RISG - Anni dal 2011 al 2018

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Anno 2018 - Volume 95

n. 1

  • Physicochemical characteristics and sensorial profile of two Algerian varietal virgin olive oils (Chemlal and Azeradj) and their blends
    F. Djelili-Mamou, M. Servili, P. Proietti, H. Djoudad-Kadji, A. Tamendjari
  • Short note - Fatty acids and tocopherols of Turkish Salvia fruticoseSalvia tomentosaStachys aleurites and Stachys cretica subsp. Anatolica seed oils
    G. Özkan, R.S. Gokturk, M. Kiralan, M.F. Ramadann
  • Influence of seed quality and storage time on the characteristics of cold-pressed sunflower oil: impact on bioactive compounds and colour
    E. Dimic, T. Premovic, O. Radocaj, V. Vujasinovic, A. Takaci
  • Antioxidant potential of rosehip seed extract in stabilisation of flaxseed oil
    H. Ilyasoglu
  • Assessment of oil in water emulsion based on rose oil
    M. Kowalska, M. Woźniak, M. Paździor, K. Kucharczyk
  • Nota tecnica. Lubrificanti - Corrispondenza tra metodi analitici (gennaio - dicembre 2017)
    M. Sala, F. Taormina, P. Ruggieri

n. 2

  • Synergism between DL-alpha-tocopherol and ascorbyl palmitate at various ratios in binary antioxidant compositions
    A. Slavova-Kazakova, V.D. Kancheva

  • Short note - Omega fatty acids in Turkish Neotchihatchewia isatidea (Boiss.) Rauschert seed oil
    A. Rahimi, N. Arslan, M. Kiralan, M.F. Ramadan

  • Preventing oil leakage with natural wax additions during the storage of tahini halva
    M. Öğütcü, N. Arifoğlu, R. Temizkan, E. Yilmaz

  • Argentinian consumers’ extra virgin olive oil preference
    J.E. Pardo, M. Álvarez Ortí, V. Araniti, M. Bauzá, M. Rubio, D.C. Zied, A. Silvestre

  • Short note - Chemical evaluation and antioxidant capacity of Western and Wichita pecan nut cultivars [Carya illinoinensis (Wangenh.) K. Koch]
    L.A. Medina Juárez, D.M.A. Molina Quijada, S. Agustin Salazar, L.A. Rascón Valenzuela, C.C. Molina Domínguez, N. Gámez-Meza

  • Antimicrobial activity of cold pressed citrus seeds oils, some citrus flavonoids and phenolic acids
    B. Aydeniz Güneşer, N.N. Demirel Zorba, E. Yilmaz

n. 3

  • Impact of roasting and frying on fatty acids, and other valuable compounds present in peanuts
    H.A. Ghazzawi, KH.M. Al-Ismail
  • Is geographic origin a good marker for cumin seed oil  (Cuminum cyminum)
    A. Hajib, H. Harhar, S. Gharby, I. Nounah, B. Matthäus D. Guillaume, Z. Charrouf
  • Effect of torrefaction on the lipidic profile of sunflower seed
    J. Mejri, Y. Zarrouk, M. Hammam
  • Evaluation of olive oil quality during the ripening of the organic cultivated olives and multivariate discrimination of the variety with a chemometric approach
    A. Sönmez, O. Özdikicierler, A. Saygin Gümüskesen
  • Short note Physicochemical characteristicsof binary mixtures of camel hump fatand citrus seed oil
    A.M. El-Anany, R.F.M. Al
  • Quality, antioxidant and antibacterial activity of olive oil from wild olives (Oleasters)
    A.Tamendjari, S. Sait, F. Laincer, P. Rovellini, S. Venturin
  • Influence of industrial refining on some characteristics of olive pomace oil
    A. Yorulmaz

n. 4

  • Seme di guaranà (Paullinia cupana Kunth) della regione di Maués, Amazzonia, Brasile: studio di alcune caratteristiche chimiche
    W. Gomes da Silva, P. Rovellini, L. Folegatti, P. Fusari, S. Venturini, D. Baglio
  • Short note. Fatty acids profile and stability of Camelina (Camelina sativa) seed oil as affected by extraction method and thermal oxidation
    M. Kiralan, S.S. Kiralan, I. Subaşi, Y. Aslan, M.F. Ramadan
  • Influence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils
    D. Sevim, O. Köseoğlu, M. Casale, Y. Altunoğlu, P. Kadiroğlu
  • Fatty acid compositions of sunflowers (Helianthus annuus L.) grown in east Mediterranean region
    M.R. Akkaya
  • Characterisation of virgin olive oils from variety Benizal (Albacete, Spain)
    S. Díaz-Díaz, E. Sena-Moreno, M. Álvarez-Ortí, J.E. Pardo, M. Suárez, A. Rabadán
  • Short note. Effect of ripening and olive cold storage on oil yield and some olive oil characteristics
    M.J. Petrón, M.L. Timón, A.I. Carrapiso, A.I. Andrés
  • The effect of extra virgin olive oil enrichment by rosemary leaves and lemon peels on its sensorial characteristics, chemical composition, and oxidative stability under storage conditions
    N. Fares, I. Karoui, S. Sifi, M. Abderrabba, N. Jouini

Anno 2017 - Volume 94

n. 1

  • Recovery of triterpene acids from olive leaves
    P. Bondioli, G. Rivolta, L. Della Bella, S. Venturini, P. Rovellini
  • Review - Walnut virgin oil: a different but high quality vegetable oil
    A. Cuesta, M. Álvarez-ortí, Pardo-Giménez, R. Gómez, Rabadán, J.E. Pardo
  • Fatty acid composition and some bioactive properties of edible oil extracted from different varieties of poppy (Papaver somniferum L.) seeds
    M. Abudak, H.H. Kara
  • Oil yield and fatty acid profile of Oenothera biennis as affected by different levels of nitrogen and zinc fertilization  
    H.A.H. Said-al Ahl, M.F. Ramadan
  • Review - Development and application of protocols to certify the authenticity and traceability of apulian typical products in olive sector
    W. Sabetta, M.M. Miazzi, Di Rienzo, V. Fanelli, Pasqualone, Montemurro
  • Influence of different antioxidants and pack materials on oxidative stability of cold pressed poppy seed oil  
    M. Öğütcü, E. Yılmaz

n. 2

  • Determinazione dei prodotti fitosanitari nell’olio extra vergine di oliva: validazione e indagine conoscitiva
    P. Fusari, F. Orgiu, P. Rovellini

  • Review - Wild rice (Zizania sp.). A potential source of valuable ingredients for nutraceuticals and functional foods
    F. Anwar, G. Zengin, K.M. Alkharfy, M. Marcu

  • Short note - Fatty acid composition and mineral profile of some gourds: Lagenaria Siceraria and Citrullus Species melon (egusi) seeds
    J.O. Ogundele, A.A. Oshodi, I.A. Amoo

  • Nota tecnica. Lubrificanti - Corrispondenze tra metodi analitici (gennaio - dicembre 2016)
    M. Sala, F. Taormina, R. Maina, P. Ruggieri

  • Short note - Chemical composition of Nabali Jordanian olive oil
    A.K. Alsaed, A.S. Carretero, K. Al-Ismail, H. Al-Domi, K. Alabsi, T. Rababa, R. Ajo, R. Daghmush, H. Bakhouche, J. Lozano-Sánchez

  • Evaluation of the suitability of Tetracarpidium conophorum, Pentaclethra acrophylla and Citrullus vulgaris seed oils for some fried products
    A.M. Oyinloye, V.N. Enujiugha

n. 3

  • Sulla determinazione delle cere negli oli extra vergini di oliva della varietà Arbequina prodotta in Argentina
    C. Mariani
  • Tomato seed oil: a comparison of extraction systems and solvents on its biodiesel and edible properties
    A.M. Giuffrè, C. Zappia, M. Capocasale
  • Short note - Fatty alkyl tosylate from Sesamum indicum seed oil: a potential resource for the oleochemical industry
    Adewuyi, F.V. Pereira
  • Physical characteristics and chemical constituents of Jatropha cinerea seeds
    J.P. Lovio-Fragoso, N. Gámez-Meza, C.C. Molina-Domínguez,Hayano-Kanashiro, L. A. Medina-Juárez
  • Flavonols - Antioxidants in bulgarian fruits
    S.P. Tsanova-Savova, F.T. Ribarova, V.N. Petkov
  • The determination of heavy metal and micronutrient elements in sunflower seeds grown in the Thrace region
    U. Gecgel, O. Ay

n. 4

  • La produzione di olio di oliva in Lombardia. Due anni di esperienze condotte nell’ambito del progetto Europeo Simpler
    P. Bondioli, S. Frusca

  • Sull’analisi degli Steroli e degli idrocarburi steroidei nell’olio di girasole ad alto contenuto di acido oleico
    C. Mariani

  • Study on the composition and quality of several Sicilian EVOOs (harvesting year 2015)
    C. Naccari, R. Rando, A. Salvo, D. Donato, G. Bartolomeo, V. Mangano,V. Lo Turco, G. Dugo

  • Consumption of canned oily fish as a source of fatty acids
    G. Krešić, O. Koprivnjak, T. Lešić, M. Jurković, D. Sokolić, A. Gross-Bošković, K. Branežec, J. Pleadin

  • Biological activity and chemical composition in fatty acids of Pistacia terebinthus L. fruits extracted with supercritical carbon dioxide
    A. Piras, A. Maxia, U. Koca, D. Falconieri, S. Porcedda, H. Marzouki, M.J. Goncalves, L. Salgueiro, D. Putzu, A. Rosa

  • Effect of the drying process on the physicochemical characteristics and oxidative stability of microencapsulated amaranth oil
    D. Ogrodowska, M. Tańska, W. Brandt, S. Czaplicki, M. Skrajda, G. Dąbrowski

  • Effect of maturation on the fatty acids and phospholipids composition of guava (Psidium guajava) fruit pulp
    S. Ortutu, M. Aremu


Anno 2016 - Volume 93

N. 1 

  • Preparation of methyl 9,10 dihydroxystearic acid using a solid catalyst 
    P. Bondioli, L. Della Bella, G. Rivolta
  • Short note - The physico-chemical properties and oxidative stabilities of enzymatically interesterified lard and rapeseed oil blends containing 35 and 25% of lard 
    D. Kowalska, E. Gruczynska
  • Characterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco 
    F. Mansouri, A. Benmoumen, G. Richard, M.L. Fauconnier, M. Sindic, H. Serghini-Caid, A. Elamrani
  • Chemical composition and antioxidant activities of cold pressed lentisc (Pistacia lentiscus L.) seed oil 
    K.B. Daoued, M. Chouaibi, N. Gaout, O. Bel Haj, S. Hamdi
  • Effect of harvest year on triglyceride composition and tocochromanols contents of flaxseed oil (Linum usitatissimum L.) 
    W. Herchi, K. Ben Ammar, F. Sakouhi, H. Kallel, S. Boukhchina
  • Short note - Some physicochemical properties, fatty acid composition, and tocopherol contents of Citrus seed oils 
    Ö. Gültekin M.M. Özcan F. Al Juhaimi
  • Nota tecnica. Lubrificanti. Corrispondenze tra metodi analitici (gennaio-dicembre 2015) 
    M. Sala, F. Taormina, R. Maina, P. Ruggieri

N. 2

  • Sulla determinazione dei tocoferoli, tocomonoenoli, tocodienoli, tocotrienoli e loro esteri negli oli vegetali 
    A.Gasparoli, C. Mariani
  • Short note - Evaluation of authenticity and quality of Argan oils sold on the Bulgarian market 
    S.M. Momchilova, S.P. Taneva, R.D. Dimitrova, I.R. Totseva, D.V. Antonova
  • Short note - The optimization of waxes yields extracted from tunisian Agave Americana L. and esparto leaves 
    I. Saâd, I. Marzoug, F. Sakli
  • Fatty acid composition of three different Moringa leave oils 
    F. Al Juhaimi, E.E. Babiker, K. Ghafoor, M.M. Özcan
  • Short note - Lipid production from three Aspergillus strains propagated on factory wastes 
    E.G. Gomaa, S.M. El-Iraki, H.O.A. Osman, S.A. Kabbary
  • Detection of extra virgin olive oil adulteration using Fourier transform infrared, synchronous fluorescence spectroscopy and multivariate analysis 
    S. Nigri, R. Oumeddour
  • Short note - Oil, fatty acid and tocopherol contents of some aromatic plant seeds 
    B. Matthäus, F. Al Juhaimi, M.M. Özcan, E. El Babiker, K. Ghafoor

N. 3 

  • Sulla complessità della frazione sterolica nell'olio di oliva
    C. Mariani 
  • Short note - Nutritional composition and kinaesthetic properties of white table olives from Olea europaea L. Leucocarpa cultivar 
    B. Lanza, F. Amoruso, M.G. Di Serio 
  • Fatty acids, tocopherols, minerals contents of Nigella sativa and Trigonella foenum-graecum seed and seed oils
    F. AL Juhaimi, B. Matthäus, K. Ghafoor, El F. ElBabiker, M.M. Özcan 
  • Technical note - Evaluation of products for hard surface cleaning on a mineral greasy soil using colorimetric measurements 
    D. Mariani
  • Short note - Lipid and fatty acid distribution in leaf and seed during borage development 
    W. Aidi Wannes, B. Mhamdi, B. Marzouk 
  • Comparative study of the effects of sodium sulphate and sodium acetate on some functional properties of some melon seed flours: protein solubility profile and water absorption capacity 
    J.O. Ogundele 
  • Short note - Chemical properties and fatty acid composition of oils extracted from gamma irradiated rape and sunflower seeds 
    U. Gecgel, P. Catal 
  • Short note - Changes in composition of grape seed oil during vegetation 
    T. Ovcharova, M. Zlatanov, A. Ivanov  

N. 4

  • Sulla presenza anomala di eritrodiolo negli oli extra vergini di oliva della varietà Verdial 
    C. Mariani
  • Impact of storage in pet packaging on the quality of Algerian virgin olive oil 
    F. Hamitri-Guerfi,L. Mekimene, K. Madani, A. Youyou
  • Changes in hexanal, thymoquinone and tocopherols levels in blends from sunflower and black cumin oils as affected by storage at room temperature 
    M. Kiralan, M. Ulaş, A.G. Özaydin, N. Özdemir, G. Özkan, A. Bayrak, M.F. Ramadan
  • Review - Almond virgin oil: parameters of regulated physicochemical quality and stability
    J.M. Roncero, M. Álvarez-Ortí, A. Pardo-Giménez, R. Gómez, A. Rabadán, J.E. Pardo
  • Textural properties and storage stability of organogels prepared from pomegranate seed oil with beeswax and sunflower wax 
    E. Yilmaz, M. Öğütcü
  • Chemical composition and oxidative stability of corn oil flavored by thyme flowers and bitter orange peel under storage conditions 
    I. Jabri-Karoui, M. Abderrabba, B. Marzouk

Anno 2015 - Volume 92

N. 1 

  • Nota tecnica - Determinazione di tensioattivi anionici e non ionici in matrici acquose mediante cromatografia liquida ad alta prestazione (HPLC) accoppiata a rivelatori UV ed evaporativi 
    D. Mariani, E. Trimigno, G. Pallotti, S. Polesello, S. Capri
  • Study of biodiesel solid contaminants by means of Scan Electron Microscosopy (SEM) 
    P. Bondioli, L. Della Bella, G. Rivolta, S. Faragò, A. Boschi, S. Beretta
  • Comparazione dei differenti sistemi di iniezione gascromatografici per la rilevazione di grassi vegetali diversi dal burro di cacao nei cioccolati fondenti 
    D. Baglio, M.R. Porta, L. Folegatti
  • Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 
    A.A. Giuliani, A. Cichelli, L. Tonucci, N. d'Alessandro
  • Short note - Monitoring of the fatty acid compositions of some olive oils
    B. Marongui, M.M. Özcan, A. Rosa, M.A. Dessi, A. Piras
  • Instrumental evaluation of the texture of cv. Nocellara del Belice table olives 
    P. Catania, M. Vallone, D. Planeta, P. Febo
  • Technical note - Technological and agronomical factors affecting sterols in Australian olive oils 
    C. Guillaume, R. Ravetti
  • Short note - Physical and chemical characteristics of oils of some olive varieties in Turkey 
    M.M. Özcan, L. Altinöz, D. Arslan, A. Ünver

N. 2

  • The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain 
    M. Abenoza, J.M. Lasa, M. Benito, R. Oria, A.C. Sánchez- Gimeno
  • Short note. Evaluation of fatty acid composition, oil yield and total phenol content of various pumpkin seed genotypes 
    Ö. Türkmen, N. Uslu, M. Paksoy, M. Seymen, S. Fidan, M.M. Özcan
  • Short note. Solid Phase Extraction and isotope-labelled internal standards for the determination of Aflatoxin B1 in vegetable oils by using High Performance Liquid Chromatography - Tandem Mass Spectrometry 
    R. Giacalone, S. Giuliano, G. Presti, D. Scalici
  • Fatty acid profile determination of cold pressed oil of some nut fruits 
    O. Kola, H. Duran, M.S. Özer, H. Fenercioğlu
  • Regional effect on total lipids and fatty acid composition of some aromatic and medicinal plants growing wild in Tunisia 
    S. Tammar, J. Sriti, N. Salem, O. Bachrouch, M. Hammami, S. Selmi, F. Limam, B. Marzouk, K. Msaada
  • Short note. Fatty acids, sterols and phospholipids levels in the muscle of Acanthurus montoviae and Lutjanus goreensis fish 
    E.I. Adeyeye
  • Evaluation of eight fungal strains propagated on two synthetic media for lipid production 
    E.G. Gomaa, S.M. El Iraki, H.O.A. Osman, Shereen A. Kabbary

N. 3 

  • Recenti sviluppi sull'impiego della spettroscopia NIR per il controllo qualitativo e la tutela degli oli extravergini di oliva 
    E. Stella, R. Moscetti, R. Massantini, D. Monarca, M. Cecchini, R.P. Haff, M. Contini

  • Assessing the potential of some traditional Bulgarian teas in scavenging free radicals and their antioxidant activity after gamma-irradiation 
    V.D. Kancheva, A. Slavova-Kazakova, A.Terzieva, M. Ivanova, T. Tsrunchev
  • Short note - Proximate analysis and fatty acid composition assessment of three different colored poppy seed oils 
    E. Duman, M.M. Özcan
  • Some physicochemical properties, fatty acid composition and antimicrobial characteristics of different cold-pressed oils 
    U. Gecgel, A. Sukru Demirci, G. Cagla Dulger, U. Gecgel, M. Tasan, M. Arici, O. Ay
  • Effects of different extraction methods and storage conditions on the quality characteristics and antioxidant activity of flaxseed oil (Linum usitatissimum L) grown in Tunisia 
    W. Herchi, A. Cherif, K. Sebei, H. Kallel, S. Boukhchina
  • Short note - Comparative analysis of physicochemical characteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame 
    O. Kola

N. 4

  • Physical and chemical characterization of different varieties of hazelnut grown in Sakarya, Turkey 
    O. Kola, A.E. Çetin, M.S. Özer, M.R. Akkaya
  • Profilo acidico e caratteristiche sensoriali di un preparato a base di polpa di pesce del lago Trasimeno 
    R. Franceschini, M. Orrù, D. Miraglia, D. Ranucci, F. Asdrubali, S. Altissimi, A. Valiani, R. Branciari
  • Effect of low-temperature storage under optimal conditions on olive oil quality and its nutritional parameters 
    M. Abenoza, M. Benito, R. Oria, A.C. Sánchez-Gimeno
  • Nota breve - Thlaspi arvense oil: content and potential use for biodiesel production 
    G. Colombo Castelli, N. Ravasio, F. Zaccheria
  • A comparative study on the antioxidative activities, anticholinesterase properties and essential oil composition of Clove (Syzygium aromaticum) bud and Ethiopian pepper (Xylopia aethiopica) 
    S.A. Adefegha, G. Oboh,T. Odubanjo, O.B. Ogunsuyi
  • Studies in the stability of carrot oil emulsions formulated according to the optimization software 
    M. Kowalska, M. Ziomek, A. Krzton-Maziopa
  • Detailed characterization of lipids in safflower varieties grown in Bulgaria 
    M.D. Zlatanov, G.A. Antova, M.J. Angelova-Romova, S.M. Momchilova, R.D. Dimitrova, M. Marcheva

Anno 2014 - Volume 91

N. 1 

  • Caratterizzazione chimica della farina ottenuta dopo la spremitura a freddo dei semi di Cannabis sativa L. 
    L. Folegatti, P. Rovellini, D. Baglio, S. De Cesarei, P. Fusari, S. Venturini, A. Cavalieri
     
  • Nota breve. Olio di semi: profilo trigliceridico e qualità nutrizionale 
    P. Rovellini, P. Fusari, S. Venturini
     
  • Alchil esteri e composti correlati in oli d'oliva vergini: loro evoluzione nel tempo
    L. Conte, C. Mariani, T. Gallina Toschi, S. Tagliabue
     
  • Nota tecnica. Considerazioni tecniche in merito all'abbassamento del limite degli stigmastadieni negli oli di oliva extra vergini. Evidenze analitiche emerse dal test inter-laboratorio
    A. Cane, A. Serani, L. Lunetti, P. Brogi, A. Di Blasi, C. Franceschi, M. Leonardi, M. Navolio, V. Paci, M. Renna
     
  • Alchil esteri ed altri indicatori per la tutela della qualità e della genuinità degli oli extra vergini italiani 
    G. Di Loreto, L. Giansante, B. Alfei, L. Di Giacinto
     
  • Egyptian rice bran oil: chemical analysis of the main phytochemicals 
    S.Y. Al-Okbi, N.M. Ammar, D.A. Mohamed, I.M. Hamed, A.H. Desoky, H.F. El Bakry, A.M. Helal
     
  • Effect of thermal oxidation on the physico-chemical properties, malondialdehyde and carotenoid contents of palm oil 
    G. Oboh, A.O. Falade, A.O. Ademiluyi

N. 2

  • La scuola dell'Università di Bologna sulla ricerca scientifica nel settore dei lipidi
    G. Lercker
     
  • Quality evaluation of sunflower and halzenut cold-pressed oils by a sensory approach
    A. Bendini, S. Barberi, L. Moradi, R. Palagano, E. Valli, T. Gallina Toschi
     
  • Evaluation of the nutritional value of oven-dried table oilves (cv. Majatica) processed by the Ferrandina style 
    B. Lanza, MG. Di Serio, F. Russi, E. Iannucci, L. Giansante, G. Di Loreto, L. Di Giacinto
     
  • The chemical composition, fatty acid, amino acid profiles and minerals content of six fish species commercialized on the Wouri river coast in Cameroon 
    N. Tenyang, H.M. Womeni, M. Linder, B. Tiencheu, P. Villeneuve, F. Tchounguep Mbiapo

N. 3 

  • The study of measurement system for the assessment of basic qualitative and compositional parameters, based on the interaction of electromagnetic fields with oil products
    A. Berardinelli, A. Bendini, C. Cevoli, E. Laccheri, E. Valli, T. Gallina Toschi, L. Ragni

  • Approccio tecnologico innovativo nella produzione degli oli di semi 
    M. Mozzon, D. Pacetti, N.G. Frega

  • Effects of malaxation time on the quality of extra virgin olive oil from the Ascolana tenera olive variety 
    F. Fiori, E. Boselli, P.M. Falcone, M. Balzano, N.G. Frega

  • Composition and antioxidant activity of some Algerian wild extra virgin olive oil 
    S. Boucheffa, A. Tamendjadi, P. Rovellini, S. Venturini

  • Enzyme aqueous extraction of Moringa oleifera and Canola seed oils and their effect on physiochemical characteristics and stability (
    A.E. Mehanni, W.H. El-Refaei, E.P. Akdowa, A.A. Bouba  

N. 4

  • Nota Tecnica. Lubrificanti. Corrispondenze tra metodi analitici (gennaio - dicembre) 
    M. Sala, F. Taormina, R. Maina, P. Ruggeri
  • Variation in triacylglycerols of olive oils produced in Calabria (Southern italy) during olive ripering
    A.M. Giuffrè
  • Pyropheophytin a and 1,2 di-acyl-glycerols in natural olive oils under different storage conditions over time
    C. Guillaume, Ch. Gertz, L. Ravetti
  • Some physico-chemical properties and composition in wild olive (Olea europea L. subsp. oleaster) fruit and oil
    B. Matthaus, M.M. Ozcan, F. AL Juhaimic
  • Assessing the variability of the fatty acid profile and cholesterol content of meat sausages 
    J.S. Amaral, S. Soares, I. Mafra, M. Beatriz, P.P. Oliveira  

Anno 2013 - Volume 90

N. 1

  • Short note. Insect oils: the composition of oil extracted from Mosca carnaria (Sarcophaga carnaria L.) larva
    P. Bondioli, G. Rivolta

  • Olio e farina da Cannabis sativa L. analisi multiscreening di micotossine, ftalati, idrocarburi policiclici aromatici, metalli e fitofarmaci 
    P. Fusari, P. Rovellini, L. Folegatti, D. Baglio, A. Cavalieri

  • Study of essential and fixative oil chemical composition extracted from Opuntia ficus indica seeds grown in Tunisia and its antioxidant activity 
    I. Ouerghemmi, S. Bourgou, H. Mejri, B. Marzouk, M. Saidani Tounsi

  • Characterization of sicilian virgin olive oils: phenolic and volatile compounds as markers 
    E. Esposto, R. Selvaggini, A. Taticchi, S. Urbani, I. Di Maio, G. Veneziani, B. Sordini, L. Pirrone, M. Servili

  • Effect of ethanolic extracts from marjoram, thyme and oregano on thermooxidative degradation of rapeseed oil 
    M. Kozlowska, D. Kowalska, E. Gruczynska, B. Kowalski

N. 2

  • Application note. Assessment of the cleaning performances of hand dishwashing detergents. Bowl wash procedure 
    D. Mariani, G. Pallotti, E. Trimigno
     
  • Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 
    M. Migliorini, C. Cherubini, L. Cecchi, B. Zanoni
     
  • Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis 
    A. Ficarra, E.L. De Paola, D.P. Lo Fiego, G. Minelli, A. Antonelli
     
  • Seeds and seed oil compositions of Aleppo Pine (Pinus halepensis Mill.) grown in Jordan 
    S.K. Tukan, A. Al-Ismail, R.Y. Ajo, M.M. Al-Dabbas
     
  • Insteresterification of goose fat and rapsees oil mixture using Candida rugosa lipase immobilized in alginate beads 
    K. Tarnowska, M. Kostecka, A. Piotrkowicz, M. Lobacz, B. Kowalski
     
  • Evaluztion of fatty acids and physicochemical characteristics of six varieties of bambara groundnut (Vigna subterranea L. Verdc) seed oils 
    M.O. Aremu, S. Mamman, A. Olonisakin

N. 3

  • Caratterizzazione chimica dell'olio ottenuto salla spremitura a freddo dei semi di Cannabis sativa L.
    P. Rovellini, L. Folegatti, D. Baglio, S. De Cesarei, P. Fusari, S. Venturini, A. Cavalieri
     
  • Determinazione diretta di alcuni metalli negli oli extra vergini mediante assorbimento atomico con fornetto di grafite (GF-AAS) 
    D. Baglio, L. Folegatti
     
  • Quality at destination: simulating shipment of three bottled adible oils from Italy to Taiwan 
    E. Valli, R. Manzini, R. Accorsi, M. Bortolini, M. Gamberi, A. Bendini, G. Lercker, T. Gallina Toschi
     
  • Studies in the transformations of lipid components of cocoa butter and palm kernel oil under different temperature processing conditions 
    E.I. Adeyeye, R.O. Akinyeye
     
  • Effects of microware heating on some oil seeds nutrient contents and colour change 
    H.E. Samli, V. Nalbant, A. Agma Okur
     
  • The effect of the lime-and-ash debittering and the fermentation with and without starter on the composition in sugars and phenols of table olives 
    B. Lanza, A. Russo, M.G. Di Serio, C. Benincasa, F. Russi, M.R. Mucciarella, E. Perri

N. 4

  • Sul possibile aumento degli alchilesteri negli oli extra vergini di oliva. Nota 2 
    C. Mariani, G. Bellan

  • Physico-chemical and nutritive characteristics of selected cold-pressed oils found in the European market 
    O. Radocaj, E. Dimic

  • Antiandrogenic and phytochemisal evaluation of solvent and supercritical COextracts of Sabal yapa fruit cultivated in Egypt 
    N.M. Ammar, M.S. Hefnawy, D.A. Mohamed, F.S. Agoor, A.H. Afifi

  • Variability in composition, sensory profiles and volatile compounds of Sardinian monovarietal virgin olive oils grown in different areas 
    M. Campus, P. Sedda, D. Delpiano, S. Secci, G. Damasco, R. Zurru, G. Bandino

  • Sviluppo di composti di ossidazione in olio extra vergine di oliva durante la frittura: influenza della cultivar e del processo di estrazione 
    C. Summo, F. Caponio, A. Piga, V.M. Paradiso, C. Fadda, R. Nasti, M.T. Bilancia, D. Delcuratolo, T. Gomes

  • Evaluation of in vivo effects on surfactant-irritated human skin, antioxidant properties and phenolic composition of five ericaceae species extracts 
    D.R. Pavlonic, M. Tasic-Kostov, M. Marcetic, B. Lakusic, D. Kitic, S. Savic, N. Kovacevic

  • Shorts note. The effect of microware and roasted processing on the fatty acid composition of oils extracted from stone pine (Pinus pinea) nuts 
    M.M. Ozcan, A. Dagdelen, H.H. Kara, G. Kanbur


Anno 2012 - Volume 89

N. 1 

  • Innovhub – Stazioni Sperimentali per l'Industria Azienda Speciale della Camera di Commercio di Milano
    Editoriale
     
  • About detection of animal Squalene/Squalane in vegetable products used in the cosmetic field
    A. Gasparoli, M.E. Gaboardi, C. Mariani, G. Morchio, G. Santus
     
  • Evoluzione della normativa per la classificazione merceologica degli oli d'oliva
    F. Caponio, L. Conte, C. Summo, V.M. Paradiso, G. Pedone, T. Gomes
     
  • Physico-chemical, nutritional and sensory characterization of Verdeña, Verdilla and Royal varieties olive oil
    M. Benito, M. Abenoza, R. Oria, A.C. Sánchez-Gimeno
     
  • Influence of water quality used in irrigation on the sensory properties of olive oil 
    A.K. Alsaed, Kh.M. Al-Ismail, S. Ayub, R. Ahmad, S. Abdel-Qader
     
  • Analysis of some Algerian virgin olive oils by headspace solid phase micro-extraction coupled to gas chromatography/mass spectrometry
    S. Nigri, R. Oumeddour, X. Fernandez
  • The quality of polish spreadable fats especially with emphasis of trans isomers content
    A. Żbikowska, M. Kowalska, J. Rutkowska
  • Notiziario Congressi - Indice annata 2011


N. 2 

  • Gossipolo in prodotti in prodotti derivati dal cotone. Determinazione HPLC-MS/MS
    P. Fusari, P. Rovellini
     
  • Nota tecnica: Lubrificanti - Corrispondenze tra metodi analitici (gennaio-dicembre 2011)
    M. Sala, F. Taormina, P. Fornasari, P. Ruggeri, A. Cafarelli
     
  • Radical scavenging and antimicrobial activities of cinnamoyl amides of biogenic monoamines
    L. Georgiev, M. Chochkova, G. Ivanovab, H. Najdenskic, M. Ninovac, T. Milkovaa
     
  • Quality of virgin olive oil from the Designation of Origin (D.O.) "Aceite Campo de Montiel" (Ciudad Real, Spain) from two crop seasons  
    J. E. Pardo, M.A. Cuesta, R. Gómez, J.D. Granell, M. Alvarez-Ortí
     
  • Antimicrobial activity of diethanolamide: a nonionic surfactant from Calophyllum inophyllum and Cyperus esculentus
    A. Adewuyi, R.A. Oderinde, G.A. Ayodele
     
  • Changes in the volatile and sensory profile of virgin olive oil as a function of olive fruits mould process
    A. Biasone, G. Di Loreto, S.M. Preziuso, A. Serraiocco, L. Di Giacinto
     
  • Notiziario Congressi  - Indice annata 2011


N. 3 

  • Jatropha curcas seed oil: detoxification in view of biodiesel production.
    P. Bondioli, P. Rovellini, L. Della Bella, G. Rivolta
     
  • Determinazione diretta del fosforo negli oli e grassi vegetali ed animali mediante assorbimento atomico con fornetto di grafite (GF-AAS).
    D. Baglio, L. Folegatti
     
  • Glass bottles of different sizes for the packaging of virgin olive oil: influence on shelf life.
    P. Masella, A. Parenti, P. Spugnoli
     
  • Indagine conoscitiva sull'efficacia di differenti parametri per la valutazione del contenuto di burro in prodotti misti.
    G. Contarini, M. Povolo, L. Folegatti, E. Forte, M. Fusari, A. Gasparoli, M. Mandrioli, M. Molinari, G. De Felici
     
  • Composition en stérols des huiles extraites d'olives de cultivars de la province de Reggio Calabria (Sud d'Italie)
    A.M. Giuffrè, L. Louadj, M. Poiana, A. Macario
     
  • Application of High Performance Liquid Chromatography/Evaporative Light Scattering Detector (HPLC/ELSD) for the study and the fractionation of milk fat triacylglycerols.  
    M. Povolo, G. Contarini
     
  • Variability in trans fatty acid content of selected local and imported foods in Jordan.
    R. Mashal, K. Al-Ismail, H. Al-Domi, T. Al-Mousa


N. 4 

  • Sulla determinazione degli alcoli metilico ed etilico negli oli di oliva
    C. Mariani, G. Bellan
     
  • Indice di Qualità Salutistico Nutrizionale dell'olio extra vergine di oliva novello. Controllo dello stato di ossidazione lipidica e valorizzazione del contenuto in micronutrienti ad alta attività antiossidante nella definizione globale della qualità e nella previsione di stabilità 
    P. Rovellini, P. Fusari, S. Venturini
     
  • Short laboratory note. Evaluation of monoglyceride content in biodiesel samples prepared from PFAD (Palmoil Fatty Acids Distilled) 
    P. Bondioli, L. Della Bella, G. Rivolta
     
  • Effetto dell'estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 
    A. Del Caro, C. Fadda, A. Sanguinetti, P.P. Urgeghe, V. Vacca, P.P. Arca, A. Piga
     
  • Antioxidant properties and polyphenol contents of different parts of coriander (Coriandrum sativum L.) fruit 
    J. Sriti, W. Aidi Wannes, T. Talou, M. Ben Jemia, M. Elyes Kchouk,B. Marzouk
  • Influenza della temperatura di deodorazione sulla degradazione ossidativa di olio di oliva raffinato 
    F. Caponio, V.M. Paradiso, V. Durante, C. Summo, T. Gomes

Anno 2011 - Volume 88

N. 1

  • Sul possibile aumento degli alchilesteri negli oli extra vergini di oliva
    C. Mariani, G. Bellan 
     
  • Standardizzazione della qualità degli oli di oliva 
    V. Durante, F. Caponio, C. Summo, T. Gomes
     
  • Phenolic-rich extracts from orange peels (Citrus sinensis) inhibit key enzymes linked to non-insulin dependent diabetes mellitus (NIDDM) and hypertension 
    G. Oboh, A.O. Ademosun
     
  • Determinazione degli esteri dell'acido ftalico negli oli di origine vegetale mediante d-SPE e GC MS/MS 
    D. Scalici, G. Presti, S. Giuliano, R. Giacalone 
     
  • Sensory analysis and fatty acids in fishes from the Strait of Messina 
    G.mo Dugo, N. Cicero, P. Furci, N. Cavallaro, V. Lo Turco
     
  • Physicochemical analysis of the Cameroonian Allanblackia Floribunda Oliver seeds oil extract 
    G.B. Noumi, C.B. Njine, M.S. Pengou, E. Ngameni 
     
  • Levels of fatty acids, phospholipids and sterols in the skin and muscle of Tilapia (Oreochromis niloticus) fish 
    E.I. Adeyeye
     
  • Olivicoltura ed elaiotecnica in Portogallo 
    M.A. Carvalho Lima De Jesus, R. Gucci

N. 2 

  • The evaluation of iodine value in biodiesel samples. A comparison between volumetric and gascromatographic techniques. 
    P. Bondioli, L. Della Bella, A. Gallonzelli
     
  • Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 
    L. Cerretani, A. Bendini, E. Valli, E. Chiavaro, G. Morchio, G. Lercker
     
  • Analysis of the mineral nutrient, chemical composition and distribution of fatty acids in the lipid classes of the seed oils of underutilized legumes from Nigeria 
    A. Adewuyi, R.A. Oderinde 
     
  • Antioxidant activity of caffeic and chlorogenic acids in refined sunflower oil 
    E. Marinova, K. Seizova, I. Totseva, N. Yanishlieva
     
  • Possibilità di impiego di olio extra vergine di oliva nella produzione di taralli 
    M. Giarnetti, F. Caponio, C. Summo, T. Gomes 
     
  • Valorization of wet olive pomace produced by 2 and 3-phases centrifugal decanter 
    M.G. Di Serio, B. Lanza, E. Iannucci, F. Russi, L. Di Giovacchino 
     
  • Effet de l'attaque des olive par Bactrocera oleae sur la qualité et la fraction volatile de l'huile de deux variétés algériennes  
    A. Tamendjari, R. Laribi, M.M. Bellal
     
  • Composition of fruit volatiles and annual changes in the leaf volatiles of Myrtus communis va. baetica in Tunisia 
    W. Aidi Wannes, B. Mhamdi, M.E. Kchouk, B. Marzouk

N. 3 

  • Analisi HPLC-MS dei composti arbonilici volatili nell'olio extra vergine di oliva: correlazione con l'analisi sensoriale
    P. Rovellini, P. Zaganelli 
     
  • Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition 
    A. Piscopo, F.V. Romeo, M. Poiana
     
  • Caractérisation de dix variétés d'huile d'olive algérienne: étude du profil en composés phénoliques par HPLC 
    R. Laribi, F. Laincer, A. Tamendjari, P. Rovellini, S. Venturini, S. Keciri, L. Arrar
     
  • Individuazione di oli e grassi interesterificati con metodologie diverse 
    C. Mariani, G. Bellan
     
  • DSC characterization of different products by olive oil processing 
    E. Chiavaro, L. Cerretani, A. Bendini, M. Rinaldi, G. Lercker
     
  • Some physiochemical properties of olive and olive oil of three jordanian olive varieties 
    K.M. Al-Ismail, R. Ahmad, M. Al-Dabbas, R.Y. Ajo, T. Rababah
     
  • Caratterizzazione di oli monovarietali molisani (Gentile di Larino e Oliva nera di Colletorto) tramite una procedura statistica avanzata applicata a dati acquisiti mediante analisi sensoriali, convenzionali, gas cromatografiche ed analisi di risonanza magnetica nucleare
    M. D'Imperio, M. Corbo, M. Gobbino, W. Coletta, B. Alfei, L. Mannina 

N. 4

  • Valutazione analitica di steroli e stanoli nei lipidi idrogenati
    A. Gasparoli, M.E. Gaboardi 
     
  • Fatty acids content and carbonylic volatile compounds in cow's milk 
    P. Rovellini, S. Venturini, P. Fusari, O. Bulgari, A.M. Caroli, C. Gigliotti
     
  • Vitamins evaluation of virgin Tunisian olive oils by HPLC-RP 
    N. Zakhama, I. Bettaieb, W. Aidi Wannes, B. Marzouk
     
  • Enzymatic and chemical interesterification of chicken fat and rapeseed oil (2:3 wt/wt) mixture 
    M. Kostecka, B. Kowalski 
     
  • Two alkyl polyglucoside natural surfactants varying in chain length in stabilization of lactobionic acid containing emulsions: physicochemical characterization and in vitro irritation potential assessment 
    M. Tasic-Kostov, S. Reichl, M. Lukic, I. Jaksic, S. Savic
  • Changes in Phenolic Content and Antioxidant Property of Melon Seed (Citrullus vulgaris Schred) Fermented to produce "Ogiri": A local Condiment 
    A.O. Ademiluyi, G. Oboh