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1. [ " " , . ()]. Moresi M., Cimini A. Product carbon footprint: still a proper method to start improving the sustainability of food and beverage enterprises // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 808-826.-.-Bibliogr.: p.822-826. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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; ; ; LACTOBACILLUS CASEI; ; ; ;

3. [ . ( . )]. Berjan S., Mrdalj V., EL Bilali H., Velimirovic A., Blagojevic Z., Bottalico F., Debs P., Capone R. Household food waste in Montenegro // Italian Journal of Food Science.-2019.-Vol.31,N 2.-P. 274-287.-.-Bibliogr.: p.284-287. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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5. [ , . ()]. Brizzolari A., Brandolini A., Glorio-Paulet P., Hidalgo A. Antioxidant capacity and heat damage of powder products from south american plants with functional properties // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 731-748.-.-Bibliogr.: p.747-748. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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6. [ , . ()]. Muzykiewicz A., Zielonka-Brzezicka I., Klimowicz A. The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits // Acta scientiarum Polonorum. Technologia Alimentaria.-2019.-Vol.18,N 4.-P. 453-462.-.-Bibliogr.: p.462. *www.food.actapol.net.
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9. [ . ( )]. Noh Sin-Woo, Song Dong-Heon, Ham Youn-Kyung, Kim Tae-Kyung, Choi Yun-Sang, Kim Hyun-Wook Interaction of porcine myofibrillar proteins and various gelatins: impacts on gel properties // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 229-239.-.-Bibliogr.: p.238-239. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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10. [ ( ) , , . ()]. Benjakul S., Pisuchpen S., O'Brien N., Karnjanapratum S. Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin // Italian Journal of Food Science.-2019.-Vol.31,N 2.-P. 347-366.-.-Bibliogr.: p.364-366. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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11. [ , , . ()]. Ben Moussa O., Boulares M., Chouaibi M., Mzoughi M., Hassouna M. Effects of lactulose levels on yoghurt properties // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 782-799.-.-Bibliogr.: p.795-799. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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12. [ . (. )]. Ali M.A., Islam M.A., Othman N.H., Noor A.M., Ibrahim M. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating // Acta scientiarum Polonorum. Technologia Alimentaria.-2019.-Vol.18,N 4.-P. 427-438.-.-Bibliogr.: p.436-438. *www.food.actapol.net.
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13. [ . ()]. Moghadam F.V., Pourahmad R., Mortazavi A., Davoodi D., Azizinezhad R. Use of fish oil nanoencapsulated with gum arabic carrier in low fat probiotic fermented milk // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 309-323.-.-Bibliogr.: p.320-323. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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14. [ - , . ()]. Modzelewska-Kapitula M., Wiek A. Influence of tomato powder on comminuted meat product quality // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 565-572.-.-Bibliogr.: p.572. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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15. [ . ()]. Davarcioglu E.S., Kolsarici N. Effects of innovative gluten-free coatings on quality, sensory and microbial properties of chicken nuggets // Italian Journal of Food Science.-2019.-Vol.31,N 2.-P. 385-400.-.-Bibliogr.: p.398-400. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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16. [ , , - . ()]. Afjeh M.E.A., Pourahmad R., Akbari-adergani B., Azin M. Use of glucose oxidase immobilized on magnetic chitosan nanoparticles in probiotic drinking yogurt // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 73-83.-.-Bibliogr.: p.81-83. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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17. [ - , . ( )]. Kim Tae-Kyung, Kim Young-Boong, Jeon Ki-Hong, Jang Hae-Won, Lee Hyun-Sung, Choi Yun-Sang Quality characteristics of samgyetang according to the sodium chloride level and with/without phosphate in broth // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 102-113.-.-Bibliogr.: p.111-113. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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19. [ - . ( )]. Lee B., Choi Y.M. Correlation of marbling characteristics with meat quality and histochemical characteristics in longissimus thoracis muscle from hanwoo steers // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 151-161.-.-Bibliogr.: p.159-161. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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20. [ - . ( )]. Lee Jeong-A, Kim Gye-Woong, Kim Hack-Youn, Choe J. Influences of red pepper seed powder on the physicochemical properties of a meat emulsion model system // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 286-295.-.-Bibliogr.: p.294-295. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
; ; ; ; ; ; CAPSICUM ANNUUM; - ; ;

21. [ . ()]. Ozer C.O. Utilization of jerusalem artichoke powder in production of low-fat and fat-free fermented sausage // Italian Journal of Food Science.-2019.-Vol.31,N 2.-P. 301-310.-.-Bibliogr.: p.310. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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22. [ - , , . ( )]. Koh K.C., Chung Ku-Yong, Kim Hyun-Seok, Kang Se-Joo, Choi Chang-Bon, Jo C., Choe J. Determination of point of sale and consumption for hanwoo beef based on quality grade and aging time // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 139-150.-.-Bibliogr.: p.148-150. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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23. [ - - . ( . )]. Ismail I., Hwang Young-Hwa, Joo Seon-Tea Comparison of single and double combination of temperature-time in sous vide treated semitendinosus muscle from cattle and goat // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 45-53.-.-Bibliogr.: p.52-53. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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24. [ . ()]. Hussain N., Azhar N., Rajoo S.G.S. Effects of thermosonication on watermelon rind-honey beverage // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 631-651.-.-Bibliogr.: p.647-651. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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25. [ , Autofom III. (. )]. Choi J., Kwon K., Lee Y., Ko E., Kim Y., Choi Y. Characteristics of pig carcass and primal cuts measured by the autofom III depend on seasonal classification // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 332-344.-.-Bibliogr.: p.342-344. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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26. [ - . ( . )]. Choi Y.M., Garcia L.G., Lee K. Correlations of sensory quality characteristics with intramuscular fat content and bundle characteristics in bovine longissimus thoracis muscle // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 197-208.-.-Bibliogr.: p.206-208. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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27. [ , , . ().]. Uyarcan M., Kayaardi S. Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 573-592.-.-Bibliogr.: p.588-592. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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28. [ - . ( )]. Kim M., Choe J., Lee H.J., Yoon Y., Yoon S., Jo C. Effects of aging and aging method on physicochemical and sensory traits of different beef cuts // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 54-64.-.-Bibliogr.: p.63-64. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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29. [ (65 72° C) , . ( . )]. Ji Da-Som, Kim Ji-Han, Yoon Dong-Kyu, Kim Jung-Ho, Lee Ha-jung, Cho Won-Young, Lee Chi-Ho Effect of different storage-temperature combinations on longissimus dorsi quality upon sous-vide processing of frozen/thawed pork // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 240-254.-.-Bibliogr.: p.251-254. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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30. [ - . ( )]. Hwang Su-In, Lee Eun-Jung, Hong Geun-Pyo Effects of temperature and time on the cookery properties of sous-vide processed pork loin // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 65-72.-.-Bibliogr.: p.71-72. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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; ; ; ; ; ; LACTOBACILLUS; ; ; ;

32. [ t 4° C. ()]. Wang T., Guo H., Zhang H., Ren F., Zhang M., Ge S., Luo H., Zhao L. Dynamics of bacterial communities of lamb meat packaged in air and vacuum pouch during chilled storage // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 209-221.-.-Bibliogr.: p.219-221. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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33. [ . ( )]. Bae In-Kyu, Kim Kwon-Jung, Choi Jung-Seok, Choi Yang-Il, Ha Jung-Heun Quality properties and storage characteristics of pyeonyuk with different additional levels of turmeric powder // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 35-44.-.-Bibliogr.: p.43-44. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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34. [ - , "". ()]. Siano F., Fasulo G., Giaramita L., Sorrentino A., Boscaino F., Sprovieri M., Di Stasio M., Coccioni R., Volpe M.G. Chemical-nutritional composition, microbiological analysis and volatile compound content of fossa cheese ripened in different pits // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 669-684.-.-Bibliogr.: p.683-684. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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35. [ . ()]. Teterycz D., Sobota A., Kozlowicz K., Zarzycki P. Substitution of semolina durum with common wheat flour in egg and eggless pasta // Acta scientiarum Polonorum. Technologia Alimentaria.-2019.-Vol.18,N 4.-P. 439-451.-.-Bibliogr.: p.450-451. *www.food.actapol.net.
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36. [ , , , - . ()]. Tsuda H., Okuda S., Haraguchi T., Kodama K. Influence of exopolysaccharide on the growth of lactic acid bacteria // Italian Journal of Food Science.-2019.-Vol.31,N 2.-P. 233-242.-.-Bibliogr.: p.241-242. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
LACTOBACILLUS; ; ; ; ; ; ; ; ;

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51. [, -, , . ()]. Onat S., Savas E. Immobilization and characterization of & N946;-glucosidase from Gemlik olive (Olea europea L.) responsible for hydrolization of oleuropein // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 749-763.-.-Bibliogr.: p.761-763. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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55. [ - 5 . ( )]. Won Jong-Eun, Bang Han-Yeol, Kwak Byung-Man, Park Jong-Su, Kim Gui-Ran, Kwon Joong-Ho Nucleotide analysis in korean dairy products using high- performance liquid chromatography with diode array detector // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 93-101.-.-Bibliogr.: p.100-101. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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67. [ : - . ( . )]. Lee Ha-Jung, Kim Ji-Han, Ji Da-Som, Lee Chi-Ho Effects of heating time and temperature on functional properties of proteins of yellow mealworm larvae (Tenebrio molitor L.) // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 2.-P. 296-308.-.-Bibliogr.: p.306-308. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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68. [ : ; , , . ()]. Urgu M., Turk A., Unluturk S., Kaymak-Ertekin F., Koca N. Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: the effects on stability, microstructure, rheological and sensory properties // Korean Journal for Food Science of Animal Resources.-2019.-Vol.39,N 1.-P. 23-34.-.-Bibliogr.: p.33-34. *http://ocean.kisti.re.kr/IS_mvpopo210L.do?method=list&poid=ksfsar&kojic=CSSPBQ.
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69. [ , ]. Merlino V.M., Borra D., Mantino V. New consumer targets towards a traditional spirit: the case of grappa in Piedmont (northwest Italy) // Italian Journal of Food Science.-2019.-Vol.31,N 4.-P. 652-668.-.-Bibliogr.: p.666-668. *http://www.chiriottieditori.it/ojs/index.php/ijfs.
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