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FOODS
Rivista
Codice:
E219147
ISSN:
2304-8158
Dati Generali
Dati Generali
Pubblicazioni (73)
Pulisci
Ordina Pubblicazioni:
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decrescente
Alkaline phosphatase survey in pecorino siciliano PDO cheese
Articolo
Anisakicidal Effects of R (+) Limonene: An Alternative to Freezing Treatment in the Industrial Anchovy Marinating Process
Articolo
Application and effects of ohmic‐vacuum combination heating on the quality factors of tomato paste
Articolo
Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
Articolo
Assessment of Food Hygiene Non-Compliance and Control Measures: A Three-Year Inspection Analysis in a Local Health Authority in Southern Italy
Articolo
Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market
Articolo
Bioconversion of Date Waste into Bacterial Nanocellulose by a New Isolate Komagataeibacter sp. IS22 and Its Use as Carrier Support for Probiotics Delivery
Articolo
Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality
Articolo
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
Articolo
Characterization of aroma, sensory properties, and consumer acceptability of honey from Capparis spinosa L.
Articolo
Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill
Articolo
Chemical Characterization of Phenol-Rich Olive Leaf Extract (Olea europaea L. cv. Ogliarola) and Its Neuro-Protective Effects on SH-SY5Y Cells from Oxidative Stress, Lipid Peroxidation, and Glycation
Articolo
Chemical Characterization, Antibacterial Activity, and Embryo Acute Toxicity of Rhus coriaria L. Genotype from Sicily (Italy)
Articolo
Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
Articolo
Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis
Articolo
Determination of fatty acid profile in processed fish and shellfish foods
Articolo
Determination of oxygen heterocyclic compounds in foods using supercritical fluid chromatography–tandem mass spectrometry
Articolo
Developing novel plant-based probiotic beverages: a study on viability and physicochemical and sensory stability
Articolo
Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage
Articolo
Development of a millet starch edible film containing clove essential oil
Articolo
Development of food chemistry, natural products, and nutrition research: Targeting new frontiers
Articolo
Dietary intake of coumarins and furocoumarins through citrus beverages: A detailed estimation by a HPLC-MS/MS method combined with the linear retention index system
Articolo
Discrimination of Tunisian Honey by Mineral and Trace Element Chemometrics Profiling
Articolo
Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat-Part 2: Technological and Sensorial Traits
Articolo
Effects of Traditional and Bio-Based Packaging on Bioactive Compounds of Tomato By-Products During Storage
Articolo
Egg quality and nutritional profile of three sicilian autochthonous chicken breeds: Siciliana, Cornuta di Caltanissetta, and Valplatani
Articolo
Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese
Articolo
Exploring Consumer Behavior and Preferences in Welfare-Friendly Pork Breeding: A Multivariate Analysis
Articolo
Exploring Lignans, a Class of Health Promoting Compounds, in a Variety of Edible Oils from Brazil
Articolo
Exploring lignans, a class of health promoting compounds, in a variety of edible oils from Brazil
Articolo
Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods
Articolo
Feeding cows with olive cake enriched in polyphenols improves the sustainability and enhances the nutritional and organoleptic features of fresh caciocavallo cheese
Articolo
From Environment to Hive: Plasticizer and Bisphenols Contamination in Algerian Honeys
Articolo
Identification of Fatty Acid, Lipid and Polyphenol Compounds from Prunus armeniaca L. Kernel Extracts
Articolo
In-depth qualitative analysis of lime essential oils using the off-line combination of normal phase high performance liquid chromatography and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry
Articolo
Inactivation of foodborne pathogens by lactiplantibacillus strains during meat fermentation: kinetics and mathematical modelling
Articolo
Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea
Articolo
Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production
Articolo
Isolation of Microalgae from Mediterranean Seawater and Production of Lipids in the Cultivated Species
Articolo
Land snails as a valuable source of fatty acids: A multivariate statistical approach
Articolo
Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma
Articolo
Measuring the effect of blockchain extrinsic cues on consumers’ perceived flavor and healthiness: A cross-country analysis
Articolo
Metabolomic profiling of Tenebrio molitor reared on chestnut shell-enriched substrate using NMR spectroscopy
Articolo
Metal content, fatty acid and vitamins in commercially available canned fish on the bulgarian market: benefit–risk ratio intake
Articolo
Mineral and Microbiological Analysis of Spices and Aromatic Herbs
Articolo
Mineral composition in delactosed dairy products: quality and safety status
Articolo
Monitoring Moroccan Honeys: Physicochemical Properties and Contamination Pattern
Articolo
Nutraceutical Strategies for Targeting Mitochondrial Dysfunction in Neurodegenerative Diseases
Articolo
Occurrence of mineral oil hydrocarbons in omega-3 fatty acid dietary supplements
Articolo
Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection
Articolo
Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
Articolo
Optimization of ultrasonicated kaempferol extraction from ocimum basilicum using a box-behnken design and its densitometric validation
Articolo
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’
Articolo
Physicochemical, nutritional, microbiological, and sensory qualities of chicken burgers reformulated with mediterranean plant ingredients and health-promoting compounds
Articolo
Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria
Articolo
Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MS
Articolo
Quantitative detection of viable but nonculturable vibrio parahaemolyticus in frozen bivalve molluscs
Articolo
Restored Intensities from Customized Crops of NMR Experiments (RICC-NMR) to Gain Better Insight on Chemometrics of Sicilian and Sardinian Extra Virgin Olive Oils
Articolo
Ripening-associated changes in fatty acid composition and nutritional indices in Caciocavallo Silano PDO cheese
Articolo
Statistical Analysis of Mineral Concentration for the Geographic Identification of Garlic Samples from Sicily (Italy), Tunisia and Spain
Articolo
Study of Physicochemical Quality and Organic Contamination in Algerian Honey
Articolo
Sugars replacement as a strategy to control the formation of α-dicarbonyl and furanic compounds during cookie processing
Articolo
Supercritical Fluid Extraction of Oils from Cactus Opuntia ficus-indica L. and Opuntia dillenii Seeds
Articolo
Technological, nutritional, and sensory characteristics of gnocchi enriched with hemp seed flour
Articolo
The Anti-Angiogenic Effect of Cynara cardunculus L. subsp. cardunculusWaste Product
Articolo
The Role of Hemp ( Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition
Articolo
The Role of Nutraceuticals and Functional Foods in Skin Cancer: Mechanisms and Therapeutic Potential
Articolo
The “Hygiene Package”: analysis of fraud rates in Italy in the period before and after its entry into force
Articolo
Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods.
Articolo
Unveiling the Nutritional Quality of the Sicilian Strawberry Tree (Arbutus unedo L.), a Neglected Fruit Species
Articolo
Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging
Articolo
Varietal aromas of fortified wines from different moscato var. (vitis vinifera l.) under the same pedoclimatic conditions
Articolo
Willingness to Pay a Higher Price for Pork Obtained Using Animal-Friendly Raising Techniques: A Consumers’ Opinion Survey
Articolo
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