Browse Title Index


 
Issue Title
 
Vol 43, No 1 (1992) Forthcoming Congresses and Meetings. Other news. Technical novelties Details   PDF
Equipo Editorial
 
Vol 46, No 6 (1995) Forthcoming Congresses and Meetings.Other news Details   PDF
Equipo Editorial
 
Vol 55, No 4 (2004) Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability Abstract   PDF
Samah Said Mahmoud Allam, Fyka Edress El-Sayed
 
Vol 55, No 2 (2004) Fractal nature in fat crystal networks Abstract   PDF
C. Gómez Herrera
 
Vol 59, No 2 (2008) Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon Abstract   PDF
Dora García de Sotero, Jorge Sandoval del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas de Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho
 
Vol 52, No 2 (2001) Fractionation of commercial hexane and use of its fractions as extracting solvent of cottonseed oil Abstract   PDF
Ola A. Megahed
 
Vol 46, No 4-5 (1995) Fractionation of phenolase from green table olives (Ascolana tenera var.) by immobilized copper affinity chromatography Abstract   PDF
V. Sciancalepore, G. De Stefano
 
Vol 51, No 3 (2000) Free and total sterols in olive oils. Effects of neutralization Abstract   PDF
A. Pasqualone, M. Catalano
 
Vol 59, No 2 (2008) Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters Abstract   PDF
M. C. Perotti, S. Bernal, V. Wolf, C. A. Zalazar
 
Vol 67, No 3 (2016) Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid Abstract   HTML   PDF   XML
J. M. Castellano, A. Guinda, L. Macías, J. M. Santos-Lozano, J. Lapetra, M. Rada
 
Vol 69, No 4 (2018) From NIR spectra to singular wavelengths for the estimation of the oil and water contents in olive fruits Abstract   HTML   PDF   XML
N. Hernández-Sánchez, M. Gómez-del-Campo
 
Vol 59, No 3 (2008) Fruit and oil quality of mature olive trees under partial rootzone drying Abstract   PDF
B. Aganchich, A. El Antari, S. Wahbi, H. Tahi, R. Wakrim, R. Serraj
 
Vol 45, No 5 (1994) Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes Abstract   PDF
F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
 
Vol 69, No 3 (2018) Frying performance of olive-extracted oils Abstract   HTML   PDF   XML
G. Márquez-Ruiz, F. Holgado
 
Vol 68, No 4 (2017) Frying performance of two virgin oils from Cornicabra olives with different ripeness indices Abstract   HTML   PDF   XML
R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco
 
Vol 45, No 5 (1994) FT-IR spectroscopy as a tool for the study of the quality of processed meat products Abstract   PDF
M. Antonia Murcia, Clemente Cano, Jorge Bretón
 
Vol 65, No 1 (2014) Functional ingredients and cardiovascular protective effect of pumpkin seed oils Abstract   HTML   PDF   XML
S. Y. Al-Okbi, D. A. Mohamed, E. Kandil, E. K. Ahmed, S. E. Mohammed
 
Vol 47, No 3 (1996) GC determination of fatty acids in green beans grown in Galicia (N.W. Spain) Abstract   PDF
J. López Hernández, M. J. González-Castro, J. Simal-Lozano, M. E. Vázquez-Blanco, M. L. Vázquez-Orderiz
 
Vol 64, No 2 (2013) GC-C-IRMS analysis of FAMEs as a tool to ascertain the diet of Iberian pigs used for the production of pork products with high added value Abstract   PDF
C. Recio, Q. Martín, C. Raposo
 
Vol 53, No 2 (2002) GC-MS study of Artabotrys odoratissimus fatty oil (leaves) Abstract   PDF
Megha Sharma, Srilakshami Desiraju, Dilip Chaurey, B. K. Mehta
 
Vol 53, No 2 (2002) GC-MS study of Nigella sativa (seeds) fatty oil Abstract   PDF
Neelima Singh, Vikas Pandit, Manjul Verma, B. K. Mehta
 
Vol 67, No 1 (2016) Genotype and year variability of the chemical composition of walnut oil of Moroccan seedlings from the high Atlas Mountains Abstract   HTML   PDF   XML
O. Kodad, G. Estopañán, T. Juan, R. Socias i Company, M. Sindic
 
Vol 70, No 1 (2019) Geographic variation in fatty acid composition and food source of the commercial clam (Venerupis decussata, Linnaeus, 1758), from the Tunisian Coast: Trophic links Abstract   HTML   PDF   XML
S. Bejaoui, D. Boussoufa, K. Telahigue, I. Chetoui, F. Ghribi, I. Rabeh, M. El Cafsi
 
Vol 52, No 1 (2001) Geographical characterisation of virgin olive oils of the denomination of protected origin les garrigues by their fatty acid profile Abstract   PDF
María José Motilva, Tomás Ramo, María Paz Romero
 
Vol 47, No 5 (1996) Global prospectives of fats and oils uses. Present and future Abstract   PDF
Ir. Rogar Leysen
 
Vol 42, No 3 (1991) Glyceride structure and sterol composition of SOS-7 halophyte oil Abstract   PDF
S. M. El-Shami
 
Vol 66, No 4 (2015) Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium Abstract   HTML   PDF   XML
Á. G. Solaesa, M. T. Sanz, R. Melgosa, S. L. Bucio, S. Beltrán
 
Vol 56, No 1 (2005) Growth in brine, at low temperature and different organic acids, of yeasts from table olives Abstract   PDF
M. C. Durán Quintana, F. Noé Arroyo, P. García García, A. Garrido Fernández
 
Vol 66, No 2 (2015) Habitat induced mutational effects and fatty acid profile changes in bottom dweller Cirrhinus mrigala inhabitant of river Chenab Abstract   HTML   PDF   XML
B. Hussain, T. Sultana, S. Sultana, Z. Iqbal, S. Nadeem, S. Mahboob
 
Vol 62, No 2 (2011) High oleic sunflower biodiesel: quality control and different purification methods Abstract   PDF
Anna L.M.T. Pighinelli, Roseli A. Ferrari, Ana M.R.O. Miguel, Kil J. Park
 
Vol 53, No 1 (2002) High resolution nuclear magnetic resonance: From chemical structure to food authenticity Abstract   PDF
Luisa Mannina, Annalaura Segre
 
Vol 50, No 4 (1999) High-performance liquid chromatography in the separation of triglycerides from complex animal fats. Abstract   PDF
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
 
Vol 55, No 4 (2004) Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses Abstract   PDF
Marta G. Mestrallet, Laura Carnacini, María J. Días, Valeria Nepote, Liliana Ryan, Silvia Conci, Nelson R. Grosso
 
Vol 57, No 4 (2006) HPLC evaluation of the minor lipid components of by-products resulting from edible oil processing Abstract   PDF
Mohamed Hassan EL-Mallah, Minar Mahmoud M.Hassanein, Safinaz Mohamed M. EL-Shami
 
Vol 52, No 3-4 (2001) Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa) Abstract   PDF
Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz
 
Vol 56, No 3 (2005) Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization Abstract   PDF
Antonietta Baiano, Tommaso Gomes, Francesco Caponio
 
Vol 48, No 1 (1997) Hydrolysis of coconut oil (Cocos nucífera L.) by specificity and no positional specificity enzimes. Abstract   PDF
R. Rodríguez, J. Sanhueza, A. Valenzuela, S. Nieto
 
Vol 52, No 5 (2001) Hydroxamic acid surface active agents Abstract   PDF
M. H.M. Ahmed, A. A. Mahmoud, A. A. El-Sawy
 
Vol 68, No 3 (2017) Hypocholesterolemic impact of newly isolated sophorolipids produced by microbial conversion of safflower oil cake in rats fed high-fat and cholesterol diet Abstract   HTML   PDF   XML
M. U. Nooman, M. H. Mahmoud, A. S. Al-kashef, M. M. Rashad
 
Vol 61, No 3 (2010) Hypolipidemic effect of vegetable and cereal dietary mixtures from Egyptian sources Abstract   PDF
Magdy M. Rashed, Magdy Shallan, Doha A. Mohamed, Karem Fouda, Laila M. Hanna
 
Vol 67, No 4 (2016) I Annual Workshop INSA-UB “The Universe of the Olive Oil” held in the Food and Nutrition Torribera Campus of the University of Barcelona, Spain, 11th November 2015 Details   HTML   PDF   XML
S. Vichi, J. J. Moreno
 
Vol 69, No 3 (2018) Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil Abstract   HTML   PDF   XML
C. Mariani, S. Cesa, C. Ingallina, L. Mannina
 
Vol 51, No 3 (2000) Immunomodulation carried out by dietary fatty acids in experimental animals and humans Abstract   PDF
M. A. de Pablo Martínez, E. Ortega Morente, A. Mª Gallego Cabrera, C. Alvarez Nieto, G. Alvarez de Cienfuegos López
 
Vol 67, No 4 (2016) Impact of microwave pre-treatment on the batch anaerobic digestion of two-phase olive mill solid residue: a kinetic approach Abstract   HTML   PDF   XML
B. Rincón, M. González de Canales, A. Martín, R. Borja
 
Vol 67, No 3 (2016) Impact of olive oil usage on physical properties of chocolate fillings Abstract   HTML   PDF   XML
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
 
Vol 54, No 3 (2003) Important chemical and physical traits and variation in these traits in 'tombul' hazelnut cultivar at different elevations Abstract   PDF
S. Zeki Bostan
 
Vol 54, No 2 (2003) Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography Abstract   PDF
W. Moreda, M. C. Pérez-Camino, A. Cert
 
Vol 61, No 3 (2010) Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing Abstract   PDF
D. Iconomou, D. Arapoglou, C. Israilides
 
Vol 54, No 4 (2003) Improvement of protein extraction from sunflower meal by hydrolysis with alcalase Abstract   PDF
M. M. Yust, J. Pedroche, C. Megías, J. Girón-Calle, M. Alaiz, F. Millán, J. Vioque
 
Vol 61, No 4 (2010) Improvement of the lactic acid fermentation of capers through an experimental factorial design (Capparis spinosa L) Abstract   PDF
H. Douieb, M. Benlemlih, F. Errachidi
 
Vol 68, No 1 (2017) Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid Abstract   HTML   PDF   XML
N. Alavi, M. T. Golmakani
 
Vol 69, No 4 (2018) Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification Abstract   HTML   PDF   XML
P. Speranza, K. M.M. Leão, T. S. Narciso Gomes, L. V.C. Reis, A. P. Rodrigues, J. Alves Macedo, A. P.B. Ribeiro, G. Alves Macedo
 
Vol 69, No 1 (2018) In Memoriam. Dr. D. Carlos Gómez Herrera. Profesor de Investigación del Instituto de la Grasa Details   HTML   PDF   XML
José Antonio Cayuela Sánchez
 
Vol 59, No 3 (2008) In Memoriam: Dr. D. Jaime Gracián Tous Details   PDF
Carlos Gómez Herrera
 
Vol 60, No 4 (2009) In Memoriam: Dr. D. Joaquin Ruiz Cruz Details   PDF
Carlos Gómez Herrera
 
Vol 68, No 1 (2017) In Memoriam: Rafael Gutiérrez González-Quijano. Profesor de Investigación del Instituto de la Grasa Details   HTML   PDF   XML
Equipo Editorial
 
Vol 60, No 2 (2009) Incorporation of medium chain fatty acids into fish oil triglycerides by chemical and enzymatic interesterification Abstract   PDF
Maria M. C. Feltes, L. de Oliveira Pitol, J. F. Gomes Correia, R. Grimaldi, J. Mara Block, Jorge L. Ninow
 
Vol 43, No 2 (1992) Incorporation of new aniline fatty derivatives in to lymphatic chylomicrons Abstract   PDF
V. Ruiz-Gutiérrez, R. Maestro Durán
 
Vol 65, No 2 (2014) Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications Abstract   HTML   PDF   XML
R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
 
Vol 52, No 6 (2001) Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage Abstract   PDF
Paz Robert, Lilia Masson, Nalda Romero, M C Dobarganes, Macarena Izaurieta, Jaime Ortíz, Emma Wittig
 
Vol 43, No 3 (1992) Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds Abstract   PDF
F. Angerosa, L. Di Giacinto, M. Solinas
 
Vol 59, No 2 (2008) Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (drycured pork foreleg) Abstract   PDF
Ángel Cobos, Adán Veiga, Olga Díaz
 
Vol 62, No 3 (2011) Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese Abstract   PDF
N. Dinkçi, H. Kesenkaş, A. K. Seçkin, Ö. Kınık, S. Gönç
 
Vol 66, No 2 (2015) Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method Abstract   HTML   PDF   XML
J. A. Juarez Romero, G. Denoya, G. Polenta
 
Vol 43, No 3 (1992) Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations Abstract   PDF
L. Ferreiro, R. Aparicio
 
Vol 59, No 3 (2008) Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco Abstract   PDF
M. B. Maldonado, C. A. Zuritz, N. Miras
 
Vol 68, No 1 (2017) Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil Abstract   HTML   PDF   XML
A. Rękas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders
 
Vol 58, No 4 (2007) Influence of desalinator wastewater for the cultivation of Arthrospira platensis. Fatty acids profile Abstract   PDF
Harriet Volkmann, Ulisses Imianovsky, Eliana Badiale Furlong, Jorge Luiz Barcelos Oliveira, Ernani Sebastião Sant’Anna
 
Vol 68, No 3 (2017) Influence of different irrigation and nitrogen levels on crude oil and fatty acid composition of maize (Zea mays L.) Abstract   HTML   PDF   XML
M. Kaplan, H. Kale, K. Karaman, A. Unlukara
 
Vol 55, No 3 (2004) Influence of fat content and other variables on the Cremoso Argentino cheese meltability Abstract   PDF
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar
 
Vol 48, No 1 (1997) Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures. Abstract   PDF
N. Jorge, L. Ap. Guaraldo Gonçalves, M. C. Dobarganes
 
Vol 63, No 4 (2012) Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars Abstract   PDF
B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós
 
Vol 61, No 3 (2010) Influence of ionizing irradiation on the antioxidant enzymes of Vicia faba L. Abstract   PDF
Amina A. Aly, Hossam E. S. El-Beltagi
 
Vol 53, No 2 (2002) Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving Abstract   PDF
L. Di Giovacchino, N. Costantini, M. L. Ferrante, A. Serraiocco
 
Vol 43, No 6 (1992) Influence of microwave and conventional cooking on beef liver lipids Abstract   PDF
R. S. Farag, S. H. Abu-Raiia, A. M. Al-Asfahany
 
Vol 42, No 2 (1991) Influence of microwave heating on the stability of processed samn Abstract   PDF
Radwan S. Farag, Soad H. Taha
 
Vol 48, No 6 (1997) Influence of microwaves on olive oil stability Abstract   PDF
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
 
Vol 52, No 3-4 (2001) Influence of mixing and extraction parameters on virgin olive oil quality Abstract   PDF
R. Amirante, E. Cini, G. L. Montel, A. Pasqualone
 
Vol 46, No 2 (1995) Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions Abstract   PDF
José María Franco, Antonio Guerrero, Críspulo Gallegos
 
Vol 57, No 4 (2006) Influence of olive integrated production on the quality of virgin olive oil Abstract   PDF
J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales
 
Vol 58, No 3 (2007) Influence of pH and ionic strength on the thermalinduced transitions of egg yolk dispersions Abstract   PDF
José A. Carmona, Felipe Cordobés, Antonio Guerrero, Inmaculada Martínez, Pedro Partal
 
Vol 67, No 1 (2016) Influence of pre-sowing treatments by gamma rays on growth, yield and some chemical constituents of Sesamum indicum L. Abstract   HTML   PDF   XML
O. S. Hussein, N. Hamideldin
 
Vol 55, No 4 (2004) Influence of sodium chloride and its combination with Fe (II) or Cu (II) on the oxidative alteration of butter model systems Abstract   PDF
Khalid M Al-Ismail, Mohammad A Humeid
 
Vol 66, No 3 (2015) Influence of solid loading on D-xylose production through dilute sulphuric acid hydrolysis of olive stones Abstract   HTML   PDF   XML
M. Cuevas, M. Saleh, J. F. García-Martín, S. Sánchez
 
Vol 65, No 3 (2014) Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils Abstract   HTML   PDF   XML
K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
 
Vol 42, No 5 (1991) Influence of substrate concentration on the kinetics of olive mill wastewater biomethanation in fluid bed bioreactors using immobilized microorganisms Abstract   PDF
R. Borja Padilla, A. Martín Martín, J. A. Fiestas de Ursinos
 
Vol 43, No 2 (1992) Influence of the amount, quality and composition of dietary fat on the composition and distribution of fatty acids in rat adipose tissue Abstract   PDF
A. Salgado, G. Márquez-Ruiz, M. C. Dobarganes
 
Vol 50, No 6 (1999) Influence of the critical parameters on the density estimate of some fatty acids by the Rackett's method. Abstract   PDF
F. O. Cedeño González, M. M. Prieto González, R. Alonso Suárez, J. C. Bada Gancedo
 
Vol 61, No 1 (2010) Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein Abstract   PDF
J. Marcano, Y. La Rosa, N. Salinas
 
Vol 49, No 2 (1998) Influence of the enzymatic treatment on the quality of vegetable oils Abstract   PDF
J. Sineiro, H. Domínguez, M. J. Núñez
 
Vol 52, No 2 (2001) Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a β-carotene-linoleate model system Abstract   PDF
R. Amarowicz, M. Karamac, U. Chavan
 
Vol 65, No 4 (2014) Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil Abstract   HTML   PDF   XML
M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
 
Vol 61, No 4 (2010) Influence of the olive exploitation system on the net profit of the producer. Strategies for extensive olive fields in the context of the absence of subsidies Abstract   PDF
Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos
 
Vol 52, No 5 (2001) Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions Abstract   PDF
A. Pérez-Gálvez, J. Garrido-Fernández, M. Lozano-Ruiz, V. Montero-de-Espinosa, M. I. Minguez-Mosquera
 
Vol 43, No 4 (1992) Influence of the technological helpers used in the olive oil elaboration process on the kinetics of the anaerobic digestion of olive mill wastewater Abstract   PDF
R. Borja Padilla, J. Alba Mendoza, María M. Durán Barrantes
 
Vol 67, No 3 (2016) Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel Abstract   HTML   PDF   XML
A. Totosaus, R. Gonzaléz-Gonzaléz, M. Fragoso
 
Vol 64, No 1 (2013) Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries Abstract   PDF
K. Miśkiewicz, E. Nebesny, J. Rosicka-Kaczmarek, G. Budryn, W. Krysiak
 
Vol 69, No 4 (2018) Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts Abstract   HTML   PDF   XML
E. Yol, B. Uzun
 
Vol 57, No 3 (2006) Influences of using enzymatic complexes in the second centrifugation of olive paste Abstract   PDF
Herminia Millán Linares, José Alba Mendoza, María José Moyano Pérez, Björn Oliver Jackisch
 
Vol 46, No 6 (1995) Information on the meeting of "Asamblea de Miembros del Instituto de la Grasa" Details   PDF
Equipo Editorial
 
Vol 68, No 2 (2017) Informative note: Oils and fats on food: is it possible to have a healthy diet? Details   HTML   PDF   XML
R. Garcés, E. Martínez-Force, M. Venegas-Calerón, J. J. Salas
 
Vol 68, No 1 (2017) Informative note: Xylella, the olive grove in risk Details   HTML   PDF   XML
J. A. Cayuela Sánchez
 
Vol 56, No 4 (2005) Inhibition of lard oxidation by fractions of different essential oils Abstract   PDF
Tea Kulisic, Ani Radonic, Mladen Milos
 
Vol 51, No 4 (2000) Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus Abstract   PDF
Fahri Yigit, Musa Özcan, Attila Akgül
 
Vol 47, No 6 (1996) Insecticides authorized for use on olive trees and the relationship between their registration and residues in olive oil Abstract   PDF
Ch. Lentza-Rizos
 
841 - 945 of 1768 Items << < 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 > >>