Vol 62, No 4 (2011)

Table of Contents


Evaluation of the anti-inflammatory and anti-arthritic effects of some plant extracts
N. M. Abdel-Moein, E. A. Abdel-Moniem, D. A. Mohamed, E. A. Hanfy
Traditional process of green table olives. Rationalization of alkaline treatment
S. Jaramillo Carmona, A. de Castro, L. Rejano Navarro
Chemical analyses of the seeds of some forage legumes from Turkey. A chemotaxonomic approach
A. Kocak, K. Kokten, E. Bagci, M. Akcura, S. Hayta, A. Bakoglu, O. Kilic
Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)
M. Tasan, U. Gecgel, M. Demirci
Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)
D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux
Antioxidant and antimicrobial activity in the seeds of Origanum vulgare L. subsp. gracile (C. Koch) Ietswaart and Origanum acutidens (Hand.-Mazz.) Ietswaart from Turkey
M. Kurşat, İ. Emre, Ö. Yılmaz, P. Erecevit
Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor
E. Şenel
Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods
L. T. Vaz Freire, M. J. Cabrita, M. D.R. Gomes da Silva, A. M. Costa Freitas
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
M. Sanjuás-Rey, J. Barros-Velázquez, S. P. Aubourg
Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet
Mohamed F. Ramadan, R. Zayed, M. Abozid, M. M. S. Asker
Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations
D. Arslan, M. M. Özcan
Synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride
S. Zlatanos, K. Laskaridis, E. Koliokota, A. Sagredos
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
W. Krysiak