Paper
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Beyond the use of food supplements: An empirical analysis in Italy
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Identification of neochlorogenic acid as the predominant antioxidant in Polygonum cuspidatum leaves
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Molecular characterization of aflatoxigenic aspergilli-contaminated poultry and animal feedstuff samples from the western region of Saudi Arabia
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Nutritional evaluation of wild plant Cissus rotundifolia
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Optimization of extrusion process of rice flour enriched with pistachio nut flour
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Recovery and Behaviour of Stressed Escherichia coli O157:H7 Cells on Rocket Leaf Surfaces Inoculated by Different Methods
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Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions
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Evaluation of fruit leather made from two cultivars of papaya
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Variation in physico-chemical/analytical characteristics of oil among different flaxseed (Linum usittatissimum L.) cultivars
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Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil
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Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period
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Consumer fair prices for less pesticide in potato
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Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm
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Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs
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Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage
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Effectiveness of sanitizing agents in inactivating Escherichia coli (ATCC 25922) in food cutting board surfaces. Removal E. coli using different sanitizers
Abstract 1098 | PDF Downloads 859Page 148-154