SOME PHYTOCHEMICAL CHARACTERISTICS OF TURNIP (BRASSICA RAPA VAR. RAPA L.) ROOTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 338
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- Publication type:
- Article
Works matching IS 11201770 AND DT 2011 AND VI 23 AND IP 3
Results: 13
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REDUCING FAT UPTAKE DURING DEEP-FRYING OF MINCED CHICKEN MEAT-BALLS BY COATING THEM WITH DIFFERENT MATERIALS, EITHER ALONE OR IN COMBINATION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 331
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- Publication type:
- Article
3
THE EFFECT OF WATER-SOLUBLE ROSEMARY EXTRACT, SODIUM ERYTHORBATE, THEIR MIXTURE AND PACKAGING METHOD ON THE QUALITY OF TURKEY MEATBALLS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 318
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- Publication type:
- Article
4
DIET FAT LEVEL AND SEASON EFFECT ON HEAVY PIG LIPID PROFILE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 310
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- Publication type:
- Article
5
"TOTAL FLAVONOID" CONTENT ASSESSMENT VIA ALUMINUM [AL(III)] COMPLEXATION REACTIONS. WHAT WE REALLY MEASURE?
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 252
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- Publication type:
- Article
6
BIOLOG METHODOLOGY FOR THE ANTIMICROBIAL ACTIVITY EVALUATION OF ESSENTIAL OILS' VOLATILE COMPOUNDS AGAINST FOODBORNE MICROFLORA OF FRESH-CUT SALAD.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 289
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- Publication type:
- Article
7
OVEN COOKING OF TURKEY MEAT AT DIFFERENT RELATIVE HUMIDITIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 279
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- Publication type:
- Article
8
CONTENT OF SELECTED NUTRIENTS IN SOUR CHERRIES, BLACKCURRANTS AND APPLES OSMODEHYDRATED IN REUSED FRUCTOOLIGOSACCHARIDE CONCENTRATE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 270
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- Publication type:
- Article
9
IRRADIATION OF READY-TO-EAT SAUSAGES CONTAINING LYCOPENE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 260
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- Publication type:
- Article
10
STABILITY OF INVERTASE IMMOBILIZED ON THREE DIFFERENT SUPPORTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 302
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- Publication type:
- Article
11
LC-ESI-MS/MS IDENTIFICATION OF OLEUROPEIN AS MARKER OF OLEA EUROPAEA L. LEAVES USED AS A BULKING AGENT IN GROUND OREGANO AND SAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 245
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- Publication type:
- Article
12
DO MONOACYLGLYCEROLS ACT AS PRO-OXIDANTS IN PURIFIED SOYBEAN OIL? EVIDENCE OF A DOSE-DEPENDENT EFFECT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 239
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- Publication type:
- Article
13
TECHNOLOGICAL PARAMETERS AFFECTING AGING AND REFINING OF BALSAMIC VINEGAR FROM MODENA IN WOOD RECEPTACLES RELATED TO THE NEW EC REGULATION N. 583/2009.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 228
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- Publication type:
- Article