Cover Image

The Influence of Bioactive Compounds in Food - Figure 11. Evaluation of the characteristics of the control sample on the first day of storage

Fuente: Zenodo

Saved in:

Bibliographic Details
Main Authors:	Ovidiu TIȚA, Anamaria CIUBARA, Mihaela Adriana TIȚA, Maria Adelina CONSTANTINESCU, Alexandru Bogdan CIUBARA
Format:	Recurso digital
Published:	Zenodo 2024
Subjects:	fresh cheese grape powder bioactive compounds sensory analysis food products
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
by: Edinson Eliecer Bejarano Toro
Published: (2016)

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus
by: Oktay YERLIKAYA
Published: (2014)

Valorization of Algerian food by-products in animal feed
by: Samira Lagha Benamrouche
Published: (2025)

Journal of Functional Foods
Published: (2021)

Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives
by: Diego Tresinari Santos
Published: (2015)

SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
by: J. Mauricio Peñarrieta
Published: (2007)

Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent
by: Windy Vergara-Álvarez
Published: (2019)

Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study
by: Cássia Pereira de BARROS
Published: (2016)

Sensorische Unterschiede zwischen frischem und gefriergelagertem Seefisch
by: Oehlenschläger, Jörg
Published: (1984)

Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours
by: Samuel Arturo Delgado-Murillo
Published: (2024)

Characterization of pseudo-fruits of Hovenia dulcis T. at different maturation stages and drying methods
by: Georgia Ane Raquel Sehn
Published: (2021)

Bioactive compounds and antioxidant activity analysis during orange vinegar production
by: Cristina Verónica DAVIES
Published: (2017)

Postharvest quality of fresh murici fruits as a function of storage and packing
by: Nayane Rosa Gomes
Published: (2021)

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese
by: Nazan KAVAS
Published: (2016)

Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch
by: Oehlenschläger, Jörg
Published: (2004)

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
by: Narciza Maria de Oliveira ARCANJO
Published: (2017)

Drug-Metabolite-Target Combinations with Curated Publicly Available Bioactivity Data
by: Larsson, Sofia, et al.
Published: (2026)

Mechanisms of Endothelial Protection by Natural Bioactive Compounds from Fruit and Vegetables
by: BERNARDITA MONSALVE
Published: (2017)

Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese
by: José G. Serpa Fajardo
Published: (2016)

Development and characterization of orally-disintegrating films for propolis delivery
by: Josiane Gonçalves BORGES
Published: (2013)

Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments
by: Caroline PAZINATTO
Published: (2013)

Application of enzymatic preparations to produce araçá pulp and juice
by: Ivana Greice SANDRI
Published: (2014)

Herbicidal bioactivity of natural compounds from Lantana camara on the germination and seedling growth of Bidens pilosa
by: Diego Medeiros Gindri
Published: (2020)

An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits
by: Marcelo Rodrigues MARQUES
Published: (2012)

Influence of post-harvest thermal dehydration on antioxidant quality of 26 orange-fleshed sweet potato genotypes
by: Mariana Emy Haneda Ferrarini
Published: (2022)

Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses
by: Thaís Gabrielle Dias
Published: (2017)

Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
by: Luciana Alves da Silva Tavone
Published: (2021)

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
by: Tainara de Moraes CRIZEL
Published: (2015)

Physiological and biochemical effects of Lantana camara L. allelochemicals on the seed germination of Avena sativa L.
by: Diego Medeiros Gindri
Published: (2020)

Saving the pharmacy of the sea: How does global change affect species with bioactive potential in the Mediterranean?
by: Arnau Carreño
Published: (2021)

Food Chemistry Advances
Published: (2022)

Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
by: María Victoria ALVAREZ
Published: (2015)

Food Bioengineering
Published: (2022)

DETERMINATION OF QUALITY INDICATORS OF APPLE, BEET, CARROTS, AND PUMPKIN POWDER
by: Uzakova Sh.I., Sanayev E.Sh., Sadikov A.R.
Published: (2025)

Training systems, rootstocks and climatic conditions influence quality and antioxidant activity of ‘BRS Cora’ grape
by: Rayssa Ribeiro da Costa
Published: (2021)

Nutritional evaluation of an indigenous low cost protein food
by: Chungath, J.P., et al.
Published: (1980)

Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
by: Nelson Gutiérrez G
Published: (2015)

Color and chemical composition and of green corn produced under organic and conventional conditions
by: Lucineia de PINHO
Published: (2011)

Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin
by: Ana Paula de Carvalho Alves
Published: (2014)

Effect of extraction solvent on metabolites content, antioxidant, and antibacterial activity of coffee bagasse
by: Frida Lourdes García-Larez
Published: (2021)