Published: 2021-04-04


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

Jelena Ruso, Jovan Filipovic, Milica Maricic, Vesna Spasojevic Brkic
Abstract 500 | PDF Downloads 401 XML Downloads 626 HTML Downloads 73 | DOI

Page 1-12

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

Bojana Milicevic, Vladimir Tomović, Bojana Danilović, Dragiša Savić
Abstract 336 | PDF Downloads 228 XML Downloads 629 HTML Downloads 60 | DOI

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci
Abstract 308 | PDF Downloads 196 XML Downloads 619 HTML Downloads 59 | DOI

Page 35-45

Composition and nutritional evaluation of amino acids in Mimai Qu rice wine

Kaizheng Zhang, Wenchi Wu, Wei Zou, Zhenhui Kang, Qin Yan, Yue Qin
Abstract 188 | PDF Downloads 131 XML Downloads 582 HTML Downloads 33 | DOI

Page 46-53

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

Seren Celimli, Hakan Adanacioglu
Abstract 215 | PDF Downloads 113 XML Downloads 576 HTML Downloads 34 | DOI

Page 53-62

Anti-staphylococcal effect of cinnamaldehyde in milk

Milijana Babic, Milica Glisic, Jasna Djordjevic, Nemanja Zdravkovic, Radoslava Savic-Radovanovic, Milan Baltic, Marija Bošković Cabrol
Abstract 161 | PDF Downloads 85 XML Downloads 426 HTML Downloads 23 | DOI

Page 108-116

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 542 | PDF Downloads 96 XML Downloads 336 HTML Downloads 15 | DOI

Page 117-128

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

Associate Prof. Dr. Somwang Lekjing, Associate Prof. Dr. Karthikeyan Venkatachalam
Abstract 98 | PDF Downloads 79 XML Downloads 296 HTML Downloads 16 | 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 82 | PDF Downloads 66 XML Downloads 177 HTML Downloads 22 | DOI

Page 142-155

Determining consumption preferences of consumers considering quality attributes of drinking water

Emine Aşkan, Yavuz Topcu, Ayça Nur Şahin
Abstract 76 | PDF Downloads 61 XML Downloads 139 HTML Downloads 3 | DOI

Page 156-165


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

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 243 | PDF Downloads 140 XML Downloads 643 HTML Downloads 46 | DOI

Page 13-23

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

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 461 | PDF Downloads 198 XML Downloads 568 HTML Downloads 30 | DOI

Page 63-107