Published: 2021-04-04


Quality perception and willingness to pay: The case of red wine with health-beneficial effects

Jelena Ruso, Jovan Filipović, Milica Maričić, Vesna Spasojević-Brkić
Abstract 638 | PDF Downloads 473 HTML Downloads 86 XML Downloads 638 | DOI

Page 1-12

The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

Bojana Milićević, Vladimir Tomović, Bojana Danilović, Dragiša Savić
Abstract 415 | PDF Downloads 271 HTML Downloads 68 XML Downloads 636 | DOI

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giulina Vinci
Abstract 405 | PDF Downloads 245 HTML Downloads 71 XML Downloads 625 | DOI

Page 35-45

Composition and nutritional evaluation of amino acids in Mimai qu rice wines

Kaizheng Zhang, Wenchi Wu, Wei Zou, Zhenhui Kang, Qin Yan, Yue Qin
Abstract 259 | PDF Downloads 178 HTML Downloads 42 XML Downloads 589 | DOI

Page 46-53

Comparison of social media platforms in terms of marketing performances of food companies

Seren Celimli, Hakan Adanacioglu
Abstract 396 | PDF Downloads 217 HTML Downloads 50 XML Downloads 583 | DOI

Page 54-62

Anti-staphylococcal effect of cinnamaldehyde in milk

Milijana Babic, Milica Glisic, Jasna Djordjevic, Nemanja Zdravkovic, Radoslava Savic-Radovanovic, Milan Baltic, Marija Boskovic Cabrol
Abstract 246 | PDF Downloads 133 HTML Downloads 32 XML Downloads 435 | DOI

Page 108-115

Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs

Anna Maria Belmonte, Paolo Macchioni, Giovanna Minelli, Corina Scutaru, Luisa Antonella Volpelli, Domenico Pietro Lo Fiego
Abstract 664 | PDF Downloads 166 HTML Downloads 27 XML Downloads 345 | DOI

Page 117-128

Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Somwang Lekjing, Associate Prof. Dr. Karthikeyan Venkatachalam
Abstract 254 | PDF Downloads 173 HTML Downloads 25 XML Downloads 305 | DOI

Page 129-141

Comparison of some functional properties and protein profiles of different protein sources with egg components

Mine Köstekli Büyükcan, Sibel Karakaya
Abstract 168 | PDF Downloads 132 HTML Downloads 33 XML Downloads 183 | DOI

Page 142-155

Determining consumption preferences of consumers considering quality attributes of drinking water: case of Iğdır

Emine Aşkan, Yavuz Topcu, Ayça Nur Şahin
Abstract 169 | PDF Downloads 117 HTML Downloads 10 XML Downloads 145 | DOI

Page 156-165


Riboflavin removal by commercial bentonites and charcoals in white and red wines

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 321 | PDF Downloads 185 HTML Downloads 63 XML Downloads 649 | DOI

Page 13-23

Citrus species: Modern functional food and nutraceutical-based product ingredient

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 744 | PDF Downloads 328 HTML Downloads 39 XML Downloads 584 | DOI

Page 63-107