Vol. 31 No. 3 (2019): ITALIAN JOURNAL OF FOOD SCIENCE

M.R. ZUÑIGA-SALCEDO, J.A. ULLOA, P.U. ULISES BAUTISTA-ROSALES, P. ROSAS-ULLOA, J.C. RAMÍREZ-RAMÍEZ, Y. SILVA-CARRILLO, R. GUTIÉRREZ-LEYVA, C. HERNÁNDEZ

Abstract 317 | pdf Downloads 251 | DOI https://doi.org/10.14674/IJFS-1440

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THE IMPACT OF LEMON JUICE ON THE MARINATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS): CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES

V. ŠIMAT, A. MIĆUNOVIĆ, T. BOGDANOVIĆ, I. LISTEŠ, I. GENERALIĆ MEKINIĆ, I. HAMED, D. SKROZA

Abstract 282 | pdf Downloads 265 | DOI https://doi.org/10.14674/IJFS-1318

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COAGULASE POSITIVE STAPHYLOCOCCI ENUMERATION AND ENTEROTOXINS DETECTION IN MILK AND DAIRY PRODUCTS FROM CENTRAL ITALY

L. IANNETTI, O. VISCIANO, C. MARFOGLIA, G. IANNITTO, G. PARISCIANI, M. SERICOLA, D. PETRONE, M.S. MANGIERI, F. POIMILIO, M. SCHIRONE

Abstract 267 | pdf Downloads 216 | DOI https://doi.org/10.14674/IJFS-1331

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CHARACTERIZATION OF PASTA WITH THE ADDITION OF CICER ARIETINUM AND SALVIA HISPANICA FLOURS ON QUALITY AND ANTIOXIDANT PARAMETERS

A.G. COTA-GASTÉLUM, MG. SALAZAR-GARCÍA, A. ESPINOZA-LÓPEZ, L.M. PEREZ-PEREZ, F.J. CINCO-MOROYOQUI, O. MARTÍNEZ-CRUZ, F.J. WONG-CORRAL, C.L. DEL-TORO-SÁNCHEZ

Abstract 281 | pdf Downloads 317 | DOI https://doi.org/10.14674/IJFS-1355

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AN INVESTIGATION OF THE MECHANICAL, MICROSTRUCTURAL AND THERMO-MECHANICAL PROPERTIES OF COLLAGEN FILMS CROSS-LINKED WITH SMOKE CONDENSATE AND GLUTARALDEHYDE

S. BARBUT, M. IOI

Abstract 225 | pdf Downloads 196 | DOI https://doi.org/10.14674/IJFS-1290

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POLYCYCLIC AROMATIC HYDROCARBONS IN SELECTED FOOD ITEMS COMING FROM THE CROATIAN MARKET

T. BOGDANOVIĆ, S. PETRIČEVIĆ, E. LISTEŠ, J. PLEADIN

Abstract 168 | pdf Downloads 501 | DOI https://doi.org/10.14674/IJFS-1444

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DRYING KINETICS, HEATING UNIFORMITY AND QUALITY CHANGES DURING THE MICROWAVE VACUUM DRYING OF ARTICHOKES (CYNARA SCOLYMUS L.)

Ç. MUŞTU, İ. EREN

Abstract 252 | pdf Downloads 261 | DOI https://doi.org/10.14674/IJFS-1434

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EFFECT OF STORAGE METHOD: AEROBIC REFRIGERATED, VACUUM REFRIGERATED AND FROZEN STORAGE, ON THE QUALITY OF CHURRA SUCKLING LAMB MEAT

A.R. CALLEJAS-CÁRDENAS, S. SOTO, I. CARO, D.E. CARBALLO, E.J. QUINTO, J. MATEO

Abstract 260 | pdf Downloads 236 | DOI https://doi.org/10.14674/IJFS-1501

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Full Issue

Survey

HOUSEHOLD CHARACTERISTICS INFLUENCING FISH CONSUMPTION IN VAN PROVINCE, TURKEY

Paper

EFFECTS OF PROBIOTIC FERMENTATION OF SELECTED MILK AND WHEY PROTEIN PREPARATIONS ON BIOACTIVE AND TECHNOLOGICAL PROPERTIES

THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS

FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE

DEVELOPMENT OF FRUIT LEATHER FROM ACTINIDIA ARGUTA BY-PRODUCT: QUALITY ASSESSMENT AND SHELF LIFE STUDIES

DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS

SENSORY QUALITY OF MOLECULAR DISHES AND CONSUMERS’ ATTITUDES TOWARDS THEM

FREEZE DRYING AND MOISTURE ADSORPTION KINETICS OF KEFIR POWDER

QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE

THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS

CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF ALOYSIA TRIPHYLLA L. ESSENTIAL OILS AND METHANOLIC EXTRACT

ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES

EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE