Works matching IS 11201770 AND DT 2020 AND VI 32 AND IP 1

Results: 18

DRYING CHARACTERISTICS OF ‘ANKARA’ PEAR SLICES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 251

By:

ÖZTEKIN, Y. B.;
SACILIK, K.

Publication type:

Article

OCCURRENCE OF LISTERIA SPP. AND ANTIBIOTIC RESISTANCE PROFILES OF LISTERIA MONOCYTOGENES FROM RAW MEAT AT RETAIL IN TURKEY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 234

By:

ŞANLIBABA, P.;
TEZEL, B. UYMAZ;
ÇAKMAK, G. A.;
KESKİN, R.;
AKÇELİK, M.

Publication type:

Article

CONSUMERS’ WILLINGNESS TO CONSUME SUSTAINABLE AND LOCAL WINE IN ITALY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 222

By:

PALMIERI, N.;
PERITO, M. A.

Publication type:

Article

EFFECT OF COCONUT TESTA FLOUR ON COOKIE CHARACTERISTICS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 209

By:

MARIKKAR, J. M. N.;
NAGARAJA, R.;
SOMAWATHIE, K. M. S.;
HEWAPATHIRANA, H. P. T. D.;
YALEGAMA, C.;
LITTARDI, P.;
CHIAVARO, E.

Publication type:

Article

INFLUENCE OF RELATIVE HUMIDITY ON DRIED CA<sup>++</sup>-ALGINATE FILMS AND COMPOSITES MADE WITH SOY AND PECTIN.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 195

By:

BARBUT, S.;
HARPER, A.

Publication type:

Article

EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 181

By:

MINELLI, G.;
FIEGO, D. P. LO;
MACCHIONI, P.;
FAVA, P.

Publication type:

Article

MULTILEGUME BAR PREPARED FROM EXTRUDED LEGUMES FLOUR TO ADDRESS PROTEIN ENERGY MALNUTRITION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 167

By:

SAADAT, S.;
AKHTAR, S.;
ISMAIL, T.;
SHARIF, M. K.;
SHABBIR, U.;
AHMAD, N.;
ALI, A.

Publication type:

Article

EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 151

By:

MINELLI, G.;
MACCHIONI, P.;
BELMONTE, A. M.;
MEZZETTI, F.;
SCUTARU, C.;
VOLPELLI, L. A.;
FAVA, P.;
FIEGO, D. P. LO

Publication type:

Article

PROTEOLYSIS AS A FUNCTION OF DISTANCE FROM SURFACE TO CENTRE IN A SMEAR-RIPENED IRISH FARMHOUSE CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 133

By:

MANE, A. S.;
McSWEENEY, P. L. H.

Publication type:

Article

EXPERIMENTAL CONTAMINATION OF CHAMELEA GALLINA WITH MURINE NOROVIRUS AND EFFECTIVENESS OF DEPURATION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 125

By:

BERTI, M.;
TEODORI, L.;
PORTANTI, O.;
LEONE, A.;
CARMINE, I.;
FERRI, N.;
VISCIANO, P.;
SCHIRONE, M.;
SAVINI, G.

Publication type:

Article

TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 107

By:

LEE, P.;
OH, H.;
KIM, S. Y.;
KIM, Y. S.

Publication type:

Article

CO-EXTRUSION OF COLLAGEN CASINGS. EFFECTS OF PREPARATION, BRINING, AND HEATING ON STRENGTH, RHEOLOGY AND MICROSTRUCTURE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 91

By:

BARBUT, S.;
IOI, M.;
MARCONE, M.

Publication type:

Article

EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF CHICKEN SAUSAGE INCORPORATED WITH DIFFERENT VEGETABLES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 75

By:

AHMAD, S.;
JAFARZADEH, S.;
ARIFFIN, F.;
ABIDIN, S. ZAINUL

Publication type:

Article

MICROENCAPSULATION OF ELAEAGNUS MOLLIS OIL TO ENHANCE THE OXIDATION STABILITY OF POLYUNSATURATED FATTY ACIDS: THE INTERACTION BETWEEN FATTY ACIDS AND WALL MATERIALS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 60

By:

YU, J.;
JINGJING, Z.;
HONGFEI, Z.;
BOLIN, Z.

Publication type:

Article

NUTRITIONAL AND QUALITY CHARACTERISTICS OF CHICKEN NUGGETS INCORPORATED WITH DIFFERENT LEVELS OF FROZEN WHITE CAULIFLOWER.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 45

By:

EL-ANANY, AYMAN M.;
ALI, REHAB F. M.;
ELANANY, AKRAM M. M.

Publication type:

Article

BEEF TRADITIONAL FOOD: CONSUMER BEFORE PURCHASE PREFERENCES BASED ON QUALITY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 16

By:

SILVESTRI, C.;
AQUILANI, B.;
PICCAROZZI, M.;
RUGGIERI, A.

Publication type:

Article

PREBIOTIC EFFECTS OF XYLANASE MODIFICATION OF β-GLUCAN FROM OAT BRAN ON BIFIDOBACTERIUM BIFIDUM.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 4

By:

QIU, X. J.;
ZHENG, W. X.;
ZHANG, L.;
SHI, Y. L.;
HU, J. H.;
LI, Y. L.;
LIU, Z. Y.;
ZHU, M. D.

Publication type:

Article

LETTER FROM THE ITALIAN JOURNAL OF FOOD SCIENCE EDITOR-IN-CHIEF.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 1

By:

Fantozzi, Paolo

Publication type:

Article