Vol. 75 No. 2 (2024)

Research

• [en] Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations

  E. Susamcı, Ö. Tuncay, H. Bayraktar, S. Önal

  2017

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• [en] Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

  B. Parlatır, N.Ş. Üstün, S. Turhan

  e550

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• [en] Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu

  S. Sengupta, J. Bhowal

  e551

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• [en] Exploration of the biochemical composition of Citrus L. seeds for industrial applications

  B. Budianto, A. Suparmi

  2102

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• [en] Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils

  E.S. Karabayır, M. Öğütcü

  2021

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• [en] Extraction of healthy oils from fish viscera by conventional and advanced technologies

  A. Rohim, T. Estiasih, B. Susilo, F.C. Nisa

  1999

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• [en] The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation

  S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbaşı

  2052

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• [en] Detection of coconut oil adulteration with palm oil through NMR spectroscopic method

  M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar

  2012

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• [en] Metabolic effects of chia oil in experimental models: a narrative review

  E.R. Leão, S.M.S. Marques, L.C.J. Porto Pimenta, I.C. Castro

  1995

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• [en] New insights into the oil from the seeds of Cerrado passion fruit (Passiflora cincinnata): physicochemical characterization and stability during storage

  R.N. Braga-Souto, L.A. Borges, M.D. Carvalho, M.G. Teixeira, M.L.P. Oliveira, J.T. Faria, E.E. Nunes, J.P. Lima

  2136

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• [en] Processing practices and quality of crude palm oil produced on a small scale in Valença, Bahia, Brazil

  R.S. Bomfima, J. Velasco, L.A. Cardoso, C.D.F. Ribeiro, L.Q.M. Marinho, P.R. Ribeiro, D.T. de Almeida

  2084

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• [en] Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

  F. Holgado, M. Martinez-Avila, M.V. Ruiz-Mendez, G. Márquez Ruiz

  2144

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• [es] [en] Reviewers List 2023

  Equipo Editorial

  e561

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