Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 837, doi. 10.1007/s00217-015-2589-5
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- Publication type:
- Article
Works in European Food Research & Technology, 2016, Vol 242, Issue 6
Results: 18
1
2
Development of a fast and sensitive UPLC-MS/MS method for quantitation of dilignols in aged garlic extract.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 849, doi. 10.1007/s00217-015-2590-z
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- Publication type:
- Article
3
Separation and purification of angiotensin-I-converting enzyme (ACE) inhibitory peptides from walnuts ( Juglans regia L.) meal.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 911, doi. 10.1007/s00217-015-2597-5
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- Publication type:
- Article
4
Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC-MS and partial least squares regression.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 869, doi. 10.1007/s00217-015-2593-9
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- Publication type:
- Article
5
Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 881, doi. 10.1007/s00217-015-2594-8
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- Publication type:
- Article
6
Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 891, doi. 10.1007/s00217-015-2595-7
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- Publication type:
- Article
7
Improved wine yeasts by direct mating and selection under stressful fermentative conditions.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 899, doi. 10.1007/s00217-015-2596-6
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- Publication type:
- Article
8
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 855, doi. 10.1007/s00217-015-2591-y
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- Publication type:
- Article
9
Diacetyl content reduction in industrial brewer's yeast through ILV2 disruption and BDH1 expression.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 919, doi. 10.1007/s00217-015-2598-4
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- Publication type:
- Article
10
Duplex digital droplet PCR for the determination of non-Basmati rice in Basmati rice ( Oryza sativa) on the base of a deletion in the fragrant gene.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 927, doi. 10.1007/s00217-015-2599-3
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- Publication type:
- Article
11
Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 935, doi. 10.1007/s00217-015-2600-1
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- Publication type:
- Article
12
Simultaneous determination of twenty-five polyphenols in multifloral and cactus honeys using solid-phase extraction and high-performance liquid chromatography with photodiode array detection.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 943, doi. 10.1007/s00217-015-2601-0
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- Publication type:
- Article
13
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 953, doi. 10.1007/s00217-015-2602-z
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- Publication type:
- Article
14
Aroma-active compounds in the fruit of the hardy kiwi ( Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit ( Actinidia deliciosa 'Hayward').
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 967, doi. 10.1007/s00217-015-2603-y
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- Publication type:
- Article
15
Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 977, doi. 10.1007/s00217-015-2604-x
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- Publication type:
- Article
16
(Bio)degradable polymers as a potential material for food packaging: studies on the (bio)degradation process of PLA/( R,S)-PHB rigid foils under industrial composting conditions.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 815, doi. 10.1007/s00217-015-2611-y
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- Publication type:
- Article
17
Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 987, doi. 10.1007/s00217-016-2687-z
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- Publication type:
- Article
18
Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 825, doi. 10.1007/s00217-015-2588-6
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- Publication type:
- Article