Opinion Paper
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science
Abstract 600 | PDF Downloads 481Page 407-408
Paper
Determination of the optimal fat amount in dry-ripened venison sausage
Abstract 489 | PDF Downloads 618Page 409-415
Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese
Abstract 562 | PDF Downloads 568Page 416-423
Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
Abstract 1048 | PDF Downloads 1266Page 424-431
COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA
Abstract 580 | PDF Downloads 718Page 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 620 | PDF Downloads 795Page 437-442
Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage
Abstract 556 | PDF Downloads 662Page 443-449
Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease
Abstract 552 | PDF Downloads 664Page 450-458
Determination of drying characteristics and quality properties of eggplant in different drying conditions
Abstract 812 | PDF Downloads 1647Page 459-467
Development of an active biodegradable film containing tocopherol and avocado peel extract
Abstract 897 | PDF Downloads 672Page 468-475
Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Abstract 734 | PDF Downloads 907Page 476-486
Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese
Abstract 600 | PDF Downloads 509Page 487-494
Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
Abstract 1034 | PDF Downloads 600Page 495-504
Effect of sulfites on the in vitro antioxidant activity of wines
Abstract 605 | PDF Downloads 743Page 505-512
Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra
Abstract 464 | PDF Downloads 564Page 513-520
Children preferences of coloured fresh cheese prepared during an educational laboratory
Abstract 593 | PDF Downloads 376Page 521-526