IFTIKHAR, Ayesha
IFTIKHAR, Ayesha
DIPARTIMENTO AGRICOLTURA, AMBIENTE E ALIMENTI
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Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
2022-01-01 De Leonardis, A.; Macciola, V.; Iftikhar, A.; Lopez, F.
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
2022-01-01 De Leonardis, A.; Macciola, V.; Iftikhar, A.; Lopez, F.
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce
2024-01-01 Cofelice, Martina; Iftikhar, Ayesha; Lopez, Francesco; De Leonardis, Antonella
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study
2022-01-01 De Leonardis, A.; Iftikhar, A.; Macciola, V.
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications
2023-01-01 De Leonardis, Antonella; Macciola, Vincenzo; Iftikhar, Ayesha
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations | 1-gen-2022 | De Leonardis, A.; Macciola, V.; Iftikhar, A.; Lopez, F. | |
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient | 1-gen-2022 | De Leonardis, A.; Macciola, V.; Iftikhar, A.; Lopez, F. | |
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce | 1-gen-2024 | Cofelice, Martina; Iftikhar, Ayesha; Lopez, Francesco; De Leonardis, Antonella | |
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study | 1-gen-2022 | De Leonardis, A.; Iftikhar, A.; Macciola, V. | |
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications | 1-gen-2023 | De Leonardis, Antonella; Macciola, Vincenzo; Iftikhar, Ayesha |