Browse Title Index


 
Issue Title
 
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
 
Vol 59, No 2 (2008) Surface active properties and biological activity of novel nonionic surfactants containing pyrimidines and related nitrogen heterocyclic ring systems Abstract   PDF
R. El-Sayed
 
Vol 46, No 4-5 (1995) Surfactants. XX. Fatty ω-monoesters of dithíoacetals of sugars Abstract   PDF
J. Fernández-Bolaños, M. J. Fernández Mesa, J. G. Fernández-Bolaños
 
Vol 65, No 2 (2014) Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone Abstract   HTML   PDF   XML
Z. W. Jiang, X. C. Weng, Y. Huang, J. P. Hou, X. Y. Liao
 
Vol 58, No 1 (2007) Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest Abstract   PDF
A. M. F. Eissa, R. El-Sayed
 
Vol 57, No 4 (2006) Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest Abstract   PDF
A. M. F. Eissa, R. El-Sayed
 
Vol 58, No 4 (2007) Synthesis and evaluation of some surface active agents from long chain fatty amine Abstract   PDF
A. M. F. Eissa
 
Vol 50, No 5 (1999) Synthesis and surface active properties of cationic surface active agents from crude rice bran oil Abstract   PDF
W. I. A. El-Dougdoug
 
Vol 57, No 2 (2006) Synthesis, antibacterial and surface activity of 1,2,4-triazole derivatives Abstract   PDF
R. El-Sayed
 
Vol 70, No 4 (2019) Synthesis, characterization and evaluation of 1-monoacylglycerols of unsaturated fatty acids as potential bioactive lipids Abstract   HTML   PDF   XML
J. Johny, A. Jatla, V. K. Eruva, S. Misra, S. S. Kaki
 
Vol 66, No 4 (2015) Synthesis, characterization, stability evaluation and release kinetics of fiber-encapsulated carotene nano-capsules Abstract   HTML   PDF   XML
S. Sen Gupta, M. Ghosh
 
Vol 59, No 4 (2008) Synthesis of cocoa butter triacylglycerols using a model acidolysis system Abstract   PDF
Ozan Nazim Çiftçi, Sibel Fadiloǧlu, Boleslaw Kowalski, Fahrettin Göǧüş
 
Vol 65, No 1 (2014) Synthesis of palm-based ethylhexyl ester as a synthetic base oil for drilling fluids using chemical transesterification Abstract   HTML   PDF   XML
N. S.H.A. Habib, R. Yunus, U. Rashid, Y. H. Taufiq-Yap, Z. Z. Abidin, A. M. Syam
 
Vol 50, No 3 (1999) Synthesis of structured triacylglycerols containing medium-chain and long-chain fatty acids by interesterification with a stereoespecific lipase from Mucor miehei. Abstract   PDF
Susana Nieto, Julio Sanhueza, Alfonso Valenzuela
 
Vol 62, No 4 (2011) Synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride Abstract   PDF
S. Zlatanos, K. Laskaridis, E. Koliokota, A. Sagredos
 
Vol 47, No 3 (1996) Synthetic and natural antioxidants: food quality protectors Abstract   PDF
A. Valenzuela, S. Nieto
 
Vol 61, No 4 (2010) Tannin, protein contents and fatty acid compositions of the seeds of several Vicia L. species from Turkey Abstract   PDF
Kağan Kökten, Alpaslan Koçak, Eyüp Bağci, Mevlüt Akçura, Sait Çelik
 
Vol 44, No 4-5 (1993) Technical and nutritional implications of trans fatty acids in hydrogenated oils Abstract   PDF
D. Barrera-Arellano
 
Vol 43, No 3 (1992) Techniques for the isolation and concentration of vegetable oils volátiles Abstract   PDF
M. T. Morales, R Aparicio, F. Gutiérrez
 
Vol 44, No 1 (1993) Technological challenges to assess n-3 polyunsaturated fatty acids from marine oils for nutritional and pharmacological use Abstract   PDF
A. Valenzuela, S. Nieto, R. Uauy
 
Vol 66, No 3 (2015) Temperature dependence of refractive index and of electrical impedance of grape seed (Vitis vinifera, Vitis labrusca) oils extracted by Soxhlet and mechanical pressing Abstract   HTML   PDF   XML
D. S. Vieira, M. Menezes, G. Gonçalves, H. Mukai, E. K. Lenzi, N. C. Pereira, P. R.G. Fernandes
 
Vol 58, No 2 (2007) Temperature influence during seed filling on tocopherol concentration in a traditional sunflower hybrid Abstract   PDF
N. G. Izquierdo, S. Mascioli, L.A.N. Aguirrezábal, S.M. Nolasco
 
Vol 69, No 4 (2018) Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration Abstract   HTML   PDF   XML
A. G. de O. Sartori, G. R. Sampaio, D. H.M. Bastos, M. H.F. Spoto, L. H. Skibsted, M. A.B. Regitano d’Arce
 
Vol 55, No 3 (2004) Ternary diagram of extract proteins / solvent systems: Sesame, soybean and lupine proteins Abstract   PDF
M. A. Khedr, S. S. Mohamed
 
Vol 70, No 3 (2019) Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers Abstract   HTML   PDF   XML
B. M. Ferrer-González, I. García-Martínez, A. Totosaus
 
Vol 65, No 1 (2014) Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations Abstract   HTML   PDF   XML
C. Fadda, A. Del Caro, A. M. Sanguinetti, A. Piga
 
Vol 60, No 5 (2009) The adipose tissue: something more than a reservoir of energy Abstract   PDF
Alfonso Valenzuela B, Julio Sanhueza C
 
Vol 43, No 4 (1992) The agreement between sensorial characteristics and information produced by stability tests in soybean oil Abstract   PDF
A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano
 
Vol 67, No 4 (2016) The antisense expression of AhPEPC1 increases seed oil production in peanuts (Arachis hypogaea L.) Abstract   HTML   PDF   XML
L. Pan, J. Zhang, X. Chi, N. Chen, M. Chen, M. Wang, T. Wang, Z. Yang, Z. Zhang, Y. Wan, S. Yu, F. Liu
 
Vol 58, No 4 (2007) The biodegradation of Olive Oil Mill Wastewaters by Sawdust and by a Phanerochaetae chrysosporium Abstract   PDF
M. Mebirouk, L. Sbai, M. Lopez, J. Gonzalez
 
Vol 59, No 2 (2008) The Colegio Oficial de Químicos pay homage to Prof. Gutiérrez-Quijano Details   PDF
Equipo Editorial
 
Vol 60, No 2 (2009) The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltammetric analysis Abstract   PDF
Ozlem Tokusoglu, Süleyman Koçak, Sule Aycan
 
Vol 53, No 2 (2002) The crystallization kinetics of tripalmitin in triolein a comparison between models Abstract   PDF
José Alberto Gallegos-Infante, Ramiro Rico-Martínez
 
Vol 54, No 3 (2003) The crystallization prediction of tripalmitin in triolein: an artificial neural network (ann) approach Abstract   PDF
José-Alberto Gallegos-Infante, Ramiro Rico-Martínez, Nuria E. Rocha Guzmán, Rubén F. González-Laredo, Juliana Morales Castro
 
Vol 52, No 3-4 (2001) The development of a web page for lipid science and research. Main web sites of interest Abstract   PDF
A. Farran, J. Pascual, J. Grillo, R. Codony, J. Boatella
 
Vol 70, No 2 (2019) The effect of cold storage, time and the population of Pseudomonas species on milk lipolysis Abstract   HTML   PDF   XML
F. A.B. Pereira, L. L. Luiz, S. R. Bruzaroski, R. C. Poli-Frederico, R. Fagnani, E. H.W. Santana
 
Vol 65, No 4 (2014) The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (Daucus carota L.) Abstract   HTML   PDF   XML
K. B. Śmigielski, M. Majewska, A. Kunicka-Styczyńska, R. Gruska, Ł. Stańczyk
 
Vol 44, No 4-5 (1993) The effect of degumming by hydration on the purification of high acidity solvent extracted olive oil Abstract   PDF
C. D. Thomopoulos, C. Tzía
 
Vol 60, No 4 (2009) The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs Abstract   PDF
M. J. González-Muñoz, S. Bastida, O. Jiménez, C. Lorenzo de, G. Vergara, F. J. Sánchez-Muniz
 
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 60, No 5 (2009) The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil Abstract   PDF
Abderezak Tamendjari, Franca Angerosa, Soraya Mettouchi, Mohand Mouloud Bellal
 
Vol 69, No 1 (2018) The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage Abstract   HTML   PDF   XML
A. Rękas, A. Siger, M. Wroniak
 
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 69, No 4 (2018) The effect of rosemary extract on 3-MCPD and glycidyl esters during frying Abstract   HTML   PDF   XML
A. Yıldırım, A. Yorulmaz
 
Vol 54, No 1 (2003) The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives Abstract   PDF
Kemal Ünal, Cevdet Nergiz
 
Vol 70, No 1 (2019) The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds Abstract   HTML   PDF   XML
M. M. Strieder, J. I. Engelmann, R. S. Pohndorf, P. A. Rodrigues, R. S. Juliano, G. L. Dotto, L. A.A. Pinto
 
Vol 60, No 1 (2009) The effect of using vegetable fat blend on some attributes of kashar cheese Abstract   PDF
Harun Kesenkaş, Nayil Dinkçia, A. Kemal Seçkinb, Özer Kinika, Siddik Gönç
 
Vol 63, No 3 (2012) The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils Abstract   PDF
M. Álvarez-Ortí, C. Quintanilla, E. Sena, A. Alvarruiz, J. E. Pardo
 
Vol 65, No 1 (2014) The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy) Abstract   HTML   PDF   XML
A. M. Giuffrè
 
Vol 68, No 2 (2017) The effects of process technology on the physicochemical properties of peony seed oil Abstract   HTML   PDF   XML
J. Qu, F. Zhang, K. Thakur, J. J. Shi, J. G. Zhang, S. Faisal, Z. J. Wei
 
Vol 66, No 2 (2015) The essence of gastronomy. understanding the flavor of foods and beverages. – CRC Press. – Boca Raton, FL, USA. – XXI + 323 páginas. – ISBN 978-1-4822-1676-9. Details   HTML   PDF   XML
R. Zamora
 
Vol 65, No 4 (2014) The extra-virgin olive oil handbook.- Claudio Peri. – Editorial Wiley Blackwell. – John Wiley & Sons, Ltd. The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK, 2014. – XIII + 366 pages. – ISBN 978-1-118-46045-0 Details   PDF
J. M. García
 
Vol 43, No 1 (1992) The family Euphorbiaceae, source of vegetable oils for the technochemical industry Abstract   PDF
M. J. Pascual Villalobos, E. Correal Castellanos
 
Vol 58, No 4 (2007) The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed Abstract   PDF
Hasan Yalçyn, Mustafa Kemal Ünal, Hatice Basmacyoolu
 
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 51, No 1-2 (2000) The functional properties of fats and oils - A richness of diversity Abstract   PDF
Peter Belton
 
Vol 68, No 3 (2017) The Glycemic Index. Applications in Practice.– E. Philippou, ed.– CRC Press. Taylor & Francis Group. Boca Raton, FL, USA.– XVI + 333 pages.- ISBN 978-1-4987-0366-6 Details   HTML   PDF   XML
F. J. Hidalgo
 
Vol 69, No 3 (2018) The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions Abstract   HTML   PDF   XML
M. Naderi, J. Farmani, L. Rashidi
 
Vol 51, No 6 (2000) The importance of dietary fat composition on adipose tissue metabolism Abstract   PDF
Mª del Puy Portillo, Mª Teresa Macarulla, Valentina Ruiz-Gutiérrez
 
Vol 66, No 1 (2015) The importance of pretreatment tailoring on the performance of ultrafiltration membranes to treat two-phase olive mill wastewater Abstract   HTML   PDF   XML
J. M. Ochando Pulido
 
Vol 63, No 2 (2012) The importance of the fatty acids in breast milk and in lacteal formulae. Abstract   PDF
S. Vega, R. Gutiérrez, C. Radilla, M. Radilla, A. Ramírez, J. J. Pérez, B. Schettino, M. L. Ramírez, R. Ortiz, J. Fontecha
 
Vol 59, No 1 (2008) The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology Abstract   PDF
Diego G. Fernández Valdivia, Francisco Espínola Lozano, Manuel Moya Vilar
 
Vol 60, No 2 (2009) The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran Abstract   PDF
Vanessa R. Pestana, Rui C. Zambiazi, Carla R. B. Mendonça, Mariângela H Bruscatto, Guillermo Ramis-Ramos
 
Vol 56, No 1 (2005) The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils Abstract   PDF
C. J. Steel, M. C. Dobarganes, D. Barrera-Arellano
 
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 51, No 1-2 (2000) The lipid organisation of the cell membrane Abstract   PDF
S. Ladha
 
Vol 68, No 1 (2017) The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0 Details   HTML   PDF   XML
R. Zamora
 
Vol 54, No 2 (2003) The new database “Seed oil Fatty Acids” (SOFA) Abstract   PDF
B. Matthäus, K. Aitzetmüller, H. Friedrich
 
Vol 63, No 4 (2012) The oleic acid esterification of policosanol increases its bioavailability and hypocholesterolemic action in rats Abstract   PDF
D. Haim, A. Valenzuela, M. C. Brañes, M. Fuenzalida, L. A. Videla
 
Vol 57, No 1 (2006) The postharvest of mill olives Abstract   PDF
José M. García, Khaled Yousfi
 
Vol 56, No 4 (2005) The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification Abstract   PDF
Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska
 
Vol 47, No 4 (1996) The refining of soybean oil to optimum quality Abstract   PDF
J. Rusell
 
Vol 60, No 2 (2009) The relationship between total phenol concentration and the perceived style of extra virgin olive oil Abstract   PDF
Richard Gawel, Deborah A.G. Rogers
 
Vol 51, No 1-2 (2000) The role of lipids in controlling microbial growth Abstract   PDF
Tim F. Brocklehurst, Peter D.G. Wilson
 
Vol 51, No 1-2 (2000) The role of lipids in nonenzymatic browning Abstract   PDF
Francisco J. Hidalgo, Rosario Zamora
 
Vol 67, No 1 (2016) The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition Abstract   HTML   PDF   XML
M. I. González-Martín, S. Vicente-Tavera, I. Revilla, A. M. Vivar-Quintana, C. González-Pérez, J. M. Hernández Hierro, I. Lobos-Ortega
 
Vol 57, No 4 (2006) The traditional Spanish paprika processing in the Murcia Region and possible innovations Abstract   PDF
J. Pablo Fernández-Trujillo, David Escarabajal
 
Vol 56, No 2 (2005) The tuna oil as ω-3 fatty acids source for egg of laying hens Abstract   PDF
C. Castillo-Badillo, J. L. Vázquez-Valladolid, M. González-Alcorta, E. Morales-Barrera, R. M. Castillo-Domínguez, S. Carrillo-Domínguez
 
Vol 65, No 4 (2014) The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil Abstract   HTML   PDF   XML
P. Rossi, M. F. Gayol, C. Renaudo, M. C. Pramparo, V. Nepote, N. R. Grosso
 
Vol 44, No 1 (1993) The use of supercritical fluids en the edible oil industry Abstract   PDF
M. Esquível, M. G. Bernardo-Gil
 
Vol 55, No 3 (2004) The utilization of discarded oil from potato chip factories in toilet soap making Abstract   PDF
Adel Y. Girgis
 
Vol 49, No 2 (1998) Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils Abstract   PDF
M. M. Prieto, J. C. Bada Gancedo, M. I. Lombardía Prendes, E. Graciani
 
Vol 57, No 4 (2006) Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying Abstract   PDF
Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, Charanjiv Singh
 
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