nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
|
Damechki, Mayada |
|
2001 |
|
3-4 |
p. 207-213 |
artikel |
2 |
Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt
|
Hussein, Laila |
|
2001 |
|
3-4 |
p. 163-170 |
artikel |
3 |
Bibliografía de Revistas. Libros
|
Brenes Balbuena, M. |
|
2001 |
|
3-4 |
p. 252-268 |
artikel |
4 |
Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits
|
Bora, Pushkar S. |
|
2001 |
|
3-4 |
p. 171-174 |
artikel |
5 |
Comparative study of frying to other cooking techniques influence on the nutritive value
|
Bognár, A. |
|
1998 |
|
3-4 |
p. 250-260 |
artikel |
6 |
Comparison of monounsaturated and polyunsaturated oils in continuous frying
|
Pantzaris, T. P. |
|
1998 |
|
3-4 |
p. 319-325 |
artikel |
7 |
Contenido de plomo y cadmio en aceites de girasol
|
Roca Cruz, A. |
|
2001 |
|
3-4 |
p. 229-234 |
artikel |
8 |
Depuración de las aguas de lavado de aceitunas negras mediante procesos biológico aerobio y de ozonización
|
de Heredia Alonso, Jesús Beltrán |
|
2001 |
|
3-4 |
p. 184-191 |
artikel |
9 |
Editorial. Foreword
|
Varela, Gregorio |
|
1998 |
|
3-4 |
|
artikel |
10 |
Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki
|
Stefanoudaki, Evangelia |
|
2001 |
|
3-4 |
p. 202-206 |
artikel |
11 |
Estabilidad de papas crisps sometidas a diferentes condiciones de almacenamiento
|
Masson, Lilia |
|
2001 |
|
3-4 |
p. 175-183 |
artikel |
12 |
Evolución de la cinética de emulsificación y de las propiedades reológicas de emulsiones aceite vegetal en agua preparadas con dos tipos de agitadores
|
Sánchez, M. C. |
|
2001 |
|
3-4 |
p. 222-228 |
artikel |
13 |
Frying process in the relation fat/degenerative diseases.
|
Varela, G. |
|
1998 |
|
3-4 |
p. 359-365 |
artikel |
14 |
Frying temperatures and minor constituents of oils and fats
|
Boskou, Dimitrios |
|
1998 |
|
3-4 |
p. 326-330 |
artikel |
15 |
Geography and history of the frying process
|
Morton, I. D. |
|
1998 |
|
3-4 |
p. 247-249 |
artikel |
16 |
Hidrogenación e interesterificación del aceite de castaña de Brasil (Bertholletia excelsa)
|
Sotero Solis, Víctor |
|
2001 |
|
3-4 |
p. 192-197 |
artikel |
17 |
Impact of fried foods on macronutrient intake, with special reference to fat and protein.
|
Henry, CJ K. |
|
1998 |
|
3-4 |
p. 336-339 |
artikel |
18 |
Industrial Frying Process
|
Rosseli, J. B. |
|
1998 |
|
3-4 |
p. 282-295 |
artikel |
19 |
Influence of mixing and extraction parameters on virgin olive oil quality
|
Amirante, R. |
|
2001 |
|
3-4 |
p. 198-201 |
artikel |
20 |
Influence of the frying process on the real fat intake
|
Varela, G. |
|
1998 |
|
3-4 |
p. 366-369 |
artikel |
21 |
Influencia de la relación proteína de altramuz/tensioactivo en las propiedades de flujo y texturales de emulsiones aceite en agua
|
Raymundo, A. |
|
2001 |
|
3-4 |
p. 235-240 |
artikel |
22 |
Libros
|
Zamora, R. |
|
1998 |
|
3-4 |
p. 377-391 |
artikel |
23 |
Lipid metabolism in experimental animals
|
Sánchez-Muñiz, Francisco J. |
|
1998 |
|
3-4 |
p. 340-346 |
artikel |
24 |
Lípidos estructurados obtenidos por interesterificación de las mezclas binarias y ternarias de las grasas de palma, semilla de palma y triglicéridos de cadena media
|
DâAgostini, Denise |
|
2001 |
|
3-4 |
p. 214-221 |
artikel |
25 |
Minerals
|
Vaquero, M. P. |
|
1998 |
|
3-4 |
p. 352-358 |
artikel |
26 |
Optimization of frying process in food safety
|
Quaglia, G. |
|
1998 |
|
3-4 |
p. 275-281 |
artikel |
27 |
Physical-chemical aspects of the frying process
|
Fedeli, E. |
|
1998 |
|
3-4 |
p. 261-264 |
artikel |
28 |
Posters
|
Editorial, Equipo |
|
1998 |
|
3-4 |
p. 370-376 |
artikel |
29 |
Próximos congresos y reuniones. Otras noticias
|
Editorial, Equipo |
|
1998 |
|
3-4 |
p. 392-394 |
artikel |
30 |
Próximos Congresos y Reuniones. Otras noticias
|
Editorial, Equipo |
|
2001 |
|
3-4 |
p. 269-274 |
artikel |
31 |
Quality control during repeated fryings
|
Cuesta, C. |
|
1998 |
|
3-4 |
p. 310-318 |
artikel |
32 |
Regulation of used frying fats and validity of quick tests for discarding the fats
|
Dobargarnes, M. C. |
|
1998 |
|
3-4 |
p. 331-335 |
artikel |
33 |
«Security» in industrial frying processes.
|
Kochhar, S. R. |
|
1998 |
|
3-4 |
p. 296-302 |
artikel |
34 |
Substrate influence on the frying process.
|
Pokorny, J. |
|
1998 |
|
3-4 |
p. 265-270 |
artikel |
35 |
The development of a web page for lipid science and research. Main web sites of interest
|
Farran, A. |
|
2001 |
|
3-4 |
p. 241-251 |
artikel |
36 |
The formation of new compounds
|
Gasparoli, A. |
|
1998 |
|
3-4 |
p. 303-309 |
artikel |
37 |
Vitamins
|
Ruiz-Roso, Baltasar |
|
1998 |
|
3-4 |
p. 347-351 |
artikel |
38 |
Volatile components of the frying process
|
Nawar, W. W. |
|
1998 |
|
3-4 |
p. 271-274 |
artikel |