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Works matching IS 11201770 AND DT 2010 AND VI 22 AND IP 4

Results: 16

1

First Announcement 10th International Symposium on Supercritical Fluids San Francisco, CA, USA 13-16 May 2012.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 484
Publication type:: Article

2

RAPID GC/MS TEST FOR IDENTIFICATION OF OLEA EUROPAEA L. LEAVES IN GROUND OREGANO.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 479
Publication type:: Article

3

INVESTIGATION OF THE ANTIGENOTOXIC PROPERTI ES OF THE PROBIOTIC LACTOBACILLUS RHAMNOSUS IMC 501 BY GAS CHROMATO GRAPHY-MASS SPECTROMETRY.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 473
Publication type:: Article

4

MULTIPLE ANTIBIOTIC RESISTANC E AMONG LISTERIA MONOCYTOGENES IN RETAIL FOODS, IN ADANA, TURKEY.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 467
Publication type:: Article

5

QUALITY MAINTENANCE PERFORMANCE AND RESISTANCE TO TRIBOLIUM CASTANEUM AND PLODIA INTERPUNCTELLA.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 461
Publication type:: Article

6

EFFECT OF MICROBIOLOGICAL TRANSGLUTAMINASE ON SELECTED PHYSICOCHEMICAL PROPERTIES OF TVAROG.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 449
Publication type:: Article

7

INSTRUMENTAL TEXTURE OF TORRONE OF TAURIANOVA (REGGIO CALABRIA, SOUTHERN ITALY).

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 441
Publication type:: Article

8

EFFECT OF DRYING METHOD ON THE SORPTION ISOTHERMS AND ISOSTERIC HEAT OF PERSIMMON PULP POWDER.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 432
Publication type:: Article

9

EVALUATION OF ATTRIBUTES ASSOCIATED WITH THE QUALITY OF NOPALITO (OPUNTIA SPP. AND NOPALEA SP.).

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 423
Publication type:: Article

10

CHEMICAL AND PHYSICAL CHARACTERIZATION OF CACTUS CLADODE (OPUNTIA FICUS-INDICA) POWDER.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 416
Publication type:: Article

11

CHANGES IN ANTIOXIDATIVE COMPONENTS IN FRUIT OF FIVE STRAWBERRY CULTIVARS DURING THREE HARVEST TIMES.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 408
Publication type:: Article

12

FRUIT RIPENING IN RELATIONSHIP TO OIL QUALITY AND SOME QUALITY CHARACTERISTICS OF THE GREEK OLIVE CULTIVAR KORONEIKI.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 401
Publication type:: Article

13

FRUIT AND OIL CHARACTERISTICS OF THE MAIN SYRIAN OLIVE CULTIVARS.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 395
Publication type:: Article

14

INFLUENCE OF HUNTING-SEASON STAGE AND RIPENING CONDITIONS ON MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (CERVUS ELAPHUS) CHORIZO SAUSAGES.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 386
Publication type:: Article

15

THE LIPID COMPOSITION AND TEXTURE PROFILE OF DRY-CURED LOIN AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PRIOR TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 377
Publication type:: Article

16

THE ROLE OF PROTECTED DESIGNATION OF ORIGIN IN CONSUMER PREFERENCE FOR IBERIAN DRY-CURED HAM IN SPAIN.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 367
Publication type:: Article