Found: 18
Select item for more details and to access through your institution.
Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1867, doi. 10.1007/s00217-020-03541-9
- By:
- Publication type:
- Article
The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1783, doi. 10.1007/s00217-020-03532-w
- By:
- Publication type:
- Article
Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1877, doi. 10.1007/s00217-020-03542-8
- By:
- Publication type:
- Article
The combined impact of sauerkraut with Leuconostoc mesenteroides to enhance immunomodulatory activity in Escherichia coli-infected mice.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1889, doi. 10.1007/s00217-020-03540-w
- By:
- Publication type:
- Article
Chemiluminescence immunoassay approach to quantify Bisphenol S in canned beverage using a NSP-SA-labeled specific monoclonal antibody.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1857, doi. 10.1007/s00217-020-03539-3
- By:
- Publication type:
- Article
Fluorescence fingerprints of Sidr honey in comparison with uni/polyfloral honey samples.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1829, doi. 10.1007/s00217-020-03536-6
- By:
- Publication type:
- Article
Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1847, doi. 10.1007/s00217-020-03538-4
- By:
- Publication type:
- Article
Technological methods for reducing the content of fructan in rye bread.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1839, doi. 10.1007/s00217-020-03537-5
- By:
- Publication type:
- Article
Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1817, doi. 10.1007/s00217-020-03535-7
- By:
- Publication type:
- Article
Rapid discrimination of Italian Prosecco wines by head-space gas-chromatography basing on the volatile profile as a chemometric fingerprint.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1805, doi. 10.1007/s00217-020-03534-8
- By:
- Publication type:
- Article
Effectiveness of chitosan as an alternative to sulfites in red wine production.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1795, doi. 10.1007/s00217-020-03533-9
- By:
- Publication type:
- Article
Production of an antihypertensive peptide from milk by the brown rot fungus Neolentinus lepideus.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1773, doi. 10.1007/s00217-020-03530-y
- By:
- Publication type:
- Article
Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1765, doi. 10.1007/s00217-020-03529-5
- By:
- Publication type:
- Article
Effects of stigmasterol on the thermal stability of soybean oil during heating.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1755, doi. 10.1007/s00217-020-03528-6
- By:
- Publication type:
- Article
Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1741, doi. 10.1007/s00217-020-03527-7
- By:
- Publication type:
- Article
Palynological, physicochemical, biochemical and aroma fingerprints of two rare honey types.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1725, doi. 10.1007/s00217-020-03526-8
- By:
- Publication type:
- Article
A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1715, doi. 10.1007/s00217-020-03525-9
- By:
- Publication type:
- Article
Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1703, doi. 10.1007/s00217-020-03514-y
- By:
- Publication type:
- Article