Issue Title
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 59, No 4 (2008) Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions Abstract  PDF
Nour-Eddine Chaouqy, José M. Gallardo, Abdelhaq El Marrakchi, Santiago P. Aubourg
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 65, No 1 (2014) Assessing the effect of salinity on the oil quality parameters of Indian mustard (Brassica juncea L. Czern & Coss) using Fourier Transform Near-Infrared Reflectance (FT-NIR) spectroscopy Abstract  HTML  PDF  XML
J. Singh, P. C. Sharma, S. K. Sharma, M. Rai
Vol 58, No 2 (2007) Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying Abstract  PDF
J.A. Navas, A. Tres, R. Codony, F. Guardiola
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 66, No 3 (2015) A fat quality index (FQI) proposal Abstract  HTML  PDF  XML
J. A. Cobos-Murcia, A. Osorio-Mirón, E. Márquez-López, E. Hernández-Aguilar
Vol 57, No 4 (2006) Effect of salinity on yield and quality of Moringa oleifera seed oil Abstract  PDF
Farooq Anwar, Abdullah Ijaz Hussain, Muhammad Ashraf, Amer Jamail, Shahid Iqbal
Vol 57, No 3 (2006) Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction Abstract  PDF
S. Marmesat, J. Velasco, M. V. Ruiz-Méndez, M. C. Dobarganes
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 1 (2006) The postharvest of mill olives Abstract  PDF
José M. García, Khaled Yousfi
Vol 67, No 3 (2016) Virgin almond oil: Extraction methods and composition Abstract  HTML  PDF  XML
J. M. Roncero, M. Álvarez-Ortí, A. Pardo-Giménez, R. Gómez, A. Rabadán, J. E. Pardo
Vol 60, No 3 (2009) Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review. Abstract  PDF
Gandemer Gilles
Vol 69, No 1 (2018) Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil Abstract  HTML  PDF  XML
P. O. Gauer, M. C.A. Silva, S. Hoffmann
Vol 67, No 3 (2016) Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey Abstract  HTML  PDF  XML
G. Zengin, A. Aktumsek, J. Girón-Calle, J. Vioque, C. Megías
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 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 69, No 1 (2018) Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics Abstract  HTML  PDF  XML
C. Aquilani, T. Pérez-Palacios, F. Sirtori, E. Jiménez-Martín, T. Antequera, O. Franci, A. Acciaioli, R. Bozzi, C. Pugliese
Vol 62, No 3 (2011) Nutritional and functional characteristics of gingerbread plum (Neocarya macrophylla): an underutilized oilseed Abstract  PDF
T. Amza, I. Amadou, M. T. Kamara, K. X. Zhu, H. M. Zhou
Vol 68, No 4 (2017) Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality Abstract  HTML  PDF  XML
M. L. Martínez, M. G. Bordón, R. M. Bodoira, M. C. Penci, P. D. Ribotta, D. M. Maestri
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 71, No 2 (2020) Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal Abstract  HTML  PDF  XML
M. Lv, W. Wu
Vol 68, No 3 (2017) Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers Abstract  HTML  PDF  XML
C. Marques, A. S. dos Reis, L. D. da Silva, S. T. Carpes, M. L. Mitterer-Daltoé
Vol 71, No 1 (2020) Nutritional value of fatty acids of the Neotropical freshwater fishes Prochilodus magdalenae, Pseudoplatystoma magdaleniatum and Ageneiosus pardalis Abstract  HTML  PDF  XML
P. M. Márquez-Fernández, E. J. Márquez, O. S. Ruiz-Villadiego, D. M. Márquez-Fernández
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) Rapid NIR determination of alkyl esters in virgin olive oil Abstract  HTML  PDF  XML
J. A. Cayuela
Vol 61, No 1 (2010) Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process Abstract  PDF
Afsaneh Asgharzadeh, Bahareh Shabanpour, Santiago P. Aubourg, Hedayat Hosseini
Vol 70, No 4 (2019) Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus) Abstract  HTML  PDF  XML
S. Bejaoui, I. Rabeh, F. Ghribi, F. Aouini, I. Chetoui, K. Telahigue, N. Soudani, M. El Cafsi
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 61, No 1 (2010) Dry fermented buffalo sausage with sage oil extract: Safety and quality Abstract  PDF
Ferial M. Abu Salem, Hayam M. Ibrahim
Vol 68, No 1 (2017) Effects of microwave roasting on the yield and composition of cold pressed orange seed oils Abstract  HTML  PDF  XML
B. Aydeniz Güneşer, E. Yilmaz
Vol 70, No 1 (2019) Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation Abstract  HTML  PDF  XML
M. Kiralan, G. Çalik, S. Kiralan, A. Özaydin, G. Özkan, M. F. Ramadan
Vol 67, No 4 (2016) Markers of quality and genuineness of commercial extra virgin sacha inchi oils Abstract  HTML  PDF  XML
N. A. Chasquibol, R. B. Gómez-Coca, J. C. Yácono, Á. Guinda, W. Moreda, C. del Aguila, M. C. Pérez-Camino
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 70, No 1 (2019) Sex and seasonal variation in proximate composition and fatty acid profile of Scomber scombrus (L. 1758) fillets from the Middle East Coast of Tunisia Abstract  HTML  PDF  XML
S. El Oudiani, I. Chetoui, C. Darej, N. Moujahed
Vol 63, No 3 (2012) The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils Abstract  PDF
M. Álvarez-Ortí, C. Quintanilla, E. Sena, A. Alvarruiz, J. E. Pardo
Vol 67, No 4 (2016) Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014 Abstract  HTML  PDF  XML
G. Cugat, M. R. Biel
Vol 60, No 4 (2009) Chemical composition of olive oils from Arbequina and Empeltre varieties grown in irrigation Abstract  PDF
Mª Soledad Gracia, Antonio Royo, Mónica Guillén
Vol 69, No 1 (2018) Effect of crushing temperature on virgin olive oil quality and composition Abstract  HTML  PDF  XML
Ö. Kula, A. Yıldırım, A. Yorulmaz, M. Duran, İ. Mutlu, M. Kıvrak
Vol 62, No 4 (2011) Traditional process of green table olives. Rationalization of alkaline treatment Abstract  PDF
S. Jaramillo Carmona, A. de Castro, L. Rejano Navarro
Vol 65, No 2 (2014) Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications Abstract  HTML  PDF  XML
R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
Vol 47, No 4 (1996) The refining of soybean oil to optimum quality Abstract  PDF
J. Rusell
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 59, No 2 (2008) Quality evaluation of Pecan nuts [Carya illinoinensis (Wangenh.) C. Koch] during storage in different packaging Abstract  PDF
Tatiana Oro, Paulo José Ogliari, Renata Dias de Mello Castanho Amboni, Daniel Barrera-Arellano, Jana Mara Block
Vol 64, No 2 (2013) Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder Abstract  PDF
A. Silva, R. Reina, J. García-Casco, J. Ventanas
Vol 50, No 3 (1999) Effect of lipid damages on processed fish quality. Abstract  PDF
Santiago P. Augbourg
Vol 66, No 4 (2015) Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids Abstract  HTML  PDF  XML
S. Soto, E. Serrano, M. J. Humada, A. Fernández-Diez, I. Caro, A. Castro, J. Mateo
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 71, No 2 (2020) Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil Abstract  HTML  PDF  XML
V. M. Fantino, R. M. Bodoira, M. C. Penci, P. D. Ribotta, M. L. Martínez
Vol 64, No 2 (2013) Predictive ability of the feeding system in Iberian pig by means of several analytical methods Abstract  PDF
J. M. García Casco, M. Muñoz, E. González
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 51, No 6 (2000) Lipid composition of peanut seeds (Arachis hypogaea L.) obtained under different situations of water availability Abstract  PDF
Gustavo Giambastiani, Fernando Casanoves
Vol 64, No 2 (2013) GC-C-IRMS analysis of FAMEs as a tool to ascertain the diet of Iberian pigs used for the production of pork products with high added value Abstract  PDF
C. Recio, Q. Martín, C. Raposo
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 66, No 4 (2015) Advanced olive selections with enhanced quality for minor constituents Abstract  HTML  PDF  XML
L. Velasco, R. De la Rosa, L. León
Vol 45, No 1-2 (1994) A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research Abstract  PDF
Giovanni Esposito, Claudio Peri
Vol 64, No 1 (2013) Control of quality and silo storage of sunflower seeds using near infrared technology Abstract  PDF
I. González-Martín, V. Villaescusa-García, F. López-González, C. Oiz-Jiménez, I. A. Lobos-Ortega, B. Gordillo, J. M. Hernández-Hierro
Vol 66, No 1 (2015) Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties Abstract  HTML  PDF  XML
M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
Vol 70, No 2 (2019) To what extent are hake fat and its oil quality affected by the parasite Lernaeocera lusci? Abstract  HTML  PDF  XML
K. Telahigue, I. Rabeh, I. Chetoui, S. Bejaoui, M. El Cafsi, T. Hajji
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 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 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 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 45, No 4 (1994) Time of harvesting and storage of soyabeans: influence on oil quality Abstract  PDF
M. A.B. Regitano-d'Arce, A. M.O. Rauen-Miguel, J. R. R. Casagrande, E. A. Marcos, G. Plonis
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 54, No 1 (2003) Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects Abstract  PDF
M. Guadalupe Johnston, Verónica M. Navarro, Nilda I. Brutti, Valeria Nepote, Nelson R. Grosso, Carlos A. Guzmán
Vol 45, No 4 (1994) Studies on changes in patterns of fatty acids, sterols and tocopherols of oil during seed maturation of oil crops. Part I. Sunflower seeds Abstract  PDF
S. M. El-Shami, M. M. Hassanein, T. Murui, M. Hassan El-Mallah
Vol 55, No 4 (2004) Characterization of Sicilian virgin olive oils. Note X. A comparison between Cerasuola and Nocellara del BeliceUn noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties Abstract  PDF Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti
Vol 50, No 4 (1999) Storage quality in different brines of pickled capers (Capparis spp). Abstract  PDF
Musa Özcan, Attila Akgül
Vol 47, No 3 (1996) Synthetic and natural antioxidants: food quality protectors Abstract  PDF
A. Valenzuela, S. Nieto
Vol 50, No 3 (1999) Quality of table olives. Abstract  PDF
Antonio Garrido Fernández, Concepción Romero Barranco
Vol 45, No 3 (1994) Evolution of the quality of the oil and the product in semi-industrial frying Abstract  PDF
M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
Vol 71, No 3 (2020) Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds Abstract  HTML  PDF  XML
E. Rokosik, K. Dwiecki, A. Siger
Vol 47, No 3 (1996) Power consumption and quality features in the hammer crushing process for olive oil production Abstract  PDF
B. Bianchi, P. Catalano
Vol 55, No 3 (2004) Biotechnology of olive fermentation of ‘Galega' Portuguese variety Abstract  PDF
Manuela Oliveira, Dulce Brito, Luís Catulo, Fausto Leitão, Lucília Gomes, Sandra Silva, Luís Vilas-Boas, Amália Peito, Isabel Fernandes, Francisca Gordo, Cidália Peres
Vol 42, No 5 (1991) Variation of the quality parameters of sunflower grain and oil (H. annus) stored at different relative environmental humidities Abstract  PDF
A. Motta, G. M. Eguiazu
Vol 51, No 6 (2000) Changes in composition and quality of sunflower oils during extraction and degumming Abstract  PDF
M. I.V. Brevedan, A. A. Carelli, G. H. Crapiste
Vol 48, No 6 (1997) Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain Abstract  PDF
J. Touss, A. Romero, J. Plana, L. Guerrero, I. Díaz, J. F. Hermoso
Vol 56, No 3 (2005) Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment. Abstract  PDF
Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg
Vol 44, No 1 (1993) Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil Abstract  PDF
S. Nieto, A. Galleguillos, J. Sanhueza, A. Valenzuela
Vol 50, No 3 (1999) Quality criteria, expiration period and marketing loss estimations of pre-treated and cold stored mullet fish. Abstract  PDF
Ibrahim M. Hassan, Mohamed F. Khallaf, Laila E. Abd-Al Fattah, Nessrien M. Yasin
Vol 45, No 1-2 (1994) Some nutritional benefits of extra virgin olive oil Abstract  PDF
S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin
Vol 48, No 5 (1997) Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods. Abstract  PDF
L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes
Vol 50, No 2 (1999) Rapid method to obtain virgin olive oil for acidity determination. Abstract  PDF
F. Martínez, Mª J. Moyano, J. Alba, Mª A. Ruiz, F. Hidalgo, F. J. Heredia
Vol 51, No 1-2 (2000) Role of lipids in the extrusion cooking processes Abstract  PDF
S. Ilo, Regine Schoenlechner, E. Berghofe
Vol 48, No 4 (1997) Paprika color quality inview of air and natural drying treatments. Abstract  PDF
Hayam M.A. Ibrahim, G. H. Ragab, H. A. Moharram
Vol 44, No 3 (1993) Compositional data on sunflower seed grown in Argentine Abstract  PDF
E. Santalla, I. Riccobene, S. Nolasco
Vol 46, No 6 (1995) Production of top quality soybean oil Abstract  PDF
Dr. Ahmad Moustafa
Vol 52, No 3-4 (2001) Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki Abstract  PDF
Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
Vol 48, No 2 (1997) Characterization of wheat germ oil extracted by liquid and supercritical carbon dioxide. Abstract  PDF
A. Molero Gómez, M. D. Gordillo Romero, E. Martínez de la Ossa
Vol 44, No 3 (1993) Effect of CO2 in fruit storage atmosphere on olive oil quality Abstract  PDF
J. María García
Vol 46, No 6 (1995) Solid fat content determination: Comparison between pNMR and DSC techniques Abstract  PDF
Renata Tieko Nassau, Lireny Aparecida Guaraldp Gonçalves
Vol 53, No 3 (2002) Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil Abstract  PDF
S. A. Vekiari, P. Papadopoulou, A. Koutsaftakis
Vol 48, No 2 (1997) Irrigation effects on fatty acidic composition, organoleptic characteristics and other quality parameters of virgin olive oils. Abstract  PDF
J. Salas, M. Pastor, J. Castro
Vol 45, No 6 (1994) Diacylglycerols in the evaluation of virgin olive oil quality Abstract  PDF
M. Catalano, T. De Leonardis, S. Comes
Vol 46, No 4-5 (1995) Extraction of virgin olive oil by two-phase continuous system. Influence of different variables of the process on certain parameters related to oil quality Abstract  PDF
A. Jiménez Márquez, M. Hermoso Fernández, M. Uceda Ojeda
Vol 53, No 3 (2002) Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil Abstract  PDF
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
Vol 49, No 5-6 (1998) Quality of virgin olive oil from territorial quality label «Les Garrigues» D.O. (Lleida. Spain) along the 1995/96 harvest Abstract  PDF
Mª José Motilva, Ismael Jaria, Ismael Bellart, Mª Paz Romero
Vol 46, No 3 (1995) Quality control of used frying fats. Validity of quick tests to substitute polar compound determination Abstract  PDF
M. C. Dobarganes, G. Márquez-Ruiz
Vol 54, No 1 (2003) Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil Abstract  PDF
J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz
Vol 49, No 3-4 (1998) Impact of fried foods on macronutrient intake, with special reference to fat and protein. Abstract  PDF
CJ K. Henry
Vol 47, No 5 (1996) Fluorescent compounds formation during sardine (Sardina pilhiardus) chilling: Comparison with lipid damage indexes Abstract  PDF
S. P. Aubourg, R. Pérez-Martín
Vol 49, No 2 (1998) Influence of the enzymatic treatment on the quality of vegetable oils Abstract  PDF
J. Sineiro, H. Domínguez, M. J. Núñez
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