Published: 2021-02-06

Paper

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Begüm Tepe, Raci Ekinci
Abstract 1679 | PDF Downloads 1203 HTML Downloads 992 XML Downloads 363

Page 1-15

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Heysem Suat Batu, Çetin Kadakal
Abstract 2485 | PDF Downloads 1385 HTML Downloads 966 XML Downloads 300

Page 16-28

Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?

Muhammad Azeem, Mian Kamran Sharif, Fais-Ul-Hassan Shah, Maratab Ali, Muhammad Amer Nazir, Muhammad Rizwan, Syed Abdul Wadood, Rebia Ejaz
Abstract 2067 | PDF Downloads 997 HTML Downloads 162 XML Downloads 402

Page 29-38

The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system

Oluwatosin Ademola Ijabadeniyi, Austin Govender, Omotola Folake Olagunju, Ajibola Bamikole Oyedeji
Abstract 1681 | PDF Downloads 1112 HTML Downloads 628 XML Downloads 222

Page 39-45

Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 1420 | PDF Downloads 921 HTML Downloads 519 XML Downloads 104

Page 46-51

Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 1454 | PDF Downloads 918 HTML Downloads 473 XML Downloads 46

Page 52-60

The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Pierluigi Plastina, Rosa Tundis, Chiara La Torre, Vincenzo Sicari, Angelo Maria Giuffré, Alessandro Neri, Marco Bonesi, Mariarosaria Leporini, Alessia Fazio, Tiziana Falco, Monica R. Loizzo
Abstract 1503 | PDF Downloads 1036 HTML Downloads 679 XML Downloads 110

Page 61-72

Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation

Shang Fang Hong, Li Long Yun, Song Xu Hong, Tan Jun, Wang Ji Rui, Chen Gang
Abstract 1067 | PDF Downloads 775 HTML Downloads 198 XML Downloads 83

Page 84-95

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Mohd Nazri Zayapor, Aminah Abdullah, Wan Aida Wan Mustapha
Abstract 1645 | PDF Downloads 1044 HTML Downloads 894 XML Downloads 159

Page 96-105

Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 2531 | PDF Downloads 1163 HTML Downloads 459 XML Downloads 162

Page 106-115

Review

Garlic greening: Pigments’ biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 2121 | PDF Downloads 1353 HTML Downloads 1615 XML Downloads 221

Page 73-83