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Italian Journal of Food Science

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中文名称：意大利的《食品科学学报》上

ISSN：1120-1770
出版周期：Quarterly

发文量：553

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1.Reduction of oil uptake in deep fat fried chicken nuggests using edible coatings based on cassava starch and methylcellulose.

机译：使用基于木薯淀粉和甲基纤维素的可食用涂料减少深炸炸鸡块中的油脂吸收。
- 作者：Martelli M. R.;Carvalho R. A.;Sobral P. J. A.;Santos J. S.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第1期
- CASSAVA STARCH;
- CHICKEN NUGGETS;
- DEEP FRYING;
- HARDNESS;
- METHYLCELLULOSE;
- SHEAR;
- CASSAVA;
- CELLULOSES;
- CHICKEN MEAT;
- COATINGS;
- COLOUR;
- FRYING;
- GLYCEROL;
- LIPIDS;
- MEAT PRODUCTS;
- MECHANICAL PROPERTIES;
- RHEOLOGICAL PROPERTIES;
- STARCH;
2.Determining the best product quality set for packed yogurt in Turkey.

机译：确定土耳其包装酸奶的最佳产品质量。
- 作者：Topcu Y.;Isik H. B.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第3期
- CONSUMER PREFERENCE;
- FATS LOW FOODS;
- TURKEY;
- CONSUMER RESPONSE;
- FATS;
- YOGHURT;
3.Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the Lake Garda region (Italy)

机译：固相微萃取分析来自加尔达湖地区（意大利）的十四个品种的初榨橄榄油的挥发性成分
- 作者：Bononi M.;Tura D.;Bassi D.;Tateo F.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第1期
- biochemical pathway;
4.Enzymatic synthesis of structured 1,2-diacyl-sn-glycerol-3-phosphocholines from glycerol-sn-3-phosphocholine.

机译：从甘油-sn-3-磷酸胆碱酶促合成结构化的1,2-二酰基-sn-甘油-3-磷酸胆碱。
- 作者：Blasi F.;Cossignani L.;Maurizi A.;Simonetti M. S.;Damiani P.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第1期
- ACYLATION;
- CANDIDA ANTARCTICA;
- PHOSPHOLIPASES;
- CANDIDA;
- LIPASES;
5.IMPROVEMENT AND VALIDATION OF A METHOD FOR DETERMINING LOW-MOLECULAR-WEIGHT PHENOLS IN GRAPE SKINS

机译：测定葡萄皮中低分子量酚的方法的改进和验证
- 作者：A. GAMBUTI;L. LECCE;M. TERLIZZI;L. MOIO
- 期刊名称：《Italian Journal of Food Science》 | 2008年第2期
6.ANTIOXIDANT AND ANTIMUTAGENIC ACTIVITIES OF THE ESSENTIAL OIL AND METHANOL EXTRACT FROM TUNISIAN NIGELLA SATIVA L. (RANUNCULACEAE)

机译：突尼斯尼古拉苜蓿（RANUNCULACEAE）精油和甲醇提取物的抗氧化剂和抗衰老活性
- 作者：S. BOURGOU;R. KSOURI;1. SKANDRANI;L. CHEKIR-GHEDIRA;B. MARZOUK
- 期刊名称：《Italian Journal of Food Science》 | 2008年第2期
7.Total phenolics, mineral contents, antioxidant and antibacterial activities of Glycyrrhiza glabra L. roots grown wild in Turkey

机译：在土耳其野生的甘草根的总酚，矿物质含量，抗氧化剂和抗菌活性
- 作者：Ercisli S.;Coruh I.;Gormez A.;Sengul M.;Bilen S.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第1期
- Biochemistry and Molecular Biophysics;
- Pharmacognosy: Pharmacology;
8.STRUCTURAL CHARACTERISTICS OF THE TRIACYLGLYCEROL FRACTION FROM THE SEED FAT OF MANGIFERA INDICA L.

机译：芒吉种子种子脂肪中甘油三酯馏分的结构特征
- 作者：L. COSSIGNANI;F. DAMIANI;L. GABRIELLI;D. MONTESANO;M.S. SIMONETTI;T. PETROSINO;F. VENTURA;F. MARINI;P. DAMIANI
- 期刊名称：《Italian Journal of Food Science》 | 2008年第2期
9.Antioxidant and antibacterial activities of Portulaca oleracea L. grown wild in Turkey.

机译：在土耳其野外种植的马齿Port的抗氧化和抗菌活性。
- 作者：Ercsl S.;Coruh I.;Gormez A.;Sengul M.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第4期
10.Mycotoxin analysis, mycotoxin-producing fungi assays and mycotoxin toxicity bioassays in food mycotoxin monitoring and surveillance.

机译：食品霉菌毒素监测和监视中的霉菌毒素分析，产生霉菌毒素的真菌测定法和霉菌毒素毒性生物测定法。
- 作者：Cheli R.;Pinotti L.;Campagnoli A.;Fusi E.;Rebucci R.;Baldi A.
- 期刊名称：《Italian Journal of Food Science》 | 2008年第4期
- analytical methods;
- assays;
- detection;
- EU regulations;
- feeds;
- food;
- food safety;
- law;
- mycotoxins;
- public health;
- animals;
- fungi;
- man;
- Europe;
- European Union;
11.Characterization of beta-galactosidase from Alternaria alternata on solid-state cultivation.

机译：固态培养中Alternaria alternata 的β-半乳糖苷酶的特征。
- 作者：Bilkay I. S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- beta-galactosidase;
- enzyme activity;
- fermentation;
- orange peel;
- peel;
- watermelons;
- wheat bran;
- Alternaria alternata;
- Citrullus lanatus;
12.FREQUENCY OF FUNCTIONAL FOOD CONSUMPTION AND AWARENESS AND PERCEPTIONS OF HEALTH RISKS TOWARDS METABOLIC SYNDROME AMONG POLES AGED 15 AND ABOVE (LIPGENE PROJECT)

机译：15岁及以上人群中代谢性综合症对功能性食物的消耗频率以及对危险性的认识和感知（LIPGENE项目）
- 作者：Wadolowska L.;Danowska-Oziewicz M.;Stewart-Knox B.;Vaz de Almeida M. Daniel
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- high blood pressure;
- functional food consumption;
13.CROSS-NATIONAL SEGMENTATION FOR MESSAGING ABOUT CHEESE: TOWARDS A NEW APPROACH TO CONSUMER UNDERSTANDING, DIRECTED DEVELOPMENT, AND TARGETED MARKETING

机译：跨国分部，以对奶酪进行信息传递：提出一种新的消费者理解，直接发展和有针对性的营销方法
- 作者：Gabay G.;Paulus K.;Aarts P.;Beckley J.;Ashman H.;Moskowitz H. R.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
14.FATTY ACID COMPOSITION OF LIPID CLASSES IN COMMERCIAL BREAST MUSCLE OF CAPONS AS A MARKER OF THE DIETARY FAT SOURCE

机译：作为饮食脂肪来源的标志的商业性胸甲肌肉中脂类的脂肪酸组成
- 作者：Carcione E.;Chiesa L. M.;Ballabio D.;Soncin S.;Biondi P. A.;Cattaneo P.;Cantoni C.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- breast;
- breast muscle;
- capons;
- chemical composition;
- cocks;
- dietary fat;
- diets;
- fatty acids;
- fowl feeding;
- lard;
- lipids;
- phosphatidylcholines;
- phosphatidylethanolamines;
- phosphatidylinositols;
- phosphatidylserines;
- poultry;
- soyabean oil;
- triacylglycerols;
- fowls;
15.EVALUATION OF FINING EFFICIENCY OF CORN ZEINS IN RED WINE: A PRELIMINARY STUDY

机译：玉米醇溶蛋白在红葡萄酒中的粉化效率评估：初步研究
- 作者：Simonato B.;Mainente F.;Suglia I.;Curioni A.;Pasini G.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- maize flour: grain product;
- turbidity factor;
- fining efficiency;
- red wine: Merlot-cultivar;
- wine;
16.CATTLE BREED TRACEABILITY IN MEAT AND CHEESE USING DNA POLYMORPHISMS DETECTED BY THE SNAPSHOT METHOD

机译：快照法检测DNA多态性在牛和奶酪中的牛种可追溯性
- 作者：DAndrea M.;Merigioli A.;Scarano M. -T.;Pilla F.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- meat: meat product;
- food quality;
- cheese: dairy product;
- molecular breed traceability;
17.IDENTIFICATION AND BIOPRESERVATION POTENTIAL OF ENTEROCOCCUS SPP. ISOLATED FROM FULLY RIPENED GRAVIERA, A TRADITIONAL HARD GREEK CHEESE

机译：肠球菌SPP的鉴定和生物保留潜力。源自完整的鹰嘴豆酱，传统的硬希腊奶酪
- 作者：Giannou E.;Lianou A.;Kakouri A.;Kallimanis A.;Drainas C.;Samelis J.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- antimicrobial potential;
- ripening;
- phenotypic traits;
- Graviera: Greek cheese;
- dairy product;
18.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 DIFENOCONAZOLE

机译：多次应用二氯杀螨醇和双氟康唑后，温室大棚番茄中苏打-玛莎（MOROCCO）和室内农药残留水平的室内农药残留监测
- 作者：Id El Mouden O.;Zougagh M.;Lemerhyeratte A.;Salghi R.;Bazzi L.;Hormatallah A.;Chakir A.;Riosi A.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- tomato: vegetable;
19.TURKISH CONSUMER ATTITUDES TOWARD FOOD PRODUCTS: THE CASE OF ERZURUM

机译：土耳其消费者对食品的态度：Erzurum的情况
- 作者：Topcu Y.;Isik H. B.;Uzundumlu A. S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- food product;
- consumer satisfaction;
- global interaction;
- turkish consumer attitude;
- Turkish economy;
- consumer food choice;
20.CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL CHARACTERIZATION OF ORGANIC FONTINA PDO CHEESE

机译：FONTINA PDO奶酪的化学，营养和微生物学表征
- 作者：Renna M.;Garda A.;Lussiana C.;Ambrosoli R.;Battaglini L. M.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
21.CHARACTERIZATION OF BETA-GALACTOSIDASE FROM ALTERNARIA ALTERNATA ON SOLID-STATE CULTIVATION

机译：固态培养中沙门氏菌中β-半乳糖苷酶的表征
- 作者：Bilkay I. Seyis
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- orange peel;
- solid-state cultivation;
- lemon peel;
- wheat-bran;
- watermelon peel;
22.PRODUCTIVE CHARACTERISTICS AND VOLATILE COMPOUNDS OF SEVEN BROCCOLI CULTIVARS

机译：七种西兰花栽培品种的生产特性和挥发性成分
- 作者：Vidal-Aragon C.;Lozano M.;Bernalte J.;Ayuso C.;Garcia I.;Hernandez T.;Garcia J.;Gonzalez J. A.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- inflorescence;
- productive characteristics;
- agronomical characteristics;
23.CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ESSENTIAL OILS OF BITTER FENNEL (FOENICULUM YULGARE MILL. VAR. VULGARE) AND DILL (ANETHUM GRAVEOLENS L.) AGAINST THE GROWTH OF FOOD-BORNE AND SEED-BORNE PATHOGENIC BACTERIA

机译：茴香油和种子型病原菌生长的苦味茴香油（FOYNICULUM YULGARE MILL。VAR。VULGARE）和莳萝油（ANETHUM GRAVEOLENS L.）的化学组成和抑菌活性
- 作者：Soylu S.;Soylu E. M.;Evrendilek G. A.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- chemical composition;
24.APPLICATION OF FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS TO BULGUR PROCESSING

机译：食品安全质量管理体系在面包加工中的应用
- 作者：Belibagli K. B.;Vardin H.;Dalgic A. C.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- food safety;
- food contamination;
- bulgur: grain product;
- food quality management;
- food production environment;
25.ANTIOXIDANT ACTIVITY OF PRUNUS SPINOSA L. FRUIT JUICE

机译：樱桃果汁的抗氧化活性
- 作者：Fraternale D.;Giamperi L.;Bucchini A.;Ricci D.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- antioxidant activity;
- fruit juice: beverage;
26.HACCP IN THE MALTING AND BREWING PRODUCTION CHAIN: MYCOTOXIN, NITROSAMINE AND BIOGENIC AMINE RISKS

机译：麦芽和啤酒酿造生产链中的HACCP：霉菌毒素，亚硝胺和生物胺风险
- 作者：Erzetti M.;Marconi O.;Bravi E.;Perretti G.;Montanari L.;Fantozzi P.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- beers;
- biogenic amines;
- brewing;
- carcinogens;
- food contamination;
- food processing;
- food safety;
- HACCP;
- malting;
- mycotoxins;
- N-nitrosamine;
- nitrosamines;
- quality controls;
- toxic substances;
27.ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS AND EXTRACTS OF PORTUGUESE THYMBRA CAPITATA AND THYMUS MASTICHINA

机译：葡萄牙百里香和乳腺百里香精油和提取物的抗氧化活性。
- 作者：Bentes J.;Miguel M. G.;Monteiro I.;Costa M.;Figueired A. C.;Barroso J. G.;Pedro L. G.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- antioxidant properties;
- chemical composition;
- essential oil plants;
- essential oils;
- lipid peroxidation;
- phenols;
- plant composition;
- plant extracts;
- Thymbra;
- Thymus mastichina;
- Portugal;
28.LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION

机译：马尔凯地区小麦来源的乳酸菌和酵母
- 作者：Osimani A.;Zannini E.;Aquilanti L.;Mannazzu I.;Comitini F.;Clementi F.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- microbial community;
- wheat sourdough: bakery product;
29.EFFECTS OF DIET AND ABOMASUM PARTS ON ENZYMIC PROPERTIES OF LIQUID LAMB RENNET

机译：饮食和氨基酸部分对液态羔羊胶酶活力的影响
- 作者：Moschopoulou E.;Onoufriou E.;Kandarakis I.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- milk clotting activity;
- diet effect;
- grass: animal feed;
- esterolytic activity;
- enzymic property;
30.FATTY ACID, MINERAL AND PROXIMATE COMPOSITION OF SOME SEAWEEDS FROM THE NORTHEASTERN MEDITERRANEAN COAST

机译：东北地中海沿岸某些海藻的脂肪酸，矿物质和近邻成分
- 作者：Polat S.;Ozogul Y.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- Biogeography: Population Studies;
- Methods and Techniques;
- Biochemistry and Molecular Biophysics;
31.CHANGES IN PHYSICAL PROPERTIES OF CHITOSAN FILMS AT SUBZERO TEMPERATURES

机译：亚壳温度下壳聚糖薄膜物理性质的变化。
- 作者：Deng Y.;Zhu L. W.;Luo W.;Xiao C. L.;Song X. Y.;Chen J. S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- relative humidity;
- frozen storage;
- subzero temperature;
32.STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW

机译：初榨橄榄油中感官品质的稳定性：概述
- 作者：Bendini A.;Cerretani L.;Salvador M. D.;Fregapane G.;Lercker G.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
33.DETERMINATION OF WATER CONTENT IN MEAT PATE BY KARL FISCHER TITRATION AND ITS MOISTURE SORPTION CHARACTERISTICS

机译：卡尔费休滴定法测定肉糜中的水含量及其吸湿特性。
- 作者：Adam M.;Cervenka L.;Rezkova S.;Ventura K.;Kralovsky J.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
34.PROBIOTIC PROPERTIES OF BIFIDOBACTERIUM ANIMALIS SUBSP LACTIS BB-12 IN CEREAL FLAKES ENRICHED WITH INULIN

机译：双歧杆菌动物乳杆菌BB-12在富含菊红的谷物片中的益生性质
- 作者：Hajduk G.;Kos B.;Suskovic J.;Frece J.;Pavunc A. Lebos;Beganovic J.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- enzyme activity;
- skim milk;
- cereal flake;
35.VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF CREAMS USED AS FILLERS OF BAKERY PRODUCTS: HOME MADE EGG CREAMS VS INDUSTRIAL CREAMS

机译：用作面包产品填充物的奶油的挥发性特征和感官特性：自制鸡蛋奶油VS工业奶油
- 作者：Ramos B.;Pinho O.;Ferreira I. M. P. L. V. O.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
36.EFFECT OF PULSED ELECTRIC FIELDS ON GERMINATION TUBE ELONGATION AND SPORE GERMINATION OF BOTRYTIS CINEREA INOCULATED INTO SOUR CHERRY JUICE, APRICOT AND PEACH NECTARS

机译：脉冲电场对酸樱桃汁，杏桃和桃子茶中掺入的酿酒酵母发芽管伸长和孢子萌发的影响
- 作者：Evrendilek G. Akdemir;Tok F. M.;Soylu E. M.;Soylu S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- apricots;
- cherries;
- electric field;
- food contamination;
- food preservation;
- food safety;
- fruit juices;
- fungal spores;
- inactivation;
- microbial contamination;
- nectar;
- peaches;
- spore germination;
- Botrytis cinerea;
- Prunus;
- Prunus armeniaca;
- Prunus cerasus;
- Prunus persica;
37.ALLERGIC RESPONSE TO A PARA-AMINO COMPOUND

机译：对花生酰胺化合物的过敏反应
- 作者：Saitta S.;Ricciardi L.;Carni A.;Speciale A.;Saja A.;Gangemi S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- allergic response;
38.ANTIOXIDANT COMPOSITION OF TOMATO PRODUCTS TYPICALLY CONSUMED IN ITALY

机译：意大利典型食用的番茄制品的抗氧化剂组成
- 作者：Giovanelli G.;Pagliarini E.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- tomato pulp;
- tomato puree;
- antioxidant composition;
39.THE MONIQA NETWORK: AN OVERVIEW ON LEGAL CONSTRAINTS AND FACTORS LIMITING RESEARCHER MOBILITY AND INTEGRATION WITHIN THE NETWORK

机译：MONIQA网络：限制研究人员在网络中流动和融合的法律约束和因素的概述
- 作者：Carcea M.;Melini F.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
40.ENZYMATIC BROWNING AND SOFTENING IN VEGETABLE CROPS: STUDIES AND EXPERIENCES

机译：蔬菜的酶促增白和软化：研究和经验
- 作者：Barbagallo R. N.;Chisari M.;Spagna G.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- fruit: fruit;
- vegetables: vegetable;
41.PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND

机译：用玉米膨化玉米粉和高脂面粉生产高蛋白面包
- 作者：Novotni D.;Curic D.;Gabric D.;Cukelj N.;Curko N.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- amino acids;
- bread;
- breadmaking;
- corn flour;
- lysine;
- nutritive value;
- odours;
- protein;
- protein digestibility;
- protein value;
- sensory evaluation;
- soyabean flour;
- tastes;
- texture;
- wheat flour;
42.CAROTENOID CONTENT DURING TOMATO (SOLANUM LYCOPERSICUM L.) FRUIT RIPENING IN TRADITIONAL AND HIGH-PIGMENT CULTIVARS

机译：传统和高级品种番茄中番茄果实中的类胡萝卜素含量
- 作者：Lenucci M. S.;Caccioppola A.;Durante M.;Serrone L.;De Caroli M.;Piro G.;Dalessandro G.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- fruit ripening;
- green stage;
- green-orange stage;
- orange-red stage;
43.ANALYSIS OF FACTORS AFFECTING CUSTOMER RETAILER LOYALTY IN THE TURKISH FOOD MARKET: THE CASE STUDY OF ERZURUM

机译：土耳其食品市场中影响客户零售商忠诚度的因素分析：案例研究
- 作者：Topcu Y.;Uzundumlu A. S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- consumer behaviour;
- consumer satisfaction;
- consumer surveys;
- consumers;
- customer relations;
- food marketing;
- marketing techniques;
- retail marketing;
- man;
- Turkey;
44.EFFECTS OF ENRICHMENT WITH POLYPHENOLIC EXTRACTS FROM SARDINIAN PLANTS ON PHYSICO-CHEMICAL, ANTIOXIDANT AND MICROBIOLOGICAL PROPERTIES OF YOGURT

机译：撒丁岛植物多酚提取物的富集对酸奶的理化，抗氧化剂和微生物学特性的影响
- 作者：Cossu M.;Juliano C.;Pisu R.;Alamanni M. C.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第4期
- yogurt: antioxidant property;
- microbiological property;
- physico-chemical property;
- dairy product;
45.COBALT, LEAD AND NICKEL LEVELS IN HONEY PRODUCED IN KAHRAMANMARAS, TURKEY

机译：土耳其卡哈拉马拉斯生产的蜂蜜中的钴，铅和镍含量
- 作者：Erdogrul O.;Ezer M.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- honey: produce;
46.THE FATTY ACID COMPOSITION OF BRAZILIAN FISHERY BY-PRODUCTS

机译：巴西渔业副产品的脂肪酸组成
- 作者：Oliveira G. F.;Deschamps F. C.;Pessatti M. L.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第2期
- byproducts;
- chemical analysis;
- chemical composition;
- fatty acids;
- fish;
- fish meal;
- lipids;
- polyenoic fatty acids;
- Sardina pilchardus;
- Sardinella;
- sardines;
- Thunnus;
- Brazil;
- Santa Catarina;
47.CHANGES IN ANTIOXIDANT ACTIVITY AND THE PROANTHOCYANIDIN FRACTION OF RED WINE AGED IN CONTACT WITH PORTUGUESE (QUERCUS PYRENAICA WILLD.) AND AMERICAN (QUERCUS ALBA L.) OAK WOOD CHIPS

机译：与葡萄牙（QUERCUS PYRENAICA WILLD。）和美国（QUERCUS ALBA L.）橡木木片接触时老化的红葡萄酒的抗氧化剂活性和原花青素组分的变化
- 作者：Goncalves F. J.;Jordao A. M.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- red wine: wine;
- antioxidant activity;
- Oak wood chips;
48.EFFECTS OF OZONE AND NEGATIVE AIR IONS (NAI) ON THE IN VITRO DEVELOPMENT OF BOTRYTIS CINEREA AND PENICILLUM EXPANSUM MOULDS

机译：臭氧和负离子对灰霉病菌和青霉菌繁殖型霉菌体外发育的影响
- 作者：Tuffi R.;Lovino R.;Canese S.;Amendola G.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- growth rate;
- sporulation;
49.CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES

机译：不同成熟阶段赤松和沙棘果实化学成分，抗氧化剂活性和总酚含量的变化
- 作者：Ozgen M.;Torun A. A.;Ercisli S.;Serce S.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第1期
- maturation stage;
- chemical composition;
- antioxidant activity;
- pH factor;
50.INFLUENCE OF SPIRULINA PLATENSIS BIOMASS ON MICROBIOLOGICAL VIABILITY IN TRADITIONAL AND PROBIOTIC YOGURTS DURING REFRIGERATED STORAGE

机译：螺旋藻的生物量对冷藏存储的传统酸奶和益生酸奶中微生物活性的影响
- 作者：Akalin A. S.;Uenal G.;Dalay M. C.
- 期刊名称：《Italian Journal of Food Science》 | 2009年第3期
- yogurt: dairy product;
- species biomass;
- refrigerated storage;
- microbiological viability;
51.Carotenoid profile of sweet orange and mandarin essential oils

机译：甜橙和普通话精油的类胡萝卜素成分
- 作者：Bonaccorsi I;Verzera A;Trozzi A;Zappala M;Dugo P;Mondello L
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Carotenes;
- Citrus essential oils;
- Hplc/pda;
- Xanthophylls;
- Liquid-chromatography;
- Juice;
- Separation;
52.Influence of hypochlorite concentration, pH and temperature on inactivation of Listeria monocytogenes

机译：次氯酸盐浓度，pH和温度对单核细胞增多性李斯特菌灭活的影响
- 作者：Erkmen O
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Antimicrobial effect;
- Hypochlorite;
- Listeria monocytogenes;
- Yersinia-enterocolitica;
- Chlorine;
53.Quality of film wrapped 'Miyagawa' satsumas stored at 20 degrees-22 degrees C

机译：薄膜包装的“宫川”萨摩片的质量，储存在20度至22度
- 作者：DAquino S;Palma A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Citrus fruit;
- Decay;
- Passive atmosphere;
- Postharvest physiology;
- Shelf-life conditions;
- Citrus-fruit;
- Valencia oranges;
- Deterioration;
- Ethylene;
- Storage;
54.Improvement of pear yoghurt ingredients using vacuum infusion

机译：真空灌注改善梨酸奶成分
- 作者：Cattaneo TMP;Leva AA;Maraboli A;Saurel R;Torreggiani D
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Pear;
- Vacuum impregnation;
- Vacuum infusion;
- Yoghurt;
- Food;
- Texture;
55.Antioxidant activity of the extracts of the edible part of artichoke (Cynara scolymus L.) var. spinoso sardo

机译：朝鲜蓟（Cynara scolymus L.）var食用部分提取物的抗氧化活性。斯皮诺索·萨多
- 作者：Alamanni MC;Cossu M
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Artichoke;
- Dpph;
- Natural antioxidants;
- Polyphenotic analysis;
- Cultured rat hepatocytes;
- Leaves;
- Acid;
56.Inactivation of microorganisms by supercritical CO2 in a semi-continuous process

机译：在半连续过程中通过超临界CO2灭活微生物
- 作者：Spilimbergo S;Elvassore N;Bertucco A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
57.Quality improvement of naturally green table olives by controlling some processing parameters

机译：通过控制一些加工参数来提高天然绿食橄榄的质量
- 作者：Piga A;Agabbio M
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Brines;
- Naturally green olives;
- Polyphenols;
- Processing;
- Phenolic-compounds;
- Lactobacillus-plantarum;
- Antimicrobial activity;
- Fermentation;
- Oleuropein;
- Brines;
- Growth;
58.Furosine and other heat-treatment indicators for detecting fraud in milk and milk products

机译：用于检测牛奶和奶制品中欺诈行为的呋喃西林和其他热处理指标
- 作者：Resmini P;Pellegrino L;Cattaneo S
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Powders;
- Quality;
59.Effects of a wheat germ-enriched diet on skeletal muscle regeneration

机译：富含小麦胚芽的饮食对骨骼肌再生的影响
- 作者：Rizzi C;Chignola R;Zoccatelli G;Dona M;Peruffo ADB;Carraro U
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Lectins;
- Muscle regeneration;
- Myofibers;
- Wheat germ;
- Lectins;
- Absence;
- Nerve;
- Mice;
60.Preliminary study on acrylamide in baby foods on the Italian market

机译：意大利市场婴儿食品中丙烯酰胺的初步研究
- 作者：Tateo F;Bononi M
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Acrylamide;
- Baby foods;
- Confectionery products;
- Gc/ms;
- Snacks;
- Hemoglobin adducts;
- Carcinogen;
61.The role of buffers on the kinetics of L-ascorbic acid oxidation catalyzed by copper(II)

机译：缓冲剂对铜催化的L-抗坏血酸氧化动力学的作用
- 作者：Imer F;Sonmezoglu IC;Kozcaz M
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Ascorbic acid;
- Buffer organic acids;
- Copper (ii)-catalyzed oxidation;
- Molecular-oxygen;
- Ion;
62.Decline rates of chlorpyrifos residues in green beans grown in plastic greenhouses

机译：塑料大棚种植的绿豆中毒死rif残留量下降
- 作者：Del Real AA;Sanchez MR;Garcia AV
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Chlorpyrifos;
- Double treatments;
- Half-life periods;
- Residue decline;
- Pesticide-residues;
- Vegetables;
- Behavior;
- Tomatoes;
- Oranges;
- Curves;
- Fruits;
63.Present and potential applications of membrane processing in the food industry [Review]

机译：膜加工在食品工业中的现状和潜在应用[综述]
- 作者：Moresi M;Lo Presti S
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Classification;
- Design parameters;
- Food and drinks industry;
- Membrane;
- Reverse-osmosis;
- Model solutions;
- Lactic-acid;
- Aqueous-solutions;
- Ultrafiltration;
- Recovery;
- Electrodialysis;
- Microfiltration;
- Nanofiltration;
- Distillation;
64.Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

机译：油炸鸡肉和鸡肉类产品。近端和脂肪酸组成的变化
- 作者：Garcia-Arias MT;Garcia-Linares MC;Capita R;Garcia-Fernandez MC
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Chicken;
- Chicken-based products;
- Chicken burger;
- Fat;
- Fatty acids;
- Virgin olive oil;
- Sunflower oil;
- Fish fillets;
- Frozen foods;
- Potatoes;
- Cooking;
- Lipids;
- Fryer;
65.Aflatoxin M-1 occurrence in milk samples destined for parmigiano reggiano cheese production

机译：黄曲霉毒素M-1在用于帕马森干酪奶酪的牛奶样品中的存在
- 作者：Pietri A;Bertuzzi T;Moschini M;Piva G
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Aflatoxin m-1;
- Immunoaffinity;
- Milk;
- Parmigiano reggiano;
- Survey;
- M(1);
- Parmesan;
66.Pesticide residues in EPRW'98 melons

机译：EPRW'98甜瓜中的农药残留
- 作者：Garcia AV;Del Real AA;Sanchez MR;Ferre FC
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Melons;
- Pesticide monitoring;
- Residues;
67.Flavonoids in leaves of black cabbage (Brassica oleracea var. acephala DC. subvar. viridis cv. serotina) grown on different soils and at different elevations

机译：在不同土壤和不同海拔高度生长的黑菜白菜（芸苔变种acephala DC.subvar.viridis cv.serotina）叶片中的类黄酮
- 作者：Romani A;Pinelli P;Galardi C;Corti G;Agnelli A;Vincieri FF
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Calcareous marl soil;
- Hplc/dad;
- Hplc/ms;
- Kaempferol glycosides;
- B radiation;
- Glycosides;
- Accumulate;
- Kaempferol;
- Quercetin;
- Cancer;
- Napus;
68.The effect of heat-induced structural changes on the prooxidant activity of myoglobin

机译：热诱导结构变化对肌红蛋白促氧化活性的影响
- 作者：Berisha A;Yasushi E;Fujimoto K
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Nmr;
- Thermal treatment of myoglobin;
- Myoglobin;
- Absorbance spectra;
- Cd;
- Cooked muscle systems;
- Lipid oxidation;
- Pro-oxidants;
- Metmyoglobin;
- Hemoglobin;
- Iron;
- Heme;
- Histidine;
- Catalysts;
- Variant;
69.Phenolic compounds in red-berry skins of Uva di Troia and Bombino nero grapes (Vitis vinifera L.)

机译：Uva di Troia和Bombino nero葡萄（Vitis vinifera L.）的红浆果皮中的酚类化合物
- 作者：Tamborra P;Esti M;Minafra M;Sinesio F
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Anthocyanins;
- Flavonol glycosides;
- Red-berry varieties;
- Tartaric esters;
- Pinot-noir wines;
- Cabernet-sauvignon;
- British-columbia;
- Anthocyanins;
- Color;
- Myricetin;
- Flavonols;
- Quercetin;
- Merlot;
70.Effect of long-term controlled atmosphere storage on the sensory quality of tomatoes

机译：长期控制气氛储存对番茄感官品质的影响
- 作者：Batu A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Acidity;
- Controlled atmosphere;
- Flavour;
- Lycopersicon esculentum;
- Fresh market tomatoes;
- Flavor quality;
- Fruits;
71.Quality of milk and caciocavallo cheese from farms rearing Podolica and Italian Friesian cows

机译：饲养Podolica和意大利Friesian奶牛的农场的牛奶和caciocavallo奶酪的质量
- 作者：Quinto M;Sevi A;Di Caterina R;Albenzio M;Muscio A;Rotunno T
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Amino acids;
- Caciocavallo silano cheese;
- Cow breeds;
- Fatty acids;
- Milk;
- Somatic-cell count;
- Cheddar cheese;
- Raw-milk;
- Biochemistry;
- Microbiology;
- Lactation;
- Stage;
- Yield;
72.Effect of smoking on quality characteristics and shelf-life of Mediterranean mussel (Mytilus galloprovincialis) meat under vacuum in chilled storage

机译：冷藏条件下抽烟对地中海贻贝（Mytilus galloprovincialis）肉品质特性和货架期的影响
- 作者：Kyriazi-Papadopoulou A;Vareltzis K;Bloukas JG;Georgakis S
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Mediterranean mussel;
- Mussel meat;
- Mytilus galloprovincialis;
- Smoking;
- Listeria-monocytogenes;
- Chemical-composition;
- Condition index;
- Outbreak;
- Culture;
- Growth;
- Sea;
73.Evaluation of a hedonic scaling method for measuring the acceptability of school lunches by children

机译：评价用于测量儿童对学校午餐的可接受性的享乐比例法
- 作者：Pagliarini E;Ratti S;Balzaretti C;Dragoni I
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Acceptability;
- Children;
- Scaling;
- School lunch;
- Young-children;
- Preferences;
- Scales;
74.Artificial rearing and intramuscular fatty acid composition of unweaned lambs

机译：断奶羔羊的人工饲养和肌内脂肪酸组成
- 作者：Cifuni GF;Braghieri A;Riviezzi AM;Girolami A;Napolitano F
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Artificial rearing;
- Cholesterol;
- Fatty acids;
- Lamb;
- Organic farming;
- Purification;
- Tissues;
- Regimen;
- System;
- Foods;
- Beef;
- Milk;
75.Electrochemical method for the evaluation of the number of eggs in egg pasta

机译：电化学方法评估鸡蛋面食中鸡蛋的数量
- 作者：Cosio MS;Buratti S;Mannino S
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Electrochemical sensor;
- Flow injection analysis (fia);
- Ovalbumin;
- Hen ovalbumin;
- Sequence;
- Proteins;
76.Chemometric determination of the geographical origin of cow milk using ICP-OES data and isotopic ratios: A preliminary study

机译：使用ICP-OES数据和同位素比值化学测定牛奶的地理起源：一项初步研究
- 作者：Brescia MA;Caldarola V;Buccolieri G;DellAtti A;Sacco A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Heavy metals;
- Multivariate statistical analysis;
- Pdo;
- Wines;
77.Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet

机译：用粉末状植物凝结剂或小牛凝乳酶制成的母乳奶酪（Los Pedroches）的化学和微生物学特征
- 作者：Tejada L;Fernandez-Salguero J
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Cheese;
- Microbiology;
- Proteolysis;
- Vegetable coagulant;
- Cynara-cardunculus l;
- Animal rennet;
- Flowers;
- Proteolysis;
- Extracts;
- Purification;
78.Quality control of a typical 'Pasta filata' cheese by FT-IR spectroscopy

机译：FT-IR光谱法对典型的“意大利面fil”奶酪的质量控制
- 作者：Giardina C;Cattaneo TMP;Giangiacomo R
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Chemometrics;
- Ft-ir spectroscopy;
- "pasta filata" cheese;
- Shelf-life;
- Transform infrared-spectroscopy;
- Phase-transition;
- Fat;
- Potentiality;
- Milk;
79.Eating behavior and risk factors for overweight and obesity in school children in Liguria (Italy)

机译：利古里亚（意大利）在校儿童的饮食行为和超重和肥胖的风险因素
- 作者：Ciangherotti S;Risso D;Rondinone R;Ciangherotti E;Menoni S;Sensi
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Energy balance;
- Lifestyle;
- Logistic regression;
- Overweight parents;
- Pediatric obesity;
- Physical-activity;
- Young adulthood;
- Body-weight;
- Fat intake;
- Fish oils;
- Adiposity;
- Recommendations;
- Prevalence;
- Age;
80.A method for anthocyanin extraction from fresh grape skin

机译：从新鲜葡萄皮中提取花青素的方法
- 作者：Spagna G;Barbagallo RN;Todaro A;Durante MJ;Pifferi PG
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Tartaric and citric acids;
- Storage temperatures and atmospheric;
- Wines;
- Color;
- Foods;
81.Effect of salt dose on the quality of dry smoked beef

机译：盐量对干熏牛肉品质的影响
- 作者：Dzudie T;Bouba M;Mbofung CM;Scher J
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Beef;
- Dry;
- Salted;
- Smoked;
- Curing methods;
- Stability;
82.A GC/MS method for the routine determination of acrylamide in food

机译：常规测定食品中丙烯酰胺的GC / MS方法
- 作者：Tateo F;Bononi M
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
83.Effect of polydextrose and NaCl on the initial freezing point of chicken, egg and surimi

机译：聚葡萄糖和氯化钠对鸡肉，鸡蛋和鱼糜初始凝固点的影响
- 作者：Kovacevic D;Kurtanjek Z;Subaric D
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Chicken;
- Egg;
- Initial freezing point;
- Nacl;
- Polydexstrose;
- Surimi;
- Frozen storage;
- Foods;
- Cryoprotectants;
- Prediction;
- Enthalpy;
- Proteins;
- Heat;
- Beef;
84.Chemopreventive potential of minor components of olive oil against cancer [Review]

机译：橄榄油中微量成分对癌症的化学预防潜力[评论]
- 作者：Sotiroudis TG;Kyrtopoulos SA;Xenakis A;Sotiroudis GT
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
85.Influence of diet and age of kids on enzymatic activities of kid rennet pastes

机译：儿童饮食和年龄对儿童凝乳酶糊精酶活性的影响
- 作者：Rossano R;DAmbrosio A;Ferrara V;DElia A;Pizzillo M;Riccio P
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Chymosin;
- Esterase;
- Lipase;
- Pepsin;
- Rennet paste;
- Volatile fatty acids;
- Cheese;
- Bacteria;
- Lipases;
86.Dip treatments for fresh Romaine lettuce

机译：新鲜长叶莴苣的浸洗处理
- 作者：Roura SI;Moreira MD;Ponce A;Del Valle CE
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Disinfection;
- Leafy vegetable quality;
- Sensory attributes;
- Storage;
- Ammonia-lyase activity;
- Iceberg lettuce;
- Pressure infiltration;
- Calcium;
- treatments;
- Ascorbic-acid;
- Storage life;
- Cut lettuce;
- Iaa oxidase;
- Quality;
- Apple;
87.Medium polarity lipids from fried oils promote LDL oxidation in vitro

机译：油炸油中极性的脂质在体外促进LDL氧化
- 作者：Kaliora AC;Andrikopoulos NK;Dedoussis GVZ;Chiou A;Mylona A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Fried oils;
- Lipids;
- Trans;
- trans-2;
- 4-decadienal;
- Low density;
- Low-density-lipoprotein;
- Scavenger receptor;
- Oxidized lipids;
- Edible;
- oils;
- Atherosclerosis;
- Fat;
- Susceptibility;
- Cholesterol;
- Metabolism;
- Peroxides;
88.Proteolysis and production of biogenic amines in Toma Piemontese PDO cheese during ripening

机译：Toma Piemontese PDO奶酪成熟期间的蛋白水解和生物胺的生产
- 作者：Arlorio M;Coisson JD;Travaglia F;Capasso M;Rinaldi M;Martelli A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Biogenic amines;
- Cheese;
- Proteolysis;
- Sds-page;
- Toma piemontese;
- Cheddar cheese;
- Bacteria;
- Acids;
- Identification;
- Peptides;
- Starter;
89.The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese

机译：中温发酵剂培养物成分对生母乳奶酪中挥发性成分的影响
- 作者：Centeno JA;Morales P;Fernandez-Garcia E;Gaya P;Nunez M
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Branched-chain volatile compounds;
- Cheese flavour;
- Ewe milk cheese;
- Lactic-acid bacteria;
- Flavor compounds;
- Manchego cheese;
- Sensory;
- characteristics;
- Dairy-products;
- Fraction;
90.Evaluation of the color of Spanish saffron using tristimulus colorimetry

机译：用三刺激比色法评价西班牙藏红花的颜色
- 作者：Alonso GL;Sanchez-Fernandez MA;Saez JR;Zalacain A;Salinas MR
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Chromatic coordinates;
- Color;
- Coloring power;
- Saffron;
- Crocus-sativus l;
- Carotenoid composition;
- Pigments;
- Quality;
- Safran;
- L.;
91.Determination of the hydrophilic and lipophilic antioxidant activity of white- and red wines during the wine-making process

机译：酿酒过程中白葡萄酒和红葡萄酒的亲水性和亲脂性抗氧化活性的测定
- 作者：Alcolea JF;Cano A;Acosta M;Arnao MB
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Abts;
- Anthocyanins;
- Antioxidant activity;
- Phenols;
- Vinification;
- Polyphenol content;
- Plant-material;
- Consumption;
- Chromogen;
- Mortality;
- Radicals;
- Alcohol;
92.Physico-chemical properties of almond seed protein concentrate

机译：杏仁种子浓缩蛋白的理化特性
- 作者：Yusuf AA
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Almond seed;
- Physico-chemical properties;
- Protein concentrate;
- Functional-properties;
- Amino-acid;
- Flour;
- Oilseeds;
- Nigeria;
93.Stability and recovery of maize DNA during food processing

机译：食品加工过程中玉米DNA的稳定性和回收率
- 作者：Rizzi A;Panebianco L;Giaccu D;Sorlini C;Daffonchio D
- 期刊名称：《Italian Journal of Food Science》 | 2003年第4期
- Dna extraction methods;
- Dna stability;
- Maize foodstuffs;
- Processing;
- Genetically-modified organisms;
- Modified soya;
- Pcr detection;
- Quantification;
- Foodstuffs;
- Samples;
- Limits;
94.Gas chromatographic determination of azoxystrobin, dinocap, fenarimol, penconazole and quinoxyfen during wine making

机译：葡萄酒酿造过程中气相色谱法测定嘧菌酯，地诺cap，苯那莫尔，戊康唑和奎尼芬的含量
- 作者：Di Bella G;Saitta M;Salvo F;Nicotina M;Dugo G
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Fungicides;
- Grapes;
- Marc;
- Must;
- Wine;
95.Effect of sodium lactate and potassium sorbate on quality characteristics and shelf-life of Mediterranean mussel (Mytilus galloprovincialis) meat during chilled storage in pouches with water

机译：乳酸钠和山梨酸钾对袋装水冷藏地中海贻贝肉的品质特性和货架期的影响
- 作者：Vasakou A;Vareltzis K;Bloukas JG
- 期刊名称：《Italian Journal of Food Science》 | 2003年第3期
- Mediterranean mussel;
- Mytilus galloprovincialis;
- Potassium sorbate;
- Listeria-monocytogenes;
- Clostridium-botulinum;
- Products;
- Acid;
- Inhibition;
- Sausage;
- Growth;
- Model;
- Index;
- Apple;
96.Analytical methods for the determination of the geographic origin of emmental cheese. Parameters of proteolysis and rheology

机译：确定埃门塔尔干酪地理起源的分析方法。蛋白质水解和流变学参数
- 作者：Pillonel L;Albrecht B;Badertscher R;Butikofer U;Chamba JF
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
97.Influence of cheese weight and type of rennet on composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen

机译：奶酪重量和凝乳酶类型对Canestrato Pugliese奶酪的组成和蛋白水解的影响II。可溶性氮的色谱表征
- 作者：Faccia M;Gambacorta G;Liuzzi VA;Alviti G;Di Luccia A
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Canestrato pugliese;
- Ewe's cheese;
- Rennet;
- Soluble nitrogen;
- Cheddar cheese;
- Enzymes;
- Size;
98.Microbiological quality of minced beef from butcher shops and supermarkets

机译：肉店和超市的碎牛肉的微生物质量
- 作者：Kammenou M;Metaxopoulos J;Drosinos EH
- 期刊名称：《Italian Journal of Food Science》 | 2003年第1期
- Microbiological quality;
- Minced meat;
- Shelf life;
- Ground-beef;
- Meat;
- Contamination;
- Pseudomonads;
- Spoilage;
99.Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta

机译：添加大豆，玉米和膨化玉米粉对面食物理和感官特性的影响
- 作者：Ugarcic-Hardi Z;Hackenberger D;Subaric D;Hardi J
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Extruded maize/wheat flour blends;
- Maize/wheat flour blends;
- Pasta;
- Cooking quality;
- Protein-quality;
- Corn flour;
- Physicochemical;
- properties;
- Spaghetti;
- Mixtures;
- Gluten;
100.Effects of starter culture on the characteristics of tybo cheese

机译：发酵剂培养对tybo奶酪特性的影响
- 作者：Moreira M;Storani E;Bevilacqua A;De Antoni G
- 期刊名称：《Italian Journal of Food Science》 | 2003年第2期
- Cheese ripening;
- Mixed starter cultures;
- Semi-hard cheese;
- Sensorial;
- Organic-acids;
- Bacteria;

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