Works matching IS 11201770 AND DT 2021 AND VI 33 AND IP 1

Results: 11

Analytical approaches for discriminating native lard from other animal fats.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 106, doi. 10.15586/ijfs.v33i1.1962

By:

Marikkar, Nazrim;
Alinovi, Marcello;
Chiavaro, Emma

Publication type:

Article

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 96, doi. 10.15586/ijfs.v33i1.1874

By:

Zayapor, Mohd Nazri;
Abdullah, Aminah;
Mustapha, Wan Aida Wan

Publication type:

Article

Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 84, doi. 10.15586/ijfs.v33i1.1977

By:

Shang Fang Hong;
Li Long Yun;
Song Xu Hong;
Tan Jun;
Wang Ji Rui;
Chen Gang

Publication type:

Article

Garlic greening: Pigments' biosynthesis and control strategies.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 73, doi. 10.15586/ijfs.v33i1.1939

By:

De Iseppi, Alberto;
Curioni, Andrea;
Marangon, Matteo;
Vincenzi, Simone;
Lomolino, Giovanna

Publication type:

Article

The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 61, doi. 10.15586/ijfs.v33i1.1937

By:

Plastina, Pierluigi;
Tundis, Rosa;
La Torre, Chiara;
Sicari, Vincenzo;
Giuffré, Angelo Maria;
Neri, Alessandro;
Bonesi, Marco;
Leporini, Mariarosaria;
Fazio, Alessia;
Falco, Tiziana;
Loizzo, Monica R.

Publication type:

Article

Sensory properties of iodine-biofortified potatoes.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 52, doi. 10.15586/ijfs.v33i1.1951

By:

Piochi, Maria;
Chiavaro, Emma;
Cichelli, Angelo;
Torri, Luisa;
Cerretani, Lorenzo

Publication type:

Article

Chemical characterization of 'Pecorino Di Farindola' cheese during ripening.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 46, doi. 10.15586/ijfs.v33i1.1964

By:

Niro, Serena;
Fratianni, Alessandra;
D'Agostino, Annacristina;
Notardonato, Ivan;
Panfili, Gianfranco

Publication type:

Article

The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 39, doi. 10.15586/ijfs.v33i1.1933

By:

Ijabadeniyi, Oluwatosin Ademola;
Govender, Austin;
Olagunju, Omotola Folake;
Oyedeji, Ajibola Bamikole

Publication type:

Article

Does iron-fortified chewing gum influence the biochemical profile of school-going children (6-10 yrs.)?

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 29, doi. 10.15586/ijfs.v33i1.1804

By:

Azeem, Muhammad;
Sharif, Mian Kamran;
Shah, Faiz-Ul-Hassan;
Ali, Maratab;
Nazir, Muhammad Amer;
Rizwan, Muhammad;
Wadood, Syed Abdul;
Ejaz, Rebia

Publication type:

Article

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 16, doi. 10.15586/ijfs.v33i1.1949

By:

Batu, Heysem Suat;
Kadakal, Çetin

Publication type:

Article

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 1, doi. 10.15586/ijfs.v33i1.1947

By:

Tepe, Begüm;
Ekinci, Raci

Publication type:

Article