Journal of Food Processing & Technology

Barbaro B, Toietta G, Maggio R, Arciello M, Tarocchi M, et al. (2014) Effects of the olive-derived polyphenol oleuropein on human health. International journal of molecular sciences 15: 18508-18524.

Bozdemir S, Güneṣer O, Yılmaz E (2015) Properties and stability of deep-fat fried chickpea products. Grasas y Aceites.

Bolek S, Ozdemir M (2017) Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster. LWT-Food Science and Technology 80: 67-75.

Lorber K, Buettner A (2015) Structure–Odor Relationships of (E)-3-Alkenoic Acids,(E)-3-Alken-1-ols, and (E)-3-Alkenals. J Agri Food Chemistry 23: 6681-6688.

Khalik WM, Abdullah MP, Al-Qaim FF, Othman MR, Aziz YA (2015) Optimization and Validation of Solid-Phase Microextraction of Mercury Species: An Application of Experimental Design. Asia J Chem 27: 3803.

Shariati-Ievari, S., 2013. Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours.

Arun Kumar R, Sathish Kumar D, Gayatri V, Nishanth T (2011) A Comprehensive Assessment and Perception of Genetically Modified Foods. J Genetic Syndrome Gene Therapy.

Al-Snafi AE (2016) The medical Importance of Cicer arietinum-A review. IOSR Journal of Pharmacy 6: 29-40.

Ng S (2014) Viewpoint: boosting recessions. Canadian Journal of Economics/Revue canadienne d'économique 47: 1-34.

Maldonado US, Merino BA (2015) Utilización de la cáscara de papa (Solanum tuberosum) como antioxidante natural en la elaboración de hamburguesas de res pre-fritas y congeladas (Bachelor's thesis, Quito, 2015.).

Isaac Zakipour Rahim (2016) AbadComparison of muscle and liver fatty acid profile in both male and Article fish Khajoo (Schizothorax zarudnyi).

Beigi EH, Doughikollaee EA, Rahimabadi EZ, Elahi MY (2014) Effect of different cooking processes on the fatty acid profile of grass carp (Ctenopharyngodon idella) fillets during chill storage. Int J Aquatic Biol 2: 223-228.

Ghomi MR, Nikoo M, Pourshamsian K (2012) Omega-6/omega-3 essential fatty acid ratio in cultured beluga sturgeon. Comparative Clinical Pathology. 2012 Aug 1;21(4):479-83.

Khanipour AA, Jorjani S, Soltani M (2014) Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage and during frozen storage. Int Food Res J 1: 21.

Tarvainen M, Nuora A, Quirin KW, Kallio H, Yang B (2015) Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage. Food chemistry. 173: 1011-1021.

Mohammad K, Reza Amiri Chaijan (2017) Drying predicted some properties of pomegranate, grapes and mastic using artificial neural networks.

Lam TH (2013) Physical characteristics, total phenolic content and antioxidant capacity of the peel, juice and seed portions of pomegranate fruits (Punica granatum L.) grown in Vietnam (Doctoral dissertation, International University HCMC, Vietnam).

Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.

Buang NS, Shamsudin R (2015) Mass modeling of Malaysian varieties Pomelo fruit (Citrus Grandis L. Osbeck) with some physical characteristics. Int Food Res J 22: 488-493.

Huynh LT, Tuan DQ (2015) Physical and chemical characteristics, total phenolic content and antioxidant capacity of the peel, juice and seed portions of pomegranate fruits grown in Vietnam.