Quick jump to page content
Main Navigation
Main Content
Sidebar
Share
Publisher Home
English
Italiano
Register
Login
Toggle navigation
Home
Current
Archives
Announcements
About
About the Journal
Submissions
Editorial Team
Peer Review Process
Publishing Fee
Publishing ethics
Privacy Statement
Scientific Quality
Conflict of Interest
Ethics Approval and Informed Consent
Contact
Search
Home
Archives
Vol. 31 No. 2 (2019): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2019-05-17
Full Issue
IJFS312
Paper
EFFECTS OF ULTRASOUND TREATMENT ON STRUCTURAL, CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) BY-PRODUCTS
G.B. MISIR, S. KORAL
Abstract
1068 | pdf Downloads
1098
pdf
COMPARATIVE STUDY ON TOTAL POLYPHENOLS CONTENT OF TUNISIAN WILD RHUS PENTAPHYLLA FRUIT EXTRACTS AND THE EVALUATION OF THEIR BIOLOGICAL ACTIVITIES
H. FADHIL, F. MRAIHI, J.K. CHERIF, M. SÖKMEN
Abstract
605 | pdf Downloads
589
pdf
INFLUENCE OF EXOPOLYSACCHARIDE ON THE GROWTH OF LACTIC ACID BACTERIA
H. TSUDA, S. OKUDA, T. HARAGUCHI, K. KODAMA
Abstract
886 | pdf Downloads
557
pdf
BIOACTIVE POLYPHENOL PROFILES AND ANTIOXIDANT ACTIVITY IN ITALIAN APPLES VARIETIES
A.M. TAROLA, A.M. GIRELLI, F. D'ASCENZO
Abstract
473 | pdf Downloads
491
pdf
CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE- BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE
M. STAROWICZ, H. ZIELIŃSKI
Abstract
519 | pdf Downloads
582
pdf
COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION
N. HUSSAIN, I. ISHAK, N. MOHD HARITH, G. LEONG PAU KUAN
Abstract
1418 | pdf Downloads
1061
pdf
HOUSEHOLD FOOD WASTE IN MONTENEGRO
S. BERJAN, V. MRDALJ, H. EL BILALI, A. VELIMIROVIC, Z. BLAGOJEVIC, F. BOTTALICO, P. DEBS, R. CAPONE
Abstract
1386 | pdf Downloads
987
pdf
NUTRITIONAL FEATURES OF LEEK CULTIVARS AND EFFECT OF SELENIUM-ENRICHED LEAVES FROM GOLIATH VARIETY ON BREAD PHYSICAL, QUALITY AND ANTIOXIDANT ATTRIBUTES
N. GOLUBKINA, T. SEREDIN, T. KRIACHKO, G. CARUSO
Abstract
539 | pdf Downloads
470
pdf
UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE
C.O. ÖZER
Abstract
812 | pdf Downloads
763
pdf
TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION
E. KARABUDAK; E. AKSOYDAN, D. AĞAGÜNDÜZ, M. ERGÜL
Abstract
718 | pdf Downloads
506
pdf
LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY
N. HAMAN, M. BODNER, G. FERRENTINO, M. SCAMPICCHIO
Abstract
669 | pdf Downloads
477
pdf
ANTIOXIDANT PROPERTIES, PROXIMATE ANALYSIS, PHENOLIC COMPOUNDS, ANTHELMINTIC AND CYTOTOXIC SCREENING OF TEUCRIUM SANDRASICUM; AN ENDEMIC PLANT FOR TURKEY
A. KASKA, R. MAMMADOV
Abstract
554 | pdf Downloads
519
pdf
EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN
S. BENJAKUL, S. PISUCHPEN, N. O'BRIEN, S. KARNJANAPRATUM
Abstract
538 | pdf Downloads
505
pdf
EXTRACTION YIELD AND CHARACTERIZATION OF BURUNDIAN AVOCADO OIL OBTAINED BY MEANS OF MALAXATION WITH AND WITHOUT ENZYMATIC AID
A. RODA, P. NITUNGA, D.M. DE FAVERI, M. LAMBRI
Abstract
626 | pdf Downloads
371
pdf
EFFECTS OF INNOVATIVE GLUTEN-FREE COATINGS ON QUALITY, SENSORY AND MICROBIAL PROPERTIES OF CHICKEN NUGGETS
E.S. DAVARCIOGLU, N. KOLSARICI
Abstract
1130 | pdf Downloads
1026
pdf
IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND “NERO DI PARMA HAM”
G. PASTORELLI, S. PANSERI, G. CURONE, A. ZANON, M. DI GIANCAMILLO
Abstract
459 | pdf Downloads
475
pdf
×
Modal Header