Production of organic acids by Lactobacillus strains in three different media.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 395, doi. 10.1007/s00217-009-1179-9
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- Publication type:
- Article
Works in European Food Research & Technology, 2010, Vol 230, Issue 3
Results: 18
1
2
Resolution of racemic δ-lactone flavors on Chiralcel OB by packed column super critical fluid chromatography.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 521, doi. 10.1007/s00217-009-1186-x
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- Publication type:
- Article
3
Two tetraplex real-time PCR for the detection and quantification of DNA from eight allergens in food.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 367, doi. 10.1007/s00217-009-1164-3
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- Publication type:
- Article
4
Influence of water on the generation of Strecker aldehydes from dry processed foods.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 375, doi. 10.1007/s00217-009-1169-y
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- Publication type:
- Article
5
SYBR<sup>®</sup>Green qPCR screening methods for the presence of “35S promoter” and “NOS terminator” elements in food and feed products.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 383, doi. 10.1007/s00217-009-1170-5
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- Publication type:
- Article
6
Effect of enterocin EJ97 against Geobacillus stearothermophilus vegetative cells and endospores in canned foods and beverages.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 513, doi. 10.1007/s00217-009-1194-x
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- Publication type:
- Article
7
Anthocyanins, flavonols and hydroxycinnamates: an attempt to use them to discriminate Vitis vinifera L . cv ‘Barbera’ clones.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 417, doi. 10.1007/s00217-009-1180-3
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- Publication type:
- Article
8
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 437, doi. 10.1007/s00217-009-1184-z
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- Publication type:
- Article
9
Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 429, doi. 10.1007/s00217-009-1183-0
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- Publication type:
- Article
10
Hypoglycemic effects of black glutinous corn polysaccharides on alloxan-induced diabetic mice.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 411, doi. 10.1007/s00217-009-1182-1
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- Publication type:
- Article
11
Effect of increased acidity on the carotenoid pattern and colour of orange juice.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 527, doi. 10.1007/s00217-009-1190-1
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- Publication type:
- Article
12
Polycyclic aromatic hydrocarbons in German smoked meat products.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 447, doi. 10.1007/s00217-009-1187-9
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- Publication type:
- Article
13
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds ( Helianthus annuus).
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 405, doi. 10.1007/s00217-009-1181-2
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- Publication type:
- Article
14
Isolation and properties of acid- and pepsin-soluble collagen from the skin of blacktip shark ( Carcharhinus limbatus).
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 475, doi. 10.1007/s00217-009-1191-0
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- Publication type:
- Article
15
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 485, doi. 10.1007/s00217-009-1189-7
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- Publication type:
- Article
16
Analysing sensory panel performance in a proficiency test using the PanelCheck software.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 497, doi. 10.1007/s00217-009-1185-y
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- Publication type:
- Article
17
Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 457, doi. 10.1007/s00217-009-1188-8
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- Publication type:
- Article
18
Research on the interaction of lipid and protein in SPI gel.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 467, doi. 10.1007/s00217-009-1176-z
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- Publication type:
- Article