Vol 69, No 4 (2018)


Table of Contents


Elliptic Fourier based analysis and multivariate approaches for size and shape distinctions of walnut (Juglans regia L.) cultivars
B. Demir, B. Sayıncı, N. Çetin, M. Yaman, R. Çömlek, Y. Aydın, M. Sütyemez
Effects of olive oil on blood pressure: A systematic review and meta-analysis
F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
A. Yıldırım, A. Yorulmaz
Variability of seed oil content, fatty acid composition, and nervonic acid content in Acer truncatum, native to 14 regions of China
Q. Qiao, W. Xue, Z. Feng
Physicochemical characteristics and oxidative stability of Egyptian corn germ oil produced by aqueous enzymatic extraction
A. Y. Esmat, R. E. Hassan, G. A. Abo-ElWafa, M. M. Abou-ElSoud, M. G. Megahed
Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts
E. Yol, B. Uzun
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
L. Tașeri, M. Gülcü, I. Palabiyik, G. U. Seçkin, T. Aktas, U. Gecgel
From NIR spectra to singular wavelengths for the estimation of the oil and water contents in olive fruits
N. Hernández-Sánchez, M. Gómez-del-Campo
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
A. Uzun Özcan, M. Maskan, M. Bedir, H. Bozkurt
Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow
N. Segura, L. de Oliveira, A. Y. Pinchak, M. A. Grompone
Quality preservation of walnut kernels using edible coatings
A. L. Grosso, C. M. Asensio, V. Nepote, N. R. Grosso
Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification
P. Speranza, K. M.M. Leão, T. S. Narciso Gomes, L. V.C. Reis, A. P. Rodrigues, J. Alves Macedo, A. P.B. Ribeiro, G. Alves Macedo
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration
A. G. de O. Sartori, G. R. Sampaio, D. H.M. Bastos, M. H.F. Spoto, L. H. Skibsted, M. A.B. Regitano d’Arce