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ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF CITRUS LEMON PEELS ENCAPSULATED IN PVA.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 111, doi. 10.34302/crpjfst/2019.11.2.9
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EFFECT OF ORGANIC FERTILIZATION ON THE QUANTITY AND QUALITY OF MELON PRODUCTION.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 177, doi. 10.34302/crpjfst/2019.11.2.14
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RESEARCH OF TECHNOLOGICAL PARAMETERS AND CRITERIA FOR EVALUATING DISTILLATE PRODUCTION FROM DRIED JERUSALEM ARTICHOKE.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 185, doi. 10.34302/crpjfst/2019.11.2.15
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SENSORY ATTRIBUTES PROFILING OF DAMPIT ROBUSTA COFFEE LEAF TEA (Coffea canephora).
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 165, doi. 10.34302/crpjfst/2019.11.2.13
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- Article
EVALUATION OF THE THERAPEUTIC EFFECTS OF MENTHA SPICATA ESSENTIAL OIL AT THE LIVER LEVEL IN DEVELOPING WISTAR RATS CO-EXPOSED TO LEAD AND MANGANESE.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 152, doi. 10.34302/crpjfst/2019.11.2.12
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- Article
EFFECTS OF PROCESSING ON ESSENTIAL AND HEAVY METAL COMPOSITION OF POPULAR FISH SPECIES CONSUMED IN THE KARACHI COAST OF THE ARABIAN SEA.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 141, doi. 10.34302/crpjfst/2019.11.2.11
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OPTIMISATION OF PECTIN EXTRACTION ASSISTED BY MICROWAVE FROM BANANA (Musa sapientum L.) FRUIT PEELS USING RESPONSE SURFACE METHODOLOGY.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 127, doi. 10.34302/crpjfst/2019.11.2.10
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DETERMINATION OF ESSENTIAL OIL COMPOSITION, PHENOLIC CONTENT, AND ANTIOXIDANT, ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF MARIGOLD (CALENDULA OFFICINALIS L.) CULTIVATED IN ALGERIA.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 93, doi. 10.34302/crpjfst/2019.11.2.8
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- Article
VOLATILE COMPONENTS OF STRAWBERRY JAM.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 84, doi. 10.34302/crpjfst/2019.11.2.7
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- Article
THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PRE-GELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 68, doi. 10.34302/crpjfst/2019.11.2.6
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- Article
PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 60, doi. 10.34302/crpjfst/2019.11.2.5
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- Article
CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 46, doi. 10.34302/crpjfst/2019.11.2.4
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CLASSIFICATION OF THE ENERGY AND EXERGY OF MICROWAVE DRYERS IN DRYING KIWI USING ARTIFICIAL NEURAL NETWORKS.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 29, doi. 10.34302/crpjfst/2019.11.2.3
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EFFECTIVENESS OF VACCUM IMPREGNATION TREATMENT AND VACCUM FRYING ON STRUCTURAL, NUTRITIONAL AND SENSORY PROPERTIES OF CALCIUM FORTIFIED POTATO CHIPS.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 17, doi. 10.34302/crpjfst/2019.11.2.2
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CHEMOMETRIC APPROACH BASED ON FATTY ACID COMPOSITION AND δ<sup>13</sup>? ANALYSIS FOR VERIFICATION OF ORGANIC RAW MILK FROM COWS WITH DIFFERENT DIET.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 5, doi. 10.34302/crpjfst/2019.11.2.1
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- Article