COMPARATIVE STUDY ON POLYPHENOLS CONTENT AND ANTIOXIDANT EFFECT OF SOME GRAPE VARIETIES GROWN IN CENTRAL GREECE.
- Published in:
- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 141
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- Publication type:
- Article
Works matching IS 2066-6845 AND VI 10 AND IP 1 AND DT 2018
Results: 15
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EVALUATION OF MORPHOLOGIC METHOD FOR THE DETECTION OF NERVOUS TISSUE IN MINCED MEAT.
- Published in:
- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 136
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- Publication type:
- Article
3
EXTRACTION OPTIMIZATION AND CHARACTERIZATION OF ACID SOLUBLE COLLAGEN FROM MILKFISH SCALES (Chanos chanos Forskal).
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 125
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- Publication type:
- Article
4
STUDY THE ANTIOXIDANT ACTIVITIES OF EDIBLE CHITOSAN AND WHEY PROTEIN ISOLATE FILMS CONTAINING MENTHA PULEGIUMS ESSENTIAL OIL.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 150
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- Publication type:
- Article
5
EFFECT OF SOME PRO AND PREBIOTICS ON FATTY ACID AND ORGANIC ACID COMPOSITION OF SYMBIOTIC GOAT CHEESE.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 111
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- Publication type:
- Article
6
SURVIVABILITY OF LACTOBACILLUS ACIDOPHILUS, BACILLUS CLAUSII AND SACCHAROMYCES BOULARDII ENCAPSULATED IN ALGINATE GEL MICROBEADS.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 95
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- Publication type:
- Article
7
EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 35
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- Publication type:
- Article
8
PRELIMINARY BIOCHEMICAL INVESTIGATION OF BIOACTIVE COMPOUNDS AND ANTIBIOFILM ACTIVITY OF OCIMUM GRATISSIMUM AGAINST FOOD-BORNE MICROORGANISMS.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 19
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- Publication type:
- Article
9
EXPLORING NUTRACEUTICAL POTENTIAL OF SELECTED VARIETIES OF PIPER BETLE L.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 64
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- Publication type:
- Article
10
APPLICATION OF PULSED ELECTRIC FIELD FOR INTENSIFICATION OF ESSENTIAL OIL EXTRACTION.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 104
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- Publication type:
- Article
11
STUDY OF THE CHANGES ON LEAD AND CADMIUM LEVELS IN RICE UNDER THE INFLUENCE OF COOKING PROCESS.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 56
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- Publication type:
- Article
12
ACETYLCHOLINESTERASE INHIBITION AND ANTIOXIDANT EVALUATION OF POLYPHENOLIC FRACTIONS AND OIL FROM FOUR MELON SEEDS USED AS CONDIMENTS IN NIGERIA.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 82
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- Publication type:
- Article
13
CONSIDERATIONS ON PHYSICAL SEPARATION OF A NATURAL LIPID MIXTURE BY PRODUCTION OF LIPID FRACTIONS.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 74
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- Publication type:
- Article
14
INOCULATION OF SELECTED LACTIC ACID BACTERIA IN RED WINES - DETERMINING THE RIGHT TIME.
- Published in:
- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 45
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- Publication type:
- Article
15
FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE.
- Published in:
- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 5
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- Publication type:
- Article