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Vol. 29 No. 2 (2017): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2017-05-12
Full Issue
IJFS292.pdf
Opinion Paper
CHARACTERIZATION OF SEMOLINA BIOPOLYMER FILMS ENRICHED WITH ZINC OXIDE NANO RODS
Shima Jafarzadeh, Fazilah Ariffin, Shahrom Mahmud, Abd Karim Alias, Ali Najafi, Mehraj Ahmad
Abstract
608 | PDF Downloads
348 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v516
PDF
Paper
THE LIKELIHOOD OF SHEEP MEAT CONSUMPTION IN TURKEY
A. Uzmay, G. Çinar
Abstract
794 | PDF Downloads
441 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v582
PDF
A STUDY ON THE CONTENT OF TERPENIC COMPOUNDS IN THE CULTIVAR 'MORAVIAN MUSCAT' (VITIS VINIFERA L.)
M. Baron, J. Sochor, B. Prusova, L. Tomaskova, M. Kumsta
Abstract
341 | PDF Downloads
263 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v570
PDF
TRIGLYCERIDES VARIABILITY IN DONKEY MILK
Monica Bononi, Fernando Tateo, Alessandra Tateo
Abstract
334 | PDF Downloads
289 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v646
PDF
CHANGES IN TEXTURE ANALYSIS PARAMETERS OF WINE GRAPE BERRIES AT TWO RIPENESS STAGES: A STUDY ON VARIETAL EFFECT
L. Brillante, F. Gaiotti, L. Lovat, S. Giacosa, S. RÍO SEGADE, S. Vincenzi, F. Torchio, L. Rolle, D. Tomasi
Abstract
535 | PDF Downloads
327 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v623
PDF
EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT
A. Rokaitytė, G. Zaborskiené, V. Baliukoniené, I. Macioniene, A. Stimbirys
Abstract
384 | PDF Downloads
282 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v291
PDF
SEASONAL VARIATION OF FATTY ACID AND AMINO ACID COMPOSITIONS IN THE MUSCLE TISSUE OF ZANDER (SANDER LUCIOPERCA LINNAEUS, 1758) AND THE EVALUATION OF IMPORTANT INDEXES RELATED TO HUMAN HEALTH
Emre Çağlak, Barış Karsli
Abstract
359 | PDF Downloads
376 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v576
PDF
KINETICS PARAMETERS DETERMINATION OF REFINED AND COLD–PRESSED RAPESEED OILS AFTER OXIDATION BY RANCIMAT
E. Symoniuk, k. Ratusz, K. Krygier
Abstract
524 | PDF Downloads
391 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v342
PDF
MODELLING OF HYDRATION OF BEAN (PHASEOLUS VULGARIS): EFFECT OF THE LOW-FREQUENCY ULTRASOUND
L.R. López López, J.A. Ulloa, P. Rosas Ulloa, J.C. Ramírez Ramírez, Y. Silva Carrillo, A. Quintero Ramos
Abstract
574 | PDF Downloads
428 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v686
PDF
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY
L. Cosmai, F. Caponio, C. Summo, V. M. Paradiso, A. Cassone, A. Pasqualone
Abstract
407 | PDF Downloads
270 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v449
PDF
EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE
L. Manzocco, P. Comuzzo, M. Scampicchio, M.C. Nicoli
Abstract
386 | PDF Downloads
369 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v750
PDF
APPLICATION OF ROSEMARY FOR THE PROLONGATION OF MICROBIAL AND OXIDATIVE STABILITY IN MECHANICALLY DEBONED POULTRY MEAT FROM CHICKENS
E. Hać-Szymańczuk, An. Cegiełka, E. Lipińska, K. Piwowarek
Abstract
573 | PDF Downloads
345 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v581
PDF
THE PHYSICAL, OPTICAL AND RECONSTITUTION PROPERTIES OF APPLES SUBJECTED TO ULTRASOUND BEFORE DRYING
A. Fijalkowska, M. Nowacka, D. Witrowa-Rajchert
Abstract
380 | PDF Downloads
251 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v642
PDF
RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE/NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE
V. Giovenzana, R. Beghi, R. Civelli, S. Trapani, M. Migliorini, E. Cini, B. Zanoni, R. Guidetti
Abstract
504 | PDF Downloads
291 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v560
PDF
Short Communications
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS
G. Squeo, R. Silletti, C. Summo, V. M. Paradiso, A. Pasqualone, F. Caponio
Abstract
356 | PDF Downloads
274 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v747
PDF
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