La Rivista Italiana Delle Sostanze Grasse’s latest issue (RISG 1-2023)

• Composition of cold-pressed hemp seed oils: key elements of quality and authenticity
  Mara Mandrioli, Matilde Tura, Enrico Valli, Tullia Gallina Toschi

• Influence of olive fly (Bactrocera oleae) on the phenolic composition and antioxidant activity of four Algerian olive cultivars
  Lynda Medjkouh-Rezzak, Abderezak Tamendjari, Soraya Mettouchi, Khalida Bouarroudj-Hamici, Maria Beatriz Oliveira

• FT-NIR spectra analysis and processing to determine the quality parameters of various edible oils and chicken fat
  Askim Akca Mecit, Turkan M. Keceli

• Development and characterisation of olive oil based spreads containing different seasonings
  Mustafa Öğütcü, Elif (Dincer) Albayrak, Hatice Çokay, Emin Yakar

• Optimization of leavened dough frying conditions using the response surface methodology
  Semra Turan, Sule Keskin, Rukiye Solak

• Short note - Fatty acid composition of the seeds of two pepper varieties dried using different methods
  Hasan Pinar, Beyza Ciftci, Duran Simsek, Necati Cetin, Kagan Kokten, Muammer Ekmekci, Mahmut Kaplan