Issue Title
Vol 57, No 1 (2006) Trends in olive fruit handling previous to its industrial transformation Abstract  PDF
Louise Ferguson
Vol 57, No 1 (2006) Treatment technologies of liquid and solid wastes from two-phase olive oil mills Abstract  PDF
Rafael Borja, Francisco Raposo, Bárbara Rincón
Vol 57, No 1 (2006) Use of solid residue from the olive industry Abstract  PDF
Ángeles Guinda
Vol 57, No 1 (2006) Extraction of interesting organic compounds from olive oil waste Abstract  PDF
Juan Fernández-Bolaños, Guillermo Rodríguez, Rocío Rodríguez, Rafael Guillén, Ana Jiménez
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 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 45, No 4 (1994) Phenolic compounds from olive (Olea europaea) Abstract  PDF
R. Maestro-Durán, R León Cabello, V. Ruíz Gutiérrez
Vol 45, No 3 (1994) Anaerobic digestion of waste waters after washing olives used for oil production: Influence of harvest time on the kinetics of the process Abstract  PDF
R. Borja-Padilla, J. Alba-Mendoza, F. Hidalgo-Casado
Vol 42, No 6 (1991) A regression analysis on the green olives debittering Abstract  PDF
Gerassimos C. Kopsidas
Vol 60, No 5 (2009) Development of spreadable olive paste from the Sevillana variety Abstract  PDF
Marco Schwartz, Vilma Quitral, Claudia Daccarett, Julio Callejas
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 60, No 2 (2009) Quality of extra virgin olive oil affected by several packaging variables Abstract  PDF
José Luis Guil-Guerrero
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 58, No 1 (2007) Social and economics repercussions of the table olive sector Abstract  PDF
M. David García Brenes
Vol 57, No 1 (2006) Olive and olive pomace oil packing and marketing Abstract  PDF
José Linares, Manuel García Palma, Mariano Iñigo, José Manuel García, Juan Berzosa
Vol 69, No 3 (2018) Frying performance of olive-extracted oils Abstract  HTML  PDF  XML
G. Márquez-Ruiz, F. Holgado
Vol 57, No 2 (2006) Kinetic study of oil extraction from olive foot cake Abstract  PDF
S. Meziane, H. Kadi, O. Lamrous
Vol 57, No 1 (2006) Refining by-products as a source of compounds of high-added value Abstract  PDF
Paolo Bondioli
Vol 57, No 1 (2006) Olive oil and pomace olive oil processing Abstract  PDF
Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis
Vol 60, No 4 (2009) Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety Abstract  PDF
M. Benito, R. Oria, A. C. Sánchez-Gimeno
Vol 71, No 1 (2020) Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives Abstract  HTML  PDF  XML
F. Öztürk Güngör, Ö. Özdestan Ocak, M. K. Ünal
Vol 64, No 4 (2013) Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis Abstract  PDF
A. Dankowska, M. Małecka, W. Kowalewski
Vol 68, No 1 (2017) Regarding the rejection performance of a polymeric reverse osmosis membrane for the final purification of two-phase olive mill effluents previously treated by an advanced oxidation process Abstract  HTML  PDF  XML
J. M. Ochando-Pulido, A. Martínez-Férez
Vol 64, No 4 (2013) Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga Abstract  PDF
J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito
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 63, No 2 (2012) Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. Abstract  PDF
D. Arslan
Vol 58, No 2 (2007) Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils Abstract  PDF
Kenan Tanilgan, M Musa Özcanb, Ahmet Ünverb
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 62, No 4 (2011) Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja) Abstract  PDF
D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux
Vol 45, No 1-2 (1994) Sensory and instrumental assessment of olive oil appearance  PDF
E. Pagliarini, C. Rastelli
Vol 57, No 1 (2006) Olive oil extraction and quality Abstract  PDF
Marino Uceda, Gabriel Beltrán, Antonio Jiménez
Vol 58, No 3 (2007) Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments Abstract  PDF
Francisco Javier Casado, Antonio Higinio Sánchez, Luis Rejano, Alfredo Montaño
Vol 43, No 6 (1992) Kinetic study of anaerobic digestion process of wastewaters from ripe olive processing Abstract  PDF
R. Borja Padilla, A. Garrido Fernández, M. M. Durán Barrantes
Vol 58, No 3 (2007) Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales Abstract  PDF
M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
Vol 57, No 1 (2006) Elaboration of table olives Abstract  PDF
Antonio Higinio Sánchez Gómez, Pedro García García, Luis Rejano Navarro
Vol 45, No 1-2 (1994) Consumer attitudes and olive oil acceptance: The potential consumer Abstract  PDF
Jean A. McEwan
Vol 57, No 1 (2006) Production of pomace olive oil Abstract  PDF
Pedro Sánchez Moral, Mª Victoria Ruiz Méndez
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 66, No 4 (2015) Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives Abstract  HTML  PDF  XML
C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić
Vol 57, No 3 (2006) Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale Abstract  PDF
Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera
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 57, No 1 (2006) The postharvest of mill olives Abstract  PDF
José M. García, Khaled Yousfi
Vol 60, No 4 (2009) Evaluation of α-tocopherol in virgin olive oil by a luminescent method Abstract  PDF
M. E. Escuderos, A. Sayago, M. T. Morales, R. Aparicio
Vol 58, No 2 (2007) Matter transfer during virgin olive oil elaboration Abstract  PDF
Carlos Gómez Herrera
Vol 67, No 2 (2016) Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté Abstract  HTML  PDF  XML
R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo
Vol 50, No 6 (1999) Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. Abstract  PDF
G. Lercker, N. Frega, R. Bocci, M. Mozzon
Vol 58, No 1 (2007) Ability of the aquatic fern Azolla to remove chemical oxygen demand and polyphenols from olive mill wastewater Abstract  PDF
Alba Ena, Pietro Carlozzi, Benjamin Pushparaj, Raffaella Paperi, Silvia Carnevale, Angelo Sacchi
Vol 43, No 3 (1992) Physico-chemical properties and the microflora of Moroccan black table olives Abstract  PDF
A. Asehraou, M. Faid, M. Jana
Vol 58, No 2 (2007) Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties Abstract  PDF
Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk
Vol 65, No 4 (2014) Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils Abstract  HTML  PDF  XML
A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena
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 44, No 2 (1993) Virgin and refined olive oils: Differences in glyceridic minor compounds Abstract  PDF
M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
Vol 69, No 3 (2018) Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production Abstract  HTML  PDF  XML
A. Alfonzo, A. Martorana, L. Settanni, M. Matraxia, O. Corona, P. Vagnoli, T. Caruso, G. Moschetti, N. Francesca
Vol 61, No 4 (2010) Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey Abstract  PDF
Harun Dıraman
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 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 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 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 57, No 3 (2006) Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain) Abstract  PDF
Jacinto Sánchez Casas, Concepción De Miguel Gordillo, Emilio Osorio Bueno, Julia Marín Expósito, Lourdes Gallardo González, Manuel Martínez Cano
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 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 64, No 1 (2013) Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa” Abstract  PDF
A. A. Fernandes-Silva, J. B. Gouveia, P. Vasconcelos, T. C. Ferreira, F. J. Villalobos
Vol 68, No 2 (2017) Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system Abstract  HTML  PDF  XML
F. G. Fermoso, M. J. Fernández-Rodríguez, A. Jiménez-Rodríguez, A. Serrano, R. Borja
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 62, No 4 (2011) Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods Abstract  PDF
L. T. Vaz Freire, M. J. Cabrita, M. D.R. Gomes da Silva, A. M. Costa Freitas
Vol 61, No 2 (2010) Secoiridoids in olive seed: characterization of nüzhenide and 11-methyl oleosides by liquid chromatography with diode array and mass spectrometry Abstract  PDF
Sandra Silva, Lucília Gomes, Fausto Leitão, Maria Bronze, Ana V. Coelho, Luís Vilas Boas
Vol 60, No 5 (2009) Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia) Abstract  PDF
Wissem Zarrouk, Bechir Baccouri, Wael Taamalli, Ahmed Trigui, Douja Daoud, Mokhtar Zarrouk
Vol 67, No 4 (2016) A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil Abstract  HTML  PDF  XML
J. Vivancos, N. Tena, M. T. Morales, R. Aparicio, D. L. García-González
Vol 69, No 2 (2018) Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya Abstract  HTML  PDF  XML
S. M. Esalami, E. B. Dimic, B. B. Rabrenovic
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 68, No 2 (2017) Rapid NIR determination of alkyl esters in virgin olive oil Abstract  HTML  PDF  XML
J. A. Cayuela
Vol 61, No 2 (2010) Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing Abstract  PDF
Carlo Russo, Giulio Mario Cappelletti, Giuseppe Martino Nicoletti
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 69, No 2 (2018) Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils Abstract  HTML  PDF  XML
A. M. Vidal, S. Alcalá, M. T. Ocaña, A. De Torres, F. Espínola, M. Moya
Vol 43, No 2 (1992) Kinetic study of the biomethanization of olive mill wastewater previously subjected to aerobic treatment with Geotrichum candidum Abstract  PDF
R. Borja Padilla, A. Martín Martín, M. M. Durán Barrantes
Vol 58, No 4 (2007) Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil Abstract  PDF
Diego L. García-González, María Viera, Noelia Tena, Ramón Aparicio
Vol 68, No 2 (2017) Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM) Abstract  HTML  PDF  XML
A. Y. Aydar, N. Bağdatlıoğlu, O. Köseoğlu
Vol 60, No 4 (2009) Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis Abstract  PDF
María Luisa Escudero-Gilete, A. J. Meléndez-Martínez, F. J. Heredia, Isabel M. Vicario
Vol 49, No 1 (1998) Effect of organic loading rate on anaerobic digestion process of wastewaters from the washing of olives prior to the oil production process in a fluidized bed reactor Abstract  PDF
Rafael Borja, José Alba, Antonio Martín, Angela Mancha
Vol 59, No 1 (2008) Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes Abstract  PDF
A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria
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 68, No 2 (2017) Dietary fatty acids and lipoproteins on progression of age-related macular degeneration Abstract  HTML  PDF  XML
S. Montserrat-de la Paz, M. C. Naranjo, B. Bermúdez, S. López, R. Abia, F. J.G. Muriana
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 58, No 3 (2007) Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes Abstract  PDF
S. A. Vekiari, P. Papadopoulou, A. Kiritsakis
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 69, No 1 (2018) In vivo correlation of olive leaves extract on some oxidative stress markers in streptozotocin-induced diabetes mellitus in rats Abstract  HTML  PDF  XML
A. M.R. Afify, H. S. El-Beltagi, S. A. Fayed, A. E. El-Ansary
Vol 51, No 5 (2000) Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability Abstract  PDF
G. Beltrán, A. Jiménez, M. P. Aguilera, M. Uceda
Vol 54, No 3 (2003) Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity Abstract  PDF
L. M. Torres-Vila, M. C. Rodríguez-Molina, J. A. Martínez
Vol 68, No 1 (2017) An explanation for the natural de-bittering of Hurma olives during ripening on the tree Abstract  HTML  PDF  XML
E. Susamci, C. Romero, O. Tuncay, M. Brenes
Vol 62, No 1 (2011) Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives Abstract  PDF
N. Ghabbour, Z. Lamzira, P. Thonart, P. Cidalia, M. Markaoui, A. Asehraou
Vol 58, No 3 (2007) Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis Abstract  PDF
M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
Vol 69, No 1 (2018) Extracellular laccase production and phenolic degradation by an olive mill wastewater isolate Abstract  HTML  PDF  XML
R. Kumar, Y. Raizner, L. I. Kruh, O. Menashe, H. Azaizeh, S. Kapur, E. Kurzbaum
Vol 63, No 2 (2012) Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments Abstract  PDF
A. M. Giuffrè, V. Sicari, A. Piscopo, L. Louadj
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 60, No 2 (2009) NIR prediction of fruit moisture, free acidity and oil content in intact olives Abstract  PDF
José Antonio Cayuela, José María García, José María García, Nuria Caliani, Nuria Caliani
Vol 70, No 1 (2019) Flavored olive oils: focus on their acceptability and thermal stability Abstract  HTML  PDF  XML
M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami
Vol 42, No 6 (1991) Aerobic purification of condensed water from thermal concentration process of olive mill wastewater Abstract  PDF
R. Borja Padilla, J. A. Fiestas de Ursinos, María M. Durán Barrantes, M. Luque González
Vol 63, No 2 (2012) Olive oil glycerolysis with an immobilized lipase Candida antarctica in a solvent free system Abstract  PDF
A. K. Singh, M. Mukhopadhyay
Vol 61, No 3 (2010) Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece Abstract  PDF
S. A. Vekiari, V. Oreopoulou, Y. Kourkoutas, N. Kamoun, M. Msallem, V. Psimouli, D. Arapoglou
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 65, No 2 (2014) Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes Abstract  HTML  PDF  XML
S. Ok
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 69, No 4 (2018) Effects of olive oil on blood pressure: A systematic review and meta-analysis Abstract  HTML  PDF  XML
F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez
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 68, No 4 (2017) Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy Abstract  HTML  PDF  XML
R. Aparicio-Ruiz, N. Tena, I. Romero, R. Aparicio, D. L. García-González, M. T. Morales
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