Browse Title Index


 
Issue Title
 
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 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 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 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
 
Vol 51, No 3 (2000) Thermal stability of 7-trimethylsilylperoxy-cholest-5-ene 3b-acetates at high temperature Abstract   PDF
R. Botolomeazzi, L. Pizzale, G. Lercker
 
Vol 52, No 5 (2001) Thermal stability of some metal-palmitate soaps which find various industrial applications Abstract   PDF
M. F.R. Fouda, Elham A.A. Yousef, S. S. Mohamed, Zein E. Shoeb
 
Vol 49, No 2 (1998) Thermally decomposed ricebran oil as a diesel fuel Abstract   PDF
O. A. Megahed, S. T. Keera, R. I. Abdallah, F. A. Zaher
 
Vol 48, No 5 (1997) Thermodegradation of carotenoids in paprika. Abstract   PDF
A. Pérez Gálvez, J. Garrido Fernández
 
Vol 44, No 4-5 (1993) Thermoxidation in a sunflower oil used in 75 deep fat frying of potatoes. Effects of its inclusion in rat-diet upon growth and food intake Abstract   PDF
O. Cuesta, F. J. Sánchez-Muniz, S. López-Varela, María C. Garrido-Polonio, L. García Diz
 
Vol 42, No 6 (1991) Thin layer chromatographic detection of some common antioxidants Abstract   PDF
M. E. Komaitis
 
Vol 66, No 1 (2015) Thumba (Citrullus colocynthis L.) seed oil: a potential bio-lubricant base-stock Abstract   HTML   PDF   XML
K. Kamalakar, G. N.V.T. Sai Manoj, R. B.N. Prasad, M. S.L. Karuna
 
Vol 65, No 1 (2014) Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture Abstract   HTML   PDF   XML
S. García Mesa, M. D. Suárez, M. A. Rincón Cervera, J. L. Guil Guerrero, G. González, S. Cárdenas, M. García Gallego
 
Vol 45, No 4 (1994) Time of harvesting and storage of soyabeans: influence on oil quality Abstract   PDF
M. A.B. Regitano-d'Arce, A. M.O. Rauen-Miguel, J. R. R. Casagrande, E. A. Marcos, G. Plonis
 
Vol 60, No 3 (2009) Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems Abstract   PDF
Beatriz Isabel, Gustavo Cordero, Clemente López-Bote, Argimiro Daza
 
Vol 44, No 4-5 (1993) Tocopherols and flavonoids of SOS-7 halophyte Abstract   PDF
S. M. El-Shami, S. I. El-Negoumy
 
Vol 63, No 3 (2012) Tocopherols and phytosterols in sunflower seeds for the human food market Abstract   PDF
A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco
 
Vol 55, No 3 (2004) Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain) Abstract   PDF
Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo
 
Vol 53, No 4 (2002) Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla” Abstract   PDF
Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo
 
Vol 59, No 3 (2008) Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay Abstract   PDF
Mohamed Fawzy Ramadan-Hassanien
 
Vol 61, No 1 (2010) Total lipids and fatty acid profile in the liver of wild and farmed Catla catla fish Abstract   PDF
Muhammad Hassan, Shahzad Ali Shahid Chatha, Ismat Tahira, Bilal Hussain
 
Vol 44, No 6 (1993) Toxicity, distribution, accumulation and cooking loss of malathion in tissues of tilapia and common carp fishes Abstract   PDF
I. M. Hassan, M. A. Abdallah, M. M. Naguib, M. A. Abou Donia
 
Vol 65, No 2 (2014) Toxicological assessment of crude palm oil (Elaeis guineensis Jacq.) used in deep frying of akara (cowpea paste finger food) Abstract   HTML   PDF   XML
I. Felzenszwalb, J. L. da Costa Mazzei, S. Feitosa, C. A. Fortes Aiub, D. T. de Almeida
 
Vol 68, No 3 (2017) Toxins and other harmful compounds in foods.– A. Witczak and Z. E. Sikorski, Eds.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.– XV + 492 pages.– ISBN 978-1-4987-4852-0 Details   HTML   PDF   XML
R. Zamora
 
Vol 62, No 2 (2011) Traditional olive growing system: Strategic alternatives to improve competitiveness Abstract   PDF
Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos, Ana María Martínez Rodriguez
 
Vol 62, No 4 (2011) Traditional process of green table olives. Rationalization of alkaline treatment Abstract   PDF
S. Jaramillo Carmona, A. de Castro, L. Rejano Navarro
 
Vol 42, No 2 (1991) Trans isomers contents of the fatty acids in meat products. (I) Sausages Abstract   PDF
N. Hernández, R Codony, M. Rafecas, J. Boatella
 
Vol 44, No 2 (1993) Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork Abstract   PDF
M. C. Lluch, J. Pascual, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
 
Vol 44, No 3 (1993) Trans isomers contents of the fatty acids in meat products. (III) Adipose tissue and intramuscular fat from beef Abstract   PDF
M. C. Lluch, M. Roca de Vinyals, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
 
Vol 42, No 5 (1991) Transesterification of fatty acid esters with arylaminoalcohols. Synthesis of mono- and diacylderivatives of 3-phenylamino- 1,2-propanediol Abstract   PDF
R. Gómez Gómez, A. Vázquez Roncero
 
Vol 43, No 5 (1992) Treatment for green table olive fermentation brines Abstract   PDF
A. Garrido Fernández, M. Brenes Balbuena, P. García García
 
Vol 57, No 1 (2006) Treatment technologies of liquid and solid wastes from two-phase olive oil mills Abstract   PDF
Rafael Borja, Francisco Raposo, Bárbara Rincón
 
Vol 45, No 6 (1994) Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil Abstract   PDF
H. E. Helmy, F. S. Taha, E. A. Abd El-Motaal
 
Vol 57, No 1 (2006) Trends in olive fruit handling previous to its industrial transformation Abstract   PDF
Louise Ferguson
 
Vol 44, No 6 (1993) Triacylglycerols and fatty acids composition of egusi seed oil (Cucumeropsis Mannii Naudin) Abstract   PDF
C. Kapseu, R. Kamga, J. B. Tchatchueng
 
Vol 49, No 2 (1998) Trials to improve the colour of colour fixed cottonseed oil using sodium oleate and sodium stearate in the absence and presence of azeotropic extract of cottonseed meal Abstract   PDF
Elham A. A. Yousef
 
Vol 45, No 4 (1994) Triglyceride composition of the seed oil in the genus Coincya (Brassicaceae) Abstract   PDF
J. Vioque, J. Pastor, E. Vioque
 
Vol 55, No 3 (2004) Two phases olive pomace storage in ponds Abstract   PDF
Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
 
Vol 67, No 1 (2016) Ultrafiltration-based degumming of crude rice bran oil using a polymer membrane Abstract   HTML   PDF   XML
G. A.R. Sehn, L. A.G. Gonçalves, C. C. Ming
 
Vol 58, No 3 (2007) Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments Abstract   PDF
Eliana Rodrigues Machado, Susana Marmesat, Shirley Abrantes, Carmen Dobarganes
 
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 69, No 1 (2018) Use of Echium oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids Abstract   HTML   PDF   XML
A. Yüksel, N. Şahin-Yeşilçubuk
 
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 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 46, No 4-5 (1995) Use of essential oils as natural antioxidants Abstract   PDF
J. A. Zydgalo, A. L. Lamarque, D. M. Maestri, N. R. Grosso
 
Vol 57, No 3 (2006) Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale Abstract   PDF
Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera
 
Vol 63, No 1 (2012) Use of immobilized phospholipase A1-catalyzed acidolysis for the production of structured phosphatidylcholine with an elevated conjugated linoleic acid content Abstract   PDF
R. Baeza-Jiménez, J. González-Rodríguez, In-H. Kim, H. S. García, C. Otero
 
Vol 65, No 3 (2014) Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR Abstract   HTML   PDF   XML
N. Tena, R. Aparicio-Ruiz, D. L. García-González
 
Vol 51, No 4 (2000) Use of propolis extract as a natural antioxidant for plant oils Abstract   PDF
Musa Özcan
 
Vol 54, No 2 (2003) Use of residual soapstock from the refining of edible vegetable oils to make biodiesel Abstract   PDF
J. Pereda Marín, F. Barriga Mateos, P. Álvarez Mateos
 
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 57, No 1 (2006) Use of solid residue from the olive industry Abstract   PDF
Ángeles Guinda
 
Vol 48, No 2 (1997) Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods. Abstract   PDF
I. M. Vicario Romero, R. Guillén Sans, M. Guzmán Chozas
 
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