Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu
Exploration of the biochemical composition of Citrus L. seeds for industrial applications
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils
Extraction of healthy oils from fish viscera by conventional and advanced technologies
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method
Metabolic effects of chia oil in experimental models:
a narrative review
New insights into the oil from the seeds of Cerrado passion fruit (Passiflora cincinnata): physicochemical characterization and stability during storage
Processing practices and quality of crude palm oil produced on a small scale in Valença, Bahia, Brazil
Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
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