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
- By:
- Publication type:
- Article
Works matching IS 01393006 AND DT 2017 AND VI 46 AND IP 1
Results: 16
1
2
Differences in gut microbiota activity (antimicrobials, potential mutagens, and sterols) according to diet.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 61, doi. 10.1556/066.2017.46.1.8
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- Publication type:
- Article
3
Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink).
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 51, doi. 10.1556/066.2017.46.1.7
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- Publication type:
- Article
4
Biofilm formation by persistent and non-persistent Listeria monocytogenes strains on abiotic surfaces.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 43, doi. 10.1556/066.2017.46.1.6
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- Publication type:
- Article
5
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 35, doi. 10.1556/066.2017.46.1.5
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- Publication type:
- Article
6
Fractionation of biologically active components of grape seed (Vitis vinifera) by supercritical fluid extraction.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 27, doi. 10.1556/066.2017.46.1.4
- By:
- Publication type:
- Article
7
Spray drying and process optimization of sour orange juice.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 17, doi. 10.1556/066.2017.46.1.3
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- Publication type:
- Article
8
Hazard analysis and critical control points of traditional vs industrial cremeschnitte production.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 9, doi. 10.1556/066.2017.46.1.2
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- Publication type:
- Article
9
Encapsulations Nanotechnology in the agri-food industry, Vol. 2.
- Published in:
- 2017
- By:
- Publication type:
- Book Review
10
Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 116, doi. 10.1556/066.2017.46.1.15
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- Publication type:
- Article
11
The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 109, doi. 10.1556/066.2017.46.1.14
- By:
- Publication type:
- Article
12
Competitive inhibition of phytic acid on enzymatic browning of chestnut (Castanea mollissima Blume).
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 100, doi. 10.1556/066.2017.46.1.13
- By:
- Publication type:
- Article
13
Enhancement of bacteriocin production and antimicrobial activity of Pediococcus acidilactici HA-6111-2.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 92, doi. 10.1556/066.2017.46.1.12
- By:
- Publication type:
- Article
14
Enzyme-assisted extraction of carotenoids from Bulgarian tomato peels.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 84, doi. 10.1556/066.2017.46.1.11
- By:
- Publication type:
- Article
15
Factors influencing sushi meal as representative of non-traditional meal: Consumption among Czech consumers.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 1, p. 76, doi. 10.1556/066.2017.46.1.10
- By:
- Publication type:
- Article
16
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
- By:
- Publication type:
- Article