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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  PDF
A. Contiñas, S. Martínez, J. Carballo, I. Franco
 
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 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 1 (2006) Olive oil extraction and quality Abstract  PDF
Marino Uceda, Gabriel Beltrán, Antonio Jiménez
 
Vol 45, No 1-2 (1994) Sensory and instrumental assessment of olive oil appearance  PDF
E. Pagliarini, C. Rastelli
 
Vol 64, No 4 (2013) Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis Abstract  PDF
A. Dankowska, M. Małecka, W. Kowalewski
 
Vol 68, No 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 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 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 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 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 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 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 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 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 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 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) 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 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 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 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 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 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 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 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 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 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 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 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 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) 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 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 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 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 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 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 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
 
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 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 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 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 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 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 49, No 1 (1998) Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity. Abstract  PDF
Georgios Blekas, Dimitrios Boskou
 
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 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 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 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 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 1-2 (1994) Rapid determination of phenol content in extra virgin olive oil Abstract  PDF
F. Favati, G. Caporale, M. Bertuccioli
 
Vol 43, No 6 (1992) Colour Characterization of the virgin olive oils of Catalan cultivars Abstract  PDF
J. Tous Martí, A. Romero Aroca
 
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 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 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 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 2 (1998) Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane. Abstract  PDF
F. J. G. Muriana, V. Ruiz Gutiérrez
 
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 45, No 1-2 (1994) Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil Abstract  PDF
Claudio Peri, Cristina Rastelli
 
Vol 47, No 3 (1996) Biogenesis of «fusty» defect in virgin olive oils Abstract  PDF
F. Angerosa, B. Lanza, V. Marsilio
 
Vol 50, No 2 (1999) Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications Abstract  PDF
María T. Morales, Franca Angerosa, Ramón Aparicio
 
Vol 45, No 1-2 (1994) A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion Abstract  PDF
Mario Bertuccioli
 
Vol 52, No 6 (2001) Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia Abstract  PDF
Jasminka Giacometti, Cedomila Milin
 
Vol 42, No 1 (1991) Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil Abstract  PDF
B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera
 
Vol 45, No 6 (1994) Diacylglycerols in the evaluation of virgin olive oil quality Abstract  PDF
M. Catalano, T. De Leonardis, S. Comes
 
Vol 42, No 2 (1991) Characterization of foods merging relational and lineal decision rules. An application to virgin olive oil of Malaga Abstract  PDF
R. Aparicio, L. Ferreiro, J. L. Rodríguez
 
Vol 48, No 1 (1997) Evolution of the costs for the determination of the production capacity of a virgin olive oil factory. Abstract  PDF
F. Espínola Lozano
 
Vol 45, No 1-2 (1994) Consumer attitudes and olive oil acceptance: the traditional consumer Abstract  PDF
Ella Pagliarini, Mario Bertuccioli, Silvia Abba
 
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 43, No 3 (1992) Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations Abstract  PDF
L. Ferreiro, R. Aparicio
 
Vol 50, No 5 (1999) Multivariate models to classify Tuscan virgin olive oils by zone. Abstract  PDF
Stefano Alessandri, Antonio Cimato, Giuseppe Modi, Angela Crescenzi, Simona Caselli
 
Vol 47, No 3 (1996) On the determination of minor phenolic acids of virgin olive oil by RP-HPLC Abstract  PDF
M. Tsimidou, M. Lytridou, D. Boskou, A. Pappa-Louisi, F. Kotsifaki, C. Petrakis
 
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