Vol. 72 No. 2 (2021)

Research

• [en] The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

  Y. Ucar, Y. Ozogul, F. Ozogul, M. Durmus, A.R. Kösker, E. Küley Boga

  e401

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• [en] Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste

  V. Popova, Z. Petkova, T. Ivanova, M. Stoyanova, N. Mazova, A. Stoyanova

  e402

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• [en] Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils

  A.E. Karadağ, B. Demirci, Ö. Çeçen, F. Tosun, F. Demirci

  e403

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• [es] Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?

  J.M. Castellano, J.S. Perona

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• [en] Application of mixed starter culture for table olive production

  Z.Ş. Erdemir Tıraş, H. Kalkan Yıldırım

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• [en] Effects of different baking techniques on the quality of walnut and its oil

  B.K. Niu, T.M. Olajide, H.A. Liu, H. Pasdar, X.C. Weng

  e406

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• [en] Inoculation with acetic acid bacteria improves the quality of natural green table olives

  M. Mounir, J. Hammoucha, O. Taleb, M. Afechtal, A. Hamouda, M. Ismaili Alaoui

  e407

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• [en] Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining

  E. Hernández, M. Díaz, K. Pérez

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• [en] Passion fruit seed oil: extraction and subsequent transesterification reaction

  T.B. Massa, I.J. Iwassa, N. Stevanato, V.A.S. Garcia, C. Silva

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• [en] Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

  A.H. Kori, S.A. Mahesar, S.T.H. Sherazi, U.A. Khatri, Z.H. Laghari, T. Panhwar

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• [en] Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties

  V.B. Vujasinović, M.M. Bjelica, S.C. Čorbo, S.B. Dimić, B.B. Rabrenović

  e411

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• [en] Physicochemical properties of red palm oil extruded potato and sweet potato snacks

  Y.Y. Liu, T.M. Olajide, M. Sun, M. Ji, J.H. Yoong, X.C. Weng

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• [es] Reviewers List 2020

  Equipo Editorial

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• [en] Informative Note: Captive fatty acids of fresh olive oils?

  J.A. Cayuela-Sánchez

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