FOODS

Journal

Identifier:

E219147

ISSN:

2304-8158

Overview

Outputs (73)

Alkaline phosphatase survey in pecorino siciliano PDO cheese

Academic Article

Anisakicidal Effects of R (+) Limonene: An Alternative to Freezing Treatment in the Industrial Anchovy Marinating Process

Academic Article

Application and effects of ohmic‐vacuum combination heating on the quality factors of tomato paste

Academic Article

Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Academic Article

Assessment of Food Hygiene Non-Compliance and Control Measures: A Three-Year Inspection Analysis in a Local Health Authority in Southern Italy

Academic Article

Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market

Academic Article

Bioconversion of Date Waste into Bacterial Nanocellulose by a New Isolate Komagataeibacter sp. IS22 and Its Use as Carrier Support for Probiotics Delivery

Academic Article

Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality

Academic Article

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

Academic Article

Characterization of aroma, sensory properties, and consumer acceptability of honey from Capparis spinosa L.

Academic Article

Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill

Academic Article

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

Academic Article

Chemical Characterization, Antibacterial Activity, and Embryo Acute Toxicity of Rhus coriaria L. Genotype from Sicily (Italy)

Academic Article

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components

Academic Article

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Academic Article

Determination of fatty acid profile in processed fish and shellfish foods

Academic Article

Determination of oxygen heterocyclic compounds in foods using supercritical fluid chromatography–tandem mass spectrometry

Academic Article

Developing novel plant-based probiotic beverages: a study on viability and physicochemical and sensory stability

Academic Article

Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage

Academic Article

Development of a millet starch edible film containing clove essential oil

Academic Article

Development of food chemistry, natural products, and nutrition research: Targeting new frontiers

Academic Article

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

Academic Article

Discrimination of Tunisian Honey by Mineral and Trace Element Chemometrics Profiling

Academic Article

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

Academic Article

Effects of Traditional and Bio-Based Packaging on Bioactive Compounds of Tomato By-Products During Storage

Academic Article

Egg quality and nutritional profile of three sicilian autochthonous chicken breeds: Siciliana, Cornuta di Caltanissetta, and Valplatani

Academic Article

Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese

Academic Article

Exploring Consumer Behavior and Preferences in Welfare-Friendly Pork Breeding: A Multivariate Analysis

Academic Article

Exploring Lignans, a Class of Health Promoting Compounds, in a Variety of Edible Oils from Brazil

Academic Article

Exploring lignans, a class of health promoting compounds, in a variety of edible oils from Brazil

Academic Article

Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods

Academic Article

Feeding cows with olive cake enriched in polyphenols improves the sustainability and enhances the nutritional and organoleptic features of fresh caciocavallo cheese

Academic Article

From Environment to Hive: Plasticizer and Bisphenols Contamination in Algerian Honeys

Academic Article

Identification of Fatty Acid, Lipid and Polyphenol Compounds from Prunus armeniaca L. Kernel Extracts

Academic Article

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

Academic Article

Inactivation of foodborne pathogens by lactiplantibacillus strains during meat fermentation: kinetics and mathematical modelling

Academic Article

Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea

Academic Article

Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production

Academic Article

Isolation of Microalgae from Mediterranean Seawater and Production of Lipids in the Cultivated Species

Academic Article

Land snails as a valuable source of fatty acids: A multivariate statistical approach

Academic Article

Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma

Academic Article

Measuring the effect of blockchain extrinsic cues on consumers’ perceived flavor and healthiness: A cross-country analysis

Academic Article

Metabolomic profiling of Tenebrio molitor reared on chestnut shell-enriched substrate using NMR spectroscopy

Academic Article

Metal content, fatty acid and vitamins in commercially available canned fish on the bulgarian market: benefit–risk ratio intake

Academic Article

Mineral and Microbiological Analysis of Spices and Aromatic Herbs

Academic Article

Mineral composition in delactosed dairy products: quality and safety status

Academic Article

Monitoring Moroccan Honeys: Physicochemical Properties and Contamination Pattern

Academic Article

Nutraceutical Strategies for Targeting Mitochondrial Dysfunction in Neurodegenerative Diseases

Academic Article

Occurrence of mineral oil hydrocarbons in omega-3 fatty acid dietary supplements

Academic Article

Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection

Academic Article

Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

Academic Article

Optimization of ultrasonicated kaempferol extraction from ocimum basilicum using a box-behnken design and its densitometric validation

Academic Article

Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’

Academic Article

Physicochemical, nutritional, microbiological, and sensory qualities of chicken burgers reformulated with mediterranean plant ingredients and health-promoting compounds

Academic Article

Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria

Academic Article

Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MS

Academic Article

Quantitative detection of viable but nonculturable vibrio parahaemolyticus in frozen bivalve molluscs

Academic Article

Restored Intensities from Customized Crops of NMR Experiments (RICC-NMR) to Gain Better Insight on Chemometrics of Sicilian and Sardinian Extra Virgin Olive Oils

Academic Article

Ripening-associated changes in fatty acid composition and nutritional indices in Caciocavallo Silano PDO cheese

Academic Article

Statistical Analysis of Mineral Concentration for the Geographic Identification of Garlic Samples from Sicily (Italy), Tunisia and Spain

Academic Article

Study of Physicochemical Quality and Organic Contamination in Algerian Honey

Academic Article

Sugars replacement as a strategy to control the formation of α-dicarbonyl and furanic compounds during cookie processing

Academic Article

Supercritical Fluid Extraction of Oils from Cactus Opuntia ficus-indica L. and Opuntia dillenii Seeds

Academic Article

Technological, nutritional, and sensory characteristics of gnocchi enriched with hemp seed flour

Academic Article

The Anti-Angiogenic Effect of Cynara cardunculus L. subsp. cardunculusWaste Product

Academic Article

The Role of Hemp ( Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition

Academic Article

The Role of Nutraceuticals and Functional Foods in Skin Cancer: Mechanisms and Therapeutic Potential

Academic Article

The “Hygiene Package”: analysis of fraud rates in Italy in the period before and after its entry into force

Academic Article

Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods.

Academic Article

Unveiling the Nutritional Quality of the Sicilian Strawberry Tree (Arbutus unedo L.), a Neglected Fruit Species

Academic Article

Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging

Academic Article

Varietal aromas of fortified wines from different moscato var. (vitis vinifera l.) under the same pedoclimatic conditions

Academic Article

Willingness to Pay a Higher Price for Pork Obtained Using Animal-Friendly Raising Techniques: A Consumers’ Opinion Survey

Academic Article

No Results Found

FOODS

Overview

Outputs (73)