Found: 26
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The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 3, p. 625, doi. 10.1007/s00217-021-03915-7
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- Article
<sup>1</sup>H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 635, doi. 10.1007/s00217-021-03914-8
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- Article
Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 647, doi. 10.1007/s00217-021-03911-x
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- Article
Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 659, doi. 10.1007/s00217-021-03912-w
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- Article
Exploring thermosonication as non-chemical disinfection technology for strawberries.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 671, doi. 10.1007/s00217-021-03913-9
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- Article
Discrimination of tomato seeds belonging to different cultivars using machine learning.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 685, doi. 10.1007/s00217-021-03920-w
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- Article
Development of a double-monitoring method for the determination of total antioxidant capacity as ascorbic acid equivalent using CUPRAC assay with RP-HPLC and digital image-based colorimetric detection.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 707, doi. 10.1007/s00217-021-03923-7
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- Article
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 3, p. 715, doi. 10.1007/s00217-021-03921-9
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- Article
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 727, doi. 10.1007/s00217-021-03925-5
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- Article
Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 741, doi. 10.1007/s00217-021-03926-4
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- Article
The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 751, doi. 10.1007/s00217-021-03919-3
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- Article
Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 767, doi. 10.1007/s00217-021-03918-4
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- Article
Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 783, doi. 10.1007/s00217-021-03929-1
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- Article
Antioxidant stability of a novel peptide from porcine plasma hydrolysates by in vitro digestion/HepG-2 model.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 797, doi. 10.1007/s00217-021-03916-6
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- Article
Bioelectrochemical impedance analysis and the correlation with mechanical properties for evaluating bruise tolerance differences to drop shock in strawberry cultivars.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 807, doi. 10.1007/s00217-021-03928-2
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- Article
The effect of durum wheat genotypes on cooking quality of pasta.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 815, doi. 10.1007/s00217-021-03899-4
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- Article
Glycation of N-ε-carboxymethyllysine.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 825, doi. 10.1007/s00217-021-03931-7
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- Article
Quantitative proteome analysis revealed metabolic changes in Arthrospira platensis in response to selenium stress.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 839, doi. 10.1007/s00217-021-03917-5
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- Article
The application of solar drying process for the valorisation of papaya fruit.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 857, doi. 10.1007/s00217-021-03932-6
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- Article
Rapid and simultaneous detection of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in meat using multiplex immunomagnetic separation and multiplex real-time PCR.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 869, doi. 10.1007/s00217-021-03933-5
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- Article
Surface oxygen plasma modification of screen-printed carbon electrode for quantitative determination of sunset yellow and tartrazine in foods.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 881, doi. 10.1007/s00217-021-03927-3
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- Article
Flesh of pumpkin from ecological farming as part of fruit suitable for non-destructive cultivar classification using computer vision.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 893, doi. 10.1007/s00217-021-03935-3
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- Article
Functional w1/o/w2 model food product with encapsulated colostrum and high protein content.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 899, doi. 10.1007/s00217-021-03937-1
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- Article
Blackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 3, p. 905, doi. 10.1007/s00217-021-03922-8
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- Article
Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 917, doi. 10.1007/s00217-021-03938-0
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- Article
Effect of the distillation process on polyphenols content of grape pomace.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 929, doi. 10.1007/s00217-021-03924-6
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- Article