Published: 2021-02-06

Paper

Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?

Muhammad Azeem, Mian Kamran Sharif, Fais-Ul-Hassan Shah, Maratab Ali, Muhammad Amer Nazir, Muhammad Rizwan, Syed Abdul Wadood, Rebia Ejaz
Abstract 262 | PDF Downloads 184 XML Downloads 23 HTML Downloads 46 | DOI https://doi.org/10.15586/ijfs.v33i1.1804

Page 29-38

The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system

Oluwatosin Ademola Ijabadeniyi, Austin Govender, Omotola Folake Olagunju, Ajibola Bamikole Oyedeji
Abstract 260 | PDF Downloads 219 XML Downloads 21 HTML Downloads 54 | DOI https://doi.org/10.15586/ijfs.v33i1.1933

Page 39-45

Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 246 | PDF Downloads 214 XML Downloads 24 HTML Downloads 67 | DOI https://doi.org/10.15586/ijfs.v33i1.1964

Page 46-51

Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 284 | PDF Downloads 222 XML Downloads 15 HTML Downloads 35 | DOI https://doi.org/10.15586/ijfs.v33i1.1951

Page 52-60

The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Pierluigi Plastina, Rosa Tundis, Chiara La Torre, Vincenzo Sicari, Angelo Maria Giuffré, Alessandro Neri, Marco Bonesi, Mariarosaria Leporini, Alessia Fazio, Tiziana Falco, Monica R. Loizzo
Abstract 318 | PDF Downloads 211 XML Downloads 32 HTML Downloads 33 | DOI https://doi.org/10.15586/ijfs.v33i1.1937

Page 61-72

Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation

Shang Fanghong, Longyun Li, Song Xuhong, Tan Jun, Wang Jirui, Chen Gang
Abstract 147 | PDF Downloads 137 XML Downloads 23 HTML Downloads 23 | DOI https://doi.org/10.15586/ijfs.v33i1.1977

Page 84-95

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Mohd Nazri Zayapor, Aminah Abdullah, Wan Aida Wan Mustapha
Abstract 237 | PDF Downloads 176 XML Downloads 11 HTML Downloads 80 | DOI https://doi.org/10.15586/ijfs.v33i1.1874

Page 96-105

Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 213 | PDF Downloads 187 XML Downloads 14 HTML Downloads 27 | DOI https://doi.org/10.15586/ijfs.v33i1.1962

Page 106-115

Review

Garlic greening: Pigments biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 361 | PDF Downloads 243 XML Downloads 23 HTML Downloads 73 | DOI https://doi.org/10.15586/ijfs.v33i1.1939

Page 73-83