Browse Title Index

Issue Title
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
Vol 42, No 4 (1991) Instrumental methods for NaCl analysis in olive brines Abstract   PDF
P. García García, M. Brenes Balbuena, A. Garrido Fernández
Vol 49, No 2 (1998) Intake and body weight gain of rats fed different types of unused and used frying oils Abstract   PDF
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
Vol 46, No 4-5 (1995) Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yields Abstract   PDF
Alfonso Ranalli, Nicola Martinelli
Vol 57, No 2 (2006) Integral energy cycle for the olive oil sector in the province of Jaén Abstract   PDF
F. Cruz-Peragón, J. M. Palomar, A. Ortega
Vol 55, No 3 (2004) Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil Abstract   PDF
A. Ortega Jurado, J. M. Palomar Carnicero, F. Cruz Peragón
Vol 52, No 6 (2001) Interacciones entre mezclas de aceites de palma y palmiste interesterificados. II – Microscopía y Calorimetría Diferencial de Barrido (DSC) Abstract   PDF
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões
Vol 52, No 6 (2001) Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency Abstract   PDF
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões
Vol 49, No 5-6 (1998) Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil Abstract   PDF
Y. El-Shattory, Saadia M. Aly
Vol 67, No 3 (2016) Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7 Details   HTML   PDF   XML
R. Zamora
Vol 46, No 2 (1995) Introduction to the study of the changes in sunflower seeds during their storage Abstract   PDF
I. Otero Mateos, J. L. Casimiro-Soriguer Escofet, F. Romero Guzmán, J. Pereda Marín
Vol 65, No 4 (2014) Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” Abstract   HTML   PDF   XML
P. Catania, M. Alleri, A. Martorana, L. Settanni, G. Moschetti, M. Vallone
Vol 44, No 3 (1993) Iron determination in ripe olives by trichloroacetic acid extraction Abstract   PDF
P. García García, M. Brenes Balbuena, F. Faraud, A. Garrido Fernández
Vol 48, No 2 (1997) Irrigation effects on fatty acidic composition, organoleptic characteristics and other quality parameters of virgin olive oils. Abstract   PDF
J. Salas, M. Pastor, J. Castro
Vol 66, No 4 (2015) Is the extra virgin olive oil market facing a process of differentiation? A hedonic approach to disentangle the effect of quality attributes Abstract   HTML   PDF   XML
E. R. Cabrera, M. Arriaza, M. Rodríguez-Entrena
Vol 66, No 3 (2015) Isolation and expression analysis of glycerol-3-phosphate acyltransferase genes from peanuts (Arachis hypogaea L.) Abstract   HTML   PDF   XML
X. Chi, Q. Yang, L. Pan, N. Chen, T. Wang, M. Wang, Z. Yang, X. Guan, S. Yu
Vol 67, No 3 (2016) Isolation and physico-chemical characterization of Butea parviflora seed oil Abstract   HTML   PDF   XML
S. S. Kaki, T. Jabeen, J. R.C. Reddy, M. Ram Mohan, E. Anjaneyulu, R. B.N. Prasad, B. V.S.K. Rao
Vol 55, No 4 (2004) Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives Abstract   PDF
Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine
Vol 54, No 2 (2003) Isolation of some PUFA from edible oils by argentated silica gel chromatography Abstract   PDF
J. L. Guil-Guerrero, P. Campra-Madrid, R. Navarro-Juárez
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