Published: 2015-12-17
Opinion Paper
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science
Abstract 951 | PDF Downloads 603Page 407-408
Paper
Determination of the optimal fat amount in dry-ripened venison sausage
Abstract 831 | PDF Downloads 819Page 409-415
Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese
Abstract 861 | PDF Downloads 864Page 416-423
Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
Abstract 1588 | PDF Downloads 1438Page 424-431
COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA
Abstract 906 | PDF Downloads 961Page 432-436
Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk
Abstract 985 | PDF Downloads 1230Page 437-442
Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage
Abstract 863 | PDF Downloads 868Page 443-449
Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease
Abstract 945 | PDF Downloads 1021Page 450-458
Determination of drying characteristics and quality properties of eggplant in different drying conditions
Abstract 1251 | PDF Downloads 2250Page 459-467
Development of an active biodegradable film containing tocopherol and avocado peel extract
Abstract 1286 | PDF Downloads 900Page 468-475
Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Abstract 1051 | PDF Downloads 1155Page 476-486
Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese
Abstract 904 | PDF Downloads 899Page 487-494
Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
Abstract 1436 | PDF Downloads 753Page 495-504
Effect of sulfites on the in vitro antioxidant activity of wines
Abstract 1010 | PDF Downloads 1083Page 505-512
Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra
Abstract 792 | PDF Downloads 776Page 513-520
Children preferences of coloured fresh cheese prepared during an educational laboratory
Abstract 894 | PDF Downloads 494Page 521-526