Volume 246, Issue 2

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February 2020

Special Issue: CHIMALI 2018

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11 articles in this issue

CHIMALI 2018: facts and figures
Sauro Vittori
Marco Arlorio
Editorial 29 August 2019 Pages: 257 - 258
Reflectance colorimetry: a mirror for food quality—a mini review
Francesco Cairone
Simone Carradori
Stefania Cesa
Review Article 01 August 2019 Pages: 259 - 272
From pomegranate marcs to a potential bioactive ingredient: a recycling proposal for pomegranate-squeezed marcs
Federica Turrini
Raffaella Boggia
Paola Zunin
Original Paper 05 August 2019 Pages: 273 - 285
Italian composite dishes: description and classification by LanguaL™ and FoodEx2
Alessandra Durazzo
Emanuela Camilli
Luisa Marletta
Original Paper 05 August 2019 Pages: 287 - 295
African baobab (Adansonia digitata) fruit as promising source of procyanidins
Marina Russo
Maria Beatrice Ronci
Laura De Gara
Original Paper 01 August 2019 Pages: 297 - 306
Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products
Lucarini Massimo
D’Evoli Laura
Lombardi-Boccia Ginevra
Original Paper 06 August 2019 Pages: 307 - 314
A simplified approach for isocratic HPLC analysis of cannabinoids by fine tuning chromatographic selectivity
Mitja Križman
Original Paper 05 August 2019 Pages: 315 - 322
Chemical characterization and nutritional evaluation of microalgal biomass from large-scale production: a comparative study of five species
Gabriella Di Lena
Irene Casini
Ginevra Lombardi-Boccia
Original Paper 13 August 2019 Pages: 323 - 332
Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation
Alessia Fazio
Chiara La Torre
Pierluigi Plastina
Original Paper 05 August 2019 Pages: 333 - 347
Quality traits of raw and cooked cupped oysters
A. Felici
S. Vittori
Alessandra Roncarati
Original Paper Open access 05 August 2019 Pages: 349 - 353
Correction to: Quality traits of raw and cooked cupped oysters
A. Felici
S. Vittori
Alessandra Roncarati
Correction Open access 27 September 2019 Pages: 355 - 355

Volume 246, Issue 2

CHIMALI 2018: facts and figures

Reflectance colorimetry: a mirror for food quality—a mini review

From pomegranate marcs to a potential bioactive ingredient: a recycling proposal for pomegranate-squeezed marcs

Italian composite dishes: description and classification by LanguaL™ and FoodEx2

African baobab (Adansonia digitata) fruit as promising source of procyanidins

Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products

A simplified approach for isocratic HPLC analysis of cannabinoids by fine tuning chromatographic selectivity

Chemical characterization and nutritional evaluation of microalgal biomass from large-scale production: a comparative study of five species

Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation

Quality traits of raw and cooked cupped oysters

Correction to: Quality traits of raw and cooked cupped oysters

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