Browse Title Index

Issue Title
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 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 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
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 70, No 2 (2019) To what extent are hake fat and its oil quality affected by the parasite Lernaeocera lusci? Abstract   HTML   PDF   XML
K. Telahigue, I. Rabeh, I. Chetoui, S. Bejaoui, M. El Cafsi, T. Hajji
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
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