Found: 20
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Novel thermal and non-thermal millet processing technologies: advances and research trends.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 5, p. 1149, doi. 10.1007/s00217-023-04227-8
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- Article
Impact of barley endophytic Pantoea agglomerans on the malt filterability.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1403, doi. 10.1007/s00217-023-04223-y
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- Article
An evaluation of the chemical composition and biological properties of Anatolian Royal Jelly, drone brood and queen bee larvae.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1391, doi. 10.1007/s00217-023-04221-0
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- Article
Study of the metabolism of S-allylmercaptocysteine to elucidate its metabolites and metabolic pathway in rats.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1377, doi. 10.1007/s00217-023-04220-1
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- Article
Comparison of polyphenolic profile and antioxidant capacity of Prunus subgenus Cerasus L. species from Turkey.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1363, doi. 10.1007/s00217-023-04219-8
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- Article
Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1351, doi. 10.1007/s00217-023-04218-9
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- Article
Classification of Cicer arietinum varieties using MobileNetV2 and LSTM.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1343, doi. 10.1007/s00217-023-04217-w
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- Article
Using ground coffee particle size and distribution to remodel beverage properties.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1247, doi. 10.1007/s00217-023-04210-3
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- Article
Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1329, doi. 10.1007/s00217-023-04216-x
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- Article
Classification of deep image features of lentil varieties with machine learning techniques.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1303, doi. 10.1007/s00217-023-04214-z
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- Article
Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1287, doi. 10.1007/s00217-023-04213-0
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- Article
Chestnut shell represents a rich source of polyphenols: preparation methods, antioxidant activity and composition analysis of extractable and non-extractable polyphenols.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1273, doi. 10.1007/s00217-023-04212-1
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- Article
The influence of the texture and color of goat's salad cheese on the emotional reactions of consumers compared to cow's milk cheese and Feta cheese.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1257, doi. 10.1007/s00217-023-04211-2
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- Article
Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1317, doi. 10.1007/s00217-023-04215-y
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- Article
Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1235, doi. 10.1007/s00217-023-04209-w
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- Article
A melissopalynological and chemical characterization of Anatolian propolis and an assessment of its antioxidant potential.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1213, doi. 10.1007/s00217-023-04208-x
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- Article
Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1199, doi. 10.1007/s00217-023-04207-y
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- Article
Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1187, doi. 10.1007/s00217-023-04206-z
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- Article
Volatile aroma compounds of distilled "tsipouro" spirits: effect of distillation technique.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1173, doi. 10.1007/s00217-023-04205-0
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- Article
Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1161, doi. 10.1007/s00217-023-04204-1
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- Article