Found: 34
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Predicting the cookie quality of flours by using Mixolab<sup>®</sup>.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1549, doi. 10.1007/s00217-008-0879-x
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Iron(II)-induced isomerization of ( all - E )-xanthophyll pigments lutein, zeaxanthin, and β cryptoxanthin in acetone.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1307, doi. 10.1007/s00217-008-0878-y
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A new approach to eliminate stress for two probiotics with chemicals in vitro.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1569, doi. 10.1007/s00217-008-0862-6
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Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1543, doi. 10.1007/s00217-008-0877-z
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High-pressure shift freezing: recrystallization during storage.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1367
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Antibacterial and antioxidant properties of Ramulus Cinnamomi using supercritical CO<sub>2</sub> extraction.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1387, doi. 10.1007/s00217-008-0857-3
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Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1475
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A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1329, doi. 10.1007/s00217-008-0848-4
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Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1461, doi. 10.1007/s00217-008-0868-0
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Identification by proteome analysis of muscle proteins in sea bream ( Sparus aurata ).
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1403, doi. 10.1007/s00217-008-0859-1
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Functional properties of microwave-treated wheat gluten.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1411, doi. 10.1007/s00217-008-0860-8
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A procedure for olive oil traceability and authenticity: DNA extraction, multiplex PCR and LDR–universal array analysis.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1429, doi. 10.1007/s00217-008-0863-5
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- Article
LC/MS/MS detection of fungicide guazatine residues for quality assessment of commercial citrus fruit.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1339, doi. 10.1007/s00217-008-0849-3
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Speciation of selenium in selenium-enriched seeds, buckwheat ( Fagopyrum esculentum Moench) and quinoa ( Chenopodium quinoa Willdenow).
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1455, doi. 10.1007/s00217-008-0866-2
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Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1323, doi. 10.1007/s00217-008-0847-5
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A model freed from endogenous reference gene for quantification of genetically modified DNA by real-time PCR. 1. Quantification of DNA from genetically modified organisms in haplo-species materials.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1485, doi. 10.1007/s00217-008-0871-5
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Identification of Lactobacillus from koumiss by conventional and molecular methods.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1555, doi. 10.1007/s00217-008-0880-4
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Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1315, doi. 10.1007/s00217-008-0846-6
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Comparison of rheological, fermentative and baking properties of gluten-free dough formulations.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1523, doi. 10.1007/s00217-008-0875-1
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Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1515, doi. 10.1007/s00217-008-0874-2
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Changes in structure and aroma release from starch–aroma systems upon α-amylase addition.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1439, doi. 10.1007/s00217-008-0864-4
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Hair mercury level of coastal communities in Malaysia: a linkage with fish consumption.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1349, doi. 10.1007/s00217-008-0851-9
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Alternative DNA amplification methods to PCR and their application in GMO detection: a review.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1287, doi. 10.1007/s00217-008-0850-x
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Molecular microcapsules and inclusion interactions of eugenol with β-cyclodextrin and its derivatives.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1507, doi. 10.1007/s00217-008-0873-3
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Hydrocaffeic acid oxidation by a peroxidase homogenate from onion solid wastes.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1379, doi. 10.1007/s00217-008-0854-6
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Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1357, doi. 10.1007/s00217-008-0852-8
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Preparation and thermal stability of collagen from scales of grass carp ( Ctenopharyngodon idellus ).
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1467
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Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1447
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Study of some European cheeses geographical traceability by pattern recognition analysis of multielemental data.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1419, doi. 10.1007/s00217-008-0861-7
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Content and distribution of vicine, convicine and <span style="font-variant:small-caps">l</span> -DOPA during germination and seedling growth of two Vicia faba L. varieties.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1537, doi. 10.1007/s00217-008-0876-0
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Inhibition of adhesion of Streptococcus mutans to hydroxylapatite by commercial dairy powders and individual milk proteins.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1499, doi. 10.1007/s00217-008-0872-4
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Influence of mixing and temperature on the rheological properties of carboxymethyl cellulose/κ-carrageenan mixtures.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1397
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Properties and antimicrobial activity of the smear surface cheese coryneform bacterium Brevibacterium linens.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1299, doi. 10.1007/s00217-008-0856-4
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Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1563
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