Published: 2021-04-04

Paper

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 1312 | PDF Downloads 830 HTML Downloads 1167 XML Downloads 653

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 925 | PDF Downloads 659 HTML Downloads 658 XML Downloads 668

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giulina Vinci
Abstract 813 | PDF Downloads 626 HTML Downloads 638 XML Downloads 13

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 605 | PDF Downloads 533 HTML Downloads 587 XML Downloads 608

Page 46-53

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

Seren Celimli, Hakan Adanacioglu
Abstract 1664 | PDF Downloads 1177 HTML Downloads 375 XML Downloads 593

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 509 | PDF Downloads 405 HTML Downloads 126 XML Downloads 467

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 1071 | PDF Downloads 534 HTML Downloads 632 XML Downloads 359

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 917 | PDF Downloads 735 HTML Downloads 507 XML Downloads 329

Page 129-141

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

Mine Köstekli Büyükcan, Sibel Karakaya
Abstract 913 | PDF Downloads 744 HTML Downloads 192 XML Downloads 246

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 511 | PDF Downloads 457 HTML Downloads 142 XML Downloads 171

Page 156-165

Review

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

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 561 | PDF Downloads 624 HTML Downloads 459 XML Downloads 692

Page 13-23

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

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 2370 | PDF Downloads 1202 HTML Downloads 3242 XML Downloads 733

Page 63-107