Works matching IS 01393006 AND DT 2017 AND VI 46 AND IP 1
Results: 16
Characterisation of aroma-active compounds in commercial aged rums.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 69, doi. 10.1556/066.2017.46.1.9
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- Article
Differences in gut microbiota activity (antimicrobials, potential mutagens, and sterols) according to diet.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 61, doi. 10.1556/066.2017.46.1.8
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- Article
Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink).
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 51, doi. 10.1556/066.2017.46.1.7
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- Article
Biofilm formation by persistent and non-persistent Listeria monocytogenes strains on abiotic surfaces.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 43, doi. 10.1556/066.2017.46.1.6
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- Article
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 35, doi. 10.1556/066.2017.46.1.5
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- Article
Fractionation of biologically active components of grape seed (Vitis vinifera) by supercritical fluid extraction.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 27, doi. 10.1556/066.2017.46.1.4
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- Article
Spray drying and process optimization of sour orange juice.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 17, doi. 10.1556/066.2017.46.1.3
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- Article
Hazard analysis and critical control points of traditional vs industrial cremeschnitte production.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 9, doi. 10.1556/066.2017.46.1.2
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- Article
Encapsulations Nanotechnology in the agri-food industry, Vol. 2.
- Published in:
- 2017
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- Publication type:
- Book Review
Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 116, doi. 10.1556/066.2017.46.1.15
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- Article
The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 109, doi. 10.1556/066.2017.46.1.14
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- Article
Competitive inhibition of phytic acid on enzymatic browning of chestnut (Castanea mollissima Blume).
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 100, doi. 10.1556/066.2017.46.1.13
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- Article
Enhancement of bacteriocin production and antimicrobial activity of Pediococcus acidilactici HA-6111-2.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 92, doi. 10.1556/066.2017.46.1.12
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- Article
Enzyme-assisted extraction of carotenoids from Bulgarian tomato peels.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 84, doi. 10.1556/066.2017.46.1.11
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- Article
Factors influencing sushi meal as representative of non-traditional meal: Consumption among Czech consumers.
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- Acta Alimentaria, 2017, v. 46, n. 1, p. 76, doi. 10.1556/066.2017.46.1.10
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- Article
Antagonistic effects of three lactic acid bacterial strains isolated from Nigerian indigenous fermented Ogi on E. coli EKT004 in co-culture.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 1, doi. 10.1556/066.2017.46.1.1
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- Article