Works matching IS 11201770 AND DT 2023 AND VI 35 AND IP 4

Results: 15

Investigation of differential 2-acetyl-1-pyrroline concentration in inferior and superior spikelets of fragrant rice.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 111, doi. 10.15586/ijfs.v35i4.2427
By:
- Zhaowen Mo;
- Haowen Luo;
- Wu Li;
- Yuzhan Li;
- Hua Tian;
- Shenggang Pan;
- Haidong Liu;
- Meiyang Duan;
- Xiangru Tang
Publication type:
Article
Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 136, doi. 10.15586/ijfs.v35i4.2423
By:
- Ahsan, Mehak;
- Moin, Abeera;
- Ashraf, Humaira;
- Kamran, Maliha;
- Manzoor, Iqra;
- Giuffrè, Angelo Maria
Publication type:
Article
Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 88, doi. 10.15586/ijfs.v35i4.2411
By:
- Siripongvutikorn, Sunisa;
- Banphot, Praewa;
- Rampoei, Nattawut;
- Thantrirat, Jinattita
Publication type:
Article
Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758).
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 102, doi. 10.15586/ijfs.v35i4.2405
By:
- Kaya, Gülderen Kurt;
- Çoban, Özlem Emir;
- Bilici, Reşit
Publication type:
Article
Test conditions of texture profile analysis for frozen dough.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 58, doi. 10.15586/ijfs.v35i4.2401
By:
- Xinlai Dou;
- Mingshou Lv;
- Xuyang Ren;
- Yinyuan He;
- Linlin Liu;
- Guang Zhang;
- Ying Sun;
- Na Zhang;
- Fenglian Chen;
- Chun hua Yang
Publication type:
Article
Release behavior and kinetic analysis of eugenol from clove particles using P&T--GC-MS method.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 69, doi. 10.15586/ijfs.v35i4.2400
By:
- Miao Liang;
- Zeen Yang;
- Kejing Xu;
- Xiaolong Chen;
- Jinchu Yang;
- Wenzhao Liu;
- Sensen Zhao;
- Yongming Xu;
- Junsong Zhang
Publication type:
Article
Determination of Ne-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 21, doi. 10.15586/ijfs.v35i4.2393
By:
- Wenfeng Han;
- Po Qiu;
- Li Zhang
Publication type:
Article
Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 50, doi. 10.15586/ijfs.v35i4.2384
By:
- Kamal, Sahar M.;
- Maharik, Nagah M. S.;
- Valero, Antonio;
- Faried, Alshimaa M.
Publication type:
Article
Age, sex, and chilling effects on goat meat.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 12, doi. 10.15586/ijfs.v35i4.2195
By:
- Farid, Muhammad Umar;
- Jaspal, Muhammad Hayat;
- Luqman, Nida;
- Asghar, Bilal;
- Ijaz, Muawuz;
- Yar, Muhammad Kashif;
- Taseer, Muhammad Sulman Ali;
- Iqbal, Zeeshan;
- Naeem, Muhammad Ahsan;
- Nasir, Jamal
Publication type:
Article
Effect of the addition of palmitic acid on fattening performance, carcass and meat quality of sheep.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 79, doi. 10.15586/ijfs.v35i4.2375
By:
- Bautista-Martinez, Yuridia;
- Granados-Rivera, Lorenzo Danilo;
- Maldonado-Jáquez, Jorge Alonso;
- Arenas-Baéz, Pablo
Publication type:
Article
Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 1, doi. 10.15586/ijfs.v35i4.2368
By:
- El-Anany, Ayman M.;
- Althwab, Sami A.;
- Alhomaid, Raghad M.;
- Ali, Rehab F. M.;
- Mousa, Hassan M.
Publication type:
Article
10-Hydroxydec-2-enoic acid enhances the erythrocyte membrane fluidity via interacting with phosphatidylcholine and phosphatidylethanolamine.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 119, doi. 10.15586/ijfs.v35i4.2358
By:
- Fangfang Sha;
- Peichang Yang;
- Hui Wang;
- Junhua Ren;
- Zirui Li;
- Lu Zhang;
- Pei Fan
Publication type:
Article
Chinese consumers' attribute preference prediction for table grapes.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 147, doi. 10.15586/ijfs.v35i4.2333
By:
- Tianqi Liu;
- Junwei Wang;
- Yumeng Feng;
- Weisong Mu
Publication type:
Article
Study of medium-high shelf life ready-to-use dough rolls for making "pizza napoletana".
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 130, doi. 10.15586/ijfs.v35i4.2328
By:
- Falciano, Aniello;
- Di Pierro, Prospero;
- Sorrentino, Angela;
- Cavella, Silvana;
- Masi, Paolo;
- Romano, Annalisa
Publication type:
Article
A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro.
Published in:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 31, doi. 10.15586/ijfs.v35i4.2369
By:
- Zamanpour, Setayesh;
- Noori, Seyyed Mohammad Ali;
- Yancheshmeh, Behdad Shokrollahi;
- Afshari, Asma;
- Hashemi, Mohammad
Publication type:
Article