Published: 2021-02-06

Paper

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Begüm Tepe, Raci Ekinci
Abstract 842 | PDF Downloads 873 HTML Downloads 992 XML Downloads 70

Page 1-15

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Heysem Suat Batu, Çetin Kadakal
Abstract 1260 | PDF Downloads 912 HTML Downloads 966 XML Downloads 101

Page 16-28

Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?

Muhammad Azeem, Mian Kamran Sharif, Fais-Ul-Hassan Shah, Maratab Ali, Muhammad Amer Nazir, Muhammad Rizwan, Syed Abdul Wadood, Rebia Ejaz
Abstract 974 | PDF Downloads 604 HTML Downloads 162 XML Downloads 116

Page 29-38

The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system

Oluwatosin Ademola Ijabadeniyi, Austin Govender, Omotola Folake Olagunju, Ajibola Bamikole Oyedeji
Abstract 906 | PDF Downloads 683 HTML Downloads 628 XML Downloads 73

Page 39-45

Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 650 | PDF Downloads 625 HTML Downloads 519 XML Downloads 62

Page 46-51

Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 687 | PDF Downloads 618 HTML Downloads 473 XML Downloads 34

Page 52-60

The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Pierluigi Plastina, Rosa Tundis, Chiara La Torre, Vincenzo Sicari, Angelo Maria Giuffré, Alessandro Neri, Marco Bonesi, Mariarosaria Leporini, Alessia Fazio, Tiziana Falco, Monica R. Loizzo
Abstract 827 | PDF Downloads 678 HTML Downloads 679 XML Downloads 56

Page 61-72

Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation

Shang Fang Hong, Li Long Yun, Song Xu Hong, Tan Jun, Wang Ji Rui, Chen Gang
Abstract 482 | PDF Downloads 439 HTML Downloads 198 XML Downloads 51

Page 84-95

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Mohd Nazri Zayapor, Aminah Abdullah, Wan Aida Wan Mustapha
Abstract 771 | PDF Downloads 709 HTML Downloads 894 XML Downloads 57

Page 96-105

Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 929 | PDF Downloads 737 HTML Downloads 459 XML Downloads 41

Page 106-115

Review

Garlic greening: Pigments’ biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 1182 | PDF Downloads 937 HTML Downloads 1615 XML Downloads 46

Page 73-83