Calcium effects on enzymatic glucose oxidation.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 647, doi. 10.1007/s00217-025-04663-8
- By:
- Publication type:
- Article
Works matching IS 14382377 AND DT 2025 AND VI 251 AND IP 4
Results: 14
1
2
A study of the correlation between flat peach quality and volatile compounds during cold storage.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 625, doi. 10.1007/s00217-025-04662-9
- By:
- Publication type:
- Article
3
Sterols in fresh and preserved button mushroom (Agaricus bisporus) products.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 613, doi. 10.1007/s00217-025-04659-4
- By:
- Publication type:
- Article
4
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 635, doi. 10.1007/s00217-025-04658-5
- By:
- Publication type:
- Article
5
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 603, doi. 10.1007/s00217-024-04657-y
- By:
- Publication type:
- Article
6
Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 587, doi. 10.1007/s00217-024-04656-z
- By:
- Publication type:
- Article
7
Bioactive compounds by UHPLC-MS/MS and physicochemical characterization of Melipona quadrifasciata honey.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 575, doi. 10.1007/s00217-024-04655-0
- By:
- Publication type:
- Article
8
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 559, doi. 10.1007/s00217-024-04653-2
- By:
- Publication type:
- Article
9
Shelf-life assessment of apricot fruit during cold storage by a portable visible and near-infrared hyperspectral imaging device.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 545, doi. 10.1007/s00217-024-04651-4
- By:
- Publication type:
- Article
10
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 535, doi. 10.1007/s00217-024-04650-5
- By:
- Publication type:
- Article
11
Acetylated cashew gum polysaccharide nanoparticles as a promising green label nanomaterial for encapsulation of D-limonene: physicochemical, structural and antibacterial properties.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 519, doi. 10.1007/s00217-024-04649-y
- By:
- Publication type:
- Article
12
Coumarin contents of tonka (Dipteryx odorata) products.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 513, doi. 10.1007/s00217-024-04648-z
- By:
- Publication type:
- Article
13
Interactive effects of solvent extraction and drying methods on LC-ESI-QTOF-MS/MS-based characterization of bioactive phenolics and antioxidant activities in duckweed (Wolffia globosa).
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 493, doi. 10.1007/s00217-024-04647-0
- By:
- Publication type:
- Article
14
Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 4, p. 483, doi. 10.1007/s00217-024-04643-4
- By:
- Publication type:
- Article