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 832 | PDF Downloads 644 HTML Downloads 1014 XML Downloads 648 | 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 686 | PDF Downloads 465 HTML Downloads 602 XML Downloads 643 | DOI

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giulina Vinci
Abstract 607 | PDF Downloads 461 HTML Downloads 591 XML Downloads 2 | 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 432 | PDF Downloads 354 HTML Downloads 527 XML Downloads 600 | DOI

Page 46-53

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

Seren Celimli, Hakan Adanacioglu
Abstract 921 | PDF Downloads 636 HTML Downloads 276 XML Downloads 589 | 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 387 | PDF Downloads 260 HTML Downloads 73 XML Downloads 445 | 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 868 | PDF Downloads 340 HTML Downloads 525 XML Downloads 350 | 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 567 | PDF Downloads 412 HTML Downloads 400 XML Downloads 311 | 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 515 | PDF Downloads 412 HTML Downloads 106 XML Downloads 196 | 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 327 | PDF Downloads 261 HTML Downloads 110 XML Downloads 155 | 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 441 | PDF Downloads 404 HTML Downloads 373 XML Downloads 655 | DOI

Page 13-23

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

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 1478 | PDF Downloads 714 HTML Downloads 3166 XML Downloads 638 | DOI

Page 63-107