Vol. 72 No. 4 (2021)

Research

• [en] Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil

  S. Rubalya Valantina, K. Arockia Jayalatha

  e427

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• [en] Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates

  A. Goharian, A.H. Shirani Rad, P. Moaveni, H. Mozafari, B. Sani

  e428

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• [en] Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

  A.P. Banco, C.M. Puertas, E.R. Trentacoste, R.P. Monasterio

  e429

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• [en] Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

  A. Bodaghzadeh, K. Alirezalu, S. Amini, A. Alirezalu, R. Domínguez, J.M. Lorenzo

  e430

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• [en] Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique

  A.E. Edris

  e431

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• [en] Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils

  A. Candan, D. Arslan

  e432

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• [en] Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E6

  B. Agame-Lagunes, M. Alegria-Rivadeneyra, A. Alexander-Aguilera, R. Quintana-Castro, C. Torres-Palacios, P. Grube-Pagola, C. Cano-Sarmiento, R. García-Varela, H.S. García

  e433

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• [en] Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity

  M. Tociu, A. Hirtopeanu, M.D. Stanescu

  e434

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• [en] Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma

  S. Kaçar, H. Kaya, M. Başhan

  e435

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• [en] Effects of an integrated harvest system on the quality of olive fruit for small producers

  E. Plasquy, G. Blanco-Roldán, M.C. Florido, J.M. García

  e436

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• [en] A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization

  Ş. S. Seçilmiş, D. Koçak Yanık, S. Fadıloğlu, F. Göğüş

  e437

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• [en] Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions

  G. Medina, C. Sanz, L. León, A.G. Pérez, R. de la Rosa

  e438

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• [en] Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

  D.A. Cerro, A.P. Maldonado, S.B Matiacevich

  e439

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