Works matching IS 14382377 AND DT 2025 AND VI 251 AND IP 1
Results: 12
Phytochemical characterization and evaluation of anti-inflammatory and anticancer activities of Cistus laurifolius originated propolis.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 151, doi. 10.1007/s00217-024-04624-7
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Heat-induced gelation of black soldier fly larvae (Hermetia illucens) protein: aggregation and rheological characterization.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 135, doi. 10.1007/s00217-024-04620-x
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Antioxidant, antimicrobial, antiviral, and antiproliferative properties of Turkish propolis sample.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 123, doi. 10.1007/s00217-024-04618-5
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Low-field <sup>1</sup>H-NMR spectroscopy allied with chemometrics for recognition of botanical origin and adulteration of honeys.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 111, doi. 10.1007/s00217-024-04617-6
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Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 99, doi. 10.1007/s00217-024-04616-7
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Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 87, doi. 10.1007/s00217-024-04615-8
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Fusion of machine learning and explainable AI for enhanced rice classification: a case study on Cammeo and Osmancik species.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 69, doi. 10.1007/s00217-024-04614-9
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A functional barley-based fermented soup (tarhana) with high β-glucan content.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 57, doi. 10.1007/s00217-024-04612-x
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New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 45, doi. 10.1007/s00217-024-04611-y
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Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 31, doi. 10.1007/s00217-024-04610-z
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Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 15, doi. 10.1007/s00217-024-04609-6
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Effect of seven baking lipases on the lipid class composition of three different cakes.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 1, doi. 10.1007/s00217-024-04608-7
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