Published: 2015-06-12
Review
Important bioactive properties of omega-3 fatty acids
Abstract 693 | PDF Downloads 871 | DOI https://doi.org/10.14674/1120-1770/ijfs.v177Page 129-135
Paper
Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination
Abstract 1830 | PDF Downloads 876 | DOI https://doi.org/10.14674/1120-1770/ijfs.v179Page 136-141
Metabolomics study of cereal grains reveals the discriminative metabolic markers associated with anatomical compartments
Abstract 524 | PDF Downloads 616 | DOI https://doi.org/10.14674/1120-1770/ijfs.v180Page 142-150
Influence of season and farming location on the quality parameters of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata)
Abstract 521 | PDF Downloads 544 | DOI https://doi.org/10.14674/1120-1770/ijfs.v181Page 151-159
Assessment of total polar materials in Frying fats from Czech restaurants
Abstract 717 | PDF Downloads 3334 | DOI https://doi.org/10.14674/1120-1770/ijfs.v182Page 160-165
Extra virgin olive oil stored in different conditions: Focus on diglycerides
Abstract 838 | PDF Downloads 651 | DOI https://doi.org/10.14674/1120-1770/ijfs.v183Page 166-172
Effects of alginate edible coating on quality and antioxidant properties in sweet cherry during postharvest storage
Abstract 1007 | PDF Downloads 1418 | DOI https://doi.org/10.14674/1120-1770/ijfs.v184Page 173-180
How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?
Abstract 635 | PDF Downloads 757 | DOI https://doi.org/10.14674/1120-1770/ijfs.v185Page 181-190
New national conversion line for Bactoscan FC in Italy: A step forward
Abstract 848 | PDF Downloads 538 | DOI https://doi.org/10.14674/1120-1770/ijfs.v186Page 191-197
Inactivation of Listeria monocytogenes ATCC 7644 on tomatoes using sodium docecyl sulphate, levulinic acid and sodium hypochlorite solution
Abstract 409 | PDF Downloads 426 | DOI https://doi.org/10.14674/1120-1770/ijfs.v187Page 198-207
Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration
Abstract 559 | PDF Downloads 565 | DOI https://doi.org/10.14674/1120-1770/ijfs.v188Page 208-220
Consumer perceptions of nanotechnology applications in Italian wine
Abstract 735 | PDF Downloads 708 | DOI https://doi.org/10.14674/1120-1770/ijfs.v189Page 221-235
Investigation on microbiology of olive oil extraction process
Abstract 663 | PDF Downloads 1000 | DOI https://doi.org/10.14674/1120-1770/ijfs.v190Page 236-247
Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins
Abstract 1243 | PDF Downloads 1439 | DOI https://doi.org/10.14674/1120-1770/ijfs.v191Page 248-259
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils
Abstract 598 | PDF Downloads 622 | DOI https://doi.org/10.14674/1120-1770/ijfs.v192Page 260-270
Survey
A one-year survey on aflatoxin M1 in raw milk
Abstract 597 | PDF Downloads 644 | DOI https://doi.org/10.14674/1120-1770/ijfs.v193Page 271-276