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 677 | PDF Downloads 504 HTML Downloads 91 XML Downloads 643 | 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 497 | PDF Downloads 304 HTML Downloads 76 XML Downloads 637 | DOI

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giulina Vinci
Abstract 471 | PDF Downloads 276 HTML Downloads 72 XML Downloads 627 | 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 294 | PDF Downloads 205 HTML Downloads 43 XML Downloads 593 | DOI

Page 46-53

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

Seren Celimli, Hakan Adanacioglu
Abstract 481 | PDF Downloads 275 HTML Downloads 52 XML Downloads 585 | 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 275 | PDF Downloads 157 HTML Downloads 34 XML Downloads 438 | 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 714 | PDF Downloads 206 HTML Downloads 28 XML Downloads 346 | 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 331 | PDF Downloads 215 HTML Downloads 32 XML Downloads 306 | 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 240 | PDF Downloads 194 HTML Downloads 37 XML Downloads 186 | 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 209 | PDF Downloads 140 HTML Downloads 12 XML Downloads 147 | 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 356 | PDF Downloads 217 HTML Downloads 68 XML Downloads 651 | DOI

Page 13-23

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

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 895 | PDF Downloads 400 HTML Downloads 46 XML Downloads 596 | DOI

Page 63-107