Works matching IS 11201770 AND DT 2019 AND VI 31 AND IP 2

Results: 32

IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND "NERO DI PARMA HAM".

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 401

By:

PASTORELLI, G.;
PANSERI, S.;
CURONE, G.;
ZANON, A.;
DI GIANCAMILLO, M.

Publication type:

Article

EFFECTS OF INNOVATIVE GLUTEN-FREE COATINGS ON QUALITY, SENSORY AND MICROBIAL PROPERTIES OF CHICKEN NUGGETS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 385

By:

DAVARCIOGLU, E. S.;
KOLSARICI, N.

Publication type:

Article

EXTRACTION YIELD AND CHARACTERIZATION OF BURUNDIAN AVOCADO OIL OBTAINED BY MEANS OF MALAXATION WITH AND WITHOUT ENZYMATIC AID.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 367

By:

RODA, A.;
NITUNGA, P.;
DE FAVERI, D. M.;
LAMBRI, M.

Publication type:

Article

EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 347

By:

BENJAKUL, S.;
PISUCHPENB, S.;
O'BRIEN, N.;
KARNJANAPRATUM, S.

Publication type:

Article

ANTIOXIDANT PROPERTIES, PROXIMATE ANALYSIS, PHENOLIC COMPOUNDS, ANTHELMINTIC AND CYTOTOXIC SCREENING OF TEUCRIUM SANDRASICUM; AN ENDEMIC PLANT FOR TURKEY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 332

By:

KASKA, A.;
MAMMADOV, R.

Publication type:

Article

LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 323

By:

HAMAN, N.;
BODNER, M.;
FERRENTINO, G.;
SCAMPICCHIO, M.

Publication type:

Article

TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 311

By:

KARABUDAK, E.;
AKSOYDAN, E.;
AĞAGÜNDÜZ, D.;
ERGÜL, M.

Publication type:

Article

UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 301

By:

ÖZER, C. O.

Publication type:

Article

NUTRITIONAL FEATURES OF LEEK CULTIVARS AND EFFECT OF SELENIUM-ENRICHED LEAVES FROM GOLIATH VARIETY ON BREAD PHYSICAL, QUALITY AND ANTIOXIDANT ATTRIBUTES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 288

By:

GOLUBKINA, N.;
SEREDIN, T.;
KRIACHKO, T.;
CARUSO, G.

Publication type:

Article

HOUSEHOLD FOOD WASTE IN MONTENEGRO.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 274

By:

BERJAN, S.;
MRDALJ, V.;
EL BILALI, H.;
VELIMIROVIC, A.;
BLAGOJEVIC, Z.;
BOTTALICO, F.;
DEBS, P.;
CAPONE, R.

Publication type:

Article

COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 264

By:

HUSSAIN, N.;
ISHAKb, I.;
MOHD HARITH, N.;
LEONG PAU KUAN, G.

Publication type:

Article

CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE-BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 253

By:

STAROWICZ, M.;
ZIELIŃSKI, H.

Publication type:

Article

EFFECTS OF ULTRASOUND TREATMENT ON STRUCTURAL, CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) BY-PRODUCTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 205

By:

MISIR, G. B.;
KORAL, S.

Publication type:

Article

BIOACTIVE POLYPHENOL PROFILES AND ANTIOXIDANT ACTIVITY IN ITALIAN APPLES VARIETIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 243

By:

TAROLA, A. M.;
GIRELLI, A. M.;
D'ASCENZO, F.

Publication type:

Article

INFLUENCE OF EXOPOLYSACCHARIDE ON THE GROWTH OF LACTIC ACID BACTERIA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 233

By:

TSUDA, H.;
OKUDA, S.;
HARAGUCHI, T.;
KODAMA, K.

Publication type:

Article

COMPARATIVE STUDY ON TOTAL POLYPHENOLS CONTENT OF TUNISIAN WILD RHUS PENTAPHYLLA FRUIT EXTRACTS AND THE EVALUATION OF THEIR BIOLOGICAL ACTIVITIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 224

By:

FADHIL, H.;
MRAIHI, F.;
CHERIF, J. K.;
SÖKMEN, M.

Publication type:

Article

LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 323

By:

HAMAN, N.;
BODNER, M.;
FERRENTINO, G.;
SCAMPICCHIO, M.

Publication type:

Article

TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 311

By:

KARABUDAK, E.;
AKSOYDAN, E.;
AĞAGÜNDÜZ, D.;
ERGÜL, M.

Publication type:

Article

EFFECTS OF INNOVATIVE GLUTEN-FREE COATINGS ON QUALITY, SENSORY AND MICROBIAL PROPERTIES OF CHICKEN NUGGETS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 385

By:

DAVARCIOGLU, E. S.;
KOLSARICI, N.

Publication type:

Article

UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 301

By:

ÖZER, C. O.

Publication type:

Article

IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND "NERO DI PARMA HAM".

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 401

By:

PASTORELLI, G.;
PANSERI, S.;
CURONE, G.;
ZANON, A.;
DI GIANCAMILLO, M.

Publication type:

Article

CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE-BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 253

By:

STAROWICZ, M.;
ZIELIŃSKI, H.

Publication type:

Article

BIOACTIVE POLYPHENOL PROFILES AND ANTIOXIDANT ACTIVITY IN ITALIAN APPLES VARIETIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 243

By:

TAROLA, A. M.;
GIRELLI, A. M.;
D'ASCENZO, F.

Publication type:

Article

INFLUENCE OF EXOPOLYSACCHARIDE ON THE GROWTH OF LACTIC ACID BACTERIA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 233

By:

TSUDA, H.;
OKUDA, S.;
HARAGUCHI, T.;
KODAMA, K.

Publication type:

Article

COMPARATIVE STUDY ON TOTAL POLYPHENOLS CONTENT OF TUNISIAN WILD RHUS PENTAPHYLLA FRUIT EXTRACTS AND THE EVALUATION OF THEIR BIOLOGICAL ACTIVITIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 224

By:

FADHIL, H.;
MRAIHI, F.;
CHERIF, J. K.;
SÖKMEN, M.

Publication type:

Article

HOUSEHOLD FOOD WASTE IN MONTENEGRO.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 274

By:

BERJAN, S.;
MRDALJ, V.;
EL BILALI, H.;
VELIMIROVIC, A.;
BLAGOJEVIC, Z.;
BOTTALICO, F.;
DEBS, P.;
CAPONE, R.

Publication type:

Article

NUTRITIONAL FEATURES OF LEEK CULTIVARS AND EFFECT OF SELENIUM-ENRICHED LEAVES FROM GOLIATH VARIETY ON BREAD PHYSICAL, QUALITY AND ANTIOXIDANT ATTRIBUTES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 288

By:

GOLUBKINA, N.;
SEREDIN, T.;
KRIACHKO, T.;
CARUSO, G.

Publication type:

Article

ANTIOXIDANT PROPERTIES, PROXIMATE ANALYSIS, PHENOLIC COMPOUNDS, ANTHELMINTIC AND CYTOTOXIC SCREENING OF TEUCRIUM SANDRASICUM; AN ENDEMIC PLANT FOR TURKEY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 332

By:

KASKA, A.;
MAMMADOV, R.

Publication type:

Article

EFFECTS OF ULTRASOUND TREATMENT ON STRUCTURAL, CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) BY-PRODUCTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 205

By:

MISIR, G. B.;
KORAL, S.

Publication type:

Article

EXTRACTION YIELD AND CHARACTERIZATION OF BURUNDIAN AVOCADO OIL OBTAINED BY MEANS OF MALAXATION WITH AND WITHOUT ENZYMATIC AID.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 367

By:

RODA, A.;
NITUNGA, P.;
DE FAVERI, D. M.;
LAMBRI, M.

Publication type:

Article

EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 347

By:

BENJAKUL, S.;
PISUCHPENB, S.;
O'BRIEN, N.;
KARNJANAPRATUM, S.

Publication type:

Article

COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 264

By:

HUSSAIN, N.;
ISHAK, I.;
MOHD HARITH, N.;
LEONG PAU KUAN, G.

Publication type:

Article