Works matching IS 2066-6845 AND VI 13 AND IP 3 AND DT 2021
Results: 16
ANTI-CANCER EFFECT OF CURCUMIN ON SURVIVAL AND EXPRESSION OF DNMT1 AND CDH1 GENES IN CELL LINE MIAPACA2.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 196, doi. 10.34302/crpjfst/2021.13.3.16
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- Article
INFLUENCE OF PU-ERH TEA EXTRACT ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF GERMINATED BROWN RICE.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 185, doi. 10.34302/crpjfst/2021.13.3.15
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- Article
EFFECT OF DRYING ON PHYSICAL AND FLOW PROPERTIES OF BANANA POWDER.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 173, doi. 10.34302/crpjfst/2021.13.3.14
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- Article
COMPARISON OF DIFFERENT EXTRACTION METHODS FOR THE DETERMINATION OF PITURANTHOS SCOPARIUS ESSENTIAL OILS: CHEMICAL COMPOSITION, ANTIMICROBIAL AND ANTIINFLAMMATORY ACTIVITIES.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 158, doi. 10.34302/crpjfst/2021.13.3.13
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- Article
OPTIMAL CONCENTRATION OF PREBIOTIC RAFFINOSE TO INCREASE VIABILITY OF Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 147, doi. 10.34302/crpjfst/2021.13.3.12
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- Article
DETERMINATION OF NUTRITIONAL AND MINERAL COMPOSITION OF WASTED PEELS FROM GARLIC, ONION AND POTATO.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 134, doi. 10.34302/crpjfst/2021.13.3.11
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- Article
MANAGING QUALITY OF AROMATIZED WINE PREPARED BY COFERMENTATION OF GRAPE MUST AND BY-PRODUCTS OF ESSENTIAL ROSE OIL INDUSTRY.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 47, doi. 10.34302/crpjfst/2021.13.3.4
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- Article
EFFECT OF HYDROTHERMAL TREATMENTS ON PASTING PROPERTIES OF PARBOILED BROWN RICE.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 33, doi. 10.34302/crpjfst/2021.13.3.3
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- Article
EFFECT OF UV-C IRRADIATION ON MICROBIAL LOAD AND PHENOLIC CONTENT OF POTATO TUBERS AND SLICES.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 25, doi. 10.34302/crpjfst/2021.13.3.2
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- Article
INFLUENCE OF RIPENING CONDITIONS ON SURVIVAL OF BRUCELLA MELITENSIS IN TRADITIONAL LIGHVAN CHEESE (EWE MILK CHEESE).
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 126, doi. 10.34302/crpjfst/2021.13.3.10
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- Article
ASSESSMENT OF MORING OLEIFERA LEAVES AS NATURAL SOURCE TO PRODUCE HYPOLIPIDEMIC AND ANTIOXIDATIVE FUNCTIONAL FOOD.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 61, doi. 10.34302/crpjfst/2021.13.3.5
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- Article
EFFECT OF STORAGE CONDITIONS ON PHYSICAL PROPERTIES CHANGING OF COMPRESSED KIWIFRUIT.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 116, doi. 10.34302/crpjfst/2021.13.3.9
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- Article
DIVERSITY OF MICROORGANISMS CAUSING SOFT ROT DISEASE OF FRUITS AND VEGETABLES MARKETED IN TAMANGHASSET (ALGERIA).
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 98, doi. 10.34302/crpjfst/2021.13.3.8
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- Article
HPLC QUANTIFICATION OF THE CHEMICAL CONSTITUENTS FROM INDIGENOUS FRUITS AND VEGETABLES OF INDIAN HIMALAYAN REGION.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 88, doi. 10.34302/crpjfst/2021.13.3.7
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- Article
CHEMICAL AND MICROBIOLOGICAL QUALITY DURING STORAGE: HALF-DRIED SALTED ROUND SCAD (DECAPTERUS MARUADSI).
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 77, doi. 10.34302/crpjfst/2021.13.3.6
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- Article
EFFECT OF BAKING TIME AND TEMPERATURE ON THE BAKING QUALITY AND SENSORY ATTRIBUTE OF CAKE PRODUCED FROM WHEAT-TIGERNUT POMACE FLOUR BLENDS BY SURFACE METHODOLOGY.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 5, doi. 10.34302/crpjfst/2021.13.3.1
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- Article