Found: 18
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Studies on the interaction of the aromatic amino acids tryptophan, tyrosine and phenylalanine as well as tryptophan-containing dipeptides with cyclodextrins.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 9, p. 1511, doi. 10.1007/s00217-018-3065-9
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- Article
Lupinus angustifolius L. lactofermentation and protein isolation: effects on phenolic compounds and genistein, antioxidant properties, trypsin inhibitor activity, and protein digestibility.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1521, doi. 10.1007/s00217-018-3066-8
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- Article
Assessment of thermal processing contaminant levels in dried and smoked fruits.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1533, doi. 10.1007/s00217-018-3067-7
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- Article
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1545, doi. 10.1007/s00217-018-3068-6
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- Article
Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1555, doi. 10.1007/s00217-018-3069-5
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- Article
Isolation and purification of five phenolic compounds from the Xinjiang wine grape (Vitis Vinifera) and determination of their antioxidant mechanism at cellular level.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1569, doi. 10.1007/s00217-018-3070-z
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- Article
Application of sourdough in the production of fat- and salt-reduced puff pastry.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1581, doi. 10.1007/s00217-018-3071-y
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- Article
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1595, doi. 10.1007/s00217-018-3072-x
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- Article
Optimization using chemometrics of HS-SPME/GC-MS profiling of saffron aroma and identification of geographical volatile markers.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1605, doi. 10.1007/s00217-018-3073-9
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- Article
Isolation and identification of two potential antioxidant peptides from sheep abomasum protein hydrolysates.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1615, doi. 10.1007/s00217-018-3074-8
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- Article
A thermophilic α-L-Arabinofuranosidase from Geobacillus vulcani GS90: heterologous expression, biochemical characterization, and its synergistic action in fruit juice enrichment.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1627, doi. 10.1007/s00217-018-3075-7
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- Article
Phenolic profiling and quantitative determination of common sage (Salvia plebeia R. Br.) by UPLC-DAD-QTOF/MS.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1637, doi. 10.1007/s00217-018-3076-6
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- Article
Phytochemical content and emulsifying ability of pulses cooking water.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1647, doi. 10.1007/s00217-018-3077-5
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- Article
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1657, doi. 10.1007/s00217-018-3078-4
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- Article
Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1665, doi. 10.1007/s00217-018-3079-3
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- Article
Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1675, doi. 10.1007/s00217-018-3080-x
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- Article
Comparison of conventional and ultrasound-assisted aqueous extraction of soluble matter and phenolic compounds from apple flesh.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1683, doi. 10.1007/s00217-018-3081-9
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- Article
Essential oil composition and antioxidant activity of Stachys officinalis subsp. algeriensis (Lamiaceae) from a wild population in Tunisia.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1691, doi. 10.1007/s00217-018-3082-8
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- Article