Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna by Sobhan Taerian Esfahani, Nafiseh Zamindar, Yasaman Esmaeili, Samira Sharifian

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Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products by Mikhail B. Danilov, Svetlana Yu. Leskova, Aldar V. Purbuev, Svetlana N. Pavlova, Yuliya Yu. Zabalueva

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The development and application of compound formulation of natural antioxidants in Idesia polycarpa maxim. Oil by Fangming Liu, Yurui Xie, Xiaodong Geng, Zhi Li, Yanmei Wang, Zhen Liu, Qifei Cai

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Electrochemical Method for the Assay of Organic Peroxides Directly in Acetonitrile by Vanina Ivanova, Mariya Pimpilova, Maria Stoyanova, Nina Dimcheva

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Study on the antioxidant potential of Catharanthus species and its thermal stability in sunflower oil model system by Yogesh Kumar Awasthi, RenuB. Sharma, Sarvesh Rustagi, Arti Thakur, Mehak Katyal, Sheetal Thakur, Kanika Dulta, Junaid Aman, Sumira Malik, Petr Slama

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ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE by Yakunin A.V., Sinyavskiy Y.V., Torgautov A.S., Vyskubova V.G., Ibraimov Y.S.

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Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil by Jahongir H. Hasanov, Sherzod D. Mirzaxmedov, Elvira M. Sultonova, Shavkat I. Salikhov

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Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram by Mariola Kozłowska, Małgorzata Ziarno, Katarzyna Zawada, Hanna Kowalska, Dorota Derewiaka, Małgorzata Chobot, Iwona Ścibisz

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Study of the effect of curing mixture compositions on oxidation of lipids in meat systems by Gurinovich G., Patrakova I., Kudryashov L.

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小磨芝麻香油制备过程中品质的变化Quality change of ground fragrant sesame seed oil during preparation by 黄欣宇1，夏晓红1，韩佳欣1，褚艺1，郄文彬2，韩彩静1，王霞1，3，张丰香1,3HUANG Xinyu1, XIA Xiaohong1, HAN Jiaxin1, CHU Yi1, QIE Wenbin2, HAN Caijing1, WANG Xia1,3, ZHANG Fengxiang1,3

Subjects: “…ground fragrant sesame seed oil; color; acid value; peroxide value; fatty acid; flavor component…”
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