Published: 2021-02-06

Paper

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 312 | PDF Downloads 224 HTML Downloads 52 XML Downloads 28 | DOI https://doi.org/10.15586/ijfs.v33i1.1804

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 316 | PDF Downloads 249 HTML Downloads 60 XML Downloads 29 | DOI https://doi.org/10.15586/ijfs.v33i1.1933

Page 39-45

Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 306 | PDF Downloads 267 HTML Downloads 74 XML Downloads 32 | DOI https://doi.org/10.15586/ijfs.v33i1.1964

Page 46-51

Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 332 | PDF Downloads 280 HTML Downloads 45 XML Downloads 20 | DOI https://doi.org/10.15586/ijfs.v33i1.1951

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 393 | PDF Downloads 293 HTML Downloads 44 XML Downloads 39 | DOI https://doi.org/10.15586/ijfs.v33i1.1937

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 255 | PDF Downloads 185 HTML Downloads 29 XML Downloads 31 | DOI https://doi.org/10.15586/ijfs.v33i1.1977

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 284 | PDF Downloads 240 HTML Downloads 88 XML Downloads 18 | DOI https://doi.org/10.15586/ijfs.v33i1.1874

Page 96-105

Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 283 | PDF Downloads 232 HTML Downloads 34 XML Downloads 21 | DOI https://doi.org/10.15586/ijfs.v33i1.1962

Page 106-115

Review

Garlic greening: Pigments’ biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 433 | PDF Downloads 321 HTML Downloads 92 XML Downloads 28 | DOI https://doi.org/10.15586/ijfs.v33i1.1939

Page 73-83