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Vol. 30 No. 1 (2018): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2018-01-30
Full Issue
IJFS301
Paper
EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES
S. ONACIK-GÜR, A. ŻBIKOWSKA, B. MAJEWSKA
Abstract
1200 | pdf Downloads
1911
pdf
EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL,CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES
F. ASLAM, S. IQBAL, M. NASIR, A.A. ANJUM, P. SWAN, K. SWEAZEA
Abstract
823 | pdf Downloads
679
pdf
EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE
M.R. ASHKEZARY, S. YEGANEHZAD, H. VATANKHAH, A. TODARO, Y. MAGHSOUDLOU
Abstract
1780 | pdf Downloads
1425
pdf
HOMEMADE TOMATO SAUCE IN THE MEDITERRANEAN DIET: A RICH SOURCE OF ANTIOXIDANTS
A. RICCI, E. ANTONINI, P. NINFALI
Abstract
1189 | pdf Downloads
819
pdf
EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES
H.-Y. Park, J. SUNG, B-S. KIM, S.K. HA, Y. KIM
Abstract
560 | pdf Downloads
645
pdf
EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE
S. AMIRI, H.R. AKHAVAN, N. ZARE, M. RADI
Abstract
1238 | pdf Downloads
1275
pdf
INFLUENCE OF WATER ACTIVITY ON LISTERIA MONOCYTOGENES GROWTH IN “SALSICCIA SARDA” FERMENTED SAUSAGE
A. RUGGERI, V. CARRARO, S. SUCCA, B. MELONI, A. SANNA, C. SANNA, A. ESPA, A. PINNA, G. CARRUCCIU, M. GROSSO, V. CORONEO
Abstract
481 | pdf Downloads
436
pdf
OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE SURFACE METHODOLOGY
M. LIAUDANSKAS, K. ZYMONĖ, J. VIŠKELIS, V. JANULIS
Abstract
703 | pdf Downloads
821
pdf
EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY
S. EL-GHARBI, M. TEKAYA, A. BENDINI, E. VALLI, R. PALAGANO, T. GALLINA TOSCHI, M. HAMMAMI, B. MECHRI
Abstract
600 | pdf Downloads
388
pdf
HUMAN HEALTH RISK ASSESSMENT OF ORGANOCHLORINE COMPOUNDS ASSOCIATED WITH RAW MILK CONSUMPTION IN A ROMANIAN INDUSTRIAL AREA
M. MICLEAN, O. CADAR, E.A. LEVEI, D.A. TODEA
Abstract
705 | pdf Downloads
543
pdf
PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA)
M. JIMÉNEZ, N. JUÁREZ, V.M. JIMÉNEZ-FERNÁNDEZ, J.L. MONRIBOT-VILLANUEVA, J.A. GUERRERO-ANALCO
Abstract
1356 | pdf Downloads
1040
pdf
UBIQUINONE IN ITALIAN HIGH-QUALITY RAW COW MILK
M. MANDRIOLI, C.A. SEMENIUC, E. BOSELLI, M.T. RODRIGUEZ ESTRADA
Abstract
543 | pdf Downloads
386
pdf
THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS
H. VARDIN, F.M. YILMAZ
Abstract
931 | pdf Downloads
787
pdf
AN ANCIENT CROP REVISITED: CHEMICAL COMPOSITION OF MEDITERRANEAN PINE NUTS GROWN IN SIX COUNTRIES
A. ZULETA, A. WEISSTAUB, S. GIACOMINO, L. DYNER, V. LOEWE, R. DEL RÍO, M. LUTZ
Abstract
574 | pdf Downloads
557
pdf
ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY
V. CANUTI, S. PUCCIONI, P. STORCHI, B. ZANONI, M. PICCHI, M. BERTUCCIOLI
Abstract
574 | pdf Downloads
563
pdf
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