Published: 2021-02-06

Paper

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Begüm Tepe, Raci Ekinci
Abstract 306 | PDF Downloads 288 XML Downloads 23 HTML Downloads 34 | DOI https://doi.org/10.15586/ijfs.v33i1.1947

Page 1-15

PDF XML HTML

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Heysem Suat Batu, Çetin Kadakal
Abstract 250 | PDF Downloads 178 XML Downloads 18 HTML Downloads 44 | DOI https://doi.org/10.15586/ijfs.v33i1.1949

Page 16-28

PDF XML HTML

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 175 | PDF Downloads 113 XML Downloads 19 HTML Downloads 31 | DOI https://doi.org/10.15586/ijfs.v33i1.1804

Page 29-38

PDF XML HTML

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 150 | PDF Downloads 137 XML Downloads 15 HTML Downloads 40 | DOI https://doi.org/10.15586/ijfs.v33i1.1933

Page 39-45

PDF XML HTML

Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 166 | PDF Downloads 153 XML Downloads 17 HTML Downloads 50 | DOI https://doi.org/10.15586/ijfs.v33i1.1964

Page 46-51

PDF XML HTML

Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 173 | PDF Downloads 158 XML Downloads 11 HTML Downloads 28 | DOI https://doi.org/10.15586/ijfs.v33i1.1951

Page 52-60

PDF XML HTML

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 190 | PDF Downloads 138 XML Downloads 21 HTML Downloads 22 | DOI https://doi.org/10.15586/ijfs.v33i1.1937

Page 61-72

PDF XML HTML

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 76 | PDF Downloads 76 XML Downloads 17 HTML Downloads 16 | DOI https://doi.org/10.15586/ijfs.v33i1.1977

Page 84-95

PDF XML HTML

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 122 | PDF Downloads 105 XML Downloads 8 HTML Downloads 64 | DOI https://doi.org/10.15586/ijfs.v33i1.1874

Page 96-105

PDF XML HTML

Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 122 | PDF Downloads 103 XML Downloads 7 HTML Downloads 18 | DOI https://doi.org/10.15586/ijfs.v33i1.1962

Page 106-115

PDF XML HTML

Review

Garlic greening: Pigments biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 258 | PDF Downloads 167 XML Downloads 17 HTML Downloads 44 | DOI https://doi.org/10.15586/ijfs.v33i1.1939

Page 73-83

PDF XML HTML