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ITALIAN JOURNAL OF FOOD SCIENCE

Rivista

Codice:

E087940

ISSN:

1120-1770

Dati Generali

Dati Generali

Pubblicazioni (41)

Ordina Pubblicazioni:

ascendente
decrescente

Application of DNA microarray technology in Bos taurus genomic analysis: preliminary results

Articolo

Application of GAB or other models for water sorption isotherms determination of traditional bakery products

Articolo

Application of gab or other models for water sorption isotherms determination of traditional bakery products

Articolo

Aroma characterization of Sardinian strawbeberry-tree (Arbutus unedo L) honey

Articolo

Chemical and nutritional characterization of some Italian niche meat products, raw and coke

Articolo

Determination of organic acid anions in Italian beers by a new HPLC method

Articolo

Discrimination of tuna (Neothynnus albacora) fishing-sites using chemical parameters elaborated by multivariate statistical techniques

Articolo

Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil

Articolo

Effectiveness of active and modified atmosphere packaging on shelf-life extension of a cheese tart

Contributo in Atti di convegno

Effectiveness of active and modified atmosphere packaging on the shelf-life extension of a cheese tart

Articolo

Effects of enrichment with polyphenolic extracts from Sardinian plants on physico-chemical, antioxidant and microbiological properties of yogurt

Articolo

Effects of supplementation with polyphenolic extracts from Sardinian plants on the physico-chemical, antioxidant and microbiological properties of yogurt

Articolo

Enrichment and fractionation of phospholipid concentrates by supercritical fluid extraction and chromatography

Articolo

Fast identification of cyclopiazonic acid in milk by capillary electrophoresis

Articolo

Frequency of a as1 casein variants in the italian goat breeds sarda and verzaschese

Articolo

HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks

Articolo

Influence of film wrapping on quality maintenance of "Salustiana" oranges held in shelf-life conditions

Articolo

Influence of film wrapping on quality maintenance of “Salustiana” oranges under shelf-life conditions

Articolo

Influence of storage time on the composition of volatile compounds of air dried, frozen and freeze dried thyme and rosemary cultivated in Sardinia

Articolo

Influence of storage time on the composition of volatile compounds of air dried, frozen and freeze dried thyme and rosemary cultivated in Sardinia

Articolo

Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche Region

Articolo

Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region

Articolo

Molecular characterization of L. monocytogenes isolated from ready-to-eat seafood in italy

Articolo

Nanotechnology and its applications in food andanimal science

Articolo

Occurrence of wine yeasts on grapes subjected to different pesticide treatments

Articolo

Occurrence of wine yeasts on grapes subjected to different pesticide treatments

Articolo

Pesticide residues in milk processing.

Articolo

Poliethylene film packaging affects quality of "Lisbon" lemons during long-term storage

Articolo

Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage

Articolo

Quality improvement of naturally green table olives by controlling some processing parameters

Articolo

Quality improvement of naturally green table olives by controlling some processing parameters

Articolo

Response of three Sardinian olive cultivars to greek-style processing

Articolo

Response of three sardinian olive cultivars to greek-style processing

Articolo

Selection of folate-producing lactic acid bacteria for improving fermented goat milk

Articolo

Selection of folate-producing lactic acid bacteria for improving fermented goat milk

Articolo

Shelf life evaluation of sweet bakery foods: two case studies

Articolo

Shelf life extension of a cheese cake with antimicrobial active packaging

Articolo

Some aspects of diacetyl and acetoin production by Debaryomyces hansenii.

Articolo

Sources of Listeria monocytogenes contamination in traditional fermented sausage processing plants in Italy

Articolo

Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres

Articolo

Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres

Articolo

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