Works matching IS 11201770 AND DT 2022 AND VI 34 AND IP 3
Results: 10
Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 59, doi. 10.15586/ijfs.v34i3.2242
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Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 25, doi. 10.15586/ijfs.v34i3.2241
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Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 105, doi. 10.15586/ijfs.v34i3.2238
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Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 66, doi. 10.15586/ijfs.v34i3.2237
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Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 48, doi. 10.15586/ijfs.v34i3.2236
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Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 91, doi. 10.15586/ijfs.v34i3.2225
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Effect of the refreshment on the liquid sourdough preparation.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 99, doi. 10.15586/ijfs.v34i3.2217
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A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 1, doi. 10.15586/ijfs.v34i3.2212
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Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathways.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 35, doi. 10.15586/ijfs.v34i3.2211
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Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 3, p. 13, doi. 10.15586/ijfs.v34i3.2180
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