Volume 10, Issue 39 (2013)  

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XML Persian Abstract Changes of oil content and total polyphenol in three varieties of olives during the course of maturation
P. 9-1
Abstract (8379 Views) | Full-Text (PDF) (4496 Downloads)

XML Persian Abstract Olive oil in the diet of obese children
P. 11-17
Abstract (8421 Views) | Full-Text (PDF) (3032 Downloads)

XML Persian Abstract Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils
P. 19-29
Abstract (8856 Views) | Full-Text (PDF) (2851 Downloads)

XML Persian Abstract Physico-chemical properties and nutritional indexes of cultivars during table olive processing
P. 31-41
Abstract (9502 Views) | Full-Text (PDF) (3087 Downloads)

XML Persian Abstract Effect of the temperature on ∆ECN42 of Iranian olive oil
P. 41-48
Abstract (8055 Views) | Full-Text (PDF) (3783 Downloads)

XML Persian Abstract The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils
P. 49-60
Abstract (8296 Views) | Full-Text (PDF) (4179 Downloads)

XML Persian Abstract Evaluation of oxidative stability of olive oil
P. 61-75
Abstract (12704 Views) | Full-Text (PDF) (11889 Downloads)

XML Persian Abstract The role of national and international standards on quality and purity criteria for olive oil.
P. 77-83
Abstract (8261 Views) | Full-Text (PDF) (6515 Downloads)

XML Persian Abstract Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil
P. 85-95
Abstract (8266 Views) | Full-Text (PDF) (2972 Downloads)

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