IFTIKHAR, Ayesha
IFTIKHAR, Ayesha
DIPARTIMENTO AGRICOLTURA, AMBIENTE E ALIMENTI
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Risultati 1 - 6 di 6 (tempo di esecuzione: 0.004 secondi).
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.
Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat
2024-01-01 Iftikhar, A.; Dupas-Farrugia, C.; De Leonardis, A.; Macciola, V.; Moiz, A.; Martin, D.
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