Evaluation of MALDI-TOF/MS Technology in Olive Oil Adulteration Ana-Marija JergovićŽeljka PeršurićSandra Kraljević Pavelić Original Paper 29 April 2017 Pages: 749 - 757
Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat Yu Hua WongOi Ming LaiChin Ping Tan Original Paper 27 April 2017 Pages: 759 - 765
Quality of Wood-Pressed Rapeseed Oil Youfeng ZhangXinyu ZhaiXingguo Wang Original Paper 11 April 2017 Pages: 767 - 777
Physicochemical Properties of Acer truncatum Seed Oil Extracted Using Supercritical Carbon Dioxide Peng HuXuebing XuLiangli Yu Original Paper 12 April 2017 Pages: 779 - 786
Oil Content, Oil Yield and Fatty Acid Profile of Groundnut Germplasm in Mediterranean Climates Engin YolRustem UstunBulent Uzun Original Paper 19 April 2017 Pages: 787 - 804
Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan Ahmad Jawid ZamanyGhulam Rasoul SamadiRamesh Kumar Saini Original Paper 22 April 2017 Pages: 805 - 817
Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production A. M. GiuffrèC. ZappiaM. Capocasale Original Paper 26 April 2017 Pages: 819 - 830
Accessing Monomers, Surfactants, and the Queen Bee Substance by Acrylate Cross-Metathesis of Long-Chain Alkenones Gregory W. O’NeilJohn R. WilliamsChristopher M. Reddy Original Paper 08 May 2017 Pages: 831 - 840
Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation S. DanthineE. LefébureV. Gibon Original Paper 04 May 2017 Pages: 841 - 853
Ethanol-Modified Supercritical Carbon Dioxide Extraction of the Bioactive Lipid Components of Camelina sativa Seed Henok D. BelaynehRandy L. WehlingOzan N. Ciftci Original Paper 28 April 2017 Pages: 855 - 865
Laboratory-Scale Optimization of Roasting Conditions Followed by Aqueous Extraction of Oil from Wild Almond Hooman Chodar MoghadasKaramatollah Rezaei Original Paper 04 May 2017 Pages: 867 - 876
The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil Necati Barış TuncelAyşen UygurYonca Karagül Yüceer Original Paper 12 April 2017 Pages: 877 - 884