Published: 2015-06-12

Review

Important bioactive properties of omega-3 fatty acids

Rui Xu
Abstract 1010 | PDF Downloads 1003

Page 129-135

Paper

Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination

Luca Rolle, F. Battista, D. Tommasi, D. Porro, F. Caicci, S. Giacosa
Abstract 2055 | PDF Downloads 1170

Page 136-141

Influence of season and farming location on the quality parameters of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata)

Jelka Pleadin, Marinko Petrovic, Greta Krešic, Snježana Zrncic, Dražen Oraic, Natalija Džafic
Abstract 641 | PDF Downloads 618

Page 151-159

Assessment of total polar materials in Frying fats from Czech restaurants

J. Mlcek, H. Druzbikova, P. Valasek, J. Sochor, T. Jurikova, M. Borkovcova, M. Baron, S. Balla
Abstract 920 | PDF Downloads 3484

Page 160-165

Extra virgin olive oil stored in different conditions: Focus on diglycerides

E. Valli, Z. Ayyad, A. Bendini, S. Adrover-Obrador, A. Femenia, T. Gallina Toschi
Abstract 1006 | PDF Downloads 748

Page 166-172

How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?

Y. Topcu, A.S. Uzundumlu, D. Baran
Abstract 804 | PDF Downloads 869

Page 181-190

New national conversion line for Bactoscan FC in Italy: A step forward

G. Bolzoni, A. Marcolini, G. Delle Donne, B. Appicciafuoco, A.M. Ferrini
Abstract 1012 | PDF Downloads 684

Page 191-197

Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration

Dulal Chandra, Ae Jin Choi, Yong Phil Kim, Ji Gang Kim
Abstract 797 | PDF Downloads 729

Page 208-220

Consumer perceptions of nanotechnology applications in Italian wine

E. Chiodo, N. Casolani, G.M. Greehy, A. Fantini, M.B. McCarthy
Abstract 937 | PDF Downloads 861

Page 221-235

Investigation on microbiology of olive oil extraction process

B. Zanoni, S. Guerrini, E. Mari, M. Migliorini, C. Cherubini, S. Trapani, M. Vincenzini
Abstract 901 | PDF Downloads 1215

Page 236-247

Comparative study of oxidation in canned foods with a combination of vegetables and covering oils

E. Bravi, A. Mangione, O. Marconi, G. Perretti
Abstract 866 | PDF Downloads 746

Page 260-270

Survey

A one-year survey on aflatoxin M1 in raw milk

Abstract 732 | PDF Downloads 717

Page 271-276