Works matching IS 11201770 AND DT 2021 AND VI 33 AND IP 2
Results: 12
Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 129, doi. 10.15586/ijfs.v33i2.2049
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- Article
Comparison of social media platforms in terms of marketing performances of food companies.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 54, doi. 10.15586/ijfs.v33i2.2031
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- Article
Composition and nutritional evaluation of amino acids in Mimai qu rice wines.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 46, doi. 10.15586/ijfs.v33i2.2012
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Citrus species: Modern functional food and nutraceutical-based product ingredient.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 63, doi. 10.15586/ijfs.v33i2.2009
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- Article
Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 117, doi. 10.15586/ijfs.v33i2.2005
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Anti-staphylococcal effect of cinnamaldehyde in milk.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 108, doi. 10.15586/ijfs.v33i2.1976
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Quality perception and willingness to pay: The case of red wine with health-beneficial effects.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 1, doi. 10.15586/ijfs.v33i2.1969
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- Article
Riboflavin removal by commercial bentonites and charcoals in white and red wines.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 13, doi. 10.15586/ijfs.v33i2.1945
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Quality and safety evaluation of new tomato cultivars.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 35, doi. 10.15586/ijfs.v33i2.1921
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- Article
The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 24, doi. 10.15586/ijfs.v33i2.1918
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- Article
Comparison of some functional properties and protein profiles of different protein sources with egg components.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 142, doi. 10.15586/ijfs.v33i2.2055
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- Article
Determining consumption preferences of consumers considering quality attributes of drinking water: case of Iğdir.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 2, p. 156, doi. 10.15586/ijfs.v33i2.2040
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- Article