| Nome |
# |
|
Activated carbons: In vitro affinity for aflatoxin B-1 and relation of adsorption ability to physicochemical parameters, file dfe4d227-4906-bb0a-e053-d805fe0a78d9
|
969
|
|
Effects of light exposure, bottle colour and storage temperature on the quality of malvasia delle lipari sweet wine, file dfe4d22e-6d46-bb0a-e053-d805fe0a78d9
|
71
|
|
Sugars replacement as a strategy to control the formation of α-dicarbonyl and furanic compounds during cookie processing, file dfe4d22e-8df8-bb0a-e053-d805fe0a78d9
|
71
|
|
Exploring consumer’s propensity to consume insect-based foods. Empirical evidence from a study in Southern Italy, file dfe4d22d-ced6-bb0a-e053-d805fe0a78d9
|
69
|
|
Quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract, file dfe4d229-f4a5-bb0a-e053-d805fe0a78d9
|
38
|
|
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt, file dfe4d22c-3370-bb0a-e053-d805fe0a78d9
|
27
|
|
Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability, file dfe4d229-f000-bb0a-e053-d805fe0a78d9
|
24
|
|
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage, file dfe4d229-bdf2-bb0a-e053-d805fe0a78d9
|
22
|
|
Contribution of blood orange-based beverages to bioactive compounds intake, file dfe4d229-901b-bb0a-e053-d805fe0a78d9
|
19
|
|
Evaluation of certain food additives: eighty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives, file dfe4d229-befc-bb0a-e053-d805fe0a78d9
|
19
|
|
Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety, file dfe4d22b-22d8-bb0a-e053-d805fe0a78d9
|
18
|
|
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review, file 72ced254-d4e8-45ca-bf34-789f8421da3a
|
17
|
|
Effects of genotype, storage temperature and time on quality and nutraceutical traits of cherry tomato, file dfe4d22e-3d63-bb0a-e053-d805fe0a78d9
|
17
|
|
Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life, file dfe4d229-c376-bb0a-e053-d805fe0a78d9
|
15
|
|
Safety evaluation of certain food additives., file dfe4d22b-f67b-bb0a-e053-d805fe0a78d9
|
14
|
|
Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative Digestion, file dfe4d22d-d18a-bb0a-e053-d805fe0a78d9
|
14
|
|
Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change, file 7f3ffc9d-0b12-4055-9baf-f703345452af
|
12
|
|
Pomegranate byproduct extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics, file dfe4d22e-9a6b-bb0a-e053-d805fe0a78d9
|
12
|
|
Use of a natural low Na+ salt in durum wheat bread, file dfe4d226-ff5c-bb0a-e053-d805fe0a78d9
|
11
|
|
Evaluation of certain food additives: eighty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives, file dfe4d228-829c-bb0a-e053-d805fe0a78d9
|
11
|
|
Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 86th Meeting June 2018, file dfe4d229-b68a-bb0a-e053-d805fe0a78d9
|
11
|
|
Characterization of prickly pear peel flour as a bioactive and functional ingredient in bread preparation, file dfe4d22d-c4b1-bb0a-e053-d805fe0a78d9
|
10
|
|
Durum wheat breads enriched with citrus fruits pectin and flavonoids, file dfe4d226-ff5b-bb0a-e053-d805fe0a78d9
|
9
|
|
Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability, file dfe4d229-f04d-bb0a-e053-d805fe0a78d9
|
9
|
|
Compendium of food additive specifications, Joint FAO/WHO Expert Committee on Food Additives, 84th Meeting 2017, file dfe4d228-80c4-bb0a-e053-d805fe0a78d9
|
8
|
|
Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy, file dfe4d227-0fb9-bb0a-e053-d805fe0a78d9
|
7
|
|
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity, file ee3e1a76-3ee7-46bd-89f3-2b73b3b19e1c
|
7
|
|
Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L, file dfe4d226-fa0a-bb0a-e053-d805fe0a78d9
|
6
|
|
Pollen spectrum and physicochemical attributes of sulla (Hedysarum coronarium) honeys of Médéa region (Algeria), file dfe4d226-fdd3-bb0a-e053-d805fe0a78d9
|
6
|
|
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts, file dfe4d227-032b-bb0a-e053-d805fe0a78d9
|
6
|
|
Quality parameters of wholegrain durum wheat bread enriched with citrus fibre, file 22a8091f-e46a-4d4c-8a2e-2359809856ec
|
5
|
|
https://doi.org/10.3390/antiox12112015, file 689a4f32-e486-4611-b823-631347bf3c47
|
5
|
|
Methods for the determination of HMF in honey: a comparison, file dfe4d227-3a59-bb0a-e053-d805fe0a78d9
|
5
|
|
Impact of prickly pear extract on the quality parameters of beef burger patties after cooking, file dfe4d22e-5f1a-bb0a-e053-d805fe0a78d9
|
5
|
|
Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking, file 8d3c9050-dc18-407d-bb36-96346515b1da
|
4
|
|
Antioxidant and antimicrobial properties of semi-processed frozen prickly pear juice as affected by cultivar and harvest time, file cf3a7511-7861-4647-9d68-881f6e7e486e
|
4
|
|
Evaluation of different degree of ripeness and sun-drying process on triacylglycerols composition of Pistacia vera L. Oil, file dfe4d227-0a5e-bb0a-e053-d805fe0a78d9
|
4
|
|
Guide to the regulation of the fisheries sector
[Guida alla normativa del settore ittico], file dfe4d227-0ac7-bb0a-e053-d805fe0a78d9
|
4
|
|
Prediction of Honey Shelf Life, file dfe4d227-2c41-bb0a-e053-d805fe0a78d9
|
4
|
|
Volatile organic compounds (VOCs) produced by biocontrol yeasts, file dfe4d229-901d-bb0a-e053-d805fe0a78d9
|
4
|
|
Evaluation of shelf life of bakery products by image analisysis, file dfe4d226-fac6-bb0a-e053-d805fe0a78d9
|
3
|
|
Use of image analysis to evaluate the shelf life of bakery products, file dfe4d227-0142-bb0a-e053-d805fe0a78d9
|
3
|
|
Influence of carotenoids and pulps on the color modification of blood orange juice, file dfe4d227-c0e5-bb0a-e053-d805fe0a78d9
|
3
|
|
Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef, file dfe4d229-043e-bb0a-e053-d805fe0a78d9
|
3
|
|
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation, file 0889c5b8-5bae-48fd-99f7-14bec9079b81
|
2
|
|
Palynological and physicochemical properties of Citrus and Eucalyptus honeys produced in Blida Region (Algeria), file 3c2712df-6cd8-4020-96f1-0b7c6b2b3b42
|
2
|
|
Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts, file 82123095-ae49-4078-a6d3-7fb8e86f7b5e
|
2
|
|
Evaluation of Shelf-life of bakery products by image analysis, file 9d2c511c-7f48-42f9-83c1-052f541b661c
|
2
|
|
Stability of pigments and oil in pistachio kernels during storage, file dfe4d226-fc6d-bb0a-e053-d805fe0a78d9
|
2
|
|
Degradation of 5-hydroxymethylfurfural in honey, file dfe4d226-fd5f-bb0a-e053-d805fe0a78d9
|
2
|
|
Kinetics of 3-Deoxy-D-Erythro-Hexos-2-Ulose in Unifloral Honeys, file dfe4d227-0ba4-bb0a-e053-d805fe0a78d9
|
2
|
|
Quality evaluation of some honey from the central region of Algeria, file dfe4d227-0fef-bb0a-e053-d805fe0a78d9
|
2
|
|
Lipid composition of Italian Pistachio, file dfe4d227-3186-bb0a-e053-d805fe0a78d9
|
2
|
|
Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds, file dfe4d227-39c0-bb0a-e053-d805fe0a78d9
|
2
|
|
Analysis of the Italian public food control system and its relationship to European hygiene and safety legislation, file dfe4d227-4119-bb0a-e053-d805fe0a78d9
|
2
|
|
Survey of 1,2-Dicarbonyl Compounds in Commercial Honey of Different Floral Origin, file dfe4d227-82be-bb0a-e053-d805fe0a78d9
|
2
|
|
Pistachios as a Source of Health Promoting Substances, file dfe4d227-9888-bb0a-e053-d805fe0a78d9
|
2
|
|
Chemical characterization of cherry tomato cultivated on different substrates, file dfe4d227-ca75-bb0a-e053-d805fe0a78d9
|
2
|
|
Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system, file dfe4d229-e8ef-bb0a-e053-d805fe0a78d9
|
2
|
|
Bioactive compounds in Blood Oranges (Citrus sinesis (L.) Osbeck): Level and Intake, file dfe4d22b-efe2-bb0a-e053-d805fe0a78d9
|
2
|
|
Fat type and baking conditions for cookies recipe: a sensomic approach, file e71de9a0-d269-4ab9-a1bd-758a0f09f89f
|
2
|
|
Lipase and Lipoxygenase activity of Pistacia Vera L, file befc38f2-3ace-4705-a854-14aac3ac6055
|
1
|
|
Guida alla normativa per le aziende di IV gamma, file dfe4d226-f702-bb0a-e053-d805fe0a78d9
|
1
|
|
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin, file dfe4d226-f9f6-bb0a-e053-d805fe0a78d9
|
1
|
|
Exposure to pesticides residues from consumption of Italian blood oranges, file dfe4d227-09aa-bb0a-e053-d805fe0a78d9
|
1
|
|
The European Food Legislation and its Impact on Honey Sector, file dfe4d227-0fdf-bb0a-e053-d805fe0a78d9
|
1
|
|
Colour and label evaluation of commercial pasteurised red juices and
related drinks, file dfe4d227-176c-bb0a-e053-d805fe0a78d9
|
1
|
|
Evaluation of antioxidant capacity in blood orange juices as influenced by constituents, concentration process and storage, file dfe4d227-19a4-bb0a-e053-d805fe0a78d9
|
1
|
|
Characterization of Triacylglycerols in Pistacia Vera L. Oils From Different Geographic Origin, file dfe4d227-3486-bb0a-e053-d805fe0a78d9
|
1
|
|
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage, file dfe4d227-3e59-bb0a-e053-d805fe0a78d9
|
1
|
|
Nut Bioactives: Phytochemicals and Lipid-
Based Components of Almonds, Hazelnuts,
Peanuts, Pistachios, and Walnuts, file dfe4d227-4e43-bb0a-e053-d805fe0a78d9
|
1
|
|
Nut Bioactives: Phytochemicals and lipid-based components of brazil nut, cashew, macadamia, pecan and pine nut, file dfe4d227-5095-bb0a-e053-d805fe0a78d9
|
1
|
|
Impiego di fibre di agrumi nella produzione industriale di pani di grano duro salutistici, file dfe4d227-5344-bb0a-e053-d805fe0a78d9
|
1
|
|
Nut Bioactives: phytochemicals and lipid-based components almonds, hazelnuts, peanuts, pistachios and walnut, file dfe4d227-577d-bb0a-e053-d805fe0a78d9
|
1
|
|
Nut Bioactives: Phytochemicals and Lipid-
Based Components of Brazil Nuts, Cashews,
Macadamias, Pecans, and Pine Nuts, file dfe4d227-598e-bb0a-e053-d805fe0a78d9
|
1
|
|
Impiego del cloruro di potassio per migliorare la sapidità in pani iposodici di grano duro, file dfe4d227-5d9d-bb0a-e053-d805fe0a78d9
|
1
|
|
Riduzione del cloruro di sodio in pane di frumento duro: risultati di prove sperimentali e industriali di panificazione, file dfe4d227-7a77-bb0a-e053-d805fe0a78d9
|
1
|
|
Mieli uniflorali poco comuni come ingredienti alimentari: aspetti qualitativi, file dfe4d227-9ab1-bb0a-e053-d805fe0a78d9
|
1
|
|
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese, file f2397ce9-5dd8-418c-919d-fc870ecf8280
|
1
|
| Totale |
1.657 |