Browse Title Index


 
Issue Title
 
Vol 65, No 4 (2014) Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions Abstract   HTML   PDF   XML
M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini
 
Vol 64, No 5 (2013) Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides Abstract   PDF
L. A. García-Zapateiro, J. M. Franco, C. Valencia, M. A. Delgado, C. Gallegos, M. V. Ruiz-Méndez
 
Vol 64, No 2 (2013) Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder Abstract   PDF
A. Silva, R. Reina, J. García-Casco, J. Ventanas
 
Vol 53, No 1 (2002) Chemiluminescence methods (present and future) Abstract   PDF
A. M. Jimenez, M. J. Navas
 
Vol 62, No 1 (2011) Chemistry and physical properties of estolides Abstract   PDF
Terry A. Isbell
 
Vol 53, No 1 (2002) Chemometrics: From classical to genetic algorithms Abstract   PDF
Riccardo Leardi
 
Vol 62, No 1 (2011) Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities Abstract   PDF
Leila Abaza, Nabil Ben Youssef, Hédia Manai, Faouzia Mahjoub Haddada, Kaouther Methenni, Mokhtar Zarrouk
 
Vol 44, No 4-5 (1993) Chlorogenic acid removal during aqueous processing of sunflower kernels Abstract   PDF
H. Domínguez, M. J. Núñez, J. M. Lema
 
Vol 42, No 4 (1991) Cholesterol metabolism, its regulation at the hepatic and intestinal level Abstract   PDF
M. T. Molina, C. M. Vázquez, V. Ruiz Gutiérrez
 
Vol 63, No 4 (2012) Cholesterol metabolism: increasingly complex Abstract   PDF
J. Sanhueza, R. Valenzuela, A. Valenzuela
 
Vol 42, No 1 (1991) Cholesterol oxidation products: biological effects; formation, content and determination in food Abstract   PDF
F. Guardiola, M. Rafecas, R. Codony, J. Boatella
 
Vol 55, No 3 (2004) Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention Abstract   PDF
Alfonso Valenzuela, Julio Sanhueza, Susana Nieto
 
Vol 51, No 4 (2000) CLA antioxidant or prooxidant? Abstract   PDF
S. Cruz Pardos, P. de Juan-García Torre, F. J. Sánchez-Muniz
 
Vol 64, No 2 (2013) Classification of Iberian pigs according to intensive feeding by chemsensor Abstract   PDF
J. A. Carrasco, J. P. Duque
 
Vol 60, No 3 (2009) Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data Abstract   PDF
Juan García-Olmo, Ana Garrido-Varo, Emiliano De Pedro
 
Vol 50, No 2 (1999) Coffee consumption and serum cholesterol Abstract   PDF
M. G. Montero Rodríguez, M. A. Talón Marqués, F. J. Sánchez-Muniz
 
Vol 65, No 3 (2014) Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences Abstract   HTML   PDF   XML
D. D. Emir, O. Güneșer, E. Yılmaz
 
Vol 68, No 2 (2017) Cold pressed versus refined winterized corn oils: quality, composition and aroma Abstract   HTML   PDF   XML
B. Aydeniz Güneşer, E. Yılmaz, S. Ok
 
Vol 69, No 1 (2018) Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds Abstract   HTML   PDF   XML
G. Akin, F. N. Arslan, S. N. Karuk Elmasa, I. Yilmaz
 
Vol 54, No 4 (2003) Colorimetric characterization and classification of the virgin olive oil from the spanish-moroccan mediterranean area Abstract   PDF
M. M. Pérez, A. Yebra, M. Melgosa, N. Bououd, A. Asselman, A. Boucetta
 
Vol 54, No 1 (2003) Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods Abstract   PDF
Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros
 
Vol 46, No 3 (1995) Colour changes in different processing conditions of green olives of Chalkidiki variety Abstract   PDF
G. D. Karaoulanis, A. Bamnidou
 
Vol 43, No 6 (1992) Colour Characterization of the virgin olive oils of Catalan cultivars Abstract   PDF
J. Tous Martí, A. Romero Aroca
 
Vol 60, No 5 (2009) Commercial opportunities for olive oil from Castilla- La Mancha (Spain) Abstract   PDF
Rodolfo Bernabéu, Miguel Olmeda, Mónica Díaz, Raquel Olivas
 
Vol 66, No 2 (2015) Comparative chemistry and biological properties of the solid residues from hydrodistillation of Spanish populations of Rosmarinus officinalis L. Abstract   HTML   PDF   XML
R. Sánchez-Vioque, M. E. Izquierdo-Melero, M. Polissiou, K. Astraka, Petros A. Tarantilis, D. Herraiz-Peñalver, M. Martín-Bejerano, O. Santana-Méridas
 
Vol 64, No 4 (2013) Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam Abstract   PDF
J. Delgado-Adamez, M. N. Franco, J. Sánchez, C. de Miguel, M. R. Ramírez, D. Martín-Vertedor
 
Vol 65, No 3 (2014) Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (Olea europeae L.) as by-product Abstract   HTML   PDF   XML
N. Bahloul, N. Kechaou, N. B. Mihoubi
 
Vol 45, No 4 (1994) Comparative studies of antifugal potentialities for some natural plant oils against different fungi isolated from poultry Abstract   PDF
F. H. Ahmed, A. A. El-Badri, M. M. K. Ibrahim, A. S. El-Shahed, H. M. M. El-Khalafawy
 
Vol 50, No 6 (1999) Comparative study between microwave and conventional dehydration of okra. Abstract   PDF
M. H. A. Shams El Din, A. A. Shouk
 
Vol 55, No 3 (2004) Comparative study of oil deterioration during the storage of hake liver and its oil Abstract   PDF
M. A. Grompone, M. T. Pagano, Y. Pinchak, R. Harispe
 
Vol 46, No 4-5 (1995) Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet Abstract   PDF
E. Sanjuán, R Millán, R. Gómez, J. Fernández-Salguero
 
Vol 63, No 1 (2012) Comparative study of the methanolysis and ethanolysis of Maize oil using alkaline catalysts Abstract   PDF
U. Rashid, M. Ibrahim, S. Ali, M. Adil, S. Hina, I. H. Bukhari, R. Yunus
 
Vol 50, No 3 (1999) Comparative study of the obtention of crude and semi-purified lipase extracts from rice bran. Abstract   PDF
A. Bella Cruz, D. Barrera-Arellano
 
Vol 56, No 3 (2005) Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain). Abstract   PDF
A. García Sánchez, N. Ramos Martos, E. Ballesteros
 
Vol 63, No 3 (2012) Comparing the thermo-physical characteristics of lard and selected plant fats Abstract   PDF
N. A. M. Yanty, J. M. M. Marikkar, M. S. Miskandar
 
Vol 68, No 3 (2017) Comparison between different liquid-liquid and solid phase methods of extraction prior to the identification of the phenolic fraction present in olive oil washing wastewater from the two-phase olive oil extraction system Abstract   HTML   PDF   XML
S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez
 
Vol 54, No 4 (2003) Comparison between ethanol and hexane for oil extraction from Quercus suber L. fruits Abstract   PDF
Suzana Ferreira-Dias, Dina G. Valente, José M.F. Abreu
 
Vol 59, No 2 (2008) Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids. Abstract   PDF
Mohamed Fawzy Ramadan, Hany El-Said Showky, Abd El-Rahman Mohamed Sulieman
 
Vol 46, No 1 (1995) Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues Abstract   PDF
R. Lázaro, S. Bayarri, P. Conchelo, A. Ariño, A. Herrera
 
Vol 69, No 2 (2018) Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration Abstract   HTML   PDF   XML
X. Y. Jiang, C. Li, Q. Q. Chen, X. C. Weng
 
Vol 66, No 2 (2015) Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness Abstract   HTML   PDF   XML
J. Segura, N. Ruiz-López, D. Menoyo, M. I. Cambero, C. J. López-Bote
 
Vol 53, No 3 (2002) Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil Abstract   PDF
S. A. Vekiari, P. Papadopoulou, A. Koutsaftakis
 
Vol 47, No 5 (1996) Comparison of different solvents for determination of fat in liver Abstract   PDF
S. T. Carril González-Barros, M. E. Álvarez Piñeiro, J. Simal-Lozano, M. A. Lage Yusty
 
Vol 61, No 1 (2010) Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity Abstract   PDF
Katerina S. Minioti, Constantinos A. Georgiou
 
Vol 62, No 3 (2011) Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils Abstract   PDF
M. Tasan, U. Gecgel, M. Demirci
 
Vol 52, No 5 (2001) Comparison studies of propylene oxide addition to phenyloctadecanol and phenyloctadecanoic acid and the surface activity studies of their sulphated products Abstract   PDF
M. H.M. Ahmed
 
Vol 68, No 1 (2017) Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties Abstract   HTML   PDF   XML
N. A.M. Yanty, J. M.N. Marikkar, M. S. Miskandar, F. Van Bockstaele, K. Dewettinck, B. P. Nusantoro
 
Vol 48, No 4 (1997) Compendio bibliográfico sobre cromatografía líquida de alta eficacia de lípidos: IV 1985-1994. Abstract   PDF
E. Graciani Constante, Mª L. Janer del Valle, R. Maestro Durán
 
Vol 44, No 3 (1993) Component changes in olive (Hojiblanca var.) during ripening Abstract   PDF
R. Guillén, J. Fernández-Bolaños, A. Heredia
 
Vol 43, No 5 (1992) Component of the unsaponifiable portion of olive oil with polarity between those of squalene and triterpenic alcohols Abstract   PDF
A. Lanzón, T. Albi, A. Cert, J. Gracián
 
Vol 42, No 2 (1991) Composition and oil characteristics of apricot, peach and cherry kernel Abstract   PDF
Evangelos S. Lazos
 
Vol 52, No 6 (2001) Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia Abstract   PDF
Jasminka Giacometti, Cedomila Milin
 
Vol 55, No 2 (2004) Composition of biologically active lipids of lamiaceae seed oils Abstract   PDF
M. D. Zlatanov, G. A. Antova
 
Vol 46, No 2 (1995) Composition of dietary fibre in olive cake. Amino acids associated with insoluble, soluble and total dietary fibre Abstract   PDF
C. Valiente, E. Arrigoni, J. R. Corrales, R. M. Esteban, R. Amadò
 
Vol 57, No 2 (2006) Composition of tocopherols in sesame seed oil: an indicative of adulteration Abstract   PDF
Sabria Aued-Pimentel, Emy Takemoto, Rosemar Antoniassi, Elza S. Gastaldo Badolato
 
Vol 59, No 4 (2008) Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster) Abstract   PDF
Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk
 
Vol 44, No 3 (1993) Compositional data on sunflower seed grown in Argentine Abstract   PDF
E. Santalla, I. Riccobene, S. Nolasco
 
Vol 59, No 2 (2008) Conjugated linoleic acid (CLA). Cis 9, trans 11 and trans 10, cis 12 isomer detection in crude and refined corn oils by capillary GC Abstract   PDF
Özlem Tokuşoğlu
 
Vol 54, No 2 (2003) Consistency of structured lipids from fish oil and palm kernel fat Abstract   PDF
Oscar Díaz Gamboa, Luiz Antonio Gioielli
 
Vol 60, No 3 (2009) Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile Abstract   PDF
Diego L. García-González, Noelia Tena, Ramón Aparicio
 
Vol 42, No 1 (1991) Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil Abstract   PDF
B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera
 
Vol 64, No 1 (2013) Control of quality and silo storage of sunflower seeds using near infrared technology Abstract   PDF
I. González-Martín, V. Villaescusa-García, F. López-González, C. Oiz-Jiménez, I. A. Lobos-Ortega, B. Gordillo, J. M. Hernández-Hierro
 
Vol 67, No 2 (2016) Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains Abstract   HTML   PDF   XML
N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, N. E. Chihib, C. Peres, A. Asehraou
 
Vol 67, No 1 (2016) Conversion of Oleum papaveris seminis oil into methyl esters via esterification process: Optimization and kinetic study Abstract   HTML   PDF   XML
A. M. Syam, U. Rashid, R. Yunus, H. A. Hamid, S. I. Al-Resayes, I. A. Nehdi, A. H. Al-Muhtaseb
 
Vol 66, No 3 (2015) Cooking as chemical reaction: Culinary science with experiments. – S. Özilgen. – CRC Press. Taylor & Francis group. Boca Raton, FL, USA. 2015. – XV +283 páginas. – ISBN 978-1-4665-5480-1. Details   HTML   PDF   XML
F. J. Hidalgo
 
Vol 47, No 6 (1996) Copper utilization in low fat diets Abstract   PDF
M. Aguirre, María P. Navarro
 
Vol 42, No 6 (1991) Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives Abstract   PDF
A. H. Sánchez Gómez, M. J. Fernández Díez
 
Vol 55, No 3 (2004) Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage Abstract   PDF
Antonio Pérez-Gálvez, Mª Isabel Mínguez-Mosquera, Juan Garrido-Fernández, Mª Mercedes Lozano-Ruiz, Vicente Montero-de-Espinosa
 
Vol 66, No 2 (2015) Correlation between lipid and carotenoid synthesis and photosynthetic capacity in Haematococcus pluvialis grown under high light and nitrogen deprivation stress Abstract   HTML   PDF   XML
C. Liang, Y. Zhai, D. Xu, N. Ye, X. Zhang, Y. Wang, W. Zhang, J. Yu
 
Vol 49, No 5-6 (1998) Correlation between seed size, protein and oil contents, and fatty acid composition in soybean genotypes Abstract   PDF
Damián M. Maestri, Garios A. Guzmán, Laura M. Giorda
 
Vol 49, No 5-6 (1998) Correlation of maturity groups with seed composition in soybeans, as influenced by genotypic variation. Abstract   PDF
Damián M. Maestri, José M. Meriles, Carlos A. Guzmán
 
Vol 58, No 1 (2007) Cottonseed: protein, oil yields, and oil properties as influenced by potassium fertilization and foliar application of zinc and phosphorus Abstract   PDF
Zakaria M. Sawan, Saeb A. Hafezb,, Ahmed E. Basyony, Abou-El-Ela R. Alkassas
 
Vol 56, No 1 (2005) Cream-like emulsions prepared with soy milk 1: Stability studies and formulation Abstract   PDF
Andrés L. Márquez, Jorge R. Wagner, Gonzalo G. Palazolo
 
Vol 56, No 3 (2005) Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling Abstract   PDF
Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
 
Vol 56, No 2 (2005) Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour Abstract   PDF
Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
 
Vol 67, No 3 (2016) Culture of microalgae biomass for valorization of table olive processing water Abstract   HTML   PDF   XML
C. G. Contreras, A. Serrano, G. Ruiz-Filippi, R. Borja, F. G. Fermoso
 
Vol 60, No 4 (2009) Current importance of oleochemistry in the industrial sector of surfactants. Abstract   PDF
Carlos Gómez Herrera
 
Vol 54, No 1 (2003) D. Jose Maria Piñar Miura y el Instituto de la Grasa Details   PDF
Carlos Gómez Herrera
 
Vol 42, No 4 (1991) Deacidification by distillation using nitrogen as stripper. Possible application to the refining of edible fats Abstract   PDF
E. Graciani Constante, F. Rodríguez Berbel, A. Paredes Torronteras, J. Huesa Lope
 
Vol 42, No 6 (1991) Deduction and study of the general equation that determines the quantity of non-eluted materials by gas chromatography. Analysis of abused oils Abstract   PDF
A. Castellón Arnau
 
Vol 42, No 5 (1991) Definite influence of the extraction methods on the chemical composition of virgin olive oil Abstract   PDF
R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
 
Vol 43, No 5 (1992) Degumming of soybean oil Abstract   PDF
Saadia M. Aly
 
Vol 50, No 1 (1999) Dehydrated soup cubes fatty components characterization Abstract   PDF
R. Correa-Cabrera, A. Capote, M. N. Rodríguez-Ayán, M. A. Grompone
 
Vol 44, No 1 (1993) Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil Abstract   PDF
S. Nieto, A. Galleguillos, J. Sanhueza, A. Valenzuela
 
Vol 63, No 1 (2012) Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas Abstract   PDF
D. L. García-González, N. Tena, R. Aparicio
 
Vol 45, No 4 (1994) Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system Abstract   PDF
R. Aparicio, V. Alonso, M. T. Morales
 
Vol 45, No 6 (1994) Detailed studies on seed oil of Salicornia SOS-7 cultivated at the egyptian border of Red Sea Abstract   PDF
M. Hassan El-Mallah, T. Turui, S. El-Shami
 
Vol 54, No 4 (2003) Detailed studies on some lipids of Silybum marianum(L.) seed oil Abstract   PDF
M. Hassan El-Mallah, Safinaz M. El-Shami, Minar M. Hassanein
 
Vol 56, No 1 (2005) Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile Abstract   PDF
M. C. Perotti, S. R. Rebechi, S. M. Bernal
 
Vol 63, No 4 (2012) Detection of argan oil adulterated with vegetable oils: new markers Abstract   PDF
I. Ourrach, M. Rada, M. C. Pérez-Camino, M. Benaissa, Á. Guinda
 
Vol 56, No 4 (2005) Detection of biologically active isomers of conjugated linoleic acid in kaymak Abstract   PDF
A. Sibel Akalin, Özlem Tokusoglu, Siddik Gönç, Sevtap Ökten
 
Vol 59, No 2 (2008) Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil Abstract   PDF
A. Contiñas, S. Martínez, J. Carballo, I. Franco
 
Vol 44, No 6 (1993) Detection of lard in a complex dehydrated stock Abstract   PDF
M. Balsells, E. Bota, R. Clotet, M. Suque
 
Vol 68, No 1 (2017) Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils Abstract   HTML   PDF   XML
S. Ok
 
Vol 59, No 4 (2008) Detection of the presence of used frying oil as raw material in biodiesel production Abstract   PDF
M. V. Ruiz Méndez, A. Liotta, S. Marmesat, M. C. Dobarganes
 
Vol 56, No 3 (2005) Detectionn and activity of plantaricin OL15 a bacteriocin produced by Lactobacillus plantarum OL15 isolated from Algerian fermented olives. Abstract   PDF
Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine
 
Vol 47, No 6 (1996) Detergency. Its main mechanisms Abstract   PDF
Carlos Gómez Herrera
 
Vol 56, No 1 (2005) Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food Abstract   PDF
María Daniela Juárez, Lilia Masson, Norma Sammán
 
Vol 51, No 5 (2000) Determination of fat and moisture in olives by nearinfrarred reflectance spectroscopy Abstract   PDF
A. Jiménez, E. Izquierdo, F. Rodríguez, J. I. Dueñas, C. Tortosa
 
Vol 60, No 4 (2009) Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. Abstract   PDF
Hakan Erinç, Aziz Tekin, Mehmet Musa Özcan
 
Vol 56, No 3 (2005) Determination of lipoxygenase activity in hake liver Abstract   PDF
Lucía Margenat, Iván Jachmanián, María A. Grompone
 
Vol 50, No 1 (1999) Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Abstract   PDF
Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves
 
Vol 60, No 5 (2009) Determination of metal traces in vegetable oils from Spain and Morocco by graphite chamber atomic absorption spectroscopy following microwave digestion Abstract   PDF
K. Bakkali, E. Ballesteros, B. Souhail, N. Ramos Martos
 
Vol 64, No 2 (2013) Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems Abstract   PDF
A. Hernández-Matamoros, E. González, J. M. García-Casco, J. F. Tejeda
 
Vol 47, No 5 (1996) Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy Abstract   PDF
J. A. García Mesa, M. Hermoso Fernández, P. Cáceres Alonso
 
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