Search Results - "food science"

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  1. 141
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    Determination of drying characteristics and quality properties of eggplant in different drying conditions by Gözde Bayraktaroglu Urun, Ünal Rıza Yaman, Ergun Köse

    Published 2015
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  2. 142
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    OPTIMIZATION OF MICROWAVE AND AIR DRYING CONDITIONS OF QUINCE (CYDONIA OBLONGA, MILLER) USING RESPONSE SURFACE METHODOLOGY by Cem Baltacioglu

    Published 2015
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  3. 143
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    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
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  4. 144
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    Comparative study of oxidation in canned foods with a combination of vegetables and covering oils by E. Bravi, A. Mangione, O. Marconi, G. Perretti

    Published 2015
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  5. 145
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    PRESERVATION Responsibilities of Homemakers in Processing, Storage and Preservation of Pepper (Capsicum Specie) in Southern Nigeria by I N Dimelu

    Published 2011
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  6. 146
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    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
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  7. 147
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    Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products by Branislav Šojić, Predrag Putnik, Bojana Danilović, Nemanja Teslić, Danijela Bursać Kovačević, Branimir Pavlić

    Published 2022
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  8. 148
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    Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits by Bojana Filipčev, Olivera Šimurina, Marija Bodroža-Solarov

    Published 2015
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  9. 149
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    Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins by V. Domenici, M. Gabriele, E. Parri, A. Felicioli, S. Sagona, L. Pozzo, C. Biondi, L. Pucci

    Published 2015
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  10. 150
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    MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES by S. Suriano, M. Savino, T. Basile, L. Tarricone, D. Di Gennaro

    Published 2015
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  11. 151
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    COFFEE BEAN MYCO-CONTAMINANTS AND OXALIC ACID PRODUCING ASPERGILLUS NIGER by Mohamed A. Yassin

    Published 2015
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  12. 152
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    BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR by F. Nemar, A. Dilmi Bouras, M. Koiche, N-E. Assal, A. Mezaini, J. Prodhomme

    Published 2015
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  13. 153
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    TURKISH CONSUMER DECISIONS AFFECTING ICE CREAM CONSUMPTION by Yavuz Topcu

    Published 2015
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  14. 154
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    The Use of Bacteriophages in Biotechnology and Recent Insights into Proteomics by Ana G. Abril, Mónica Carrera, Vicente Notario, Ángeles Sánchez-Pérez, Tomás G. Villa

    Published 2022
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  15. 155
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    Possible Effects and Mechanisms of Dietary Natural Products and Nutrients on Depression and Anxiety: A Narrative Review by Si-Xia Wu, Jiahui Li, Dan-Dan Zhou, Ruo-Gu Xiong, Si-Yu Huang, Adila Saimaiti, Ao Shang, Hua-Bin Li

    Published 2022
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  16. 156
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    Identification of neochlorogenic acid as the predominant antioxidant in Polygonum cuspidatum leaves by SERIKA KURITA, TAKEHIRO KASHIWAGI, TOMOYO EBISU, TOMOKO SHIMAMURA, HIROYUKI UKEDA

    Published 2016
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  17. 157
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    Validation of a Pre- and Post-Evaluation Process: A Tool for Adult Training in Food Handling by Guido Mastrantonio, Mariana Dulout, María Lourdes González, Pedro Zeinsteger

    Published 2013
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  18. 158
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    Drinking Milk Behavior and Bone Health among the Elderly by Xianglong Xu

    Published 2015
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  19. 159
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    The comparison of nutritional and physical activity statuses in students of Audiology and Nutrition & Dietetics by Ayşe Güneş Bayir, Zeynep Hüdanur Alban

    Published 2020
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  20. 160
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    Effects of Extraction Temperature and Particle Size on Quality of Edible Oil from Podocarpus Falcatus Seed by Aqueous Method, Ethiopia by Daniel Alemu Goben, Solomon Abera, Anbesse Girma Shewa, Sisay Feleke

    Published 2022
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