Found: 14
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Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 3, p. 341, doi. 10.1007/s00217-015-2465-3
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- Article
Supplementation of cultivated mushroom species with selenium: bioaccumulation and speciation study.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 419, doi. 10.1007/s00217-015-2474-2
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- Article
Brewer's spent grain: source of value-added polysaccharides for the food industry in reference to the health claims.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 303, doi. 10.1007/s00217-015-2461-7
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- Article
Volatile organic compounds released by enzymatic reactions in raw nonpareil almond kernel.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 441, doi. 10.1007/s00217-015-2463-5
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- Article
In vitro characterization of antibacterial potential of Iranian honey samples against wound bacteria.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 329, doi. 10.1007/s00217-015-2464-4
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- Article
Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 3, p. 357, doi. 10.1007/s00217-015-2466-2
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- Article
Relationship between sugar content, total acidity, and crystal by-products in the making of Traditional Balsamic Vinegar of Modena.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 367, doi. 10.1007/s00217-015-2468-0
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- Article
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 377, doi. 10.1007/s00217-015-2469-z
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- Article
Evaluation of the proteolytic activity of Enterococcus faecalis FT132 and Lactobacillus paracasei FT700, isolated from dairy products in Brazil, using milk proteins as substrates.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 385, doi. 10.1007/s00217-015-2470-6
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- Article
Supplementation with β-carotene or vitamin E protects against increase in anaphylactic response in β-lactoglobulin-sensitized Balb/c mice: ex vivo study.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 393, doi. 10.1007/s00217-015-2471-5
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- Article
Recovery of (−)-epigallocatechingallate (EGCG) from aqueous solution by selective adsorption onto spent coffee grounds.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 3, p. 399, doi. 10.1007/s00217-015-2472-4
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- Article
Fatty acid composition and fat content in milk from cows grazing in the Alpine region.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 413, doi. 10.1007/s00217-015-2473-3
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- Article
Microbiological quality and safety of smoothies treated in different pressure-temperature domains: effects on indigenous fruit microbiota and Listeria monocytogenes and their survival during storage.
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- European Food Research & Technology, 2015, v. 241, n. 3, p. 317, doi. 10.1007/s00217-015-2460-8
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- Article
Rapid establishment of droplet digital PCR for quantitative GMO analysis.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 3, p. 427, doi. 10.1007/s00217-015-2475-1
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- Article