Published: 2020-04-22

Research Article

Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions

Ş. Yalçinöz, E. Erçelebi
Abstract 468 | PDF Downloads 295 HTML Downloads 50 XML Downloads 3 | DOI https://doi.org/10.15586/qas.v12i2.645

Page 1-11

The antimicrobial and antioxidant properties of garagurt: Traditional Cornelian cherry (Cornus mas) marmalade

E. Savaş, H. Tavşanlı, G. Çatalkaya, E. Çapanoğlu, C. E. Tamer
Abstract 750 | PDF Downloads 390 HTML Downloads 49 XML Downloads 0 | DOI https://doi.org/10.15586/qas.v12i2.627

Page 12-23

Impact of increasing atmospheric CO2 concentration on growth characteristics and yield in maize and rice

X. J. Xie, R.Y. Li, L.D. Huang, Y.X. Bao
Abstract 217 | PDF Downloads 93 HTML Downloads 23 XML Downloads 0 | DOI https://doi.org/10.15586/qas.v12i2.628

Page 61-72

Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C

Xiao Ping Zhang, Xiao Yi Li, Ming Ju Yang, Xing Yang, Feng Zhao
Abstract 240 | PDF Downloads 125 HTML Downloads 41 XML Downloads 0 | DOI https://doi.org/10.15586/qas.v12i2.690

Page 73-80

The flux rate of Ca2+ into embryo can be used to evaluate the vigour level of maize seeds

P. Zhu, X. Song, Y. Mao, Y. Li, C. Zhang
Abstract 308 | PDF Downloads 126 HTML Downloads 20 XML Downloads 0 | DOI https://doi.org/10.15586/qas.v12i2.641

Page 81-88

Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents, and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit

J. Tang, W. Zhang, R. Liu, Q. Liao, P. Jiang, Z. Li, J. Lan
Abstract 280 | PDF Downloads 123 HTML Downloads 29 XML Downloads 1 | DOI https://doi.org/10.15586/qas.v12i2.717

Page 100-109

Review Article

Identifying objective quality attributes of functional foods

N.J. Astrini, T. Rakhmawati, S. Sumaedi , I.G.M.Y. Bakti
Abstract 842 | PDF Downloads 253 HTML Downloads 73 XML Downloads 18 | DOI https://doi.org/10.15586/qas.v12i2.663

Page 24-39

Articles

Stability evaluation of iron and vitamin A during processing and storage of fortified pasta

N. Sharma, S. Sharma, B. Singh, G. Kaur
Abstract 560 | PDF Downloads 219 HTML Downloads 50 EPUB Downloads 29 | DOI https://doi.org/10.15586/qas.v12i2.656

Page 50-60