Obituary.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 633, doi. 10.1007/s00217-007-0731-8
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Works in European Food Research & Technology, 2008, Vol 226, Issue 3
Results: 38
1
2
Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 437, doi. 10.1007/s00217-006-0554-z
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- Publication type:
- Article
3
Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 621, doi. 10.1007/s00217-007-0623-y
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- Article
4
Effect of transglutaminase on the quality of wheat-based pasta products.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 603
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- Article
5
Colour implications of self-association processes of wine anthocyanins.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 483, doi. 10.1007/s00217-007-0560-9
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- Article
6
In vitro chromium availability in breakfast cereals.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 531, doi. 10.1007/s00217-007-0567-2
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- Article
7
Antimicrobial resistance in Escherichia coli strains isolated from organic and conventional pork meat: a comparative survey.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 371, doi. 10.1007/s00217-006-0547-y
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- Publication type:
- Article
8
Antioxidant activity of Dioscorea batatas Decne glycoprotein.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 507
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- Publication type:
- Article
9
Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 395, doi. 10.1007/s00217-006-0550-3
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- Publication type:
- Article
10
Protective effects of fermented onion juice containing higher amount of querectin aglycone against oxidative stress by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) treatment in Sprague–Dawley rats.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 473, doi. 10.1007/s00217-007-0559-2
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- Article
11
Recovery of vanillin from aqueous solutions using macroporous adsorption resins.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 377, doi. 10.1007/s00217-006-0548-x
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- Publication type:
- Article
12
Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 337, doi. 10.1007/s00217-006-0542-3
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- Article
13
Influence of processing parameters on the texture and microstructure of imitation cheese.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 385, doi. 10.1007/s00217-006-0549-9
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- Publication type:
- Article
14
Effect of different coagulants on yield and quality of tofu from soymilk.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 467, doi. 10.1007/s00217-006-0558-8
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- Publication type:
- Article
15
Effect of frying time on acrylamide content and quality aspects of French fries.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 555, doi. 10.1007/s00217-007-0570-7
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- Publication type:
- Article
16
Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 499, doi. 10.1007/s00217-007-0562-7
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- Publication type:
- Article
17
Pressurized acidified water extraction of black carrot [ Daucus carota ssp. sativus var. atrorubens Alef.] anthocyanins.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 363, doi. 10.1007/s00217-006-0546-z
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- Publication type:
- Article
18
Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 583, doi. 10.1007/s00217-007-0592-1
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- Publication type:
- Article
19
Innovative extraction procedure for obtaining high pure lycopene from tomato.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 327, doi. 10.1007/s00217-006-0541-4
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- Publication type:
- Article
20
Quantification of DNA during winemaking by fluorimetry and Vitis vinifera L.-specific quantitative PCR.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 491
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- Publication type:
- Article
21
The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 405, doi. 10.1007/s00217-006-0551-2
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- Publication type:
- Article
22
Content of selected bioactive components and antioxidant properties of broccoli ( Brassica oleracea L.).
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 459, doi. 10.1007/s00217-006-0557-9
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- Publication type:
- Article
23
Extraction and quantification of main pigments in pesto sauces.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 569, doi. 10.1007/s00217-007-0572-5
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- Publication type:
- Article
24
Aroma-active compounds of butter: a review.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 315, doi. 10.1007/s00217-006-0555-y
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- Publication type:
- Article
25
Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 523, doi. 10.1007/s00217-007-0565-4
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- Publication type:
- Article
26
Interference of denaturing and reducing agents on the antigen/antibody interaction. Impact on the performance of quantitative immunoassays in gliadin analysis.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 591
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- Publication type:
- Article
27
Analysis of organic acid content in cultivars of tomato harvested in Tenerife.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 423
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- Publication type:
- Article
28
Scavenging and anti-fatigue activity of fermented defatted soybean peptides.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 415
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- Publication type:
- Article
29
Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 627, doi. 10.1007/s00217-006-0544-1
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- Article
30
Bioactive compounds in spelt bread.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 537
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- Publication type:
- Article
31
The effect of three organic pre-harvest treatments on Swiss chard ( Beta vulgaris L. var. cycla L.) quality.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 345, doi. 10.1007/s00217-006-0543-2
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- Article
32
The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 449, doi. 10.1007/s00217-006-0556-x
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- Article
33
Characterising polysaccharides in cherimoya ( Annona cherimola Mill.) purée and their enzymatic liquefaction.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 355, doi. 10.1007/s00217-006-0545-0
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- Publication type:
- Article
34
Effect of γ-irradiaton on the volatile compounds of licorice ( Glycyrrhiza uralensis Fischer).
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 577, doi. 10.1007/s00217-007-0591-2
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- Article
35
The effects of planting time on fatty acids and tocopherols in chickpea.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 517, doi. 10.1007/s00217-007-0564-5
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- Publication type:
- Article
36
Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 613, doi. 10.1007/s00217-007-0606-z
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- Publication type:
- Article
37
Effect of two different rice dehusking procedures on total arsenic concentration in rice.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 561, doi. 10.1007/s00217-007-0571-6
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- Publication type:
- Article
38
Behavior of mustard seed ( Sinapis alba L.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 3, p. 545, doi. 10.1007/s00217-007-0569-0
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- Article