| 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
|
D’Agostini, 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
|
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