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 [sup(o)]C - Y. Ucar, Y. Ozogul, F. Ozogul, M. Durmus, A.R. Kösker and E. Küley Boga
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 and A. Stoyanova
Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils - A.E. Karadağ, B. Demirci, Ö. Çeçen, F. Tosun and F. Demirci
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco? - J.M. Castellano and J.S. Perona
Application of mixed starter culture for table olive production - Z.Ş. Erdemir Tıraşa and H. Kalkan Yildirim
Effects of different baking techniques on the quality of walnutand its oil - B.K. Niu, T.M. Olajide, H.A. Liu, H. Pasdar and X.C. Weng
Inoculation with acetic acid bacteria improves the quality of natural green table olives - M. Mounir, J. Hammoucha, O. Taleb, M. Afechtal, A. Hamouda and M. Ismaili Alaoui
Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining - E. Hernández, M. Díaz and K. Pérez
Passion fruit seed oil: extraction and subsequent transesterification reaction - T.B. Massa, I.J. Iwassa, N. Stevanato, V.A.S. Garcia and C. Silva
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 and T. Panhwar
Characterization of the chemical and nutritive quality of cold-pressed 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 and B.B. Rabrenović
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 and X.C. Weng
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