Vol. 69 No. 4 (2018)

Research

• [en] 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

  e271

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• [en] 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

  e272

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• [en] The effect of rosemary extract on 3-MCPD and glycidyl esters during frying

  A. Yıldırım, A. Yorulmaz

  e273

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• [en] 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

  e274

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• [en] 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

  e275

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• [en] Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts

  E. Yol, B. Uzun

  e276

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• [en] 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

  e277

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• [en] 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

  e278

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• [en] 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

  e279

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• [en] 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

  e280

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• [en] Quality preservation of walnut kernels using edible coatings

  A. L. Grosso, C. M. Asensio, V. Nepote, N. R. Grosso

  e281

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• [en] 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

  e282

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• [en] 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

  e283

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