Found: 16
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Rapid and accurate quantification and analysis of nitrofuran metabolites residues in aquatic products by ultra-high performance liquid chromatography–tandem mass spectrometry.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 11, p. 2857, doi. 10.1007/s00217-022-04095-8
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- Article
The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2865, doi. 10.1007/s00217-022-04096-7
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- Article
Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2843, doi. 10.1007/s00217-022-04094-9
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- Article
Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2833, doi. 10.1007/s00217-022-04093-w
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- Article
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 11, p. 2765, doi. 10.1007/s00217-022-04088-7
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- Article
The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2809, doi. 10.1007/s00217-022-04091-y
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- Article
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils' stability and health-related composition.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2799, doi. 10.1007/s00217-022-04090-z
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- Article
A rapid, simple, and reliable assay to authenticate Peruvian kiwicha (A. caudatus) for food applications.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2779, doi. 10.1007/s00217-022-04089-6
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- Article
A statistical tool to determine the quality of extra virgin olive oil (EVOO).
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2825, doi. 10.1007/s00217-022-04092-x
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- Article
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2679, doi. 10.1007/s00217-022-04077-w
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- Article
Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2665, doi. 10.1007/s00217-022-04061-4
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- Article
Application of different drying methods and their influence on the physicochemical properties of tomatoes.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2727, doi. 10.1007/s00217-022-04081-0
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- Article
Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2707, doi. 10.1007/s00217-022-04080-1
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- Article
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 11, p. 2695, doi. 10.1007/s00217-022-04079-8
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- Article
Identification of MS/MS diagnostic ions to distinguish Schiff bases of N<sub>α</sub>- or N<sub>ε</sub>-mono-glycated and N<sub>α</sub>,N<sub>ε</sub>-di-glycated lysines from their Amadori isomers.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 11, p. 2753, doi. 10.1007/s00217-022-04083-y
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- Article
Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 11, p. 2737, doi. 10.1007/s00217-022-04082-z
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- Article