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FOOD SCIENCE & NUTRITION
Journal
Identifier:
E219443
ISSN:
2048-7177
Overview
Overview
Outputs (11)
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Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri
Academic Article
Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy
Academic Article
Effects of different ozonized slurry-ice treatments and superchilling storage (-1 degrees C) on microbial spoilage of two important pelagic fish species
Academic Article
Euglena gracilis paramylon activates human lymphocytes by upregulating pro-inflammatory factors
Academic Article
Euglena gracilis paramylon activates human lymphocytes by upregulating pro-inflammatory factors
Academic Article
Fish Burger Enriched by Olive Oil Industrial by-Product
Academic Article
Green kiwifruit extracts protect motor neurons from death in a spinal muscular atrophy model in Caenorhabditis elegans
Academic Article
Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena hippurus) fillets
Academic Article
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles
Academic Article
Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products
Academic Article
The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets
Academic Article
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