FIRST DATA ON THE ANTIMICROBIAL ACTIVITY OF YUCCA FILAMENTOSA L. BARK EXTRACTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 238
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- Publication type:
- Article
Works matching IS 11201770 AND DT 2013 AND VI 25 AND IP 2
Results: 15
1
2
MINERAL CONTENT OF A MOSS TEA FOR HYPERTENSION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 235
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- Publication type:
- Article
3
PREDICTION OF THE MAJOR FATTY ACIDS IN THE BACKFAT FROM IN- AND OUTDOOR IBERIAN PIGS AT SLAUGHTER.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 229
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- Publication type:
- Article
4
DIFFERENT STABILIZATION TREATMENTS OF RICE BRAN ADDED TO WHEAT FLOUR DETERMINE DIFFERENT PROPERTIES IN PARTIALLY BAKED WHEAT BREAD.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 222
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- Publication type:
- Article
5
EFFECT OF UV-C LIGHT IN THE PRESERVATION OF RAW FERMENTED BEVERAGES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 213
- By:
- Publication type:
- Article
6
ENVIRONMENTAL ASSESSMENT OF THE CITRUS FRUIT PRODUCTION IN SICILY USING LCA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 202
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- Publication type:
- Article
7
MODIFICATION OF THE RHEOLOGICAL BEHAVIOUR OF SODIUM ALGINATE BY CHITOSAN AND MULTIVALENT ELECTROLYTES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 196
- By:
- Publication type:
- Article
8
QUALITY OF BREAD CONTAINING POTENTILLA ANSERINA L. CULTIVATED IN CHINA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 189
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- Publication type:
- Article
9
PRELIMINARY CHARACTERIZATION OF A BACTERIOCIN-LIKE SUBSTANCE PRODUCED BY A BACILLUS SUBTILIS ISOLATED FROM ARGENTINEAN VEGETABLE FOOD.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 181
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- Publication type:
- Article
10
ANTIOXIDATIVE PEPTIDES DERIVED FROM DENATURATED EGG WHITE PROTEIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 169
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- Publication type:
- Article
11
ULTRASOUNDS APPLICATION IN WINEMAKING: GRAPE MACERATION AND YEAST LYSIS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 160
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- Publication type:
- Article
12
INFLUENCE OF CHEMICAL COMPOSITION AND STRUCTURE OF STRAWBERRY GELS ON THE CHOOSEN PHYSICAL PROPERTIES OF FREEZE-DRIED FINAL PRODUCT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 149
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- Publication type:
- Article
13
EFFECT OF TECHNOLOGICAL FACTORS ON GLYCOALKALOIDS AND NITRATES CONTENT IN DEHYDRATED POTATO.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 142
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- Publication type:
- Article
14
ANTHOCYANIN ESTERIFICATION IN SANGIOVESE GRAPES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 133
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- Publication type:
- Article
15
HEALTH QUALITY AND NUTRITIONAL VALUE OF RYE BREAD PRODUCED ON A SMALL AND LARGE SCALE IN POLAND.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 126
- By:
- Publication type:
- Article