ANTIOXIDANT COMPOSITION OF TOMATO PRODUCTS TYPICALLY CONSUMED IN ITALYGIOVANELLI, G; PAGLIARINI, E.Italian journal of food science. 2009, Vol 21, Num 3, pp 305-316, issn 1120-1770, 12 p.Article

CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGESOZGEN, M; TORUN, A. A; ERCISLI, S et al.Italian journal of food science. 2009, Vol 21, Num 1, pp 65-72, issn 1120-1770, 8 p.Article

PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLENDNOVOTNI, D; CURIC, D; GABRIC, D et al.Italian journal of food science. 2009, Vol 21, Num 2, pp 123-133, issn 1120-1770, 11 p.Article

THE EFFECT OF FLUID GOAT MILK WHEY ON SOME QUALITY CHARACTERISTICS OF CHEVON NUGGETSDAS, A. K; SHARMA, R. B.Italian journal of food science. 2009, Vol 21, Num 1, pp 81-88, issn 1120-1770, 8 p.Article

IN-HOUSE PESTICIDE RESIDUE MONITORING OF TOMATOES FROM SOUSS-MASSA (MOROCCO) AND PESTICIDE RESIDUE LEVELS IN TOMATOES GROWN IN A GREENHOUSE AFTER MULTIPLE APPLICATIONS OF DICOFOL AND DIFENOCONAZOLEID EL MOUDEN, O; ZOUGAGH, M; LEMERHYERATTE, A et al.Italian journal of food science. 2009, Vol 21, Num 4, pp 517-528, issn 1120-1770, 12 p.Article

PROBIOTIC PROPERTIES OF BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS BB-12 IN CEREAL FLAKES ENRICHED WITH INULINHAJDUK, G; KOS, B; SUSKOVIC, J et al.Italian journal of food science. 2009, Vol 21, Num 4, pp 473-486, issn 1120-1770, 14 p.Article

ANALYSIS OF THE ITALIAN PUBLIC FOOD CONTROL SYSTEM AND ITS RELATIONSHIP TO EUROPEAN HYGIENE AND SAFETY LEGISLATIONCHIAPPARA, E; FALLICO, B.Italian journal of food science. 2008, Vol 20, Num 3, pp 297-320, issn 1120-1770, 24 p.Article

ANTIOXIDANT AND ANTIMUTAGENIC ACTIVITIES OF THE ESSENTIAL OIL AND METHANOL EXTRACT FROM TUNISIAN NIGELLA SATIVA L. (RANUNCULACEAE)BOURGOU, S; KSOURI, R; SKANDRANI, I et al.Italian journal of food science. 2008, Vol 20, Num 2, pp 191-201, issn 1120-1770, 11 p.Article

EVALUATION OF THE AROMATIC AND POLYPHENOLIC COMPOSITION OF COLA AND COLA GELATO APPLES GROWN IN THE AREA OF THE ETNA VOLCANOGUARRERA, N; SPERLINGA, E; PASSERINI, A et al.Italian journal of food science. 2008, Vol 20, Num 3, pp 351-364, issn 1120-1770, 14 p.Article

PRODUCTION OF BIOGENIC AMINES BY SOME ENTEROBACTERIACEAE STRAINS ISOLATED FROM DAIRY PRODUCTSPATTONO, D; GRASSI, M. A; CIVERA, T et al.Italian journal of food science. 2008, Vol 20, Num 3, pp 411-417, issn 1120-1770, 7 p.Article

REDUCTION OF MICROBIAL LOAD AND SENSORY EVALUATION OF MINIMALLY PROCESSED VEGETABLES TREATED WITH CHLORINE DIOXIDE AND ELECTROLYSED WATERGOMEZ-LOPEZ, V. M; DEVLIEGHERE, F; RAGAERT, P et al.Italian journal of food science. 2008, Vol 20, Num 3, pp 321-331, issn 1120-1770, 11 p.Article

STRUCTURAL CHARACTERISTICS OF THE TRIACYLGLYCEROL FRACTION FROM THE SEED FAT OF MANGIFERA INDICA LCOSSIGNANI, L; DAMIANI, F; GABRIELLI, L et al.Italian journal of food science. 2008, Vol 20, Num 2, pp 263-271, issn 1120-1770, 9 p.Article

Changes in quality parameters and volatile aroma compounds in 'fairtime' peach during fruit development and ripeningAGOZZINO, P; AVELLONE, G; FILIZZOLA, F et al.Italian journal of food science. 2007, Vol 19, Num 1, pp 3-13, issn 1120-1770, 11 p.Article

Detection of Dekkera/Brettanomyces bruxellensis in pressed sangiovese grapes by real time PCRAGNOLUCCI, M; SCARANO, S; REA, F et al.Italian journal of food science. 2007, Vol 19, Num 2, pp 153-164, issn 1120-1770, 12 p.Article

Development of meatballs from finfish, prawns and mollusks: Quality and sensory analysisPATTERSON, J; BINDU, C. J.Italian journal of food science. 2007, Vol 19, Num 2, pp 209-216, issn 1120-1770, 8 p.Article

Home-made dry sausages produced in Sardinia : An investigation on the microfloraDAGA, E; MANNU, L; PORCU, S et al.Italian journal of food science. 2007, Vol 19, Num 3, pp 297-308, issn 1120-1770, 12 p.Article

Olive oil-fried sardine consumption increases fat, cholesterol and bile acid excretions and accelerates the normalization of the lipoprotein profile and peroxidation in hypercholesterolaemic ratsBASTIDA, S; VIEJO, J. M; SANCHEZ-MUNIZ, F. J et al.Italian journal of food science. 2007, Vol 19, Num 1, pp 15-24, issn 1120-1770, 10 p.Article

Quantitative variations of the main carotenoids in Italian tomatoes in relation to geographic location, harvest time, varieties and ripening stageZANFINI, A; DREASSI, E; LA ROSA, C et al.Italian journal of food science. 2007, Vol 19, Num 2, pp 181-190, issn 1120-1770, 10 p.Article

The relationship between the composition of different table grape (Vitis vinifera L.) extracts and three methods of measuring their free radical scavenging propertiesLO SCALZO, R; IANNOCCARI, T; SUMMA, C et al.Italian journal of food science. 2007, Vol 19, Num 3, pp 329-341, issn 1120-1770, 13 p.Article

RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTENSAIZ, A. I; IURLINA, M. O; PEREZ BORLA, O et al.Italian journal of food science. 2007, Vol 19, Num 4, pp 439-448, issn 1120-1770, 10 p.Article

TEXTURAL CHARACTERISTICS OF TYPICAL ITALIAN GRISSINO STIRATO AND RUBATÀ BREAD-STICKSZEPPA, G; ROLLE, L; PIAZZA, L et al.Italian journal of food science. 2007, Vol 19, Num 4, pp 449-459, issn 1120-1770, 11 p.Article

THE EVOLUTION OF APPLE VOLATILES DURING STORAGE AS INFLUENCED BY FRUIT MATURITYFERRANDINO, A; DUVERNEY, C; DI STEFANO, R et al.Italian journal of food science. 2007, Vol 19, Num 4, pp 375-389, issn 1120-1770, 15 p.Article

Effect of Bifidobacterium lactis 420 on microbiota and immune functionOUWEHAND, A. C; NURMINEN, P; MÄKIVUOKKO, H et al.Italian journal of food science. 2006, Vol 18, Num 1, pp 93-97, issn 1120-1770, 5 p.Article

Fate of Listeria monocytogenes during the manufacture and storage of chevre metsovo and pichtogalo chanion cheesesTHEODORIDIS, A. K; PAPAGEORGIOU, D. K; ABRAHIM, A et al.Italian journal of food science. 2006, Vol 18, Num 1, pp 51-61, issn 1120-1770, 11 p.Article

Investigation on the microflora of caprino lombardo cheese from raw goat milkFOSCHINO, R; PICOZZI, C; BORGHI, M et al.Italian journal of food science. 2006, Vol 18, Num 1, pp 33-49, issn 1120-1770, 17 p.Article