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FOOD CHEMISTRY
Rivista
Codice:
E066369
ISSN:
0308-8146
Dati Generali
Dati Generali
Pubblicazioni (13)
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Assessment and validation of methods for the determination of γ-glutamyltransferase activity in sheep milk
Articolo
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies
Articolo
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage
Articolo
Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products
Articolo
Chemical characterization of a traditional honey-based Sardinian product: Abbamele
Articolo
Detection of postharvest changes of ascorbic acid in fresh-cut melon, kiwi, and pineapple, by using a low cost telemetric system
Articolo
Development of a biosensor telemetry system for monitoring fermentation in craft breweries
Articolo
Dose-effect study on the antioxidant properties of leaves and outer bracts of extracts obtained from Violetto di Toscana artichoke
Articolo
Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits
Articolo
Multidisciplinary analytical investigation of phospholipids and triglycerides in offshore farmed gilthead sea bream (Sparus aurata) fed commercial diets
Articolo
Oxidative stability of plant hydroalchoholic extracts assessed by EPR spin trapping under forced ageing conditions: a myrtle case study
Articolo
Prediction accuracies of cheese-making traits using Fourier-transform infrared spectra in goat milk
Articolo
Transfer of antibiotics from goat’s milk to rennet curd and whey fractions during cheese-making
Articolo
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