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JOURNAL OF FOOD SCIENCE (ONLINE)
Rivista
Codice:
E240821
ISSN:
1750-3841
Dati Generali
Dati Generali
Pubblicazioni (6)
Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens
Articolo
Effect of Lipid Physical State of Palm Derivatives on ?-Carotene Bleaching
Articolo
Effect of modified atmosphere packaging on quality index method (QIM) scores of farmed gilthead seabream (Sparus aurata L.) at low and abused temperatures
Articolo
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage
Articolo
Raisins and Currants as Conventional Nutraceuticals in Italian Market: Natural Occurrence of Ochratoxin A
Articolo
The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes
Articolo
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