Vol. 67 No. 2 (2016)

Research

• [en] Determination of saturated aliphatic hydrocarbons in vegetable oils

  R. B. Gómez-Coca, R. Cert, M. C. Pérez-Camino, W. Moreda

  e127

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• [en] Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

  R. Domínguez, P. E. Munekata, A. Cittadini, J. M. Lorenzo

  e128

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• [en] 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

  R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela

  e129

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• [en] Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments

  B. Lanza, M. G. Di Serio, L. Di Giacinto

  e130

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• [en] Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

  D. Koçak Yanık, H. Keskin, S. Fadıloğlu, F. Göğüş

  e131

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• [en] Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

  O. Soufi, C. Romero, M. J. Motilva, X. Borrás Gaya, H. Louaileche

  e132

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• [en] Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

  R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo

  e133

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• [en] n-3 LCPUFA in the reversal of hepatic steatosis: the role of ACOX and CAT-1

  G. S. Tapia, D. González-Mañán, A. D’Espessailles, C. G. Dossi

  e134

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• [en] Amazonian Buriti oil: chemical characterization and antioxidant potential

  P. Speranza, A. de Oliveira Falcão, J. Alves Macedo, L. H.M. da Silva, A. M. da C. Rodrigues, G. Alves Macedo

  e135

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• [en] Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

  A. N. Nina Naquiah, J. M.N. Marikkar, M. Shuhaimi

  e136

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• [en] Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

  I. Zipori, A. Bustan, Z. Kerem, A. Dag

  e137

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• [en] Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

  N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, N. E. Chihib, C. Peres, A. Asehraou

  e138

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Documentation

• [en] Olive and Olive Oil Bioactive Constituents.– D. Boskou, editor.–AOCS Press, Urbana, IL, USA. 2015.– XXIII+397 pages.—ISBN 978-16306741-2.

  R. Zamora

  e140

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• [en] Reviewers List 2015

  Equipo Editorial

  e139

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