| RELATION BETWEEN INNOVATION AND SUSTAINABILITY IN THE AGRO-FOOD SYSTEM |
7 |
| JUICES OF PRICKLY PEAR FRUITS (OPUNTIA SPP.) AS FUNCTIONAL FOODS |
7 |
| EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS |
6 |
| CALCIUM CARBONATE EFFECT ON ALKYL ESTERS AND ENZYMATIC ACTIVITIES DURING OLIVE PROCESSING |
5 |
| EFFECT OF HEATING ON CHEMICAL PARAMETERS OF EXTRA VIRGIN OLIVE OIL, POMACE OLIVE OIL, SOYBEAN OIL AND PALM OIL |
5 |
| DEHYDRATION AND REHYDRATION CHARACTERISTICS OF PRETREATED PUMPKIN SLICES |
5 |
| HOUSEHOLD FOOD WASTE IN MONTENEGRO |
4 |
| NEW CONSUMER TARGETS TOWARDS A TRADITIONAL SPIRIT: THE CASE OF GRAPPA IN PIEDMONT (NORTHWEST ITALY) |
4 |
| PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA) |
4 |
| EFFECT OF CYNARA CARDUNCULUS EXTRACT ON THE SHELF LIFE OF AUBERGINE BURGERS |
4 |
| THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS |
3 |
| THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL |
3 |
| THE EFFECT OF TEMPERATURE AND METHOD OF DRYING ON ISOT (URFA PEPPER) AND ITS VITAMIN C DEGRADATION KINETICS |
3 |
| EFFECT OF ULTRASOUND AND CHEMICAL COMPOUNDS ON MICROBIAL CONTAMINATION, PHYSICOCHEMICAL PARAMETERS AND BIOACTIVE COMPOUNDS OF CHERRY TOMATOES |
3 |
| DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS |
3 |
| ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES |
3 |
| BIOACTIVE POLYPHENOL PROFILES AND ANTIOXIDANT ACTIVITY IN ITALIAN APPLES VARIETIES |
3 |
| CONSUMER PERSPECTIVE REGARDING DRIED TROPICAL FRUITS IN TURKEY |
3 |
| EFFECT OF CHITOSAN COATING ENRICHED WITH CUMIN (CUMINUM CYMINUM L.) ESSENTIAL OIL ON THE QUALITY OF REFRIGERATED TURKEY BREAST MEAT |
3 |
| EFFECT OF ROSEMARY POWDER ON THE QUALITY OF DRY EWE SAUSAGES |
2 |
| PASTA-MAKING PROPERTIES OF THE NEW DURUM WHEAT VARIETY BIENSUR SUITABLE FOR THE NORTHERN MEDITERRANEAN ENVIRONMENT |
2 |
| OXIDATIVE STABILITY OF HUMAN BREAST MILK DURING FREEZE-STORAGE |
2 |
| COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION |
2 |
| ANTIOXIDANT PROPERTIES, PROXIMATE ANALYSIS, PHENOLIC COMPOUNDS, ANTHELMINTIC AND CYTOTOXIC SCREENING OF TEUCRIUM SANDRASICUM; AN ENDEMIC PLANT FOR TURKEY |
2 |
| VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES |
2 |
| A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS |
2 |
| FOOD LIFE EXTENSION BY CELLULOSE NANOCRYSTALS COATINGS |
2 |
| INSOLUBLE TOMATO-FIBER EFFECT ON WHEAT DOUGH RHEOLOGY AND COOKIES' QUALITY |
2 |
| CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM |
2 |
| CHARACTERIZATION OF STAPHYLOCOCCUS AUREUS ISOLATES FROM TRADITIONAL DAIRY PRODUCTS OF SMALL-SCALE ALPINE FARMS |
2 |
| GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES |
2 |
| HOUSEHOLD CHARACTERISTICS INFLUENCING FISH CONSUMPTION IN VAN PROVINCE, TURKEY |
2 |
| BIOACTIVE AND PHARMACOKINETIC CHARACTERISTICS OF PRE-MATURED BLACK RASPBERRY, RUBUS OCCIDENTALIS |
2 |
| EFFECT OF INFRARED THERMAL PRE-TREATMENT OF SESAME SEEDS (SESAMUM INDICUM L.) ON OIL YIELD AND QUALITY |
2 |
| EFFECTS OF PROBIOTIC FERMENTATION OF SELECTED MILK AND WHEY PROTEIN PREPARATIONS ON BIOACTIVE AND TECHNOLOGICAL PROPERTIES |
2 |
| FERMENTATION CHARACTERISTICS OF CAMPBELL EARLY GRAPE WINE INOCULATED WITH INDIGENOUS KOREAN WINE YEASTS ENCAPSULATED IN CA-ALGINATE BEADS AFTER AIR-BLAST DRYING |
2 |
| COMPARATIVE 1D-AND 2D-ELECTROPHORETIC PROTEIN PROFILES OF ANCESTRAL AND MODERN BUCKWHEAT SEEDS GROWN IN THE ITALIAN ALPINE REGION |
2 |
| EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL, CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES |
2 |
| EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES |
2 |
| ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY |
2 |
| SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE |
2 |
| NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE |
2 |
| EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES |
2 |
| ITALIAN WINES IN CHINA'S E-COMMERCE MARKET: FOCUS ON PIEDMONT REGION PRODUCTS |
2 |
| USE OF CHITOSAN AND CHITOSAN-CASEINATE COATING TO PROLONG SHELF LIFE OF MINIMALLY PROCESSED APPLES |
1 |
| EFFECT OF PASTEURIZATION AND CONCENTRATION ON QUALITY OF MADAN (GARCINIA SCHOMBURGKIANA PIERRE) JUICE |
1 |
| VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF COLESLAW MIX PACKAGED IN MODIFIED ATMOSPHERE |
1 |
| APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION |
1 |
| BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES |
1 |
| DESCRIPTIVE SENSORY PROPERTIES OF CECINA DE LEON |
1 |
