDF
Maritza F. Díaz Gómez, Goitybell Martínez Téllez, José A. Gavín Sazatornil, Rosa I. Meneau Hernández, Irán Fernández Torres
Vol 56, No 3 (2005) Study of purification of fatty acids, tocopherols and sterols from deodorization distillate. Abstract   PDF
M. Pramparo, S. Prizzon, M. A. Martinello
Vol 52, No 5 (2001) Study of residence times distribution in a tubular reactor for the hydrolisis of soybean lecithin using immobilized A2 phospholipase Abstract   PDF
B. Maroto, C. Camusso, N. Zaritzky
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 47, No 6 (1996) Study of the chemical composition of seed and seed oil of cichorium intybus L Abstract   PDF
S. M. Nolasco, O. Quiroga, B. Wiese, M. S. Vigo
Vol 54, No 4 (2003) Study of the composition of Pyracantha crenulata roem seed, oil and meal Abstract   PDF
Olinda E. Quiroga, Soledad M. Bou, Carlos I. Sarlingo, Susana M. Nolasco
Vol 50, No 5 (1999) Study of the density and viscosity of some pure fatty acids. Abstract   PDF
Fidel Oscar Cedeño González, M.ª Manuela Prieto González, Juan Carlos Bada Gancedo, Rafael Alonso Suárez
Vol 60, No 1 (2009) Study of the effects of dietary polyunsaturated fatty acids: Molecular mechanisms involved in intestinal inflammation Abstract   PDF
Bianca Knoch, Matthew P.G. Barnett, Nicole C. Roy, Warren C. McNabb
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 2 (1999) Study of the fat content, iodine index and index and degree of acidity in Alicante and Jijona nougats Abstract   PDF
G. Blázquez-Aballan, A. Díaz Marquina, Mª T. Orzáez Villanueva
Vol 45, No 3 (1994) Study of the fatty acid composition of the seed oils of some wild plants in Spain Abstract   PDF
J. Vioque, J. E. Pastor, E. Vioque
Vol 64, No 4 (2013) Study of the heat transfer during the alkaline treatment in the processing of Spanish Style green table olives Abstract   PDF
M. Tarrado-Castellarnau, J. M. Domínguez Ortega, A. Tarrado-Castellarnau, R. Pleite Gutiérrez
Vol 45, No 4 (1994) Study of the lipidic fraction of the artisanal blue cheeses from the Principado de Asturias Abstract   PDF
L. Alonso, C. Antuña, M. I. Pardo
Vol 59, No 3 (2008) Study of the possible chemical and biochemical events that affect the increase of the acidity in process extraction of maize oil Abstract   PDF
Danabely Romero, Francisco Bolívar, Nancy Salinas
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 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 47, No 4 (1996) Study of the variability in a germplasm collection of castor Abstract   PDF
N. Alburquerque, M. J. Pascual-Villalobos
Vol 51, No 3 (2000) Study of thermal behaviour and composition of oils for leather tanning Abstract   PDF
R. Correa-Cabrera, A. Capote, M. A. Grompone
Vol 67, No 4 (2016) Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time Abstract   HTML   PDF   XML
M. Narváez-Rivas, E. Gallardo, M. León-Camacho
Vol 60, No 1 (2009) Study on jojoba oil hydrogenation Abstract   PDF
Alberto Willnecker, María C. Pramparo
Vol 70, No 2 (2019) Study on the effect of activated carbon with bleaching earth on the reduction of polycyclic aromatic hydrocarbons (PAHs) in bleached soybean oil Abstract   HTML   PDF   XML
N. Aliyar-Zanjani, Z. Piravi-Vanak, M. Ghavami
Vol 51, No 6 (2000) Sucrose polyesters from poultry fat as non-ionic emulsifiers Abstract   PDF
Mohamed G. Megahed
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 68, No 2 (2017) Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system Abstract   HTML   PDF   XML
F. G. Fermoso, M. J. Fernández-Rodríguez, A. Jiménez-Rodríguez, A. Serrano, R. Borja
Vol 45, No 5 (1994) SUMMARY Macronutrient study for PUFAs production from tiie marine microalga Isochrysis galbana Abstract   PDF
J. L. García Sánchez, E. Molina Grima, F. García Camacho, J. A. Sánchez Pérez, D. López Alonso
Vol 68, No 1 (2017) Supercritical CO2 extraction of oil and omega-3 concentrate from Sacha inchi (Plukenetia volubilis L.) from Antioquia, Colombia Abstract   HTML   PDF   XML
D. M. Triana-Maldonado, S. A. Torijano-Gutiérrez, C. Giraldo-Estrada
Vol 59, No 1 (2008) Supercritical CO2 extraction of sweet and hot paprika Abstract   PDF
J. Pablo Fernández-Trujillo
Vol 58, No 2 (2007) Supercritical fluid extraction as a clean-up method for the extraction of pesticides from wool wax. A preliminary approach Abstract   PDF
M López-Mesas, J Christoe, F Carrillo, M.C. Gutiérrez, M Crespi
Vol 53, No 1 (2002) Supercritical fluid extraction: Present status and prospects Abstract   PDF
Jerry W. King
Vol 61, No 1 (2010) Supplementing female rats with DHA-lysophosphatidylcholine increases docosahexaenoic acid and acetylcholine contents in the brain and improves the memory and learning capabilities of the pups. Abstract   PDF
A. Valenzuela, S. Nieto, J. Sanhueza, N. Morgado, I. Rojas, P. Zañartu
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