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| Issue |
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| Vol 57, No 1 (2006) |
Trends in olive fruit handling previous to its industrial transformation |
Abstract
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Louise Ferguson |
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| Vol 57, No 1 (2006) |
Use of solid residue from the olive industry |
Abstract
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Ángeles Guinda |
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| Vol 57, No 1 (2006) |
Extraction of interesting organic compounds from olive oil waste |
Abstract
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Juan Fernández-Bolaños, Guillermo Rodríguez, Rocío Rodríguez, Rafael Guillén, Ana Jiménez |
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| Vol 57, No 1 (2006) |
Treatment technologies of liquid and solid wastes from two-phase olive oil mills |
Abstract
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Rafael Borja, Francisco Raposo, Bárbara Rincón |
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| Vol 45, No 4 (1994) |
Phenolic compounds from olive (Olea europaea) |
Abstract
PDF
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R. Maestro-Durán, R León Cabello, V. Ruíz Gutiérrez |
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| 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
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R. Borja-Padilla, J. Alba-Mendoza, F. Hidalgo-Casado |
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| Vol 42, No 6 (1991) |
A regression analysis on the green olives debittering |
Abstract
PDF
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Gerassimos C. Kopsidas |
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| 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
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A. Contiñas, S. Martínez, J. Carballo, I. Franco |
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| 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
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D. Iconomou, D. Arapoglou, C. Israilides |
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| Vol 60, No 2 (2009) |
Quality of extra virgin olive oil affected by several packaging variables |
Abstract
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José Luis Guil-Guerrero |
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| Vol 60, No 5 (2009) |
Development of spreadable olive paste from the Sevillana variety |
Abstract
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Marco Schwartz, Vilma Quitral, Claudia Daccarett, Julio Callejas |
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| Vol 62, No 2 (2011) |
Traditional olive growing system: Strategic alternatives to improve competitiveness |
Abstract
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Juan Vilar Hernández, María del Mar Velasco Gámez, Raquel Puentes Poyatos, Ana María Martínez Rodriguez |
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| Vol 58, No 1 (2007) |
Social and economics repercussions of the table olive sector |
Abstract
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M. David García Brenes |
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| Vol 57, No 1 (2006) |
Olive and olive pomace oil packing and marketing |
Abstract
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José Linares, Manuel García Palma, Mariano Iñigo, José Manuel García, Juan Berzosa |
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| Vol 69, No 3 (2018) |
Frying performance of olive-extracted oils |
Abstract
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G. Márquez-Ruiz, F. Holgado |
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| Vol 57, No 2 (2006) |
Integral energy cycle for the olive oil sector in the province of Jaén |
Abstract
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F. Cruz-Peragón, J. M. Palomar, A. Ortega |
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| Vol 57, No 1 (2006) |
Refining by-products as a source of compounds of high-added value |
Abstract
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Paolo Bondioli |
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| Vol 57, No 1 (2006) |
Olive oil and pomace olive oil processing |
Abstract
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Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis |
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| Vol 57, No 2 (2006) |
Kinetic study of oil extraction from olive foot cake |
Abstract
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S. Meziane, H. Kadi, O. Lamrous |
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| Vol 64, No 4 (2013) |
Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis |
Abstract
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A. Dankowska, M. Małecka, W. Kowalewski |
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| 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
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J. M. Ochando-Pulido, A. Martínez-Férez |
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| 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
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J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito |
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| Vol 68, No 4 (2017) |
Frying performance of two virgin oils from Cornicabra olives with different ripeness indices |
Abstract
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R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco |
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| Vol 63, No 2 (2012) |
Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. |
Abstract
PDF
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D. Arslan |
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| Vol 58, No 2 (2007) |
Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils |
Abstract
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Kenan Tanilgan, M Musa Özcanb, Ahmet Ünverb |
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| 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
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Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros |
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| 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
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M. Benito, R. Oria, A. C. Sánchez-Gimeno |
| |
| Vol 43, No 6 (1992) |
Kinetic study of anaerobic digestion process of wastewaters from ripe olive processing |
Abstract
PDF
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R. Borja Padilla, A. Garrido Fernández, M. M. Durán Barrantes |
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| Vol 58, No 3 (2007) |
Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales |
Abstract
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M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo |
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| Vol 57, No 1 (2006) |
Elaboration of table olives |
Abstract
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Antonio Higinio Sánchez Gómez, Pedro García García, Luis Rejano Navarro |
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| Vol 45, No 1-2 (1994) |
Consumer attitudes and olive oil acceptance: The potential consumer |
Abstract
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Jean A. McEwan |
| |
| Vol 57, No 1 (2006) |
Production of pomace olive oil |
Abstract
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Pedro Sánchez Moral, Mª Victoria Ruiz Méndez |
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| 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
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D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux |
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| Vol 45, No 1-2 (1994) |
Sensory and instrumental assessment of olive oil appearance |
PDF
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E. Pagliarini, C. Rastelli |
| |
| Vol 57, No 1 (2006) |
Olive oil extraction and quality |
Abstract
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Marino Uceda, Gabriel Beltrán, Antonio Jiménez |
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| Vol 58, No 3 (2007) |
Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments |
Abstract
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Francisco Javier Casado, Antonio Higinio Sánchez, Luis Rejano, Alfredo Montaño |
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| Vol 60, No 4 (2009) |
Evaluation of α-tocopherol in virgin olive oil by a luminescent method |
Abstract
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M. E. Escuderos, A. Sayago, M. T. Morales, R. Aparicio |
| |
| Vol 58, No 2 (2007) |
Matter transfer during virgin olive oil elaboration |
Abstract
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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
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R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo |
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| Vol 50, No 6 (1999) |
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
Abstract
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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
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Alba Ena, Pietro Carlozzi, Benjamin Pushparaj, Raffaella Paperi, Silvia Carnevale, Angelo Sacchi |
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| Vol 43, No 3 (1992) |
Physico-chemical properties and the microflora of Moroccan black table olives |
Abstract
PDF
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A. Asehraou, M. Faid, M. Jana |
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| Vol 58, No 2 (2007) |
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties |
Abstract
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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
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A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena |
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| 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
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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
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M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes |
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| 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
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A. Alfonzo, A. Martorana, L. Settanni, M. Matraxia, O. Corona, P. Vagnoli, T. Caruso, G. Moschetti, N. Francesca |
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| 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
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Harun Dıraman |
| |
| Vol 65, No 4 (2014) |
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
Abstract
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M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini |
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| 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
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Katerina S. Minioti, Constantinos A. Georgiou |
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| Vol 57, No 4 (2006) |
Influence of olive integrated production on the quality of virgin olive oil |
Abstract
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J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales |
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| Vol 60, No 5 (2009) |
The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil |
Abstract
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Abderezak Tamendjari, Franca Angerosa, Soraya Mettouchi, Mohand Mouloud Bellal |
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| Vol 57, No 3 (2006) |
Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain) |
Abstract
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Jacinto Sánchez Casas, Concepción De Miguel Gordillo, Emilio Osorio Bueno, Julia Marín Expósito, Lourdes Gallardo González, Manuel Martínez Cano |
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| 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
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Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk |
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| Vol 57, No 3 (2006) |
Influences of using enzymatic complexes in the second centrifugation of olive paste |
Abstract
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Herminia Millán Linares, José Alba Mendoza, María José Moyano Pérez, Björn Oliver Jackisch |
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| Vol 66, No 4 (2015) |
Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives |
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C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić |
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| Vol 57, No 3 (2006) |
Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale |
Abstract
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Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera |
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| 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
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B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós |
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| Vol 57, No 1 (2006) |
The postharvest of mill olives |
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José M. García, Khaled Yousfi |
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| Vol 69, No 1 (2018) |
In vivo correlation of olive leaves extract on some oxidative stress markers in streptozotocin-induced diabetes mellitus in rats |
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A. M.R. Afify, H. S. El-Beltagi, S. A. Fayed, A. E. El-Ansary |
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| Vol 51, No 5 (2000) |
Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability |
Abstract
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G. Beltrán, A. Jiménez, M. P. Aguilera, M. Uceda |
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| Vol 54, No 3 (2003) |
Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity |
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L. M. Torres-Vila, M. C. Rodríguez-Molina, J. A. Martínez |
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| Vol 68, No 1 (2017) |
An explanation for the natural de-bittering of Hurma olives during ripening on the tree |
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E. Susamci, C. Romero, O. Tuncay, M. Brenes |
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| Vol 62, No 1 (2011) |
Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
Abstract
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N. Ghabbour, Z. Lamzira, P. Thonart, P. Cidalia, M. Markaoui, A. Asehraou |
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| Vol 58, No 3 (2007) |
Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis |
Abstract
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M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo |
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| Vol 69, No 1 (2018) |
Extracellular laccase production and phenolic degradation by an olive mill wastewater isolate |
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R. Kumar, Y. Raizner, L. I. Kruh, O. Menashe, H. Azaizeh, S. Kapur, E. Kurzbaum |
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| Vol 63, No 2 (2012) |
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments |
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A. M. Giuffrè, V. Sicari, A. Piscopo, L. Louadj |
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| Vol 45, No 4 (1994) |
Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system |
Abstract
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R. Aparicio, V. Alonso, M. T. Morales |
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| Vol 60, No 2 (2009) |
NIR prediction of fruit moisture, free acidity and oil content in intact olives |
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José Antonio Cayuela, José María García, José María García, Nuria Caliani, Nuria Caliani |
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| Vol 70, No 1 (2019) |
Flavored olive oils: focus on their acceptability and thermal stability |
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M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami |
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| Vol 42, No 6 (1991) |
Aerobic purification of condensed water from thermal concentration process of olive mill wastewater |
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R. Borja Padilla, J. A. Fiestas de Ursinos, María M. Durán Barrantes, M. Luque González |
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| Vol 63, No 2 (2012) |
Olive oil glycerolysis with an immobilized lipase Candida antarctica in a solvent free system |
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A. K. Singh, M. Mukhopadhyay |
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| 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 |
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S. A. Vekiari, V. Oreopoulou, Y. Kourkoutas, N. Kamoun, M. Msallem, V. Psimouli, D. Arapoglou |
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| Vol 68, No 1 (2017) |
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid |
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N. Alavi, M. T. Golmakani |
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| Vol 65, No 2 (2014) |
Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes |
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S. Ok |
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| Vol 60, No 2 (2009) |
The relationship between total phenol concentration and the perceived style of extra virgin olive oil |
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Richard Gawel, Deborah A.G. Rogers |
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| Vol 69, No 4 (2018) |
Effects of olive oil on blood pressure: A systematic review and meta-analysis |
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F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez |
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| 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 |
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L. Di Giovacchino, N. Costantini, M. L. Ferrante, A. Serraiocco |
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| Vol 68, No 4 (2017) |
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy |
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R. Aparicio-Ruiz, N. Tena, I. Romero, R. Aparicio, D. L. García-González, M. T. Morales |
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| Vol 47, No 3 (1996) |
Preservation in brine of green or turning colour olives |
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A. Garrido Fernández, M. Brenes Balbuena, P. García García, M. C. Duran Quintana |
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| 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 |
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S. Ok |
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| Vol 69, No 3 (2018) |
Antioxidant and anticancer efficacy of therapeutic bioactive compounds from fermented olive waste |
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A. E. Mahmoud, S. A. Fathy, M. M. Ali, M. K. Ezz, A. T. Mohammed |
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| Vol 68, No 4 (2017) |
Effects of nitrogen fertilization and nitrification inhibitor product on vegetative growth, production and oil quality in ‘Arbequina’ hedgerow and ‘Picual’ vase-trained orchards |
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A. Centeno, J. M. García, M. Gómez-del-Campo |
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| Vol 63, No 1 (2012) |
Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate |
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J. Sánchez, C. De Miguel, M. R. Ramírez, J. Delgado, M. N. Franco, D. Martín |
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| Vol 58, No 2 (2007) |
Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile |
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A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda |
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| Vol 67, No 4 (2016) |
Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis |
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M. A. Rosillo, M. Sánchez-Hidalgo, C. Alarcón-de-la-Lastra |
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| Vol 43, No 1 (1992) |
Aerobic purification of the effluents produced in the olive mill wastewater biomethanation process |
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R. Borja Padilla, María M. Durán Barrantes, M. Luque González |
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| Vol 68, No 3 (2017) |
A study of the differences between trade standards inside and outside Europe |
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D. L. García-González, N. Tena, I. Romero, R. Aparicio-Ruiz, M. T. Morales, R. Aparicio |
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| 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 |
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D. L. García-González, N. Tena, R. Aparicio |
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| Vol 67, No 4 (2016) |
Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans |
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S. Carrión, L. Torres, O. Castañer |
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| 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 |
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S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez |
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| Vol 65, No 3 (2014) |
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products |
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M. Öǧütcü, E. Yılmaz |
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| Vol 62, No 4 (2011) |
Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations |
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D. Arslan, M. M. Özcan |
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| Vol 67, No 4 (2016) |
Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil |
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M. Keramat, M. T. Golmakani |
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| Vol 69, No 3 (2018) |
Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil |
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C. Mariani, S. Cesa, C. Ingallina, L. Mannina |
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| Vol 64, No 1 (2013) |
Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa” |
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A. A. Fernandes-Silva, J. B. Gouveia, P. Vasconcelos, T. C. Ferreira, F. J. Villalobos |
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| Vol 68, No 2 (2017) |
Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system |
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F. G. Fermoso, M. J. Fernández-Rodríguez, A. Jiménez-Rodríguez, A. Serrano, R. Borja |
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| 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 |
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N. Bahloul, N. Kechaou, N. B. Mihoubi |
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| Vol 62, No 4 (2011) |
Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods |
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L. T. Vaz Freire, M. J. Cabrita, M. D.R. Gomes da Silva, A. M. Costa Freitas |
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| 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 |
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Sandra Silva, Lucília Gomes, Fausto Leitão, Maria Bronze, Ana V. Coelho, Luís Vilas Boas |
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| Vol 60, No 5 (2009) |
Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia) |
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Wissem Zarrouk, Bechir Baccouri, Wael Taamalli, Ahmed Trigui, Douja Daoud, Mokhtar Zarrouk |
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| Vol 67, No 4 (2016) |
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil |
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J. Vivancos, N. Tena, M. T. Morales, R. Aparicio, D. L. García-González |
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| 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 |
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S. M. Esalami, E. B. Dimic, B. B. Rabrenovic |
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| Vol 58, No 4 (2007) |
The biodegradation of Olive Oil Mill Wastewaters by Sawdust and by a Phanerochaetae chrysosporium |
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M. Mebirouk, L. Sbai, M. Lopez, J. Gonzalez |
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| Vol 68, No 2 (2017) |
Rapid NIR determination of alkyl esters in virgin olive oil |
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J. A. Cayuela |
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