Found: 15
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Preparation, characterization and bioactivity of xylobiose and xylotriose from corncob xylan by xylanase.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 27, doi. 10.1007/s00217-015-2431-0
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- Article
Isolation and identification of bound compounds from corn bran and their antioxidant and angiotensin I-converting enzyme inhibitory activities.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 37, doi. 10.1007/s00217-015-2432-z
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- Article
Effect of extrusion processing on lipid stability of rye bran.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 49, doi. 10.1007/s00217-015-2433-y
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- Article
Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 91, doi. 10.1007/s00217-015-2438-6
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- Article
Membrane-based sample preparation for carbonated beverages: development and comparability study.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 75, doi. 10.1007/s00217-015-2435-9
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- Article
In vitro study of molecular structure and cytotoxicity effect of luteolin in the human colon carcinoma cells.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 83, doi. 10.1007/s00217-015-2436-8
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- Article
Sugar alcohols-their role in the modern world of sweeteners: a review.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 1, doi. 10.1007/s00217-015-2437-7
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- Article
Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 61, doi. 10.1007/s00217-015-2434-x
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- Article
Degradation of aflatoxin B by low-temperature radio frequency plasma and degradation product elucidation.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 103, doi. 10.1007/s00217-015-2439-5
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- Article
Antioxidative potential of different coffee substitute brews affected by milk addition.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 115, doi. 10.1007/s00217-015-2440-z
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- Article
Identification of the factors affecting the analytical results of food allergen ELISA methods.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 127, doi. 10.1007/s00217-015-2441-y
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- Publication type:
- Article
A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 137, doi. 10.1007/s00217-015-2442-x
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- Article
Direct DNA amplification from virgin olive oil for traceability and authenticity.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 151, doi. 10.1007/s00217-015-2455-5
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- Article
Erratum to: Sugar alcohols-their role in the modern world of sweeteners: a review.
- Published in:
- 2015
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- Publication type:
- Erratum
Chemical and biological characterization of polysaccharides from the bark of Avicennia marina.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 17, doi. 10.1007/s00217-015-2430-1
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- Publication type:
- Article