Found: 19
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Determination of aflatoxins in peanut butter and sesame samples using high-performance liquid chromatography method.
- Published in:
- European Food Research & Technology, 2006, v. 224, n. 2, p. 167, doi. 10.1007/s00217-006-0310-4
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- Article
Inhibition of acrylamide formation in asparagine/ d-glucose model system by NaCl addition.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 283, doi. 10.1007/s00217-006-0319-8
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- Article
Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 159, doi. 10.1007/s00217-006-0308-y
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- Article
Effect of collection time on chemical composition of the essential oil of Foeniculum vulgare subsp. piperitum growing wild in Turkey.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 279, doi. 10.1007/s00217-006-0309-x
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- Article
Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean ( Glycine max L.) and lupin ( Lupinus angustifolius L.) sprouts.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 177, doi. 10.1007/s00217-006-0300-6
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- Article
Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 171, doi. 10.1007/s00217-006-0303-3
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- Article
Determination of Paralytic Shellfish Poisoning (PSP) toxins in dietary supplements by application of a new HPLC/FD method.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 147, doi. 10.1007/s00217-006-0302-4
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- Article
Effect of damaged starch levels on flour-thermal behaviour and bread staling.
- Published in:
- European Food Research & Technology, 2006, v. 224, n. 2, p. 187, doi. 10.1007/s00217-006-0297-x
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- Article
Monte Carlo Simulation to establish the effect of pH, temperature and heating time on the final load of Bacillus stearothermophilus spores.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 153, doi. 10.1007/s00217-006-0307-z
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- Article
Effect of previous slurry ice treatment on the quality of cooked sardine ( Sardina pilchardus).
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 193, doi. 10.1007/s00217-006-0321-1
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- Article
New potato fibre for improvement of texture and colour of wheat bread.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 199, doi. 10.1007/s00217-006-0301-5
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- Article
Influence of buffer and l-phenylalanine concentration in the Rhizomucor miehei lipase catalysed synthesis of l-phenylalanyl- d-glucose ester investigated through response surface methodology.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 219, doi. 10.1007/s00217-006-0313-1
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- Article
In vivo immunomodulatory activity of polysaccharides derived from Chlorella pyrenoidosa.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 225, doi. 10.1007/s00217-006-0315-z
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- Article
Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 237, doi. 10.1007/s00217-006-0398-6
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- Article
A strategy for molecular species detection in meat and meat products by PCR-RFLP and DNA sequencing using mitochondrial and chromosomal genetic sequences.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 209, doi. 10.1007/s00217-006-0320-2
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- Article
Detection of genetically modified rice: a construct-specific real-time PCR method based on DNA sequences from transgenic Bt rice.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 271, doi. 10.1007/s00217-006-0467-x
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- Article
Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses.
- Published in:
- European Food Research & Technology, 2006, v. 224, n. 2, p. 229, doi. 10.1007/s00217-006-0338-5
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- Article
Comparison of plasmid and genomic DNA calibrants for the quantification of genetically modified ingredients.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 249, doi. 10.1007/s00217-006-0376-z
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- Article
A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean ( Glycine max L.) varieties.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 259, doi. 10.1007/s00217-006-0377-y
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- Article