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Dark chocolate's compositional effects revealed by oscillatory rheology.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 6, p. 931, doi. 10.1007/s00217-013-1949-2
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- Article
Biliverdin: the blue-green pigment in the bones of the garfish ( Belone belone) and eelpout ( Zoarces viviparus).
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 943, doi. 10.1007/s00217-013-1932-y
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- Article
Electrochemical detection of pyrosine with electrochemically reduced graphene oxide modified glassy carbon electrode.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 955, doi. 10.1007/s00217-013-1964-3
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- Article
Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 963, doi. 10.1007/s00217-013-1954-5
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- Article
Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 969, doi. 10.1007/s00217-013-1956-3
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- Article
Differentiation of fish species by PCR-based DNA analysis of nuclear genes.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 979, doi. 10.1007/s00217-013-1961-6
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- Article
Efficient induction of inulin fructotransferase by inulin and by difructose anhydride III in Arthrobacter aurescens SK 8.001.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 991, doi. 10.1007/s00217-013-1962-5
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- Article
Analysis of phytosteryl and phytostanyl fatty acid esters in enriched dairy foods: a combination of acid digestion, lipid extraction, and on-line LC-GC.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 999, doi. 10.1007/s00217-013-1958-1
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- Article
Increased esters and decreased higher alcohols production by engineered brewer's yeast strains.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1009, doi. 10.1007/s00217-013-1966-1
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- Article
A comparative study of oat ( Avena sativa) cultivars as brewing adjuncts.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1015, doi. 10.1007/s00217-013-1965-2
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- Article
Application of enzyme in aqueous extraction of sesame oil.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1027, doi. 10.1007/s00217-013-1955-4
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- Article
Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1031, doi. 10.1007/s00217-013-1960-7
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- Article
Impact of environmental water activity on E. faecium thermoresistance and possibility of regeneration of heat-damaged cells in pasteurised canned meat.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1041, doi. 10.1007/s00217-013-1963-4
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- Article
Effect of temperature and starch concentration on the creep/recovery behaviour of the grape molasses: modelling with ANN, ANFIS and response surface methodology.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1049, doi. 10.1007/s00217-013-1959-0
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- Article
Beneficial effects of Trichoderma genus microbes on qualitative parameters of Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1063, doi. 10.1007/s00217-013-1971-4
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- Article
Establishment and preliminary application of oligonucleotide microarray assay for detection of food-borne toxigenic microorganisms.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1073, doi. 10.1007/s00217-013-1951-8
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- Article
Key aroma volatile compounds of gulupa ( Passiflora edulis Sims fo edulis) fruit.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1085, doi. 10.1007/s00217-013-1979-9
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- Article
Multiplex real-time PCR for the detection and quantification of DNA from duck, goose, chicken, turkey and pork.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1093, doi. 10.1007/s00217-013-1973-2
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- Article
The importance of solvent type in estimating antioxidant properties of phenolic compounds by ABTS assay.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1099, doi. 10.1007/s00217-013-1982-1
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- Article
Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1107, doi. 10.1007/s00217-013-1936-7
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- Article