N. 1

  • Evoluzione della composizione in pigmenti di oli vergini di oliva sottoposti al processo di frittura (pdf, 52 kB)
    M. Del Carlo, L. Cerretani, A. Bendini, A. Cichelli, D. Compagnone
     
  • The effect of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv. Roggianella) (pdf, 57 kB)
    A.M. Giuffré, A. Piscopo, V. Sicari, M. Poiana
     
  • Chemical composition of Dalmatian virgin olive oils from autochtonous olive cultivars Oblica, Lastovka and Levantinka (pdf, 57 kB)
    M. Zanetic, D. Štrucelj, S. Perica, D. Rade, D. Škevin, A. Serraiocco, N. Simone
     
  • Caratterizzazione dell'olio di jojoba utilizzato nel settore cosmetico: sua composizione in esteri (pdf, 51 kB)
    G. Gasparoli, S. Tagliabue, C. Mariani
     
  • Glicerotrieptanoato in sottoprodotti di origine animale. Determinazione HPLC-MS/MS (pdf, 51 kB)
    P. Fusari, S. Venturini, P. Rovellini
     
  • Variation des lipides dans les amandes au cours de la croissance et la maturation des fruits de Grewia coriacea Mast. (Tiliaceae) (pdf, 54 kB)
    Attibayeba, L. Ngantsoue, D. Massamba, B. Makoundou


N. 2 

  • Nutritional-health quality index evaluation of novel extra virgin olive oils. Note I. (pdf, 53 kB)
    P. Rovellini, N. Cortesi,nP. Fusari, P. Zaganelli
     
  • Influence of the quality of water used in irrigation on the chemical properties of olive oil (pdf, 56 kB)
    Khalid M. Al-Ismail, Ali K. Alsaed, Rafat Ahmad, Salam Ayoub
     
  • Individuazione, mediante idrogenazione, di anomalie compositive dell'olio di jojoba utilizzato nel settore cosmetico (pdf, 53 kB)
    A. Gasparoli, M. E. Gaboardi, C. Mariani
     
  • Short laboratory note. About the presence of oxidised sterols in biodiesel samples (pdf, 52 kB)
    C. Mariani, P. Bondioli
     
  • Evolution of phenolic compounds of virgin olive oil during 12 months storage (pdf, 53 kB)
    V. Sicari, A. M. Giuffrè, L. Louadj, M. Poiana
     
  • Fatty acid and phenolic constituents of leaves, flowers and fruits of tunisian dog rose (Rosa canina L.) (pdf, 58 kB)
    K. Hosni, R. Chrif, N. Zahed,I. Abid, W. Medfei, H. Sebei, N. Ben Brahim


N. 3 

 

  • Composizione ed aspetti salutistici dell'olio d'oliva (pdf, 57 kB)
    G. Lercker, G.M. Caramia 
     
  • Time dependent effects of n-3 supplementation for eight months on erythrocyte phospholipid fatty acid composition  (pdf, 56 kB)
    A.M. Rizzo, G. Montorfano, M. Negroni, P. Berselli, P.A. Corsetto, B. Berra
     
  • Considerazioni analitiche sul dosaggio del colesterolo  (pdf, 55 kB)
    A. Gasparoli, M.E. Gaboardi
     
  • Analytical characteristics of olive oil produced with three different processes in Algeria pdf, 56 kB)
    L. Louadj, A.M. Giuffrè 
     
  • Fatty acids and essential oil composition of borage (Borago officinalis L.) stalk leaves during their development  (pdf, 57 kB)
    M. Baya, A.W. Wissem, B. Marzouk
     


N. 4 

  • Determination of procymidone in sicilian olive oils by gas chromatography-mass spectrometry (HRGC-MS) (pdf, 98 kB)
    G. Dugo, A.G. Potortì, V. Fotia, M. Saitta, V. Lo Turco
     
  • Antioxidant properties of Soy-daddawa: a condiment produced from fermented soybean (Glycine max (L.) Merril) (pdf, 87 kB)
    A.O. Ademiluyi, G. Oboh, A.O. Ademosun
     
  • Messa a punto di un impianto di raffinazione per oli alimentari su scala di laboratorio (pdf, 75 kB)
    V. Durante, F. Caponio, C. Summo, T. Gomes
     
  • Antioxidant activity of different extracts from Varthemia Iphionoides (pdf, 81 kB)
    M.M. Al –Dabbas, K. Al-Ismail, Y.H. Al-Qudah
     
  • Validation of a method for the determination of pesticides residues in olive oil by GC/MS (pdf, 78 kB)
    D. Attard Barbini, T. Generali, S. Girolimetti, R. Dommarco
     
  • Characterization of virgin olive oil from four olive varieties grown in the New Valley Governorate, Egypt (pdf, 98 kB)
    B.R. Ramadan, A.H.A. Khalifa, M.F. Khalil, R.A.H. El-Dengawy, Z.S.M. Ali
     
  • Oil yield and fatty acid compositiion of Coriander (Coriandrum sativum L.) fruita s influenced by different stages of maturity (pdf, 89 kB)
    K. Msaada, K. Hosni, M. Ben Taarit, M. Hammami, B. Marzouk