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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 69, No 3 (2018) Frying performance of olive-extracted oils Abstract  HTML  PDF  XML
G. Márquez-Ruiz, F. Holgado
 
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 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 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 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 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 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 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 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 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 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 50, No 6 (1999) Effect of phenolic extracts on trans fatty acid formation during frying Abstract  PDF
TH Gamel, A. Kiritsakis, Ch. Petrakis
 
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 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 68, No 2 (2017) Rapid NIR determination of alkyl esters in virgin olive oil Abstract  HTML  PDF  XML
J. A. Cayuela
 
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 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 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 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 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 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 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 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 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 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
 
Vol 42, No 3 (1991) A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training Abstract  PDF
R. Aparicio, F. Gutiérrez, J. Rodríguez
 
Vol 47, No 6 (1996) Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial Abstract  PDF
A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino
 
Vol 54, No 1 (2003) Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region Abstract  PDF
Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
 
Vol 45, No 1-2 (1994) Rapid determination of phenol content in extra virgin olive oil Abstract  PDF
F. Favati, G. Caporale, M. Bertuccioli
 
Vol 59, No 3 (2008) Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’ Abstract  PDF
Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas
 
Vol 63, No 4 (2012) Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil Abstract  PDF
G. Aiello, P. Catania, M. Enea, G. La Scalia, F. Pipitone, M. Vallone
 
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 66, No 4 (2015) Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins Abstract  HTML  PDF  XML
R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona
 
Vol 65, No 3 (2014) Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation Abstract  HTML  PDF  XML
O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas
 
Vol 42, No 5 (1991) Definite influence of the extraction methods on the chemical composition of virgin olive oil Abstract  PDF
R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
 
Vol 65, No 3 (2014) Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR Abstract  HTML  PDF  XML
N. Tena, R. Aparicio-Ruiz, D. L. García-González
 
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