|
9-10 |
Quality evaluation of Maria Aurelia nectarine variety during short-term storage
Okan Özkaya 1*, Ömür Dündar 2
|
|
11-14 |
Functional properties of water extracts from fully ripened silver vine [Actinidia polygama (Sieb. et Zucc.) Planch. ex Maxim.] berries
Takeshi Nagai 1*, Nobutaka Suzuki 2, Yozo Nakazawa 1, Toshio Nagashima 1
|
|
15-18 |
Quality profile of the most commonly grown wheat varieties in Jordan
Hanee M. Al-Dmoor
|
|
19-22 |
Angiotensin I-converting enzyme inhibitory activities of enzymatic hydrolysates from lees as by-product produced during sake making using fugu muscle and fin
Takeshi Nagai 1*, Nobutaka Suzuki 2, Yasuhiro Tanue 3, Norihisa Kai 3, Yozo Nakazawa 1, Toshio Nagashima 1
|
|
23-25 |
A proposal of quality classification of food products based on K-means analysis
Katarzyna Siejka 1, Andrzej Tukiendorf 2
|
|
26-30 |
The quantitative analysis of some quality criteria of Gemlik variety olives
Vildan Uylaşer 1, Canan Ece Tamer 1*, Bige İncedayi 1, Hasan Vural 2, Ömer Utku Çopur 1
|
|
31-34 |
A traditional Turkish beverage shalgam: Manufacturing technique and nutritional value
Bige İncedayi, Vildan Uylaşer *, Ömer Utku Çopur
|
|
35-40 |
Screening of some lactobacillus strains for their antifungal activities against aflatoxin-producing aspergilli in vitro and maize
Rafaat M. Elsanhoty
|
|
41-46 |
Relationships between antiplatelet activity, dry matter content and flavor in onion cultivars
Maria M. Sance 1, 2, Roxana E. González 1, 2, Verónica C. Soto 1, Claudio R. Galmarini 1, 2, 3 *
|
|
47-53 |
Effect of operating condition on the kinetic of color change of concentrated pineapple juice by microwave vacuum evaporation
Rittichai Assawarachan 1, Athapol Noomhorm 2
|
|
54-59 |
Determination of the extent of frying fat deterioration using differential scanning calorimetry
S.M. Abdulkarim 1*, A. Frage 1, C.P. Tan 2, H. M. Ghazali 1
|
|
60-62 |
Quality changes during storage of fresh-cut or intact Swiss chard leafy vegetables
A. Ferrante 1*, L. Incrocci 2, G. Serra 3
|
|
63-67 |
UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled ‘telescoping’
M. Ufuk Kasım, Rezzan Kasım, Süleyman Erkal
|
|
68-70 |
Evaluation of the antimicrobial activity of some plant extracts used as food additives
Cristina Tuchila 1*, Ionel Jianu 1, Ciprian Ioan Rujescu 1, Marius Butur 2, Mirela Ahmadi-Khoie 1, Ileana Negrea 1
|
|
71-75 |
Investigation of multi-drug resistant microbes in retail meats
Philip A. Chan 1, Sarah E. Wakeman 1, Adele Angelone 2, Leonard A. Mermel 1, 3*
|
|
76-81 |
A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers
A. Mohamed, B. Jamilah, K. A. Abbas *, R. Abdul Rahman
|
|
82-85 |
Identification of Staphylococcus aureus and coagulase-negative staphylococci in some edible nuts
Aydın Vural 1*, Mehmet Emin Erkan 1, Tuncer Özekinci 2
|
|
86-89 |
Effect of extracts of mulberry leaves processed differently on the activity of α-glucosidase
Lin-Ling Wang, Ze-Yang Zhou *
|
|
90-94 |
Determination and comparison of some trace elements in different chocolate types produced in Turkey
Metin Güldaş 1*, Adnan F. Dağdelen 2, Günnur F. Biricik 2
|
|
95-100 |
Variation in nutrient and antinutrient contents of tubers from yellow yam (Dioscorea cayenensis) genotypes grown at two locations
Pamela E. Akin-Idowu 1, 2, Oyeronke A. Odunola 1, Robert Asiedu 2*, Busie Maziya-Dixon 2, Anthony O. Uwaifo 1
|
|
101-103 |
Utilization of experimental design to study the influence of hydrogenated vegetable fat and sucrose content on the overall quality of tucum (Astrocaryum aculeatum) paste
Agostinho S. Sobrinho, Érica S. Souza, João V. B.Souza*
|
|
104-108 |
The influence of viticultural region and the ageing process on the color structure and antioxidant profile of Cabernet Sauvignon red wines
Mariana-Atena Poiana *, Alin Dobrei, Daniela Stoin, Alina Ghita
|
|
109-113 |
Assessment of some microbiological and chemical properties of Lor whey cheese
Gurhan Ciftcioglu 1, M. Emin Erkan 2, Aydin Vural 2 *, Harun Aksu 1
|
|
114-117 |
Packaged foods, consumption pattern and impact on the environment in Zaria, Nigeria
Ivy I. Odunze 1*, A. Z. Mohammed 2, E. Ike 2 , P. E. Onuigbo 2 , E. M. Shuaibu-Imodagbe3
|
|
118-120 |
Histological effects of roselle (Hibiscus sabdariffa L.) calyx in diets of albino rats
A.O. Ojokoh
|
|
121-123 |
The use of Donryu rats as a model for the humans in the formulation of dietary protein
F.A. Dawodu 1*, K.O. Ajanaku 2
|
|
124-128 |
Appraising the sensorial quality of grape juice prepared from Benitaka cultivar
Erika Sousa Pinheiro 1, Jose Maria Correia da Costa 1*, Edmar Clemente 2, Maria do Carmo Passos Rodrigues 1, Paulo Henrique Machado de Sousa 1, Geraldo Arraes Maia 1
|
|
129-132 |
Angiotensin I-converting enzyme inhibitory activities of enzymatic hydrolysates from royal jelly imported from China
Takeshi Nagai 1*, Reiji Inoue 2, Nobutaka Suzuki 3, Toshio Nagashima 1
|
|
133-137 |
Morbidity of Harmonia axyridis mediates ladybug taint in red wine
G. J. Pickering 1, 2*, M. Spink 2, Y. Kotseridis 4, I. D. Brindle 3, M. Sears 5, D. Inglis 1, 2
|
|
138-142 |
Effects of polyphenolic composition on sensory perception of Croatian red wine Babić
Irena Budić-Leto 1*, Goran Zdunić 1, Jasenka Gajdoš Kljusurić 2, Ivan Pezo 1, Ivana Alpeza 3, Tomislav Lovrić 2
|
|
143-150 |
The influence of ethanol and pH on the taste and mouthfeel sensations elicited by red wine
Palmina Demiglio 1, Gary J. Pickering 1, 2, 3 *
|
|
151-154 |
Evaluation of strawberry and black currant berries intended for freezing and the methods of their preparation
Pranas Viškelis *, Marina Rubinskienė, Ceslovas Bobinas
|
|
155-161 |
Biological evaluation of karkade (Hibiscus sabdariffa) seed protein isolate
Khalid S. Al-Numair *, Saif Eldein B. Ahmed
|
|
162-166 |
Rheological properties of currant purees and jams: Effect of composition and method of proceeding
Vilma Speicienė 1, Daiva Leskauskaite 2, Pranas Viskelis 3*, Marina Rubinskienė 3
|
|
167-171 |
Experimental investigation on biochemical, microbial and sensory properties of mackerel (Rastrilliger kangurta) dried by solar-biomass hybrid cabinet dryer
B. R. Chavan, A. Yakupitiyage *, S. Kumar, S. K. Rakshit
|
|
172-175 |
Chemical composition and pasting properties of iron-fortified maize flour
S. A. Sanni 1*, A. A. Adebowale 2, I. O. Olayiwola 1, B. Maziya-Dixon 3
|
|
176-180 |
Double-sided UV-C treatments delayed chlorophyll degradation but increased chilling injury of green bean (Phaseolus vulgaris L. cv. Helda) during storage
M. Ufuk Kasım, Rezzan Kasım
|
|
181-186 |
A review on some factors affecting colour of fresh beef cuts
A. Mohamed, B. Jamilah, K.A. Abbas *, R. Abdul Rahman
|
|
187-190 |
Assessment of the agronomic utility of interspecific hybrids Trifolium pratense L. x T. diffusum Ehrh. and confirmation of their hybridity with ISSR markers
Giedrė Dabkevičienė *, Vanda Paplauskienė, Izolda Pašakinskienė |
