n. 1
- Editoriale
P. Bondioli - Short note - Fatty acid composition of wild boar (Sus scrofa scrofa) meat compared to commercial hybrid and crossbreed Mora Romagnola swine. A preliminary study
R. Barbani, P. Bonilauri, E. Sangiorgi, G. Marliani - Obesity and smoking increases the risk of coronary heart diseases by lowering the omega-3 index: a cross-sectional study
H.A. Ghazzawi, Kh. Al-Ismail, L. Al-Awar, N. Al-Bayyari - Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat
V. Macciola, F. Cuomo, A. De Leonardis - Antibacterial and antioxidant potentials of phenolic extracts from olive mill wastewater and their use to enhance the stability of olive oil
M. El Yamani, El H. Sakar, A. Boussakouran, T. Benali, Y. Rharrabti - Short note - The monoacylglycerol fatty acid composition can act in modulating the oxidative process
G. Difonzo, S. Fortunato, G. Squeo, R. Silletti, V.M. Paradiso, C. Summo, A. Pasqualone, F. Caponio - Effect of the harvesting period on the phenolic content and on antioxidant activity of two Algerian olive cultivars
L. Deflaoui, S. Mettouchi, W. Setyaningsih, M. Palma Lovillo, C. García Barroso, A. Tamendjari - Convegno Contaminanti emergenti negli oli vegetali
Abstracts - Indice RISG 2019
n. 2
- Editoriale
P. Rovellini - Nota Tecnica - Diffusione, comunicazione ed interpretazione di risultati di analisi riguardanti oli, grassi animali e vegetali e loro prodotti, derivati dall'utilizzo di metodi di analisi non correttamente validati in pubblicazioni non specialistiche
Gruppo di Lavoro 18 - UNI/CT 003/GL - Oli, grassi animali e vegetali e loro sottoprodotti, semi e frutti oleaginosi - On the presence of Mineral Oil Hydrocarbons (MOSH and MOAH) in edible fats and oils: a report from the SISSG related Workshop
Workshop SISSG, 12-13 dicembre 2019, Bologna
L. Conte - The relationship between the contact angle and some quality parameters of frying oils
A.Y. Aydar - Variation in the pigment content and phenolic composition of virgin olive oil from the olive cultivar Roghiani produced in Libya
V.B. Vujasinovic, B.B. Rabrenovic, S.M.A. Esalami, S.B. Dimic, L.L. Pezo - Comparison of roasting and boiling pre-treatments for cold pressed melon seed oil
S. Ok, E. Yilmaz - Effects of different soil types and varieties on oil quality of sunflower in the Thrace Region
F.F. Yilmaz, D. Boyraz Erdem - Short Note - Minor compounds and sensory evaluation of Tunisian high-quality olive oil
O. Baccouri, K. Snoussi, K. Msaada - Nota Tecnica - Lubrificanti. Corrispondenza tra metodi analitici (Gennaio-Dicembre 2019)
M. Sala, F. Taormina, P. Ruggieri, V. Chiardola - Notiziario
Comunicazioni
Congressi
n. 3
... alcune delle attività di Innovhub SSI - Area Oli e Grassi
- Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory
A. Veizi, A. Ianni, A. Cichelli - Chemical composition of Sarcotheca laxa (Ridl.) Knuth essential oil and their bioactivities
W.M.N.H.W Salleh, S. Khamis - Short note - Effect of thymoquinone and tocopherols on the oxidative stability of purified Nigella sativa oil
S. Turan, S. Dilmen, M. Kiralan, A.G. Ozaydin, G. Ozkan, M.F. Ramadan - Growing season weather impacts on the physicochemical properties and quality of sunflower oils cold-pressed from hybrids grown in the Republic of North Macedonia
I. Donev, N. Markova Ruzdik, S. Kostadinović Veličkovska, L. Mihajlov, E. Arsov, S. Mitrev - Evaluating the quality change of sunflower oil while frying different food matrixes
T. Yilmaz - Valorisation of oils extracted from four Tunisian citrus species seeds
A. Slama, R. Hammami, A. Cherif, H. Cheikh M’hamed, S. Boukhchina - Short note - Effects of heating temperature and ascorbyl palmitate on the oxidative stability of alimentary poultry fats
F. Pop, C.A. Semeniuc - Notiziario
Congressi
n. 4
... alcune delle attività di Innovhub SSI - Area Oli e Grassi
Enterprise Europe Network
- Editoriale
- Occurrence of 3-MCPD and glycidyl esters during potato chip production: effect of oil type, frying count and chlorine based textural enhancer usage
O. Özdikicierler, N. Yüksek, F. Yemişçioğlu - Chemical characterisation and antioxidant activity of Spanish-style green olives of the Azerradj and Sigoise cultivars
H. Kerkour, A. Tamendjari, E. Medina, F. Ait Chabane, P. Rovellini, P. Fusari - Chemical composition and biological activities of the essential oils of genus Xylopia L. (Annonaceae). A review
N. M. Shakri, W. M. N. H. W. Salleh, N. A. M. Ali - Assessment of effects of pomegranate seed oil on egg quality of Japanese (Coturnix coturnix japonica) quail
M. Öğütcü, E. Dincer, A. Karabayir - LC-DAD-ESI-MS/MS elucidation of health-promoting phenolic compounds and antioxidant properties of naturally fermented table olives from cv. Gemlik
A. S. Bekmez, S. Selli, H. Kelebek - Short note - Effect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna)
M. Kiralan, E. Sarica, A. Özaydin, G. Özkan, Ö. Eren, M. F. Ramadan - Nota Tecnica. Lubrificanti - Corrispondenza tra metodi analitici (Gennaio-Dicembre 2020)
M. Sala, F. Taormina, P. Ruggieri - Congressi
- Novità in OCL
- Indice RISG 2020