Use of salicylic acid during cultivation of plants as a strategy to improve its metabolite profile and beneficial health effects

JOURNAL ARTICLE published 9 March 2023 in Italian Journal of Food Science

Authors: Humberto Ramos-Sotelo | Marely Graciela Figueroa-Pérez

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

JOURNAL ARTICLE published 2 October 2023 in Italian Journal of Food Science

Authors: Ayman M. El-Anany | Sami A. Althwab | Raghad M. Alhomaid | Rehab F. M. Ali | Hassan M. Mousa

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process

JOURNAL ARTICLE published 6 August 2022 in Italian Journal of Food Science

Authors: Chawakwan Nitikornwarakul | Rodjanawan Wangpradid | Chirat Sirimuangmoon | Somwang Lekjing | Akihiro Nishioka | Tomonori Koda

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

JOURNAL ARTICLE published 22 February 2021 in Italian Journal of Food Science

Authors: Mohd Nazri Zayapor | Aminah Abdullah | Wan Aida Wan Mustapha

Two cases of black human breast milk not related to minocycline. A sphingolipidomic approach

JOURNAL ARTICLE published 4 March 2022 in Italian Journal of Food Science

Authors: Laura Cerquiglini | Stefania Troiani | Chiara Gizzi | Michele Dei Cas | Rita Paroni | Paola Signorelli | Antonella Mencacci | Maurizio Radicioni | Stefano Pasquino | Maria Cristina De Lio | Lina Cossignani | Giuseppa Verducci | Carmela Conte | Tommaso Beccari | Samuela Cataldi | Elisabetta Albi

Kaempferol protects rats with severe acute pancreatitis through regulating NF-κB and Keap1–Nrf2 signaling pathway

JOURNAL ARTICLE published 17 September 2021 in Italian Journal of Food Science

Authors: Jun Cai | Suyan Yao | Hao Wang | Wei Rong

Natural phytochemicals as P2X7 receptor inhibitors for the treatment of inflammation-related diseases

JOURNAL ARTICLE published 27 April 2023 in Italian Journal of Food Science

Authors: Qian Niu | Jin-cai Li | Meng Zhang | Peng Zhou

Nutrigenomics: linking food to genome

JOURNAL ARTICLE published 26 January 2023 in Italian Journal of Food Science

Authors: Asma Jabeen | Geetika Malik | Javid Iqbal Mir | Rozy Rasool

Natural protective agents and their applications as bio-preservatives in the food industry

JOURNAL ARTICLE published 19 May 2021 in Italian Journal of Food Science

Authors: Saber Amiri | Zahra Motalebi Moghanjougi | Mahmoud Rezazadeh Bari | Amin Mousavi Khaneghah

Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method

JOURNAL ARTICLE published 24 October 2023 in Italian Journal of Food Science

Authors: Miao Liang | Zeen Yang | Kejing Xu | Xiaolong Chen | Jinchu Yang | Wenzhao Liu | Sensen Zhao | Yongming Xu | Junsong Zhang

Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus

JOURNAL ARTICLE published 15 November 2023 in Italian Journal of Food Science

Authors: Sunisa Siripongvutikorn | Praewa Banphot | Nattawut Rampoei | Jinattita Thantrirat

The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

JOURNAL ARTICLE published 6 April 2021 in Italian Journal of Food Science

Authors: Bojana Milicevic | Vladimir Tomović | Bojana Danilović | Dragiša Savić

Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation

JOURNAL ARTICLE published 15 February 2021 in Italian Journal of Food Science

Authors: Shang Fanghong | Longyun Li | Song Xuhong | Tan Jun | Wang Jirui | Chen Gang

Garlic greening: Pigments biosynthesis and control strategies

JOURNAL ARTICLE published 13 February 2021 in Italian Journal of Food Science

Authors: Alberto De Iseppi | Andrea Curioni | Matteo Marangon | Simone Vincenzi | Giovanna Lomolino

New insights on resveratrol supported by magnesium dihydroxide (Revifast®)

JOURNAL ARTICLE published 24 February 2024 in Italian Journal of Food Science

Authors: Roberto Spogli | Andrea Biagini | Federica Presciutti | Annarita Petracci | Francesco Ragonese | Rossana Giulietta Iannitti | Giada Ceccarelli | Gabriele Brecchia | Laura Menchetti | Michela Codini | Maria Rachele Ceccarini | Paola Sabbatini | Bernard Fioretti

Citrus species: Modern functional food and nutraceutical-based product ingredient

JOURNAL ARTICLE published 27 May 2021 in Italian Journal of Food Science

Authors: Mariarosaria Leporini | Rosa Tundis | Vincenzo Sicari | Monica Rosa Loizzo

Study of oxygen in wines with different proportions of yeast lees

JOURNAL ARTICLE published 5 January 2024 in Italian Journal of Food Science

Authors: Michaela Kulhankova | Bozena Prusova | Mojmir Baron

Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment

JOURNAL ARTICLE published 29 June 2021 in Italian Journal of Food Science

Authors: Maliheh Azizi | Fatemeh Fazeli | Mehrdad Mohammadi | Amin Mousavi Khaneghah

Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs

JOURNAL ARTICLE published 30 June 2021 in Italian Journal of Food Science

Authors: Anna Maria Belmonte | Paolo Macchioni | Giovanna Minelli | Corina Scutaru | Luisa Antonella Volpelli | Domenico Pietro Lo Fiego

Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality

JOURNAL ARTICLE published 26 February 2022 in Italian Journal of Food Science

Authors: Norhayati Hussain | Choy Hew Weng | Nursabrina Munawar