Found: 39
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Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 2, p. 391, doi. 10.1007/s00217-007-0733-6
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- Article
Analysis of coumarin in various foods using liquid chromatography with tandem mass spectrometric detection.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 637, doi. 10.1007/s00217-007-0767-9
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- Article
Implementation of headspace solid-phase-microextraction–GC–MS/MS methodology for determination of 3-alkyl-2-methoxypyrazines in wine.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 449, doi. 10.1007/s00217-007-0741-6
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- Article
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 323
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Use of edible films based on whey protein isolate to protect foods rich in polyunsaturated fatty acids.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 623, doi. 10.1007/s00217-007-0765-y
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- Article
Modelling sweetness and texture perception in model emulsion systems.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 537, doi. 10.1007/s00217-007-0752-3
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- Article
Characterization of purified xylanase from finger millet ( Eleusine coracana- Indaf 15) malt.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 587, doi. 10.1007/s00217-007-0760-3
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- Article
Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 629, doi. 10.1007/s00217-007-0766-x
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- Article
Protection of volatile esters and terpenes during storage of a white wine and a model wine medium by a mixture of N -acetyl-cysteine and caffeic acid.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 643, doi. 10.1007/s00217-007-0768-8
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Determination of the botanical origin of honey by Fourier-transformed infrared spectroscopy: an approach for routine analysis.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 579, doi. 10.1007/s00217-007-0759-9
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- Article
Using electricity as a tool in quality studies of Atlantic salmon.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 571
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- Article
Utilization of Mixolab<sup>®</sup> to predict the suitability of flours in terms of cake quality.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 565, doi. 10.1007/s00217-007-0757-y
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- Article
Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 599, doi. 10.1007/s00217-007-0761-2
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- Article
TaqMan based real time PCR method for quantitative detection of basmati rice adulteration with non-basmati rice.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 619, doi. 10.1007/s00217-007-0763-0
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- Article
Physicochemical properties of cell wall materials from apple, kiwifruit and tomato.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 607, doi. 10.1007/s00217-007-0762-1
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- Article
Genetic typification by pulsed-field gel electrophoresis (PFGE) and randomly amplified polymorphic DNA (RAPD) of wild Lactobacillus plantarum and Oenococcus oeni wine strains.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 547, doi. 10.1007/s00217-007-0755-0
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- Article
Detection of eight GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 527
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- Article
Acrylamide in bread. Effect of prooxidants and antioxidants.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 519, doi. 10.1007/s00217-007-0750-5
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- Article
Preparation of wheat gluten hydrolysates with high opioid activity.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 511, doi. 10.1007/s00217-007-0749-y
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- Article
Bread quality of frozen dough substituted with modified tapioca starches.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 503
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- Article
Quality characteristics of different red pepper cultivars ( Capsicum annuum L.) for hot paprika production.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 557, doi. 10.1007/s00217-007-0756-z
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- Article
Detection of Clostridium botulinum neurotoxin coding genes: analysis of PCR products by real time versus capillary gel electrophoresis methods.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 495
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- Article
Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 485, doi. 10.1007/s00217-007-0745-2
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- Article
Studies on the anthocyanin profile of Vitis Vinifera intraspecific hybrids (Monastrell × Cabernet Sauvignon).
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 479, doi. 10.1007/s00217-007-0744-3
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- Article
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 443
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- Article
Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 433, doi. 10.1007/s00217-007-0738-1
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- Article
Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 463, doi. 10.1007/s00217-007-0742-5
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- Article
An optical flow injection analysis system for measurement of glucose in tomato.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 473, doi. 10.1007/s00217-007-0743-4
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- Article
Processing of aroma extracts from elder flower ( Sambucus nigra L.).
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 375, doi. 10.1007/s00217-007-0732-7
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- Article
Antioxidant capacity of walnut ( Juglans regia L.): contribution of oil and defatted matter.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 425, doi. 10.1007/s00217-007-0737-2
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Analysis of total and dialyzable copper levels in duplicate meals by ETAAS: daily intake.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 367, doi. 10.1007/s00217-007-0730-9
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- Article
Comparison of diffusion of fructo-oligosaccharide components during vacuum impregnation and osmotic dehydration.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 417, doi. 10.1007/s00217-007-0736-3
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- Article
Optimization extraction of anthocyanins from purple corn ( Zea mays L.) cob using tristimulus colorimetry.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 409, doi. 10.1007/s00217-007-0735-4
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- Article
Influence of SO<sub>2</sub> on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 401, doi. 10.1007/s00217-007-0734-5
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Fast identification of scallop adductor muscles using species-specific microsatellite markers.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 353, doi. 10.1007/s00217-007-0728-3
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Changes of trypsin in activity and secondary structure induced by complex with trypsin inhibitors and tea polyphenol.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 361, doi. 10.1007/s00217-007-0729-2
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- Article
PCR detection of soy ingredients in bread.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 345, doi. 10.1007/s00217-007-0727-4
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- Article
Anti-stress effects of chewing gum prepared with yeast hydrolysate.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 331, doi. 10.1007/s00217-007-0725-6
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- Article
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 337, doi. 10.1007/s00217-007-0726-5
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- Article