Works matching IS 11201770 AND DT 2023 AND VI 35 AND IP 2
Results: 10
Effectiveness of Bdellovibrio bacteriovorus to contain Escherichia coli on milk and temperature impact on predation dynamics.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 80, doi. 10.15586/ijfs.v35i2.2324
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Evaluation of the Functional Properties and Safety of Enterocin-producing Enterococcus faecium BT29.11 Isolated from Turkish Beyaz Cheese and its Inhibitory Activity against Listeria monocytogenes in UHT Whole Milk.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 54, doi. 10.15586/ijfs.v35i2.2316
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Anthocyanin content prediction in frozen strawberry puree.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 88, doi. 10.15586/ijfs.v35i2.2315
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Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 1, doi. 10.15586/ijfs.v35i2.2304
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Pretreatment of kaempferol-3-O-rutinoside protects H9c2 cells against LPS-induced inflammation through the AMPK/SIRT1 pathway.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 13, doi. 10.15586/ijfs.v35i2.2290
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Natural phytochemicals as P2X7 receptor inhibitors for the treatment of inflammation-related diseases.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 22, doi. 10.15586/ijfs.v35i2.2288
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A pre-competitive research on frozen gnocchi: quality evaluation and market survey.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 98, doi. 10.15586/ijfs.v35i2.2269
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Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 33, doi. 10.15586/ijfs.v35i2.2251
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Peptide extraction from silver carp (Hypophthalmichthys molitrix) scales via enzymatic hydrolysis and membrane filtration.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 44, doi. 10.15586/ijfs.v35i2.2248
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Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 71, doi. 10.15586/ijfs.v35i2.2327
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