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THE EVOLUTION OF APPLE VOLATILES DURING STORAGE AS INFLUENCED BY FRUIT MATURITY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 375
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- Article
OXIDATIVE STABILITY AND HEALTH ASSESSMENT INDEX OF RAINBOW TROUT (ONCORHYNCHUS MYKISS L.) REARED IN VALNERINA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 391
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- Article
FATTY ACID AND CONJUGATED LINOLEIC ACID PROFILES OF INFANT FORMULAS THROUGH DIRECT TRANSESTERIFICATION OF ACYL LIPIDS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 477
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- Article
ANTIBACTERIAL ACTIVITY OF A STABLE STANDARDIZED IN VITRO CULTURE OF RUBUS ULMIFOLIUS SCHOTT AGAINST FOOD-BORNE PATHOGENIC BACTERIA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 471
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- Article
ANTIMICROBIAL ACTIVITY OF THE LICHENS ASPICILIA CINEREA, COLLEMA CRISTATUM, OCHROLECHIA ANDROGYNA, PHYSCIA AIPOLIA AND PHYSCIA CAESIA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 461
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- Article
TEXTURAL CHARACTERISTICS OF TYPICAL ITALIAN "GRISSINO STIRATO" AND "RUBATÀ" BREAD-STICKS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 449
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- Article
RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTEN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 439
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- Article
PASTEURISATION OF GRAPE MUST AND TOMATO PASTE BY DENSE-PHASE CO<sub>2</sub>.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 425
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- Article
"VINO COTTO" COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 413
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- Article
ARTISAN STRAWBERRY ICE CREAM MADE WITH SUPPLEMENTATION OF LACTOCOCCI OR LACTOBACILLUS ACIDOPHILUS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 403
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- Article