Found: 16
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Effect of durum wheat semolina substitution with broad bean flour ( Vicia faba) on the Maccheronccini pasta quality.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 477, doi. 10.1007/s00217-015-2558-z
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- Article
Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 487, doi. 10.1007/s00217-015-2559-y
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- Article
Effects of epicatechin gallate (ECG) on fetal bovine serum (FBS)-induced steatosis in human liver cell line L02 and 2,2′-azobis (2-amidinopropane) (AAPH)-induced oxidative stress in human erythrocytes.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 495, doi. 10.1007/s00217-015-2560-5
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- Article
Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 505, doi. 10.1007/s00217-015-2561-4
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- Article
Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 517, doi. 10.1007/s00217-015-2562-3
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- Article
Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 527, doi. 10.1007/s00217-015-2563-2
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- Article
Evaluation of the contributions of polyphenols in Chinese propolis by on-line HPLC-ABTS method.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 537, doi. 10.1007/s00217-015-2564-1
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- Article
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1 H)-pyridin-1-yl)- l-norleucine (maltosine) in model systems and food samples.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 547, doi. 10.1007/s00217-015-2565-0
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- Article
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 559, doi. 10.1007/s00217-015-2566-z
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- Article
Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 571, doi. 10.1007/s00217-015-2567-y
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- Article
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 585, doi. 10.1007/s00217-015-2568-x
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- Article
Assessment of lutein, zeaxanthin and meso-zeaxanthin concentrations in dietary supplements by chiral high-performance liquid chromatography.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 599, doi. 10.1007/s00217-015-2569-9
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- Article
Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 609, doi. 10.1007/s00217-015-2570-3
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- Article
HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 457, doi. 10.1007/s00217-016-2636-x
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- Article
The MRJP1 honey glycoprotein does not contribute to the overall antibacterial activity of natural honey.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 625, doi. 10.1007/s00217-016-2665-5
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- Publication type:
- Article
Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 467, doi. 10.1007/s00217-015-2557-0
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- Article