Published: 2015-06-12


Important bioactive properties of omega-3 fatty acids

Rui Xu
Abstract 950 | PDF Downloads 976

Page 129-135


Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination

Luca Rolle, F. Battista, D. Tommasi, D. Porro, F. Caicci, S. Giacosa
Abstract 2008 | PDF Downloads 1118

Page 136-141

Influence of season and farming location on the quality parameters of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata)

Jelka Pleadin, Marinko Petrovic, Greta Krešic, Snježana Zrncic, Dražen Oraic, Natalija Džafic
Abstract 601 | PDF Downloads 593

Page 151-159

Assessment of total polar materials in Frying fats from Czech restaurants

J. Mlcek, H. Druzbikova, P. Valasek, J. Sochor, T. Jurikova, M. Borkovcova, M. Baron, S. Balla
Abstract 879 | PDF Downloads 3456

Page 160-165

Extra virgin olive oil stored in different conditions: Focus on diglycerides

E. Valli, Z. Ayyad, A. Bendini, S. Adrover-Obrador, A. Femenia, T. Gallina Toschi
Abstract 970 | PDF Downloads 731

Page 166-172

How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?

Y. Topcu, A.S. Uzundumlu, D. Baran
Abstract 771 | PDF Downloads 855

Page 181-190

New national conversion line for Bactoscan FC in Italy: A step forward

G. Bolzoni, A. Marcolini, G. Delle Donne, B. Appicciafuoco, A.M. Ferrini
Abstract 965 | PDF Downloads 664

Page 191-197

Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration

Dulal Chandra, Ae Jin Choi, Yong Phil Kim, Ji Gang Kim
Abstract 740 | PDF Downloads 698

Page 208-220

Consumer perceptions of nanotechnology applications in Italian wine

E. Chiodo, N. Casolani, G.M. Greehy, A. Fantini, M.B. McCarthy
Abstract 909 | PDF Downloads 834

Page 221-235

Investigation on microbiology of olive oil extraction process

B. Zanoni, S. Guerrini, E. Mari, M. Migliorini, C. Cherubini, S. Trapani, M. Vincenzini
Abstract 869 | PDF Downloads 1188

Page 236-247

Comparative study of oxidation in canned foods with a combination of vegetables and covering oils

E. Bravi, A. Mangione, O. Marconi, G. Perretti
Abstract 831 | PDF Downloads 726

Page 260-270


A one-year survey on aflatoxin M1 in raw milk

Abstract 703 | PDF Downloads 702

Page 271-276