Works matching IS 11201770 AND DT 2021 AND VI 33

Results: 54

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 107, doi. 10.15586/ijfs.v33i4.2123

By:

Ugarte-Espinoza, Pedro P.;
Delgado-Soriano, Victor;
Estivi, Lorenzo;
Hidalgo, Alyssa;
Pascual-Chagman, Gloria

Publication type:

Article

Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 84, doi. 10.15586/ijfs.v33i4.2095

By:

Zarroug, Youkabed;
Sriti, Jazia;
Sfayhi, Dorra;
Slimi, Bechir;
Allouch, Wafa;
Zayani, Kamel;
Hammami, Khaoula;
Sowalhia, Maryam;
Kharrat, Mohamed

Publication type:

Article

Effect of different plants’ aromatic essential oils on frozen Awassi lamb meat’s chemical and physical characteristics.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 98, doi. 10.15586/ijfs.v33i4.2099

By:

Al-Obaidi, Ahmed S. A.;
Mahmood, Ayad B.;
Khidhir, Zaid K.;
Zahir, Hemn G.;
Al-doori, Ziyad T.;
Dyary, Hiewa Othman

Publication type:

Article

Med-index: a food product labeling system to promote adherence to the mediterranean diet encouraging producers to make healthier and more sustainable food products.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 67, doi. 10.15586/ijfs.v33i4.2127

By:

Clodoveo, Maria Lisa;
Tarsitano, Elvira;
Sabbà, Carlo;
Gesualdo, Loreto;
Corbo, Filomena

Publication type:

Article

Effects of the drying method for flowers of Cynara cardunculus var. Altilis on milk coagulating properties.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 57, doi. 10.15586/ijfs.v33i4.2026

By:

Tripaldi, Carmela;
Palocci, Giuliano;
Di Giovanni, Sabrina;
Iacurto, Miriam;
Steri, Roberto;
Campagna, Maria Concetta;
Di Russo, Cristina;
Zottola, Tiziana

Publication type:

Article

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 43, doi. 10.15586/ijfs.v33i4.2025

By:

Correia Bento, Juliana Aparecida;
Carvalho Ferreira, Karen;
Zaczuk Bassinello, Priscila;
Oomah, B. Dave

Publication type:

Article

Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 33, doi. 10.15586/ijfs.v33i4.2104

By:

Planeta, Diego;
Farina, Vittorio;
Bambina, Paola;
Tinebra, Ilenia;
Passafiume, Roberta;
Cinquanta, Luciano;
Corona, Onofrio

Publication type:

Article

Local food consumption during the covid-19 pandemic.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 21, doi. 10.15586/ijfs.v33i4.2079

By:

Ghali-Zinoubi, Zohra

Publication type:

Article

Paulownia tomentosa flower polysaccharide as an effective immunopotentiator to enhance immune responses for Newcastle disease vaccine in mice.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 11, doi. 10.15586/ijfs.v33i4.2107

By:

Xiaolan Chen;
Junjie Jin;
Fuxing Hao;
Haifeng Yang;
Hongxiang Sun;
Chunmao Jiang

Publication type:

Article

Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 1, doi. 10.15586/ijfs.v33i4.2090

By:

Farooq, Umer;
Di Mattia, Carla;
Faieta, Marco;
Flamminii, Federica;
Pittia, Paola

Publication type:

Article

Circular economy in the brewing chain.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 3, p. 47, doi. 10.15586/ijfs.v33i3.2123

By:

Cimini, Alessio;
Moresi, Mauro

Publication type:

Article

Quality of veiled olive oil: Role of turbidity components.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 3, p. 33, doi. 10.15586/ijfs.v33i3.2077

By:

Breschi, Carlotta;
Guerrini, Lorenzo;
Corti, Ferdinando;
Calamai, Luca;
Domizio, Paola;
Parenti, Alessandro;
Zanoni, Bruno

Publication type:

Article

Kaempferol protects rats with severe acute pancreatitis through regulating NF-κB and Keap1-Nrf2 signaling pathway.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 3, p. 25, doi. 10.15586/ijfs.v33i3.2100

By:

Jun Cai;
Suyan Yao;
Hao Wang;
Wei Rong

Publication type:

Article

Food purchasing, preservation, and eating behavior during COVID-19 pandemic: A consumer analysis.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 3, p. 14, doi. 10.15586/ijfs.v33i3.2048

By:

Bolek, Sibel

Publication type:

Article

Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 3, p. 1, doi. 10.15586/ijfs.v33i3.2029

By:

Luyao Huang;
Lingyun Zhang;
Ruifen Li;
Peng Liang

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 129, doi. 10.15586/ijfs.v33i2.2049

By:

Somwang Lekjing;
Venkatachalam, Karthikeyan

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 54, doi. 10.15586/ijfs.v33i2.2031

By:

Celimli, Seren;
Adanacioglu, Hakan

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 46, doi. 10.15586/ijfs.v33i2.2012

By:

Kaizheng Zhang;
Wenchi Wu;
Wei Zou;
Zhenhui Kang;
Qin Yan;
Yue Qin

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 63, doi. 10.15586/ijfs.v33i2.2009

By:

Leporini, Mariarosaria;
Tundis, Rosa;
Sicari, Vincenzo;
Loizzo, Monica Rosa

Publication type:

Article

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.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 117, doi. 10.15586/ijfs.v33i2.2005

By:

Belmonte, Anna Maria;
Macchioni, Paolo;
Minelli, Giovanna;
Scutaru, Corina;
Volpelli, Luisa Antonella;
Lo Fiego, Domenico Pietro

Publication type:

Article

Anti-staphylococcal effect of cinnamaldehyde in milk.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 108, doi. 10.15586/ijfs.v33i2.1976

By:

Babic, Milijana;
Glisic, Milica;
Djordjevic, Jasna;
Zdravkovic, Nemanja;
Savic-Radovanovic, Radoslava;
Baltic, Milan;
Cabrol, Marija Boskovic

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 1, doi. 10.15586/ijfs.v33i2.1969

By:

Ruso, Jelena;
Filipović, Jovan;
Maričić, Milica;
Spasojević-Brkić, Vesna

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 13, doi. 10.15586/ijfs.v33i2.1945

By:

Vendramin, Veronica;
Primerano, Simona;
Leserri, Giampiero;
Paniccia, Giulio;
Vincenzi, Simone

Publication type:

Article

Quality and safety evaluation of new tomato cultivars.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 35, doi. 10.15586/ijfs.v33i2.1921

By:

Rapa, Mattia;
Ciano, Salvatore;
Gobbi, Laura;
Ruggieri, Roberto;
Vinci, Giulina

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 24, doi. 10.15586/ijfs.v33i2.1918

By:

Milićević, Bojana;
Tomović, Vladimir;
Danilović, Bojana;
Savić, Dragiša

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 142, doi. 10.15586/ijfs.v33i2.2055

By:

Büyükcan, Mine Köstekli;
Karakaya, Sibel

Publication type:

Article

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 156, doi. 10.15586/ijfs.v33i2.2040

By:

Aşkan, Emine;
Topcu, Yavuz;
Şahin, Ayça Nur

Publication type:

Article

Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 127, doi. 10.15586/ijfs.v33iSP1.2075

By:

Mahdavi, Ebrahim;
Ariaii, Peiman

Publication type:

Article

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 137, doi. 10.15586/ijfs.v33iSP1.2088

By:

Rafiq, Syed Insha;
Muzaffar, Khalid;
Rafiq, Syed Mansha;
Saxena, D. C.;
Dar, B. N.

Publication type:

Article

Effect of different thawing methods on quality properties of stuffed pasta (manti).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 170, doi. 10.15586/ijfs.v33iSP1.2128

By:

Gökmen, Süleyman

Publication type:

Article

Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 103, doi. 10.15586/ijfs.v33iSP1.2054

By:

Jafari, Khadijeh;
Fathabad, Ayub Ebadi;
Fakhri, Yadolah;
Shamsaei, Maryam;
Miri, Mohammad;
Farahmandfar, Reza;
Khaneghah, Amin Mousavi

Publication type:

Article

Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 150, doi. 10.15586/ijfs.v33iSP1.2092

By:

Maqbool, Nusrat;
Sofi, Sajad Ahmad;
Makroo, Hilal A.;
Mir, Shabir A.;
Majid, Darakshan;
Dar, B. N.

Publication type:

Article

Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 163, doi. 10.15586/ijfs.v33iSP1.2093

By:

Shahbazpour, Narges;
Khosravi-Daran, Kianoush;
Sharifan, Anousheh;
Hosseini, Hedayat

Publication type:

Article

Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 117, doi. 10.15586/ijfs.v33iSP1.2059

By:

Mahdavi, Ebrahim;
Ariaii, Peiman

Publication type:

Article

DNAFoil, a novel technology for the rapid detection of food pathogens: Preliminary validation on Salmonella and Listeria monocytogenes.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 43, doi. 10.15586/ijfs.v33iSP1.1995

By:

El Sheikha, Aly Farag

Publication type:

Article

Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 69, doi. 10.15586/ijfs.v33iSP1.2027

By:

Azizi, Maliheh;
Fazeli, Fatemeh;
Mohammadi, Mehrdad;
Khaneghah, Amin Mousavi

Publication type:

Article

Biodecontamination of milk and dairy products by probiotics: Boon for bane.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 78, doi. 10.15586/ijfs.v33iSP2.2053

By:

Mirmahdi, Razieh Sadat;
Zoghi, Alaleh;
Mohammadi, Fatemeh;
Khosravi-Darani, Kianoush;
Jazaiery, Shima;
Mohammadi, Reza;
Rehman, Yasir

Publication type:

Article

An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 24, doi. 10.15586/ijfs.v33iSP1.1990

By:

Mohajeri, Noushin;
Shotorbani, Peyman Mahasti;
Basti, Afshin Akhondzadeh;
Khoshkhoo, Zaleh;
Khanjari, Ali

Publication type:

Article

Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 55, doi. 10.15586/ijfs.v33isp1.2045

By:

Amiri, Saber;
Moghanjougi, Zahra Motalebi;
Bari, Mahmoud Rezazadeh;
Khaneghah, Amin Mousavi

Publication type:

Article

Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 34, doi. 10.15586/ijfs.v33iSP1.1987

By:

Thi Minh Chau Nguyen;
Gavahian, Mohsen;
Tsai, Pi-Jen

Publication type:

Article

The occurrence of aflatoxin M<sub>1</sub> in industrial and traditional fermented milk: A systematic review study.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 12, doi. 10.15586/ijfs.v33iSP1.1982

By:

de Souza, Camilla;
Khaneghah, Amin Mousavi;
Fernandes Oliveira, Carlos Augusto

Publication type:

Article

The prevalence and risk assessment of aflatoxin in sesame-based products.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 92, doi. 10.15586/ijfs.v33iSP1.2065

By:

Heshmati, Ali;
Khorshidi, Mina;
Khaneghah, Amin Mousavi

Publication type:

Article

Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 1, doi. 10.15586/ijfs.v33iSP1.1961

By:

Zahed, Omid;
Khosravi-Darani, Kianoush;
Mortazavian, Amir Mohammad;
Mohammadi, Abdorreza

Publication type:

Article

Analytical approaches for discriminating native lard from other animal fats.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 106, doi. 10.15586/ijfs.v33i1.1962

By:

Marikkar, Nazrim;
Alinovi, Marcello;
Chiavaro, Emma

Publication type:

Article

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 96, doi. 10.15586/ijfs.v33i1.1874

By:

Zayapor, Mohd Nazri;
Abdullah, Aminah;
Mustapha, Wan Aida Wan

Publication type:

Article

Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 84, doi. 10.15586/ijfs.v33i1.1977

By:

Shang Fang Hong;
Li Long Yun;
Song Xu Hong;
Tan Jun;
Wang Ji Rui;
Chen Gang

Publication type:

Article

Garlic greening: Pigments' biosynthesis and control strategies.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 73, doi. 10.15586/ijfs.v33i1.1939

By:

De Iseppi, Alberto;
Curioni, Andrea;
Marangon, Matteo;
Vincenzi, Simone;
Lomolino, Giovanna

Publication type:

Article

The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 61, doi. 10.15586/ijfs.v33i1.1937

By:

Plastina, Pierluigi;
Tundis, Rosa;
La Torre, Chiara;
Sicari, Vincenzo;
Giuffré, Angelo Maria;
Neri, Alessandro;
Bonesi, Marco;
Leporini, Mariarosaria;
Fazio, Alessia;
Falco, Tiziana;
Loizzo, Monica R.

Publication type:

Article

Sensory properties of iodine-biofortified potatoes.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 52, doi. 10.15586/ijfs.v33i1.1951

By:

Piochi, Maria;
Chiavaro, Emma;
Cichelli, Angelo;
Torri, Luisa;
Cerretani, Lorenzo

Publication type:

Article

Chemical characterization of 'Pecorino Di Farindola' cheese during ripening.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 46, doi. 10.15586/ijfs.v33i1.1964

By:

Niro, Serena;
Fratianni, Alessandra;
D'Agostino, Annacristina;
Notardonato, Ivan;
Panfili, Gianfranco

Publication type:

Article