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1H NMR characterization of virgin olive oils from BasilicataBENTIVENGA, G; D'AURIA, M; VIGGIANI, F et al.Rivista Italiana delle Sostanze Grasse. 2003, Vol 80, Num 3, pp 171-172, issn 0035-6808, 2 p.Article

Gli oli di oliva vergini campani: la produzione della provincia di Avellino = Companian virgin olive oils: the production of Avellino provinceGIUFFRE, A. M.La Rivista di scienza dell'alimentazione. 2002, Vol 31, Num 4, pp 281-294, issn 1128-7969, 14 p.Article

El mercado español de aceites lubricantes = Spanish market of lubricating oilsOilgas. 2002, Vol 33, Num 406, pp 70-74, issn 0030-1493, 4 p.Article

Malaxation: Influence on virgin olive oil quality. Past, present and future — An overviewLISA CLODOVEO, Maria.Trends in food science & technology (Regular ed.). 2012, Vol 25, Num 1, pp 13-23, issn 0924-2244, 11 p.Article

Los lubricantes y su viscosidad = Lubricants and their viscosityOilgas. 1999, Vol 32, Num 373, pp 72-74, issn 0030-1493Article

Vegetable oils as a component of lubricant base stocksKULIEV, R. S; SHIRINOV, F. R; KULIEV, F. A et al.Chemistry and technology of fuels and oils. 1995, Vol 31, Num 3-4, pp 106-107, issn 0009-3092Article

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oilCREWS, Colin; PYE, Celine; MACARTHUR, Roy et al.Food research international. 2014, Vol 60, pp 117-122, issn 0963-9969, 6 p.Article

Alternative lubricant base stocksIndustrial Lubrication and Tribology. 1997, Vol 49, Num 2, pp 78-88, issn 0036-8792Article

The physicochemical properties of some vegetable oilsKULIEV, R. S; SHIRINOV, F. R; KULIEV, F. A et al.Chemistry and technology of fuels and oils. 1999, Vol 35, Num 4, pp 235-237, issn 0009-3092Article

I monogliceridi negli oli vegetali. Nota III : oli greggi a media insaturazione = Monoglycerides in vegetable oils. Note III : Medium unsaturation raw oilsPAGANUZZI, V.Rivista Italiana delle Sostanze Grasse. 1999, Vol 76, Num 9, pp 355-368, issn 0035-6808Article

Ricerca di residui clororganici negli oli vegetali con particolare riferimento all' olio d'oliva = Recherche de résidus de pesticides organochlorés dans les huiles végétales avec référence particulière à l'huile d'olive = Research of organochlorinated pesticide residues in vegetable oils with special reference to olive oilsMORCHIO, G; DE ANDREIS, R.Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 8, pp 453-468, issn 0035-6808Article

Depression of pour points of vegetable oils by blending with diluents used for biodegradable lubricantsASADAUSKAS, S; ERHAN, S. Z.Journal of the American Oil Chemists' Society. 1999, Vol 76, Num 3, pp 313-316, issn 0003-021XArticle

Oxidative stability test of oil containing phloxine and β-carotene by the Rancimat methodKAJIMOTO, G; YAMAGUCHI, M; NAKAMURA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1996, Vol 43, Num 9, pp 1054-1058, issn 0029-0394Article

Temperature effects on the determinatin of oxidative stability with the metrohm rancimatHASENHUETTL, G. L; WAN, P. J.JAOCS - Journal of the American Oil Chemists' Society. 1992, Vol 69, Num 6, pp 525-527Article

Thermal Conductivity and Density of Plant Oils under High PressureWERNER, Matthias; BAARS, Albert; EDER, Cornelia et al.Journal of chemical and engineering data (Print). 2008, Vol 53, Num 7, pp 1444-1452, issn 0021-9568, 9 p.Article

Estimation of peroxide content of edible oils by measuring thermoluminescenceKASAHARA, R; MIYAZAWA, T.Nihon yukagaku kaishi. 1998, Vol 47, Num 2, pp 201-205, issn 1341-8327Article

UtilizaciÓn de aceites de girasol en operaciones de fritura industrial = Utilization of sunflower oils in industrial frying operationsSEBEDIO, Jean Louis; GARRIDO, Antonio; LOPEZ, Antonio et al.Grasas y aceites (Sevilla). 1996, Vol 47, Num 1-2, issn 0017-3495, 101 p.Conference Proceedings

Phenolic compounds and antioxidant capacity of virgin olive oilFRANCO, Ma Nieves; GALEANO-DIAZ, Teresa; LOPEZ, Óscar et al.Food chemistry. 2014, Vol 163, pp 289-298, issn 0308-8146, 10 p.Article

TOTAL QUALITY INDEXES FOR EXTRA-VIRGIN OLIVE OILSFINOTTI, Enrico; BERSANI, Alberto M; BERSANI, Enrico et al.Journal of food quality. 2007, Vol 30, Num 6, pp 911-931, issn 0146-9428, 21 p.Article

Influence of O2 on the quality of virgin olive oil during malaxationMIGLIORINI, Marzia; MUGELLI, Marco; CHERUBINI, Chiara et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 13, pp 2140-2146, issn 0022-5142, 7 p.Article

Location effects on oxidative stability of Chétoui virgin olive oilBEN TEMIME, Sonia; BACCOURI, Bechir; TAAMALLI, Wael et al.Journal of food biochemistry. 2006, Vol 30, Num 6, pp 659-670, issn 0145-8884, 12 p.Article

Il livello di ossidazione e di idrolisi dells classe merceologica dell'olio di oliva. Confronto con i più diffusi oli di semi raffinati = Oxidative and hydrolytic level of olive oil commercial category: Comparison with the most common refined seed oilsGOMES, T; CAPONIO, F; BILANCIA, M. T et al.Rivista Italiana delle Sostanze Grasse. 2004, Vol 81, Num 3, pp 161-163, issn 0035-6808, 3 p.Conference Paper

Analytical quality and genuineness of enzyme-extracted virgin olive oilRANALLI, A; MALFATTI, A; POLLASTRI, L et al.Journal of food quality. 2003, Vol 26, Num 2, pp 149-164, issn 0146-9428, 16 p.Article

Dosaggio dei biofenoli degli oli vergini di oliva: idrossitirosolo e tirosolo, agliconi secoiridoidi, acidi secoiridoidi, lignani e flavonoidi = Determination of biophenols minor polar compounds in virgin olive oilCORTESI, N; ROVELLINI, P; FUSARI, P et al.Rivista Italiana delle Sostanze Grasse. 2002, Vol 79, Num 5, pp 145-150, issn 0035-6808, 6 p.Article

Isothermal crystallization of hydrogenated sunflower oil : I-NucleationHERRERA, M. L; FALABELLA, C; MELGAREJO, M et al.Journal of the American Oil Chemists' Society. 1998, Vol 75, Num 10, pp 1273-1280, issn 0003-021XArticle

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