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Vol. 32 No. 2 (2020): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2020-05-11
Full Issue
IJFS322
Paper
ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES
G.H. QIAO, D. WENXIN, X. ZHIGANG, R. SAMI, E. KHOJAH, S. AMANULLAH
Abstract
618 | pdf Downloads
406 |
DOI
https://doi.org/10.14674/IJFS-1700
pdf
ISOLATION OF BABY LIMA BEAN (PHASEOLUS LUNATUS) PROTEINS FRACTIONS AND EVALUATION OF THEIR ANTIOXIDANT ACTIVITY
M. ZAMBRANO, G. VÁSQUEZ, D. MORALES, R. VILCACUNDO, W. CARRILLO
Abstract
361 | pdf Downloads
228 |
DOI
https://doi.org/10.14674/IJFS-1727
pdf
CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY
C. TRIPALDI, S. RINALDI, G. PALOCCI, S. DI GIOVANNI, M.C. CAMPAGNA, C. DI RUSSO, T. ZOTTOLA
Abstract
553 | pdf Downloads
316 |
DOI
https://doi.org/10.14674/IJFS-1654
pdf
GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT
G.S. DE BONA, F. BONORA, S. VINCENZI
Abstract
207 | pdf Downloads
120 |
DOI
https://doi.org/10.14674/IJFS-1645
pdf
EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE
S. EL ADAB, W. BEN WADDA, A. TEKIKI, O. BEN MOUSSA, M. BOULARES, S. SADOK, M. HASSOUNA
Abstract
243 | pdf Downloads
166 |
DOI
https://doi.org/10.14674/IJFS-1733
pdf
CYCLIC PROANTHOCYANIDINS IN PINOT NOIR WINE
V. MERKYTĖ, A. DUPAS DE MATOS, E. LONGO, P.F. TCHOUAKEU BETNGA, E. BOSELLI
Abstract
326 | pdf Downloads
158 |
DOI
https://doi.org/10.14674/IJFS-1689
pdf
DIPPING SOLUTIONS OF NISIN AND BUFFERED SODIUM CITRATE SUPPLEMENTED WITH SODIUM DIACETATE FAIL TO PREVENT GROWTH OF LISTERIA MONOCYTOGENES ON VACUUM PACKAGED BEEF FRANKFURTERS STORED AT 4 AND 10°C UNDER MODEL CONDITIONS
S. KUMARI, O. TOKARSKYY, D.L. MARSHALL
Abstract
249 | pdf Downloads
113 |
DOI
https://doi.org/10.14674/IJFS-1671
pdf
VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT
G. CARULLO, U.G. SPIZZIRRI, M.R. LOIZZO, M. LEPORINI, V. SICARI, F. AIELLO, D. RESTUCCIA
Abstract
378 | pdf Downloads
213 |
DOI
https://doi.org/10.14674/IJFS-1758
pdf
EFFECT OF EXTRUSION ON THE TOTAL ANTIOXIDANT CAPACITY AND FREE PHENOLIC COMPOUNDS OF WHEAT BRAN BY RESPONSE SURFACE METHODOLOGY
Z. JIN; M. WANG, F. WU; H.Y. CAI; W.P. JIN, W. SUN, X. CHEN, F. LI, Z. WANG, W.Y. SHEN
Abstract
262 | pdf Downloads
157 |
DOI
https://doi.org/10.14674/IJFS-1626
pdf
MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE
OA. IJABADENIYI, A. MBEDLA, TA. AJAYEOBA
Abstract
293 | pdf Downloads
173 |
DOI
https://doi.org/10.14674/IJFS-1566
pdf
PREVALENCE AND CHARACTERIZATION OF METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) ISOLATES FROM RETAIL MEAT IN SOUTH ITALY
M.G. BASANISI, G. LA BELLA, G. NOBILI, S. TOLA, M.A. CAFIERO, G. LA SALANDRA
Abstract
245 | pdf Downloads
128 |
DOI
https://doi.org/10.14674/IJFS-1629
pdf
EFFECTS OF PECTIN-BASED EDIBLE COATINGS CONTAINING A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS BM47 ON THE QUALITY AND STORAGE LIFE OF FRESH BLACKBERRIES
Y. TUMBARSKI, N. PETKOVA, M. TODOROVA, I. IVANOV, I. DESEVA, D. MIHAYLOVA, S.A. IBRAHIM
Abstract
386 | pdf Downloads
159 |
DOI
https://doi.org/10.14674/IJFS-1663
pdf
IMPACT OF HYDROCOLLOIDS ON THE PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF GLUTEN-FREE INSTANT NOODLES FROM RICE FLOUR AND MUNG BEAN STARCH
S. SUTHEEVES, P. CHAI-UEA, D. THIRATHUMTHAVORN
Abstract
532 | pdf Downloads
385 |
DOI
https://doi.org/10.14674/IJFS-1551
pdf
COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS
M.L.R SOUZA, E.M.M. VIEGAS, S.N. KRONKA, L.A. AMARAL, G. PARISI, M.F. CORADINI, E.S.R. GOES
Abstract
240 | pdf Downloads
139 |
DOI
https://doi.org/10.14674/IJFS-1567
pdf
FOOD SERVICE OPERATORS BEHAVIOR AND KNOWLEDGE ON GLUTEN-FREE MEALS AND REQUIREMENTS OF PUBLIC CANTEENS
M. TAMBURRO, M.L. SAMMARCO, L. DI ELEONORA, G. RIPABELLI
Abstract
246 | pdf Downloads
131 |
DOI
https://doi.org/10.14674/IJFS-1657
pdf
CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY
Z. XINYU, W. YI, H. XUE, Y. ZIXI, Y. WEIQIONG, L. ZHAOLIN
Abstract
277 | pdf Downloads
213 |
DOI
https://doi.org/10.14674/IJFS-1675
pdf
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