Published: 2015-12-17
Opinion Paper
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science
Abstract 870 | PDF Downloads 574Page 407-408
Paper
Determination of the optimal fat amount in dry-ripened venison sausage
Abstract 701 | PDF Downloads 753Page 409-415
Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese
Abstract 782 | PDF Downloads 796Page 416-423
Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
Abstract 1472 | PDF Downloads 1410Page 424-431
COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA
Abstract 817 | PDF Downloads 902Page 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 887 | PDF Downloads 1058Page 437-442
Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage
Abstract 799 | PDF Downloads 819Page 443-449
Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease
Abstract 858 | PDF Downloads 795Page 450-458
Determination of drying characteristics and quality properties of eggplant in different drying conditions
Abstract 1146 | PDF Downloads 2127Page 459-467
Development of an active biodegradable film containing tocopherol and avocado peel extract
Abstract 1191 | PDF Downloads 802Page 468-475
Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Abstract 971 | PDF Downloads 1110Page 476-486
Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese
Abstract 831 | PDF Downloads 766Page 487-494
Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
Abstract 1322 | PDF Downloads 696Page 495-504
Effect of sulfites on the in vitro antioxidant activity of wines
Abstract 915 | PDF Downloads 929Page 505-512
Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra
Abstract 693 | PDF Downloads 723Page 513-520
Children preferences of coloured fresh cheese prepared during an educational laboratory
Abstract 811 | PDF Downloads 463Page 521-526