European Journal of Lipid Science and Technology

Cover image for European Journal of Lipid Science and Technology

Special Issue: Special Topic: Bioactive constituents, flavours and aromas of virgin oils obtained by processing olives with a natural enzyme extract

March 2004

Volume 106, Issue 3

Pages 145–204

    1. Contents: Eur. J. Lipid Sci. Technol. 3/2004

      Version of Record online: 8 MAR 2004 | DOI: 10.1002/ejlt.200490022

    2. You have free access to this content
    3. Improving solvent-free extraction of policosanol from rice bran by high-intensity ultrasound treatment (pages 147–151)

      Giancarlo Cravotto, Arianna Binello, Gianfranco Merizzi and Milvio Avogadro

      Version of Record online: 8 MAR 2004 | DOI: 10.1002/ejlt.200300914

    4. Influence of oil conditioning on the permeate flux and cake properties during microfiltration of lampante olive oil (pages 152–159)

      Abdellatif Hafidi, Daniel Pioch, Marie-Laure Teyssier and Hamid Ajana

      Version of Record online: 8 MAR 2004 | DOI: 10.1002/ejlt.200300876

    5. γ-Linolenic acid content and fatty acid composition of Boraginaceae seed oils (pages 160–164)

      Nurgun Erdemoglu, Senay Kusmenoglu and Mecit Vural

      Version of Record online: 8 MAR 2004 | DOI: 10.1002/ejlt.200300910

    6. Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry and Rancimat measurements (pages 165–169)

      Bolesław Kowalski, Katarzyna Ratusz, Dorota Kowalska and Witold Bekas

      Version of Record online: 8 MAR 2004 | DOI: 10.1002/ejlt.200300915

    7. Bioactive constituents, flavors and aromas of virgin oils obtained by processing olives with a natural enzyme extract (pages 187–197)

      Alfonso Ranalli, Lucia Lucera, Stefania Contento, Nicola Simone and Paolo Del Re

      Version of Record online: 8 MAR 2004 | DOI: 10.1002/ejlt.200300863

SEARCH

SEARCH BY CITATION