Research Article

Collaborative investigation of matrix effects in mycotoxin determination by high performance liquid chromatography coupled to mass spectrometry

A. Malachova, M. Sulyok, R. Schuhmacher, F. Berthiller, J. Hajslova, Z. Veprikova, M. Zachariasova, V.M.T. Lattanzio, S. De Saeger, J. Diana Di Mavungu, S.V. Malysheva, S. Biselli, O. Winkelmann, A. Breidbach, S. Hird, R. Krska
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Page 91-103

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Comparison between artificial neural network (multi-layer perceptron) and mathematical Peleg’s model for moisture content estimation of dried potato cubes

A. Salimi, Y. Maghsoudlou
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Page 105-111

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A modified colorimetric method for determining the activity of wheat germ lipase in low-aqueous media

B. Xu, W.-J. Miao, Q.-S. Hu, C. Gao, Y. Dong
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Page 113-118

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Optimization of roselle beverage formulation using response surface methodology

M. Mashkour, Y. Maghsoudlou, M. Hashemi Shahraki
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Page 119-129

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Intensification of pistachio by deep frying

R. Yeganeh, G. Trystram
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Page 131-139

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Determination of the effects of refrigerated storage and packaging method on the instrumental textural attributes of fresh-cut carrot slices

B. Ergönül
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Page 141-143

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Engineering characterization of Persian walnut and its kernel (Juglans regia L.) for obtaining high quality produce

S.M.T. Gharibzahedi, S.M. Mousavi, M. Hamedi, F. Khodaiyan
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Page 145-156

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Solid fat contents and instrumental textural attributes of margarines sold in Turkish market

P. Günç Ergönül
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Page 157-161

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Estimation of peroxidase activity in red cabbage by artificial neural network

I. Shahabi Ghahfarrokhi, A. Daraei Garmakhany, M. Kashaninejad, A.A. Dehghani
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Page 163-167

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Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal food

H. Keşkekoğlu, A. Üren
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Page 169-176

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