PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 128
- By:
- Publication type:
- Article
Works matching IS 11201770 AND DT 2018 AND VI 30 AND IP 1
Results: 15
1
2
ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 184
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- Publication type:
- Article
3
AN ANCIENT CROP REVISITED: CHEMICAL COMPOSITION OF MEDITERRANEAN PINE NUTS GROWN IN SIX COUNTRIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 170
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- Publication type:
- Article
4
THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 156
- By:
- Publication type:
- Article
5
UBIQUINONE IN ITALIAN HIGH-QUALITY RAW COW MILK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 144
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- Publication type:
- Article
6
HUMAN HEALTH RISK ASSESSMENT OF ORGANOCHLORINE COMPOUNDS ASSOCIATED WITH RAW MILK CONSUMPTION IN A ROMANIAN INDUSTRIAL AREA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 116
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- Publication type:
- Article
7
EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 102
- By:
- Publication type:
- Article
8
OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE SURFACE METHODOLOGY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 89
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- Publication type:
- Article
9
INFLUENCE OF WATER ACTIVITY ON LISTERIA MONOCYTOGENES GROWTH IN "SALSICCIA SARDA" FERMENTED SAUSAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 75
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- Publication type:
- Article
10
EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 61
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- Publication type:
- Article
11
EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 50
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- Publication type:
- Article
12
HOMEMADE TOMATO SAUCE IN THE MEDITERRANEAN DIET: A RICH SOURCE OF ANTIOXIDANTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 37
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- Publication type:
- Article
13
EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 26
- By:
- Publication type:
- Article
14
EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL, CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 13
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- Publication type:
- Article
15
EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 1
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- Publication type:
- Article