-
FROM THE BOARD
Maintaining “freshness” in the global food market
-
NEWS FROM EFSA
EFSA
-
FOOD ANALYSIS
Chemical composition of Dictamnus albus L. essential oil from Serbia
-
FOOD ANALYSIS
Chemical composition of the essential oils of Salvia austriaca Jacq. and Salvia amplexicaulis Lam. from Serbia
-
PRODUCT FOCUS
Medicinal plants – The real treasure of Serbia’s natural resources
-
COLOURS
Monoazo dyes as probes for bulk and local viscosity – Potential applications in semi-solid foods
-
DIETARY FIBRES
Soluble fibre and cookie quality
-
PEPTIDES
Preparation and characterization of pine nut peptides – Processing optimization of the beverage made from the pine nut (Pinus koraiensis) peptides
-
FOOD TECHNOLOGIES
High pressure processing for better ice cream
-
FOOD TECHNOLOGIES
Changes of aroma composition of persimmon wine during fermentation
-
FOOD TECHNOLOGIES
Walnut leaves – influence of different extraction methods on the total phenol and flavonoid contents
-
FOOD TECHNOLOGIES
Different wavelengths light to induce physiological changes callus for the biosynthesis of gymnemic acid in Gymnema sylvestre
-
WEIGHT MANAGEMENT
Effect of food protein on blood glucose regulation, body composition and weight loss
-
EVENTS
Analytica : the analytical industry’s leading event
-
News
NEWS
