Showing 1 - 20 results of 48 for search '"Italian Journal of Food Science"', query time: 0.20s Refine Results
  1. 1
    Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

    Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits by G. Baldi, S. Ratti, C.E.M. Bernardi, V. Dell'Orto, C. Corino, R. Compiani, C.A. Sgoifo Rossi

    Published 2015-09-01
    “…Italian Journal of Food Science…”
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  2. 2
    New national conversion line for Bactoscan FC in Italy: A step forward

    New national conversion line for Bactoscan FC in Italy: A step forward by G. Bolzoni, A. Marcolini, G. Delle Donne, B. Appicciafuoco, A.M. Ferrini

    Published 2015-06-01
    “…Italian Journal of Food Science…”
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  3. 3
    Consumer fair prices for less pesticide in potato

    Consumer fair prices for less pesticide in potato by C. SEREFOGLU, S. SEREFOGLU

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  4. 4
    Effectiveness of sanitizing agents in inactivating Escherichia coli (ATCC 25922) in food cutting board surfaces. Removal E. coli using different sanitizers

    Effectiveness of sanitizing agents in inactivating Escherichia coli (ATCC 25922) in food cutting board surfaces. Removal E. coli using different sanitizers by CEZAR AUGUSTO BELTRAME, EDUARDA BOFF MARTELO, RAIZA DE ALMEIDA MESQUITA, IEDA ROTTAVA, JULIANA BARBOSA, CLARICE STEFFENS, GECIANE TONIAZZO, EUNICE VALDUGA, ROGERIO LUIS CANSIAN

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  5. 5
    QUALITY OF AUTOCHTHONOUS SICILIAN PLUMS

    QUALITY OF AUTOCHTHONOUS SICILIAN PLUMS by F. Sottile, V. Girgenti, N.R. Giuggioli, M.B. Del Signore, C. Peano

    Published 2015-09-01
    “…Italian Journal of Food Science…”
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  6. 6
    Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm

    Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm by E. KARACABEY, C. BALTACIOGLU, M. CEVIK, H. KALKAN

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  7. 7
    Evaluation of fruit leather made from two cultivars of papaya

    Evaluation of fruit leather made from two cultivars of papaya by ZUHAIR RADHI ADDAI, AMINAH ABDULLAH, SAHILAH ABD. MUTALIB, KHALID HAMID MUSA

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  8. 8
    Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration

    Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration by Dulal Chandra, Ae Jin Choi, Yong Phil Kim, Ji Gang Kim

    Published 2015-06-01
    “…Italian Journal of Food Science…”
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  9. 9
    Beyond the use of food supplements: An empirical analysis in Italy

    Beyond the use of food supplements: An empirical analysis in Italy by A. LOMBARDI, F. VERNEAU, P. LOMBARDI

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  10. 10
    Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

    Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil by Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun

    Published 2015-12-01
    “…Italian Journal of Food Science…”
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  11. 11
    ANALYSIS OF A DIRECT SELLING NETWORK FOR AGRIFOOD PRODUCTS

    ANALYSIS OF A DIRECT SELLING NETWORK FOR AGRIFOOD PRODUCTS by Placido Rapisarda

    Published 2015-03-01
    “…Italian Journal of Food Science…”
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  12. 12
    Assessment of total polar materials in Frying fats from Czech restaurants

    Assessment of total polar materials in Frying fats from Czech restaurants by J. Mlcek, H. Druzbikova, P. Valasek, J. Sochor, T. Jurikova, M. Borkovcova, M. Baron, S. Balla

    Published 2015-06-01
    “…Italian Journal of Food Science…”
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  13. 13
    THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS

    THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS by Seda Ogur

    Published 2015-03-01
    “…Italian Journal of Food Science…”
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  14. 14
    Recovery and Behaviour of Stressed Escherichia coli O157:H7 Cells on Rocket Leaf Surfaces Inoculated by Different Methods

    Recovery and Behaviour of Stressed Escherichia coli O157:H7 Cells on Rocket Leaf Surfaces Inoculated by Different Methods by ANAS A. AL-NABULSI, AMIN N. OLAIMAT, TAREQ M. OSAILI, HEBA M. OBAIDAT, ZIAD W. JARADAT, REYAD R. SHAKER, RICHARD A. HOLLEY

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  15. 15
    Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk

    Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk by E. Salvatore, M. Addis, M. Pes, M. Fiori, a. Pirisi

    Published 2015-12-01
    “…Italian Journal of Food Science…”
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  16. 16
    Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

    Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage by M.C. Utrilla, A. Garcia Ruiz, A. Soriano

    Published 2015-12-01
    “…Italian Journal of Food Science…”
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  17. 17
    SOCIO-ECONOMIC ASSESSMENT OF DIRECT SALES IN SICILIAN FARMS

    SOCIO-ECONOMIC ASSESSMENT OF DIRECT SALES IN SICILIAN FARMS by Filippo Sgroi

    Published 2015-03-01
    “…Italian Journal of Food Science…”
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  18. 18
    Important bioactive properties of omega-3 fatty acids

    Important bioactive properties of omega-3 fatty acids by Rui Xu

    Published 2015-06-01
    “…Italian Journal of Food Science…”
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  19. 19
    Nutritional evaluation of wild plant Cissus rotundifolia

    Nutritional evaluation of wild plant Cissus rotundifolia by MOHAMED KORISH

    Published 2016-03-01
    “…Italian Journal of Food Science…”
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  20. 20
    KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES

    KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES by G. Kavas

    Published 2015-09-01
    “…Italian Journal of Food Science…”
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