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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 |
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A. Contiñas, S. Martínez, J. Carballo, I. Franco |
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| Vol 69, No 3 (2018) |
Frying performance of olive-extracted oils |
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G. Márquez-Ruiz, F. Holgado |
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| Vol 60, No 2 (2009) |
Quality of extra virgin olive oil affected by several packaging variables |
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José Luis Guil-Guerrero |
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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) |
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D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux |
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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 |
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D. Iconomou, D. Arapoglou, C. Israilides |
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| Vol 57, No 1 (2006) |
Olive oil extraction and quality |
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Marino Uceda, Gabriel Beltrán, Antonio Jiménez |
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| Vol 45, No 1-2 (1994) |
Sensory and instrumental assessment of olive oil appearance |
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E. Pagliarini, C. Rastelli |
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| Vol 64, No 4 (2013) |
Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis |
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A. Dankowska, M. Małecka, W. Kowalewski |
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| Vol 68, No 4 (2017) |
Frying performance of two virgin oils from Cornicabra olives with different ripeness indices |
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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 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 |
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J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito |
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| Vol 60, No 4 (2009) |
Evaluation of α-tocopherol in virgin olive oil by a luminescent method |
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M. E. Escuderos, A. Sayago, M. T. Morales, R. Aparicio |
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| Vol 58, No 2 (2007) |
Matter transfer during virgin olive oil elaboration |
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Carlos Gómez Herrera |
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| Vol 58, No 2 (2007) |
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties |
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Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk |
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| Vol 57, No 4 (2006) |
Influence of olive integrated production on the quality of virgin olive oil |
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J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales |
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| Vol 57, No 3 (2006) |
Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain) |
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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 57, No 3 (2006) |
Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale |
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Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera |
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| Vol 44, No 2 (1993) |
Virgin and refined olive oils: Differences in glyceridic minor compounds |
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M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes |
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| Vol 65, No 4 (2014) |
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
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M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini |
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| Vol 58, No 3 (2007) |
Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes |
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S. A. Vekiari, P. Papadopoulou, A. Kiritsakis |
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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 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) |
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 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 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 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 59, No 1 (2008) |
The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology |
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Diego G. Fernández Valdivia, Francisco Espínola Lozano, Manuel Moya Vilar |
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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 |
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G. Beltrán, A. Jiménez, M. P. Aguilera, M. Uceda |
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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 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 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 65, No 2 (2014) |
Olive Anthracnose and its effect on oil quality |
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J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero |
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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 59, No 4 (2008) |
Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster) |
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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 65, No 4 (2014) |
Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils |
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A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena |
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| Vol 49, No 1 (1998) |
Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane. |
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V. Ruiz Gutiérrez, F. J. G. Muriana, J. Villar |
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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. |
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G. Lercker, N. Frega, R. Bocci, M. Mozzon |
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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 |
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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 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 65, No 3 (2014) |
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils |
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K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić |
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| Vol 44, No 1 (1993) |
Virgin olive oil quality: Some new criteria for its evaluation |
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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 |
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| Vol 65, No 3 (2014) |
Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation |
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O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas |
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| Vol 65, No 3 (2014) |
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR |
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N. Tena, R. Aparicio-Ruiz, D. L. García-González |
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| 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 |
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R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela |
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| Vol 65, No 2 (2014) |
Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications |
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R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli |
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| Vol 42, No 3 (1991) |
A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training |
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R. Aparicio, F. Gutiérrez, J. Rodríguez |
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| Vol 66, No 1 (2015) |
Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties |
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M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor |
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| Vol 54, No 1 (2003) |
Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region |
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Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García |
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| Vol 42, No 5 (1991) |
Definite influence of the extraction methods on the chemical composition of virgin olive oil |
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R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro |
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| 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. |
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Georgios Blekas, Dimitrios Boskou |
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| Vol 45, No 1-2 (1994) |
Good control practices underlined by an on-line fuzzy control database |
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R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales |
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| Vol 64, No 3 (2013) |
Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria |
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M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal |
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| Vol 65, No 4 (2014) |
Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil |
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M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto |
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| Vol 45, No 1-2 (1994) |
A suitable method for defining the nutritional quality of virgin olive oil |
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S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin |
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| Vol 64, No 1 (2013) |
Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes |
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A. A. Fernandes-Silva, V. Falco, C. M. Correia, F. J. Villalobos |
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| Vol 45, No 1-2 (1994) |
Rapid determination of phenol content in extra virgin olive oil |
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F. Favati, G. Caporale, M. Bertuccioli |
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| Vol 43, No 6 (1992) |
Colour Characterization of the virgin olive oils of Catalan cultivars |
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J. Tous Martí, A. Romero Aroca |
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| Vol 54, No 4 (2003) |
Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain) |
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Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano |
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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 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 |
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A. Romero, C. Cuesta, F. J. Sánchez-Muniz |
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| Vol 50, No 1 (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, F. Bocci, M. Mozzon |
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| Vol 53, No 3 (2002) |
Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil |
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J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz |
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| Vol 48, No 2 (1997) |
Irrigation effects on fatty acidic composition, organoleptic characteristics and other quality parameters of virgin olive oils. |
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J. Salas, M. Pastor, J. Castro |
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| Vol 54, No 1 (2003) |
Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil |
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J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz |
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| Vol 49, No 2 (1998) |
Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane. |
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F. J. G. Muriana, V. Ruiz Gutiérrez |
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| Vol 44, No 1 (1993) |
Characterization of european virgin olive oils using fatty acids |
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María V. Alonso García, R. Aparicio López |
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| Vol 52, No 1 (2001) |
Geographical characterisation of virgin olive oils of the denomination of protected origin les garrigues by their fatty acid profile |
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María José Motilva, Tomás Ramo, María Paz Romero |
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| Vol 52, No 3-4 (2001) |
Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki |
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Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki |
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| Vol 48, No 6 (1997) |
Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain |
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J. Touss, A. Romero, J. Plana, L. Guerrero, I. Díaz, J. F. Hermoso |
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| Vol 56, No 1 (2005) |
Effects of soil salinity on the quality of ‘Arbequina' olive oil |
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A. Royo, Mª S. Gracia, R. Aragüés |
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| Vol 45, No 1-2 (1994) |
Some nutritional benefits of extra virgin olive oil |
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S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin |
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| Vol 48, No 2 (1997) |
Pharmacological activity of the fraction isolated from virgin olive oil containing the sterols and triterpenic alcohols |
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R. de la Puerta, R. Maestro Durán, V. Ruiz Gutiérrez |
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| Vol 56, No 4 (2005) |
Study of oils from the protected denomination of origin “Siurana” using excitation-emission fluorescence spectroscopy and three-way methods of analysis |
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Francesca Guimet, Joan Ferré, Ricard Boqué |
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| Vol 45, No 1-2 (1994) |
The sensory wheel of virgin olive oil |
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Jos Mojet, Sijmen de Jong |
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| Vol 45, No 1-2 (1994) |
Relationship between the COI test and other sensory profiles by statistical procedures |
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R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente |
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| Vol 54, No 2 (2003) |
Study of the quality of virgin olive oil from Aragón (Spain) |
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C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera |
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| 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 |
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A. Jiménez Márquez, M. Hermoso Fernández, M. Uceda Ojeda |
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| Vol 47, No 4 (1996) |
Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters |
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Franca Angerosa, Luciano di Giovacchino |
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| Vol 54, No 4 (2003) |
Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil |
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A. Jiménez Márquez, G. Beltrán Maza |
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