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UBIQUINONE IN ITALIAN HIGH-QUALITY RAW COW MILK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 144
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- Article
ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 184
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- Article
THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 156
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- Article
AN ANCIENT CROP REVISITED: CHEMICAL COMPOSITION OF MEDITERRANEAN PINE NUTS GROWN IN SIX COUNTRIES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 170
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- Article
HUMAN HEALTH RISK ASSESSMENT OF ORGANOCHLORINE COMPOUNDS ASSOCIATED WITH RAW MILK CONSUMPTION IN A ROMANIAN INDUSTRIAL AREA.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 116
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- Article
PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA).
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 128
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- Article
EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 102
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- Article
OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE SURFACE METHODOLOGY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 89
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- Article
EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 61
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- Article
INFLUENCE OF WATER ACTIVITY ON LISTERIA MONOCYTOGENES GROWTH IN "SALSICCIA SARDA" FERMENTED SAUSAGE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 75
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- Article
EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 50
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- Article
EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 26
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- Article
HOMEMADE TOMATO SAUCE IN THE MEDITERRANEAN DIET: A RICH SOURCE OF ANTIOXIDANTS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 37
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- Article
EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL, CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 13
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- Article
EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 1
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- Article