Works matching IS 11201770 AND DT 2022 AND VI 34 AND IP 3

Results: 10

Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 59, doi. 10.15586/ijfs.v34i3.2242

By:

Ceccarini, Maria Rachele;
Codini, Michela;
Cataldi, Samuela;
Fioretti, Bernard;
Brecchia, Gabriele;
Albi, Elisabetta;
Beccari, Tommaso

Publication type:

Article

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 25, doi. 10.15586/ijfs.v34i3.2241

By:

Chawakwan Nitikornwarakul;
Rodjanawan Wangpradid;
Chirat Sirimuangmoon;
Somwang Lekjing;
Akihiro Nishioka;
Tomonori Koda

Publication type:

Article

Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 105, doi. 10.15586/ijfs.v34i3.2238

By:

Allai, Farhana Mehraj;
Azad, Z. R. A. A.;
Dar, B. N.;
Gul, Khalid

Publication type:

Article

Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 66, doi. 10.15586/ijfs.v34i3.2237

By:

Altemimi, Ammar B.;
Alhelfi, Nawfal;
Ali, Athmar A.;
Pasqualone, Antonella;
Fidan, Hafize;
Abedelmaksoud, Tarek Gamal;
Giuffrè, Angelo Maria;
Ibrahim, Salam A.

Publication type:

Article

Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 48, doi. 10.15586/ijfs.v34i3.2236

By:

Chekroud, Zohra;
Djerrab, Leila;
Rouabhia, Amer;
Dems, Mohamed Abdesselem;
Atailia, Imane;
Djazy, Faiçal;
Smadi, Mustapha Adnane

Publication type:

Article

Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 91, doi. 10.15586/ijfs.v34i3.2225

By:

Jiasi Yu;
Wei Hu;
Dan Wu;
Yun Ding;
Xin Wang;
Ping Liu

Publication type:

Article

Effect of the refreshment on the liquid sourdough preparation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 99, doi. 10.15586/ijfs.v34i3.2217

By:

Falciano, Aniello;
Romano, Annalisa;
Almendárez, Blanca E. García;
Regalado-Gónzalez, Carlos;
Di Pierro, Prospero;
Masi, Paolo

Publication type:

Article

A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 1, doi. 10.15586/ijfs.v34i3.2212

By:

Ishfaq, Muhammad;
Wanying Hu;
Zhihua Hu;
Yurong Guan;
Ruihong Zhang

Publication type:

Article

Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathways.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 35, doi. 10.15586/ijfs.v34i3.2211

By:

Ullah, Mohammad Fahad;
Ahmad, Aamir;
Bhat, Showket H.;
Abuduhier, Faisel M.;
Mustafa, Syed Khalid;
Al-Qirim, Tariq

Publication type:

Article

Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 13, doi. 10.15586/ijfs.v34i3.2180

By:

Seung-Hyun Lee;
Shahbaz, Hafiz Muhammad;
Se-Ho Jeong;
Seok-Young Hong;
Dong-Un Lee

Publication type:

Article