Vol 71, No 4 (2020)

Online First


Table of Contents


Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
E. Gruczynska-Sekowska, F. Aladedunye, F. Anwar, P. Koczon, D. Kowalska, M. Kozlowska, E. Majewska, K. Tarnowska
Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil
A. Arbonés, B. Sastre, M. A. Pérez, C. de Lorenzo, M. Pascual, A. Benito, J. M. Villar, J. Rufat
Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil
K. T. Magalhães, T. S. Tavares, T. M.C. Gomes, C. A. Nunes
Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity
F. Taieb Brahimi, F. Belkhadem, B. Trari, A. A. Othman
Antioxidant activity, volatile compounds and fatty acid compositions of Cephalaria syriaca seeds obtained from different regions in Turkey
C. Kavak, A. Baştürk
Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil
M. Pang, Z. Shi, Z. Lei, Y. Ge, S. Jiang, L. Cao
Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)
M. L.L. Campidelli, J. D. Souza Carneiro, E. C. Souza, M. L. Magalhães, G. L. dos Reis, E. V.B. Vilas Boas
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics
B. Başyiğit, Ş. Dağhan, M. Karaaslan
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil
M. M. Elaasser, M. K.S. Morsi, S. M. Galal, M. K. Abd El-Rahman, M. A. Katry