Found: 14
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Critical review of the methods of β-glucan analysis and its significance in the beer filtration process.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 6, p. 725, doi. 10.1007/s00217-015-2498-7
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- Article
Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 6, p. 737, doi. 10.1007/s00217-015-2499-6
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- Article
Synergistic and antagonistic effects between alpha-tocopherol and phenolic acids in liposome system: spectroscopic study.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 749, doi. 10.1007/s00217-015-2500-4
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- Article
Comparative study of coadjuvants for extraction of olive oil.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 759, doi. 10.1007/s00217-015-2501-3
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- Article
Comparative study of phenolic profile of fruit and juice samples of a progeny of 'Meana' × 'Florina' from an Asturian cider apple breeding program.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 769, doi. 10.1007/s00217-015-2502-2
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- Article
Metatartaric acid: physicochemical characterization and analytical detection in wines and grape juices.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 6, p. 785, doi. 10.1007/s00217-015-2503-1
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- Article
The identification of relationships between selected honey parameters by extracting the contribution of independent variables in a neural network model.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 6, p. 793, doi. 10.1007/s00217-015-2504-0
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- Article
Comparison of the efficiency of different NF membranes for the enrichment of milk oligosaccharides from bovine milk.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 803, doi. 10.1007/s00217-015-2505-z
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- Article
Phytochemicals in native Peruvian Capsicum pubescens (Rocoto).
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 817, doi. 10.1007/s00217-015-2506-y
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- Article
Influence of vintage and selected starter on Torulaspora delbrueckii/ Saccharomyces cerevisiae sequential fermentation.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 827, doi. 10.1007/s00217-015-2507-x
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- Article
Physico-chemical properties of globular tiger nut proteins.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 835, doi. 10.1007/s00217-015-2508-9
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- Article
Detection of non- Saccharomyces yeast strains in alcoholic fermentations by direct PCR and/or plating methods.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 843, doi. 10.1007/s00217-015-2509-8
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- Publication type:
- Article
Preparation, characterization and identification of calcium-chelating Atlantic salmon ( Salmo salar L.) ossein oligopeptides.
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- European Food Research & Technology, 2015, v. 241, n. 6, p. 851, doi. 10.1007/s00217-015-2510-2
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- Article
Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 6, p. 861, doi. 10.1007/s00217-015-2511-1
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- Article