Found: 26
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Phenolic compounds classification and their distribution in winemaking by-products.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 2, p. 207, doi. 10.1007/s00217-022-04163-z
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- Article
Impact of processing parameters on the quality attributes of spray-dried powders: a review.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 241, doi. 10.1007/s00217-022-04170-0
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- Article
A new honey adulteration detection approach using hyperspectral imaging and machine learning.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 259, doi. 10.1007/s00217-022-04113-9
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- Article
Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 273, doi. 10.1007/s00217-022-04114-8
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- Article
The effect of induced crystallization of lactose on dulce de leche properties.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 283, doi. 10.1007/s00217-022-04115-7
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- Article
Melissopalinological, chemical and phenolic analysis of "canudo de pito" honey: a product from specific region of Brazil.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 295, doi. 10.1007/s00217-022-04116-6
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- Article
Evaluation of the nutritional value of bee pollen by palynological, antioxidant, antimicrobial, and elemental characteristics.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 307, doi. 10.1007/s00217-022-04117-5
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- Article
Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 327, doi. 10.1007/s00217-022-04118-4
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- Article
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry).
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 341, doi. 10.1007/s00217-022-04119-3
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- Article
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 353, doi. 10.1007/s00217-022-04120-w
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- Article
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 359, doi. 10.1007/s00217-022-04121-9
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- Article
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 367, doi. 10.1007/s00217-022-04122-8
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- Article
Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 375, doi. 10.1007/s00217-022-04123-7
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- Article
Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 387, doi. 10.1007/s00217-022-04124-6
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- Article
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 397, doi. 10.1007/s00217-022-04125-5
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- Article
The content and profile of biologically active compounds present in individual parts of nasturtium (Tropaeolum majus L.): comprehensive study.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 413, doi. 10.1007/s00217-022-04126-4
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- Article
From olive leaves to spherical nanoparticles by one-step RESS process precipitation.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 429, doi. 10.1007/s00217-022-04127-3
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- Article
Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 441, doi. 10.1007/s00217-022-04128-2
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- Article
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 451, doi. 10.1007/s00217-022-04129-1
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- Article
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 465, doi. 10.1007/s00217-022-04145-1
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- Article
Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 473, doi. 10.1007/s00217-022-04146-0
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- Article
Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 485, doi. 10.1007/s00217-022-04147-z
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- Article
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 497, doi. 10.1007/s00217-022-04148-y
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- Article
Characterization of the white dots defect ("PIPS") in "Doce de leite".
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 511, doi. 10.1007/s00217-022-04149-x
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- Article
Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.).
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 523, doi. 10.1007/s00217-022-04150-4
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- Article
Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 537, doi. 10.1007/s00217-022-04151-3
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- Article