Works matching IS 14382377 AND DT 2025 AND VI 251 AND IP 3
Results: 12
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 467, doi. 10.1007/s00217-024-04646-1
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- Article
Application of AprX from Pseudomonas paralactis for the improvement of the emulsifying properties of milk, plant and insect protein and estimation of their hydrolysate's bitter potential.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 449, doi. 10.1007/s00217-024-04644-3
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- Article
Genome-wide screen of Escherichia coli Keio mutant line identifies genes related to propolis effect.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 429, doi. 10.1007/s00217-024-04642-5
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- Article
Jerusalem artichoke ingredient for the nutritional profile improvement of sourdough bread: techno-functional properties and consumer perception.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 415, doi. 10.1007/s00217-024-04641-6
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- Article
Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 405, doi. 10.1007/s00217-024-04638-1
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- Article
Effect of underwater aging treatment on wine quality: a preliminary study.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 391, doi. 10.1007/s00217-024-04637-2
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- Article
Preparation of oil-structured materials as alternatives to solid fats using chitin nanofibers.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 377, doi. 10.1007/s00217-024-04635-4
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- Article
Utilizing isotopic and elemental markers to enhance the authenticity of potatoes.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 367, doi. 10.1007/s00217-024-04632-7
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- Article
Classification of goji berry (Lycium barbarum L.) varieties according to physicochemical and bioactive signature.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 355, doi. 10.1007/s00217-024-04629-2
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- Article
Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 339, doi. 10.1007/s00217-024-04627-4
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- Article
Soy protein-based protein composite system: gelation, application, and challenges—a review.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 311, doi. 10.1007/s00217-024-04623-8
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- Article
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 327, doi. 10.1007/s00217-024-04619-4
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- Article