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By Author
Search
301 - 350 of 350 items
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[en]
Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (
Olea europea
. L.)
M. Al-Bachir
305-310
2001-10-30
[en]
Olive oil and immune system functions: potential involvement in immunonutrition
Manuel A. de Pablo, María A. Puertollano, Gerardo Álvarez de Cienfuegos
42-51
2004-03-30
[es]
Physical, chemical and microbiological studies of the fermentation of Arbequina green olives
J. E. de la Torre, E. R. Moya, E. Bota, J. Sancho
274-278
1993-10-30
[es]
Extraction of virgin olive oil by two-phase continuous system. Influence of different variables of the process on certain parameters related to oil quality
A. Jiménez Márquez, M. Hermoso Fernández, M. Uceda Ojeda
299-303
1995-10-30
[en]
Studies on drying kinetics of olive foot cake
H. Kadi, M. S. Hamlat
226-228
2002-06-30
[en]
Effect of vacuum impregnation on physical changes during table olive processing
C. Romero, P. García-García, A.H. Sánchez, M. Brenes
e484
2022-12-16
[en]
Use of propolis extract as a natural antioxidant for plant oils
Musa Özcan
251-253
2000-08-30
[es]
Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil
A. Jiménez Márquez, G. Beltrán Maza
403-409
2003-12-30
[es]
The effect of olive fruit stoning on virgin olive oil aroma
P. Luaces, A. G. Pérez, C. Sanz
174-179
2004-06-30
[en]
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: focus on moisture removal and compositional changes
M. Issaoui, M. Mosbahi, S. Barbieri, G. Flamini, A. Bendini, R. Ascrizzi, T. Gallina Toschi, M. Hammami
e392
2021-02-24
[es]
Characterization and anaerobic digestion of waters from washing of virgin olive oil
R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo
85-90
1993-04-30
[en]
Consumer attitudes and olive oil acceptance: the traditional consumer
Ella Pagliarini, Mario Bertuccioli, Silvia Abba
16-19
1994-04-30
[es]
Quality of virgin olive oil from territorial quality label «Les Garrigues» D.O. (Lleida. Spain) along the 1995/96 harvest
Mª José Motilva, Ismael Jaria, Ismael Bellart, Mª Paz Romero
425-433
1998-12-30
[en]
Modeling of oil extraction from olive foot cake using hexane
Hocine Kadi, Hocine Fellag
369-372
2001-12-30
[en]
Effect of cell immobilization on the treatment of olive mill wastewater by a total phenols, acetic acid and formic acid degrading bacterium strain
Abdelghani El Asli, Faouzi Errachidi, Rhizlane Bennisse, Abdel-illah Qatibi, Mohamed Errami
116-120
2005-06-30
[en]
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry
D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli
e504
2023-06-13
[es]
Study of effectivenness of octadecyl C
18
extraction columns in the evaluation of the bitter taste (K
225
) in virgin olive oil. Error and analytical scheme of method the evaluation
F. Gutiérrez Rosales, S. Perdiguero Camacho
93-96
1992-04-30
[es]
Bitter phenolic glucosides from seeds of olive (
Olea europaea
)
R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero
332-335
1994-10-30
[es]
Quality of table olives.
Antonio Garrido Fernández, Concepción Romero Barranco
225-230
1999-06-30
[en]
Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography
W. Moreda, M. C. Pérez-Camino, A. Cert
175-179
2003-06-30
[en]
Improving biodiesel yield from pre-esterified inedible olive oil using microwave-assisted transesterification method
L. Dehghan, M.-T. Golmakani, S.M.H. Hosseini
e417
2021-09-14
[en]
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
Mario Bertuccioli
55-59
1994-04-30
[en]
Influence of microwaves on olive oil stability
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
397-404
1997-12-30
[en]
Olive oil and cancer
Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
33-41
2004-03-30
[en]
Changes in chemical and microbiological composition of two varieties of olive during fermentation
M. Borcakli, G. Özay, I. Alperden, E. Özsan, Y. Erdek
253-258
1993-10-30
[es]
Determination of some purity parameters in olive oils. Results from a collaborative study
W. Moreda, M. C. Pérez Camino, A. Cert
279-284
1995-10-30
[en]
Algorithms for the detection of hazelnut oil in olive oil
A. Cert, W. Moreda
143-149
2000-06-30
[en]
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
A. Izadi, S. Mansouripour, Y. Ramezan, S. Talebzadeh
e479
2022-12-15
[es]
Influence of the technological helpers used in the olive oil elaboration process on the kinetics of the anaerobic digestion of olive mill wastewater
R. Borja Padilla, J. Alba Mendoza, María M. Durán Barrantes
204-211
1992-08-30
[es]
The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition
M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
119-125
1994-06-30
[en]
Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness
H. Ajana, A. El Antari, A. Hafidi
1-6
1999-02-28
[en]
Characterization of yeast strains isolated from bloaters of fermented green table olives during storage
A. Asehraou, C. Peres, D. Brito, M. Faid, M. Serhrouchni
225-229
2000-08-30
[es]
Colorimetric characterization and classification of the virgin olive oil from the spanish-moroccan mediterranean area
M. M. Pérez, A. Yebra, M. Melgosa, N. Bououd, A. Asselman, A. Boucetta
392-396
2003-12-30
[en]
Olive oil in food spreads
Miguel A. Blanco Muñoz
92-94
2004-03-30
[en]
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil
M. M. Elaasser, M. K.S. Morsi, S. M. Galal, M. K. Abd El-Rahman, M. A. Katry
e386
2020-12-04
[es]
Effect of CO
2
in storage atmosphere on mill olive fruit physiology
J. María García Martos
81-84
1993-04-30
[en]
Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar.
H. Ajana, A. El Antari
405-410
1998-12-30
[es]
The isolation and quantification of the components from olive leaf: hexane extract
Á. Guinda, A. Lanzón, J. J. Rios, T. Albi
419-422
2002-12-30
[en]
Situation of European SMEs in the olive oil and table olive area. Survey.
Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador
209-219
2005-09-30
[en]
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil
Y. M’Rabet, K. Hosni, K. Khwaldia
e505
2023-05-26
[en]
Microorganisms associated with post-harvest green olives deteriorations in Morocco
M. Faid, Rachida Akhartouf, A. Asehraou
313-317
1994-10-30
[es]
Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
Miguel Canet, José Mª García
181-184
1999-06-30
[es]
Study of the quality of virgin olive oil from Aragón (Spain)
C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera
151-160
2003-06-30
[en]
Informative Note: Captive fatty acids of fresh olive oils?
J.A. Cayuela-Sánchez
e413
2021-06-10
[en]
Good Manufacturing Practice (GMP) guidelines for virgin olive oil production
Christos Petrakis
53-54
1994-04-30
[en]
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
Mayada Damechki, Sofia Sotiropoulou, Maria Tsimidou
207-213
2001-08-30
[es]
Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
A. H. Sánchez Gómez, M. J. Fernández Díez
414-419
1991-12-30
[en]
A study of chemical and microbiological characteristics of olive mill waste water in Morocco
M. Mouncif, S. Tamoh, M. Faid, A. Achkari-Begdouri
335-338
1993-12-30
[en]
Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yields
Alfonso Ranalli, Nicola Martinelli
255-263
1995-10-30
[en]
Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial
A. Cert, W. Moreda, M. C. Pérez-Camino
447-456
2000-12-30
301 - 350 of 350 items
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
265
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
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Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
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Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
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Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
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Virgin almond oil: Extraction methods and composition
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