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Number of items: 5.
A
Adekola, K. A. and Salleh, A. B. and Zaidan, U. H. and Azlan, A. and Chiavaro, E. and Paciullic, M. and Marikkar, J. M. N.
(2017)
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos Nucifera L.) testa and selected bean seed coats.
Italian Journal of Food Science, 29.
741 - 753.
ISSN 1120-1770
H
Hussain, Norhayati and Choy, Hew Weng and Munawar, Nursabrina
(2022)
Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality.
Italian Journal of Food Science, 34 (1).
124 - 131.
ISSN 1120-1770: ESSN: 2239-5687
Hussain, Norhayati and Ishak, Izzreen and Mohd Harith, Norhazirah and Leong, Gloria Pau Kuan
(2019)
Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion.
Italian Journal of Food Science, 31 (2).
pp. 264-273.
ISSN 1120-1770; ESSN: 2239-5687
O
Onwude, Daniel I. and Hashim, Norhashila and Janius, Rimfiel and Mat Nawi, Nazmi and Abdan, Khalina
(2017)
Color change kinetics and total carotenoid content of pumpkin as affected by drying tempearture.
Italian Journal of Food Science, 29 (1).
pp. 1-18.
ISSN 1120-1770
Onwude, Daniel Iroemeha and Hashim, Norhashila and Janius, Rimfiel and Mat Nawi, Nazmi and Abdan, Khalina
(2017)
Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature.
Italian Journal of Food Science, 29 (1).
pp. 1-18.
ISSN 1120-1770