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Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
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Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

Ilha, Eunice Cassanego ; da Silva, Tiago ; Lorenz, Juliana Goulart ; de Oliveira Rocha, Gabriela ; Sant’Anna, Ernani S

European food research & technology, 2015-05, Vol.240 (5), p.977-984 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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2
Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach
Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach
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Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach

Cuadrado-Silva, Carmen Tatiana ; Pozo-Bayón, María Ángeles ; Osorio, Coralia

European food research & technology, 2017, Vol.243 (1), p.1-10 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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3
The role of spontaneous fermentation for the production of cachaça: a study of case
The role of spontaneous fermentation for the production of cachaça: a study of case
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The role of spontaneous fermentation for the production of cachaça: a study of case

Portugal, Cauré Barbosa ; Alcarde, André Ricardo ; Bortoletto, Aline Marques ; de Silva, Arthur Paron

European food research & technology, 2016-09, Vol.242 (9), p.1587-1597 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains
Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains
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Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains

Dragone, Giuliano ; Mussatto, Solange I ; Almeida e Silva, João B

European food research & technology, 2008-12, Vol.228 (2), p.257-264 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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5
Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus)
Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus)
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Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus)

Mendes, R ; Silva, H.A ; Nunes, M.L ; Empis, J.M.A

European food research & technology, 2005-08, Vol.221 (3-4), p.329-335 [Periódico revisado por pares]

Heidelberg: Springer

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6
Aroma-active compounds in Spondias mombin L. fruit pulp
Aroma-active compounds in Spondias mombin L. fruit pulp
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Aroma-active compounds in Spondias mombin L. fruit pulp

Neiens, Silva D. ; Geißlitz, Sabrina M. ; Steinhaus, Martin

European food research & technology, 2017-06, Vol.243 (6), p.1073-1081 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach
Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach
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Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach

de Toledo, Paulo R. A. B. ; de Melo, Marcelo M. R. ; Pezza, Helena R. ; Pezza, Leonardo ; Toci, Aline T. ; Silva, Carlos M.

European food research & technology, 2017-05, Vol.243 (5), p.761-768 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
effect of kefir addition on microstructure parameters and physical properties of porous white bread
effect of kefir addition on microstructure parameters and physical properties of porous white bread
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effect of kefir addition on microstructure parameters and physical properties of porous white bread

Esteller, M.S ; Zancanaro, O. Jr ; Palmeira, C.N.S ; Lannes, S.C. da S

European food research & technology, 2006-01, Vol.222 (1-2), p.26-31 [Periódico revisado por pares]

Heidelberg: Springer

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9
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines
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Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

de Castilhos, Maurício Bonatto Machado ; Conti-Silva, Ana Carolina ; Del Bianchi, Vanildo Luiz

European food research & technology, 2012-08, Vol.235 (2), p.345-354 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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10
Influence of dietary components on minerals and trace elements bioaccessible fraction in organic weaning food: a probabilistic assessment
Influence of dietary components on minerals and trace elements bioaccessible fraction in organic weaning food: a probabilistic assessment
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Influence of dietary components on minerals and trace elements bioaccessible fraction in organic weaning food: a probabilistic assessment

Ramírez-Ojeda, A. M. ; Moreno-Rojas, R. ; Sevillano-Morales, J. ; Cámara-Martos, F.

European food research & technology, 2017-04, Vol.243 (4), p.639-650 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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