Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 425, doi. 10.1007/s00217-010-1405-5
- By:
- Publication type:
- Article
Works matching IS 1438-2377 AND VI 232 AND IP 3 AND DT 2011
Results: 20
1
2
Structural properties of trypsin from cold-adapted fish, arabesque greenling ( Pleurogrammus azonus).
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 381, doi. 10.1007/s00217-010-1404-6
- By:
- Publication type:
- Article
3
Effect on garlic greening and thermal stability of 1-(2′-hydroxybenzene-1′-carboxy-ethyl) pyrrole.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 389, doi. 10.1007/s00217-010-1400-x
- By:
- Publication type:
- Article
4
Fruit quality of Italian pomegranate ( Punica granatum L.) autochthonous varieties.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 397, doi. 10.1007/s00217-010-1390-8
- By:
- Publication type:
- Article
5
Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 405, doi. 10.1007/s00217-010-1409-1
- By:
- Publication type:
- Article
6
Quantitative assessment of the shelf life of ozonated apple juice.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 469, doi. 10.1007/s00217-010-1416-2
- By:
- Publication type:
- Article
7
Koji fermentation based on extracellular peptidases of Flammulina velutipes.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 415, doi. 10.1007/s00217-010-1401-9
- By:
- Publication type:
- Article
8
Effect of crushing on olive paste and virgin olive oil minor components.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 441, doi. 10.1007/s00217-010-1406-4
- By:
- Publication type:
- Article
9
Evaluation of aeration and substrate concentration on the production of carotenoids by Sporidiobolus salmonicolor (CBS 2636) in bioreactor.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 453, doi. 10.1007/s00217-010-1410-8
- By:
- Publication type:
- Article
10
A new environmentally friendly method for astaxanthin extraction from Xanthophyllomyces dendrorhous.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 463, doi. 10.1007/s00217-010-1414-4
- By:
- Publication type:
- Article
11
Changes in activity during storage and characteristics of superoxide dismutase from hen eggs ( Gallus gallus domesticus).
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 479, doi. 10.1007/s00217-010-1418-0
- By:
- Publication type:
- Article
12
Effects of phospholipid hydroperoxide glutathione peroxidase mRNA expression on meat quality of M. longissimus dorsi in pigs.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 433, doi. 10.1007/s00217-010-1407-3
- By:
- Publication type:
- Article
13
SYBRGreen qPCR methods for detection of endogenous reference genes in commodity crops: a step ahead in combinatory screening of genetically modified crops in food and feed products.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 485, doi. 10.1007/s00217-010-1408-2
- By:
- Publication type:
- Article
14
Collaborative trial validation of a construct-specific real-time PCR method for detection of genetically modified linseed event 'CDC Triffid' FP967.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 557, doi. 10.1007/s00217-010-1403-7
- By:
- Publication type:
- Article
15
Authentication of species in meat products by genetic techniques.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 509, doi. 10.1007/s00217-010-1417-1
- By:
- Publication type:
- Article
16
Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 517, doi. 10.1007/s00217-010-1415-3
- By:
- Publication type:
- Article
17
Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 529, doi. 10.1007/s00217-010-1420-6
- By:
- Publication type:
- Article
18
Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 497, doi. 10.1007/s00217-010-1421-5
- By:
- Publication type:
- Article
19
ACE inhibitory and antihypertensive properties of apricot almond meal hydrolysate.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 549, doi. 10.1007/s00217-010-1411-7
- By:
- Publication type:
- Article
20
Studies on screening of higher γ-aminobutyric acid-producing Monascus and optimization of fermentative parameters.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 541, doi. 10.1007/s00217-010-1413-5
- By:
- Publication type:
- Article