Works matching IS 11201770 AND DT 2017 AND VI 29 AND IP 4
Results: 16
PHENOLIC ACIDS, FLAVONOIDS, ASCORBIC ACID, β-GLUCANS AND ANTIOXIDANT ACTIVITY IN MEXICAN WILD EDIBLE MUSHROOMS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 766
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- Article
NUTRITIONAL VALUE OF RAW AND PROCESSED FILLETS OF BOLSENA LAKE WHITEFISH (COREGONUS LAVARETUS L.).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 954
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- Article
TOTAL PHENOLIC CONTENT, ANTIOXIDATIVE AND ANTIDIABETIC PROPERTIES OF COCONUT (COCOS NUCIFERA L.) TESTA AND SELECTED BEAN SEED COATS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 741
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- Article
NUTRITIONAL CONTENT AND ANTIOXIDANT PROPERTIES OF SELECTED SPECIES OF AMARANTHUS L.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 728
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- Article
YOGHURT DRINK FOR LACTOSE AND GALACTOSE INTOLERANT PATIENTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 697
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- Article
BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF CICHORIUM INTYBUS L. LEAVES FROM MONTENEGRO.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 627
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- Article
MODELING OF COOKING AND COOLING PROCESSES OF TUNISIAN SALAMI.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 613
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- Article
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAVORY CRACKERS INCORPORATING GREEN GRAM FLOUR TO PARTIALLY OR WHOLLY REPLACE WHEAT FLOUR.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 599
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- Article
COMPARISON OF BLACK TEA TYPES WITH GRADES AND BLENDS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 707
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- Article
THE EFFECT OF PLANT EXTRACTS ON PORK QUALITY DURING STORAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 644
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- Article
EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 681
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- Article
FATTY ACID COMPOSITION OF DIFFERENT ADIPOSE TISSUES IN HEAVY PIGS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 657
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- Article
DIETARY BEHAVIOURS AND AWARENESS OF SEASONAL FOOD AMONG COLLEGE STUDENTS IN CENTRAL ITALY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 667
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- Article
THE CONTAMINATION RATE OF AFLATOXINS IN GROUND RED PEPPERS, DRIED FIGS, WALNUTS WITHOUT SHELL AND SEEDLESS BLACK RAISINS COMMERCIALIZED IN SAKARYA CITY CENTER, TURKEY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 591
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- Article
PRELIMINARY DATA ON VOLATILE COMPOSITION OF OLIVE FRUITS OF CV. "SIMONA" AND POSSIBLE RELATIONSHIP TO RESISTANCE TO FLY OVIPOSITION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 582
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- Article
THE ITALIAN ACADEMIC RESEARCH ON BEER: PAST, PRESENT and FUTURE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 565
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- Article