Figen Tokatlı

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach

Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri‐Bouchouka and Chemlali‐Tataouin cultivars

Olive oil stability under deep-frying conditions

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Elimination of phenol by adsorption on activated carbon prepared from the peach cores: modelling and optimisation

Cationic and anionic dye adsorption by agricultural solid wastes: A comprehensive review

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

Molecular Firefighting—How Modern Phosphorus Chemistry Can Help Solve the Challenge of Flame Retardancy

Intumescence: Tradition versus novelty. A comprehensive review

Mediterranean diet pyramid today. Science and cultural updates

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

Optimisation of the effect of colemanite as a new synergistic agent in an intumescent system

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils