Found: 19
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The Plastic Crisis, Human Dignity, and Care for our Common Home.
- Published in:
- 2023
- By:
- Publication type:
- Editorial
Predigt zum 80. Jahrestag des himmlischen Geburtstags von Edith Stein in Auschwitz/Oświęcim, 9. August 1942-2022.
- Published in:
- Edith-Stein-Jahrbuch, 2023, p. 199
- By:
- Publication type:
- Article
EL MENSAJE DE FRATELLI TUTTI PARA LOS RELIGIOSOS CONTEMPORÁNEOS.
- Published in:
- Concilium, 2022, n. 395, p. 315
- By:
- Publication type:
- Article
Fratelli Tutti's Message for Contemporary Religious Life.
- Published in:
- Concilium (00105236), 2022, n. 2, p. 126
- By:
- Publication type:
- Article
UMA IGREJA QUE “CAMINHA JUNTO”. SINODALIDADE NA ERA DO PAPA FRANCISCO.
- Published in:
- Perspectiva Teológica, 2022, v. 54, n. 1, p. 67, doi. 10.20911/21768757v54n1p67/2022
- By:
- Publication type:
- Article
Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread.
- Published in:
- Foods, 2017, v. 6, n. 8, p. 66, doi. 10.3390/foods6080066
- By:
- Publication type:
- Article
Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple ( Ananas comosus [L.] Merr.) fruits.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 1, p. 33, doi. 10.1007/s00217-015-2515-x
- By:
- Publication type:
- Article
Encuentro mundial de los movimientos populares en el Vaticano (27 al 29-X-2014).
- Published in:
- Revista de Fomento Social, 2014, v. 69, n. 276, p. 459, doi. 10.32418/rfs.2014.276.1598
- By:
- Publication type:
- Article
Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 1, p. 1, doi. 10.1007/s00217-014-2184-1
- By:
- Publication type:
- Article
Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay.
- Published in:
- Analytical & Bioanalytical Chemistry, 2014, v. 406, n. 9/10, p. 2433, doi. 10.1007/s00216-014-7620-3
- By:
- Publication type:
- Article
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 2, p. 333, doi. 10.1007/s00217-012-1763-2
- By:
- Publication type:
- Article
Influence of chemical structure on absolute odour thresholds and odour characteristics of ortho- and para-halogenated phenols and cresols.
- Published in:
- Flavour & Fragrance Journal, 2012, v. 27, n. 4, p. 304, doi. 10.1002/ffj.3101
- By:
- Publication type:
- Article
The Influence of Molecular Structure on Odor Qualities and Odor Detection Thresholds of Volatile Alkylated Phenols.
- Published in:
- Chemical Senses, 2011, v. 36, n. 6, p. 539, doi. 10.1093/chemse/bjr009
- By:
- Publication type:
- Article
Characterisation of odour-active compounds in lupin flour.
- Published in:
- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 14, p. 2421, doi. 10.1002/jsfa.3739
- By:
- Publication type:
- Article
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions.
- Published in:
- European Food Research & Technology, 2008, v. 228, n. 2, p. 265, doi. 10.1007/s00217-008-0931-x
- By:
- Publication type:
- Article
Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk.
- Published in:
- European Food Research & Technology, 2007, v. 225, n. 2, p. 215, doi. 10.1007/s00217-006-0406-x
- By:
- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 214, n. 4, p. 299, doi. 10.1007/s00217-001-0459-9
- By:
- Publication type:
- Article
Sensory study of the character impact aroma compounds of a coffee beverage.
- Published in:
- European Food Research & Technology, 2000, v. 211, n. 4, p. 272, doi. 10.1007/s002170000169
- By:
- Publication type:
- Article
Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees.
- Published in:
- European Food Research & Technology, 1999, v. 209, n. 3/4, p. 242, doi. 10.1007/s002170050487
- By:
- Publication type:
- Article