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Issue Title
 
Vol 45, No 5 (1994) Biotechnology of lipids: The use of lipases for the structural modification of fats and oils Abstract  PDF
Alfonso Valenzuela, Susana Nieto
 
Vol 45, No 4 (1994) Phenolic compounds from olive (Olea europaea) Abstract  PDF
R. Maestro-Durán, R León Cabello, V. Ruíz Gutiérrez
 
Vol 43, No 6 (1992) Biochemical changes during vegetable products fermentation Abstract  PDF
A. Montano, A. de Castro, L. Rejano
 
Vol 47, No 6 (1996) Detergency. Its main mechanisms Abstract  PDF
Carlos Gómez Herrera
 
Vol 42, No 3 (1991) Biochemical changes of lipids in plant foods and feeds. II. Lipid hydroperoxides metabolism Abstract  PDF
R. Zamora, F. J. Hidalgo, M. Alaiz
 
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 44, No 1 (1993) Lipid composition of two purgative fish: Ruvettus pretiosus and Lepidocybium flavobrunneum Abstract  PDF
M. C. Pérez Zara, V. Ruiz Gutiérrez, L. Bravo
 
Vol 46, No 1 (1995) Phosphatidic acid production regulated by receptors with liganddependent tyrosine kinase activity Abstract  PDF
Fco. J. G. Muriana, V. Ruiz-Gutiérrez
 
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 44, No 2 (1993) Antioxidant activity of phenolic compounds Abstract  PDF
R. Maestro Durán, R Borja Padilla
 
Vol 44, No 3 (1993) Antioxidant activity of the nitrogeneous natural compounds Abstract  PDF
R. Maestro-Durán, R. Borja-Padilla
 
Vol 43, No 2 (1992) Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences Abstract  PDF
F. J. Hidalgo, R. Zamora, J. Girón
 
Vol 42, No 2 (1991) Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation Abstract  PDF
R. Zamora, F. J. Hidalgo, M. Alaiz
 
Vol 43, No 5 (1992) Lipoxygenase in the plant kingdom. II. Physiological functions proposed Abstract  PDF
L. C. Sánchez, A. G. Pérez, J. M. Olías
 
Vol 45, No 3 (1994) Analytical methods of oxysterol determination Abstract  PDF
F. Guardiola, R Codony, M. Rafecas, J. Boadella
 
Vol 46, No 2 (1995) Fatty acid methyl esters as diesel fuel. Economic, ecological and energetic implications Abstract  PDF
Carlos Gómez Herrera
 
Vol 42, No 4 (1991) Peroxidases and the conversion of 1-aminocyclopropane- 1-carboxylic acid to ethylene Abstract  PDF
B. Vioque, J. C. Fernández-Maculet
 
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 42, No 5 (1991) Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids Abstract  PDF
F. J. Hidalgo, R Zamora, M. Alaiz
 
Vol 44, No 2 (1993) Antioxidant activity of vitamin C, E, and provitamin A Abstract  PDF
R. Maestro-Durán, R. Borja Padilla
 
Vol 47, No 6 (1996) Soybean processing Abstract  PDF
Dr. Ir. Roger Leysen
 
Vol 43, No 1 (1992) Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions Abstract  PDF
F. J. Hidalgo, R. Zamora, M. Alaiz
 
Vol 44, No 3 (1993) Antioxidant activity of natural sterols and organic acids Abstract  PDF
R. Mastro-Durán, R Borja-Padilla
 
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 47, No 5 (1996) Global prospectives of fats and oils uses. Present and future Abstract  PDF
Ir. Rogar Leysen
 
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 42, No 1 (1991) Pickled fruits and vegetables Abstract  PDF
M. J. Fernández Díez
 
Vol 50, No 2 (1999) New technologies in table olive processing Abstract  PDF
Francisco Javier Santos
 
Vol 44, No 4-5 (1993) Technical and nutritional implications of trans fatty acids in hydrogenated oils Abstract  PDF
D. Barrera-Arellano
 
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 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 6 (1993) Phenolic compounds as vegetables' autoprotection Abstract  PDF
R. Maestro-Durán, R. León, V. Ruiz-Gutiérrez
 
Vol 42, No 2 (1991) Shea butter Abstract  PDF
M. V. Ruiz Méndez, J. Huesa Lope
 
Vol 43, No 4 (1992) Lipoxygenase in the plant kingdom. I. Properties Abstract  PDF
L. C. Sanz, A. G. Pérez, J. M. Olías
 
Vol 42, No 3 (1991) Resistant starch: an indigestible fraction of foods Abstract  PDF
F. Saura Calixto, R Abia
 
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