Review
RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS – A REVIEW
Abstract 1656 | PDF Downloads 656Page 542-564
ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS
Abstract 2757 | PDF Downloads 2646Page 565-578
Paper
CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF "PECORINO D'ABRUZZO" CHEESE
Abstract 1136 | PDF Downloads 679Page 579-597
POTENTIAL TECHNOLOGICAL INTEREST OF INDIGENOUS LACTIC ACID BACTERIA FROM ALGERIAN CAMEL MILK
Abstract 864 | PDF Downloads 584Page 598-611
Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and L. curvatus isolated from Argentine meat and their application on vacuum-packed beef
Abstract 522 | PDF Downloads 362Page 612-624
THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN
Abstract 775 | PDF Downloads 431Page 625-638
DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES
Abstract 584 | PDF Downloads 447Page 639-651
New sustainable protein sources: consumers’ willingness to adopt insects as feed and food
Abstract 1752 | PDF Downloads 793Page 652-668
Convective dehydration kinetics and quality evaluation of osmo-convective dried beetroot candy
Abstract 624 | PDF Downloads 482Page 669-682
Composition of intramuscular phospholipid fatty acids of Inra rabbit at different ages
Abstract 570 | PDF Downloads 326Page 683-696
THE EFFECT OF INFRARED RADIATION IN MODIFYING NUTRITIONAL AND MECHANICAL PROPERTIES OF GRASS PEA SEEDS
Abstract 371 | PDF Downloads 334Page 697-704
TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE
Abstract 1150 | PDF Downloads 415Page 705-715
The stability of spray-dried microencapsulated ?-carotene in the mixture of gum Arabic, OSA type modified starch and maltodextrin
Abstract 1279 | PDF Downloads 812Page 716-732
LISTERIA MONOCYTOGENES ADHESION TO FOOD PROCESSING SURFACES (BONING KNIVES) AND THE REMOVAL EFFICACY OF DIFFERENT SANITIZERS
Abstract 719 | PDF Downloads 398Page 733-743
Short Communications
CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE
Abstract 641 | PDF Downloads 519Page 744-748