FOODS

Journal

Identifier:

E219147

ISSN:

2304-8158

Overview

Research Outputs (41)

A FT-NIR process analytical technology approach for milk renneting control

Academic Article

A Feasibility Study towards the On-Line Quality Assessment of Pesto Sauce Production by NIR and Chemometrics

Academic Article

A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Academic Article

A Molecular Toolbox to Identify and Quantify Grape Varieties: On the Trace of “Glera”

Academic Article

A Systematic Review of Imaging Techniques for the Botanical and Geographical Classification of Coffee

Academic Article

Adapting Sensory Analysis to the Pandemic Era: Exploring “Remote Home Tasting” of Sous-Vide Chicken Breast for Research Continuity

Academic Article

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Academic Article

Antilisterial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Dairy Products

Academic Article

Beneficial Effects of Eruca sativa Defatted Seed Meal on Visceral Pain and Intestinal Damage Resulting from Colitis in Rats

Academic Article

Biological effect of different spinach extracts in comparison with the individual components of the phytocomplex

Academic Article

Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management

Academic Article

Chemical Composition and Antioxidant Activity of Propolis Prepared in Different Forms and in Different Solvents Useful for Finished Products

Academic Article

Composition and Anticoagulant Potential of Chondroitin Sulfate and Dermatan Sulfate from Inedible Parts of Garfish (Belone belone)

Academic Article

Consumer Sentiments and Emotions in New Seafood Product Concept Development: A Co-Creation Approach Using Online Discussion Rooms in Croatia, Italy and Spain

Academic Article

Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool

Academic Article

Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds

Academic Article

Correction to: Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films (Foods, (2023), 12, 5, (960), 10.3390/foods12050960)

Academic Article

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Academic Article

Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

Academic Article

Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese

Academic Article

Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables

Academic Article

Effect of the rearing substrate on total protein and amino acid composition in black soldier fly

Academic Article

Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium–Heavy Pigs

Academic Article

Effects of light exposure, bottle colour and storage temperature on the quality of malvasia delle lipari sweet wine

Academic Article

Evaluation of the Strontium Isotope Ratios in Soil–Plant–Fruit: A Comprehensive Study on Vignola Cherry (Ciliegia di Vignola PGI)

Academic Article

Functional Starters for Functional Yogurt.

Academic Article

How Chemometrics Can Fight Milk Adulteration

Academic Article

Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup

Academic Article

Influence of cooking methods on onion phenolic compounds bioaccessibility

Academic Article

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Academic Article

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Academic Article

Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1H-NMR Data: Comparison of Targeted and Untargeted Approaches

Academic Article

Novel Approaches in Food Preservation and Their Impact on the Food System

Edited Book

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

Academic Article

Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy

Academic Article

Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing

Academic Article

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Academic Article

The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health

Academic Article

Validation of a Commercial Loop-Mediated Isothermal Amplification (LAMP) Assay for the Rapid Detection of Anisakis spp. DNA in Processed Fish Products

Academic Article

Valorization of Olive Mill Wastewater by Selective Sequential Fermentation

Academic Article

Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films

Academic Article

No Results Found

FOODS

Overview

Research Outputs (41)