Works matching IS 14382377 AND DT 2025 AND VI 251 AND IP 2

Results: 12

Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 283, doi. 10.1007/s00217-024-04640-7

By:

Dias, Sandy Rodrigues;
Bressani, Ana Paula Pereira;
Batista, Nádia Nara;
Dias, Disney Ribeiro;
Schwan, Rosane Freitas

Publication type:

Article

Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC–MS, and GC-IMS.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 269, doi. 10.1007/s00217-024-04639-0

By:

Chen, Ziqiang;
Ma, Mingtao;
Chen, Xingguang;
Peng, Zhengcong;
Liu, Hua;
Lu, Jian;
Wu, Dianhui

Publication type:

Article

Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 257, doi. 10.1007/s00217-024-04636-3

By:

Hu, Yue;
Sun, Hong-Nan;
Zhang, Miao;
Mu, Tai-Hua

Publication type:

Article

Squid discards as a source of phospholipid- and tocopherol-concentrates by employment of non-halogenated solvents.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 247, doi. 10.1007/s00217-024-04634-5

By:

Aubourg, Santiago P.;
Trigo, Marcos;
González, Mª Jesús;
Lois, Salomé;
Medina, Isabel

Publication type:

Article

New wines characterised by their low alcohol and extraordinary polyphenolic content.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 233, doi. 10.1007/s00217-024-04633-6

By:

Moreno-Olivares, Juan D;
Giménez-Bañón, María J;
Ruiz-García, Leonor;
Cebrián-Pérez, Ana;
Bleda-Sánchez, Juan A;
Gil-Muñoz, Rocío

Publication type:

Article

Antioxidant interaction between α-tocopherol and quercetin in homogeneous solutions of peroxidating methyl linoleate.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 227, doi. 10.1007/s00217-024-04631-8

By:

Becker, Eleonora Miquel;
Jørgensen, Søren S.;
Andersen, Mogens L.;
Skibsted, Leif H.

Publication type:

Article

Saltatory rolling circle amplification (SRCA) combined with Safranine O for the rapid, sensitive and visual detection of Listeria monocytogenes in food.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 213, doi. 10.1007/s00217-024-04630-9

By:

Li, Xiafei;
Qi, Congyan;
Zhang, Yunzhe;
Lu, Xin;
Ma, Xiaoyan;
Yuan, Yaowu;
Zhang, Wei

Publication type:

Article

Pak choi (Brassica rapa ssp. Chinensis) glucosinolates profile and bioaccessibility through in vitro dynamic digestion model.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 205, doi. 10.1007/s00217-024-04628-3

By:

Nieto, Juan Antonio;
Hellín, Pilar;
Valverde, Mariana;
Pérez, Beatriz;
Viadel, Blanca;
Agudelo, Agatha

Publication type:

Article

A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 193, doi. 10.1007/s00217-024-04626-5

By:

Ropelewska, Ewa;
Koniarski, Michał

Publication type:

Article

A novel UHPLC-MS/MS method for the determination of three selenoamino acids in organic selenium supplements and dynamic monitoring in human urine after consumption.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 299, doi. 10.1007/s00217-024-04625-6

By:

Kong, Xinxin;
Zhang, Lingli;
Cai, Ling;
Cheng, Shengyu;
Li, Xi-Ling;
Jin, Toufeng;
Min, Jun Zhe

Publication type:

Article

Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 179, doi. 10.1007/s00217-024-04622-9

By:

Sportiello, Lucia;
Tolve, Roberta;
Grassi, Federico;
Zanoni, Matteo;
Simonato, Barbara;
Favati, Fabio

Publication type:

Article

Organogels, O/W and W/O emulsion gels structured by monoglycerides: the study on the gelation behavior and crystal network.

Published in:

European Food Research & Technology, 2025, v. 251, n. 2, p. 165, doi. 10.1007/s00217-024-04613-w

By:

Du, Liyang;
Guo, Ying;
Meng, Zong

Publication type:

Article