Partial characterization of lettuce ( Lactuca sativa L.) polyphenol oxidase.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 93, doi. 10.1007/s00217-006-0513-8
- By:
- Publication type:
- Article
Works in European Food Research & Technology, 2007, Vol 226, Issue 1/2
Results: 39
1
2
Surface functional properties of blood plasma protein fractions.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 207, doi. 10.1007/s00217-006-0527-2
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- Publication type:
- Article
3
Synthesis of vanillyl-maltoside using glucosidases by response surface methodology.
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- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 255, doi. 10.1007/s00217-006-0534-3
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- Publication type:
- Article
4
Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureus.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 281, doi. 10.1007/s00217-006-0537-0
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- Publication type:
- Article
5
Technological performances of commercial yeast strains ( Saccharomyces cerevisiae ) in different complex dough formulations.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 19, doi. 10.1007/s00217-006-0503-x
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- Publication type:
- Article
6
Determination of vitamins A and E in cooked sausages.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 181, doi. 10.1007/s00217-006-0524-5
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- Publication type:
- Article
7
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 45, doi. 10.1007/s00217-006-0507-6
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- Publication type:
- Article
8
Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 295, doi. 10.1007/s00217-006-0539-y
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- Publication type:
- Article
9
Guidelines for reduction of morphine in poppy seed intended for food purposes.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 307, doi. 10.1007/s00217-006-0522-7
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- Publication type:
- Article
10
Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 87
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- Publication type:
- Article
11
Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 265
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- Publication type:
- Article
12
Determination of carnosine in Black-Bone Silky Fowl ( Gallus gallus domesticus Brisson) and common chicken by HPLC.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 311, doi. 10.1007/s00217-006-0528-1
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- Publication type:
- Article
13
Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 137, doi. 10.1007/s00217-006-0518-3
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- Publication type:
- Article
14
Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 25, doi. 10.1007/s00217-006-0504-9
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- Publication type:
- Article
15
Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parameters.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 113, doi. 10.1007/s00217-006-0515-6
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- Publication type:
- Article
16
Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 239, doi. 10.1007/s00217-006-0532-5
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- Publication type:
- Article
17
Scanner-based color measurement in L <sup>*</sup> a <sup>*</sup> b <sup>*</sup> format with artificial neural networks (ANN).
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 121
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- Publication type:
- Article
18
Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 225, doi. 10.1007/s00217-006-0530-7
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- Publication type:
- Article
19
The role of rheological behaviour in flavour perception in model oil/water emulsions.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 161, doi. 10.1007/s00217-006-0521-8
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- Publication type:
- Article
20
Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H<sub>2</sub>O<sub>2</sub>-mediated DNA damage.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 71, doi. 10.1007/s00217-006-0510-y
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- Publication type:
- Article
21
Mathematical quantification of almond content in Jijona turrón.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 301, doi. 10.1007/s00217-006-0540-5
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- Publication type:
- Article
22
Influence of cocoa components on the PCR detection of soy lecithin DNA.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 247
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- Publication type:
- Article
23
A procedural approach for the identification of sources of uncertainty associated with GM quantification and real-time quantitative PCR measurements.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 7, doi. 10.1007/s00217-006-0502-y
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- Publication type:
- Article
24
Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 233, doi. 10.1007/s00217-006-0531-6
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- Publication type:
- Article
25
Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 187
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- Publication type:
- Article
26
Predicting the organoleptic stability of beer from chemical data using multivariate analysis.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 57, doi. 10.1007/s00217-006-0508-5
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- Publication type:
- Article
27
Formation and stabilization of emulsion with A<sup>1</sup>, A<sup>2</sup> and B β-casein genetic variants.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 147, doi. 10.1007/s00217-006-0519-2
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- Publication type:
- Article
28
The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 127, doi. 10.1007/s00217-006-0517-4
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- Publication type:
- Article
29
Co-existence and traceability of GM and non-GM products in the feed chain.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 81, doi. 10.1007/s00217-006-0511-x
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- Publication type:
- Article
30
Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake ( Merluccius merluccius ) after thawing.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 287, doi. 10.1007/s00217-006-0538-z
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- Publication type:
- Article
31
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum , L.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 105, doi. 10.1007/s00217-006-0514-7
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- Publication type:
- Article
32
Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 273, doi. 10.1007/s00217-006-0536-1
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- Publication type:
- Article
33
Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 215, doi. 10.1007/s00217-006-0529-0
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- Publication type:
- Article
34
Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers ( Capsicum annuum ).
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 33, doi. 10.1007/s00217-006-0505-8
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- Publication type:
- Article
35
Orange fibre as potential functional ingredient for dry-cured sausages.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 1
- By:
- Publication type:
- Article
36
Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 63, doi. 10.1007/s00217-006-0509-4
- By:
- Publication type:
- Article
37
Supercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative study.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 199, doi. 10.1007/s00217-006-0526-3
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- Publication type:
- Article
38
Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 153, doi. 10.1007/s00217-006-0520-9
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- Publication type:
- Article
39
Oxidative stability of red wine stored in packages with different oxygen permeability.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 169, doi. 10.1007/s00217-006-0523-6
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- Publication type:
- Article