Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil - S. Rubalya Valantina and K. Arockia Jayalatha
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 and B. Sani
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 and R.P. Monasterio
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa seeds - A. Bodaghzadeh, K. Alirezalu,*S. Amini, A. Alirezalu, R. Domínguez and J.M. Lorenzo
Development and characterization of ethanol-free spearmintessential oil nanoemulsion for food applications using the lowenergy techniqueA.E. Edris*
Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils - A. Candan and D. Arslan
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,*and H.S. García
Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity - M. Tociu, A. Hirtopeanu and M.D. Stanescu
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 and M. Başhan
Effects of an integrated harvest system on the quality of olive fruit for small producers - E. Plasquy, G. Blanco-Roldán, M.C. Florido and J.M. García
A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization - Ş. S. Seçilmiş,*, D. Koçak Yanık, S. Fadıloğlu and F. Göğüş
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions - G. Medina, C. Sanz, L. León, A.G. Pérez and R. de la Rosa
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise - D.A. Cerro, A.P. Maldonado and S.B Matiacevich
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