Issue Title
Vol 57, No 1 (2006) Trends in olive fruit handling previous to its industrial transformation Abstract  PDF
Louise Ferguson
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 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 57, No 1 (2006) Olive oil and pomace olive oil processing Abstract  PDF
Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis
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 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) Extraction of interesting organic compounds from olive oil waste Abstract  PDF
Juan Fernández-Bolaños, Guillermo Rodríguez, Rocío Rodríguez, Rafael Guillén, Ana Jiménez
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 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 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 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 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 47, No 6 (1996) Copper utilization in low fat diets Abstract  PDF
M. Aguirre, María P. Navarro
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 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 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 58, No 1 (2007) Social and economics repercussions of the table olive sector Abstract  PDF
M. David García Brenes
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 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 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 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 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 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 46, No 6 (1995) Oxidative rancidity of vegetable oils in the presence of α-tocopherol Abstract  PDF
P. J. Martínez de la Cuesta, E. Rus Martínez, M. Galdeano Chaparro
Vol 63, No 4 (2012) Detection of argan oil adulterated with vegetable oils: new markers Abstract  PDF
I. Ourrach, M. Rada, M. C. Pérez-Camino, M. Benaissa, Á. Guinda
Vol 54, No 2 (2003) Kinetics of the elaidization’s reaction of oleic acid in the deodorization and/or physical refining of edible fats Abstract  PDF
M. León Camacho, Mª V. Ruiz Méndez, E. Graciani Constante
Vol 53, No 2 (2002) Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating Abstract  PDF
John Tsaknis, Stavros Lalas, Evangelia Protopapa
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 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 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 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 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 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 50, No 6 (1999) Effect of phenolic extracts on trans fatty acid formation during frying Abstract  PDF
TH Gamel, A. Kiritsakis, Ch. Petrakis
Vol 64, No 5 (2013) Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides Abstract  PDF
L. A. García-Zapateiro, J. M. Franco, C. Valencia, M. A. Delgado, C. Gallegos, M. V. Ruiz-Méndez
Vol 65, No 2 (2014) Olive Anthracnose and its effect on oil quality Abstract  HTML  PDF  XML
J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero
Vol 49, No 1 (1998) Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane. Abstract  PDF
V. Ruiz Gutiérrez, F. J. G. Muriana, J. Villar
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
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 Abstract  HTML  PDF  XML
S. Ok
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 Abstract  HTML  PDF  XML
A. Centeno, J. M. García, M. Gómez-del-Campo
Vol 58, No 2 (2007) Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile Abstract  PDF
A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
Vol 67, No 4 (2016) Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis Abstract  HTML  PDF  XML
M. A. Rosillo, M. Sánchez-Hidalgo, C. Alarcón-de-la-Lastra
Vol 68, No 3 (2017) A study of the differences between trade standards inside and outside Europe Abstract  HTML  PDF  XML
D. L. García-González, N. Tena, I. Romero, R. Aparicio-Ruiz, M. T. Morales, R. Aparicio
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 Abstract  PDF
D. L. García-González, N. Tena, R. Aparicio
Vol 67, No 4 (2016) Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans Abstract  HTML  PDF  XML
S. Carrión, L. Torres, O. Castañer
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 Abstract  HTML  PDF  XML
S. Jiménez-Herrera, J. M. Ochando-Pulido, A. Martínez-Ferez
Vol 65, No 3 (2014) Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products Abstract  HTML  PDF  XML
M. Öǧütcü, E. Yılmaz
Vol 67, No 4 (2016) Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil Abstract  HTML  PDF  XML
M. Keramat, M. T. Golmakani
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 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 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 68, No 2 (2017) Rapid NIR determination of alkyl esters in virgin olive oil Abstract  HTML  PDF  XML
J. A. Cayuela
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 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 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 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 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 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 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 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 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 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 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 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 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 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 52, No 1 (2001) Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil Abstract  PDF
A. Romero, C. Cuesta, F. J. Sánchez-Muniz
Vol 55, No 1 (2004) Olive oil intake in relation to cardiovascular diseases Abstract  PDF
Antonis Zampelas, Anthony G. Kafatos
Vol 65, No 2 (2014) Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries Abstract  HTML  PDF  XML
A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo
Vol 44, No 1 (1993) Virgin olive oil quality: Some new criteria for its evaluation Abstract  PDF
F. Hidalgo Casado, M. A. Navas Fernández, A. Guinda Garín, A. Ruiz Gómez, M. León Camacho, A. Lanzón Rey, R. Maestro Durán, M. L. Janer del Valle, M. C. Pérez Camino, A. Cert Ventulá, J. Alba Mendoza, F. Gutiérrez Rosales, M. C. Dobarganes, E. Graciani Constante
Vol 67, No 2 (2016) Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice Abstract  HTML  PDF  XML
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
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 65, No 1 (2014) The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy) Abstract  HTML  PDF  XML
A. M. Giuffrè
Vol 67, No 1 (2016) Solid carbon dioxide to promote the extraction of extra-virgin olive oil Abstract  HTML  PDF  XML
A. Zinnai, F. Venturi, M. F. Quartacci, C. Sanmartin, F. Favati, G. Andrich
Vol 64, No 3 (2013) Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria Abstract  PDF
M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
Vol 45, No 1-2 (1994) Good control practices underlined by an on-line fuzzy control database Abstract  PDF
R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales
Vol 54, No 4 (2003) Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain) Abstract  PDF
Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano
Vol 65, No 1 (2014) Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain Abstract  HTML  PDF  XML
M. N. Franco, T. Galeano-Díaz, J. Sánchez, C. De Miguel, D. Martín-Vertedor
Vol 59, No 4 (2008) An analysis of the industries of olive oil refining in Andalusia Abstract  PDF
M. David García Brenes
Vol 66, No 4 (2015) 19F NMR method for the determination of quality of virgin olive oil Abstract  HTML  PDF  XML
L. L. Zhou, C. Li, X. C. Weng, X. M. Fang, Z. H. Gu
Vol 64, No 1 (2013) Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes Abstract  PDF
A. A. Fernandes-Silva, V. Falco, C. M. Correia, F. J. Villalobos
Vol 45, No 6 (1994) Suggestions for the application of some analytical methods included in the regulation EEC 2568/91 relative to the characteristics of the olive oils and olive pomace oils Abstract  PDF
M. León Camacho, A. Cert
Vol 50, No 5 (1999) Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil Abstract  PDF
T. H. Gamel, A. Kiritsakis
Vol 45, No 1-2 (1994) A suitable method for defining the nutritional quality of virgin olive oil Abstract  PDF
S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin
Vol 65, No 1 (2014) Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities Abstract  HTML  PDF  XML
F. Laincer, R. Laribi, A. Tamendjari, L. Arrar, P. Rovellini, S. Venturini
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