Published: 2021-04-04


Quality perception and willingness to pay: The case of red wine with health-beneficial effects

Jelena Ruso, Jovan Filipović, Milica Maričić, Vesna Spasojević-Brkić
Abstract 1249 | PDF Downloads 781 HTML Downloads 1164 XML Downloads 651 | DOI

Page 1-12

The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

Bojana Milićević, Vladimir Tomović, Bojana Danilović, Dragiša Savić
Abstract 815 | PDF Downloads 610 HTML Downloads 655 XML Downloads 666 | DOI

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giulina Vinci
Abstract 742 | PDF Downloads 581 HTML Downloads 632 XML Downloads 10 | DOI

Page 35-45

Composition and nutritional evaluation of amino acids in Mimai qu rice wines

Kaizheng Zhang, Wenchi Wu, Wei Zou, Zhenhui Kang, Qin Yan, Yue Qin
Abstract 541 | PDF Downloads 487 HTML Downloads 583 XML Downloads 606 | DOI

Page 46-53

Comparison of social media platforms in terms of marketing performances of food companies

Seren Celimli, Hakan Adanacioglu
Abstract 1462 | PDF Downloads 1052 HTML Downloads 357 XML Downloads 593 | DOI

Page 54-62

Anti-staphylococcal effect of cinnamaldehyde in milk

Milijana Babic, Milica Glisic, Jasna Djordjevic, Nemanja Zdravkovic, Radoslava Savic-Radovanovic, Milan Baltic, Marija Boskovic Cabrol
Abstract 483 | PDF Downloads 364 HTML Downloads 106 XML Downloads 451 | DOI

Page 108-115

Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs

Anna Maria Belmonte, Paolo Macchioni, Giovanna Minelli, Corina Scutaru, Luisa Antonella Volpelli, Domenico Pietro Lo Fiego
Abstract 1020 | PDF Downloads 486 HTML Downloads 629 XML Downloads 359 | DOI

Page 117-128

Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Somwang Lekjing, Associate Prof. Dr. Karthikeyan Venkatachalam
Abstract 809 | PDF Downloads 637 HTML Downloads 504 XML Downloads 316 | DOI

Page 129-141

Comparison of some functional properties and protein profiles of different protein sources with egg components

Mine Köstekli Büyükcan, Sibel Karakaya
Abstract 766 | PDF Downloads 636 HTML Downloads 188 XML Downloads 240 | DOI

Page 142-155

Determining consumption preferences of consumers considering quality attributes of drinking water: case of Iğdır

Emine Aşkan, Yavuz Topcu, Ayça Nur Şahin
Abstract 434 | PDF Downloads 391 HTML Downloads 140 XML Downloads 169 | DOI

Page 156-165


Riboflavin removal by commercial bentonites and charcoals in white and red wines

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 536 | PDF Downloads 557 HTML Downloads 454 XML Downloads 670 | DOI

Page 13-23

Citrus species: Modern functional food and nutraceutical-based product ingredient

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 2116 | PDF Downloads 1061 HTML Downloads 3235 XML Downloads 700 | DOI

Page 63-107