Papers Vol. 17(1) 2024
Brindusa Covaci, Radu Brejea, Mihai Covaci, Adriana Ciotea//1. POLYPHENOLS AND PHENOLIC COMPOUNDS IN MOUNTAIN VERSUS LOWLAND FOOD
Abstract
Arifa Setu, Ananna Islam, Md. Hanjala Pipil, Mohammad Anowar Hossain, Nilufa Ferdous and Muhammad Javidul Haque Bhuiyan// 2. RELATIONSHIP AMONG GLYCEMIC INDEX WITH PHYSICO-CHEMICAL TRAITS OF BRRI HYBRID RICE VARIETIES
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Emine Karademir, Ferhat Yüksel, Cemalettin Baltacı// 3. SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)
Abstract
Tamer Rabea El Zeny, Rowida Younis Essa, Mohamed Awad Abdelgaleel and Badia Abd El-rahman Bisar// 4. EFFECT OF WHEAT FLOUR REPLACEMENT WITH GARDEN NIGHTSHADE (SOLANUM NIGRUM) FRUITS POWDER ON THE NUTRITIONAL, PHYSICAL, COLOR, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF PAN BREAD
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Soumya Singh, Sonia Mann, Ankita Kataria, Rhythm Kalsi, Shambhavi Singh, Neetu Kumra Taneja, Komal Chauhan, Harinder Singh Oberoi//5. NUTRITIONAL, PHYSICOCHEMICAL, AND ANTIDIABETIC PROPERTIES OF PASTEURIZED AND UNPASTEURIZED CAMEL MILK: A SUSTAINABLE ALTERNATIVE FOR DIABETICS
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Marian Ilie Luca, Mădălina Ungureanu-Iuga, Silvia Mironeasa// 6. INFLUENCE OF CARROT POMACE FROM DIFFERENT VARIETIES ON COMMON AND DURUM WHEAT FLOUR MIXTURES PROPERTIES
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Fatbardha Lamçe, Onejda Kyçyk, Adhurim Lazaj, Mamica Ruci, And Julian Karaulli// EVALUATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF FRUIT AND OLIVE OIL, THROUGH EXTRACTION WITH THE ULTRASOUND METHOD
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Sergiu Pădureţ// EFFECTS OF FATTY ACID COMPOSITION AND TEMPERATURE ON TEXTURE AND SPREADABILITY: A COMPARATIVE STUDY OF BUTTER AND LARD
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Suryatapa Das, Annalakshmi Chatterjee and Tapan Kumar Pal// COMPARATIVE STUDIES ON THE EFFECT OF HOUSEHOLD PACKAGING ON THE ANTIOXIDANT PARAMETERS OF THE ORGANIC AND CONVENTIONAL CUCUMIS SATIVUS L.
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Nur Fitrianto, Sarah Mutmainah, Muhammad Zukhrufuz Zaman, Lusia Seti Palindung, Ema Damayanti, Vita Taufika Rosyida, Andri Frediansyah, Fajar Husen//NOVEL TAMARILLO-RED GINGER KOMBUCHA: IMPACT OF CARBON SOURCE VARIATIONS ON PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT POTENTIAL, AND SENSORY ACCEPTANCE
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Fatma Kaya Yıldırım , Hazel Tamakan Yeşilovalı, H. Doruk KaynarcaHalit Şükür, Beyza H. Ulusoy// IDENTIFICATION HEAT-RESISTANT MOLDS FROM MEAT AND DAIRY PRODUCTS ON MARKET SHELVES IN NORTHERN CYPRUS
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Adem Savaş//THE COMPREHENSIVE EVALUATION OF BISPHENOL A BY BIBLIOMETRIC ANALYSIS
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Feray İnci Maden , Salih Özdemir// EFFECTS ON SOME QUALİTY PROPERTİES OF YOGURT ICE CREAM ADDİNG ENCAPSULATED PROBİOTİC BACTERİA TO YOGURT ICE CREAM PRODUCED FROM COW AND BUFFALO MİLK
Abstract
Alamgeer Khan, Muhammad Asim Irshad, Zahid Mehmood, Maazullah Khan,
Tauqeer Ahmad// EVALUATION OF LOW-ENERGY X-RAY AND GAMMA IRRADIATION FOR AFLATOXIN DECONTAMINATION IN WALNUT KERNELS: A COMPARATIVE STUDY
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Budianto, Diah Kusmardini, Selfia Anggraeni, Vony Lisdiani, Adinda Putri Murni, Frizka Selvina, Kurniatri Ayu Anggira// MULTIPLE MYCOTOXIN ANALYSIS IN ARECA SEED OIL USING ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY (UPLC-MS/MS)
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