Found: 19
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Effect of controlled extracellular oxidation-reduction potential on microbial metabolism and proteolysis in buckwheat sourdough.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 425, doi. 10.1007/s00217-013-2120-9
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- Article
Health-promoting effects in the gut and influence on lipid metabolism of Himanthalia elongata and Gigartina pistillata in hypercholesterolaemic Wistar rats.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 409, doi. 10.1007/s00217-013-2116-5
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- Article
Analysis of selected perfluoroalkyl substances (PFASs) in beer to evaluate the effect of beer consumption on human PFAS exposure: a pilot study.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 443, doi. 10.1007/s00217-013-2122-7
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- Article
Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 459, doi. 10.1007/s00217-013-2128-1
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- Article
Implementation of commercial oat and sorghum flours in brewing.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 515, doi. 10.1007/s00217-013-2129-0
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- Article
Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 397, doi. 10.1007/s00217-013-2113-8
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- Article
Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 347, doi. 10.1007/s00217-014-2169-0
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- Article
Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 435, doi. 10.1007/s00217-013-2118-3
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- Article
Simultaneous determination of aspartame, acesulfame-K, saccharin, citric acid and sodium benzoate in various food products using HPLC-CAD-UV/DAD.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 357, doi. 10.1007/s00217-013-2111-x
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- Article
Molecular cloning, characterizing, and expression analysis of CTR1 genes in harvested papaya fruit.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 503, doi. 10.1007/s00217-013-2131-6
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- Article
Inactivation of biofilm cells of foodborne pathogens by steam pasteurization.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 471, doi. 10.1007/s00217-013-2121-8
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- Article
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 485, doi. 10.1007/s00217-013-2127-2
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- Article
Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 451, doi. 10.1007/s00217-013-2124-5
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- Article
The construction of pMD18-HT-Soybean as a calibrator plasmid and nested PCR assay for herbicide-tolerant soybeans.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 375, doi. 10.1007/s00217-013-2079-6
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- Article
Simultaneous determination of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in cereal foods by LC-MS/MS.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 367, doi. 10.1007/s00217-013-2085-8
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- Article
Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 477, doi. 10.1007/s00217-013-2125-4
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- Article
Proteins degradation value in cured meat product made from M. Cutaneous- omo brachialis muscle of bovine.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 387, doi. 10.1007/s00217-013-2109-4
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- Article
Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 495, doi. 10.1007/s00217-013-2126-3
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- Article
Duplex real-time PCR for the determination of non-Basmati rice in Basmati rice ( Oryza sativa).
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 417, doi. 10.1007/s00217-013-2119-2
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- Article