Search Results - "food science"

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  1. 81
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    Essential Oils and Antifungal Activity by Filomena Nazzaro, Florinda Fratianni, Raffaele Coppola, Vincenzo De Feo

    Published 2017
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  2. 82
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    TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY by M. Dolores Selgas

    Published 2015
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  3. 83
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    Dietary intake of vitamin D in the Moroccan adolescents by El-houcine Sebbar, Hicham Sam, Ennouamane Saalaoui, Mohammed Choukri

    Published 2018
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  4. 84
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    Evaluation of bread prepared from composite flour of sweet lupine and Bread wheat variety by Biadge Kefale, Bethel Yetenayet

    Published 2020
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  5. 85
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    Nutritional and Health Benefits of Donkey Milk by Bhairav Prasad

    Published 2020
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  6. 86
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    Potential health risk estimation of naturally occurring radionuclides intake due to the consumption of seafood around Coastal zone by Kumar Pandion, Kantha Deivi Arunachalam

    Published 2022
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  7. 87
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    Effects of a nutraceutical combining green tea extract, vitamin C, D, and zinc in patients with post-COVID conditions by Chian-Yi Liu, Chih-Yu Hsieh, Shih-Heng Chang, Shu-Chuan Wang, Chih-Cheng Lin

    Published 2023
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  8. 88
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    Enhancing immunity against carcinogens through probiotics: A literature review by Massoud Attarianshandiz

    Published 2023
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  9. 89
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    Significance, Prevention and Control of Food Related Diseases

    Published 2016
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  10. 90
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    Scientific, Health and Social Aspects of the Food Industry

    Published 2012
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  11. 91
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    Mycotoxin and Food Safety in Developing Countries

    Published 2013
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  12. 92
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    Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

    Published 2021
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  13. 93
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    Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese by Mario Zannoni, E.A. Hunter

    Published 2015
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  14. 94
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    Consumer fair prices for less pesticide in potato by C. SEREFOGLU, S. SEREFOGLU

    Published 2016
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  15. 95
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    Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats by Wronkowska Małgorzata, Honke Joanna, Piskuła Mariusz Konrad

    Published 2015
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  16. 96
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    Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil by Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun

    Published 2015
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  17. 97
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    THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS by Seda Ogur

    Published 2015
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  18. 98
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    THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS by Ayhan Filazi, Ufuk Tansel Sireli, Begum Yurdakok Dikmen, Farah Gonul Aydin, Asli Gul Kucukosmanoglu

    Published 2015
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  19. 99
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    Changes in the texture of butternut squash following thermal treatment by B. SLASKA-GRZYWNA, A. BLICHARZ-KANIA, A. SAGAN, R. NADULSKI, Z. HANUSZ, D. ANDREJKO, M. SZMIGIELSKI

    Published 2016
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  20. 100
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    Effect of sulfites on the in vitro antioxidant activity of wines by C.D. Di Mattia, A. Piva, M. Martuscelli, D. Mastrocola, G. Sacchetti

    Published 2015
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