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1
Electric cars: technical characteristics and environmental impacts
Electric cars: technical characteristics and environmental impacts
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Artigo 		Adicionar ao Meu Espaço

Electric cars: technical characteristics and environmental impacts

Helmers, Eckard ; Marx, Patrick

Environmental sciences Europe, 2012, Vol.24 (1), p.14-14, Article 14 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Socio-gerontechnology-a research program on technology and age(ing) at the interface of gerontology and science and technology studies
Socio-gerontechnology-a research program on technology and age(ing) at the interface of gerontology and science and technology studies
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Socio-gerontechnology-a research program on technology and age(ing) at the interface of gerontology and science and technology studies

Wanka, Anna ; Gallistl, Vera

Zeitschrift für Gerontologie und Geriatrie, 2021-07, Vol.54 (4), p.384-389 [Periódico revisado por pares]

Germany

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3
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
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Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

Dashdorj, Dashmaa ; Amna, Touseef ; Hwang, Inho

European food research & technology, 2015-08, Vol.241 (2), p.157-171 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation
Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation
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Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

Jeszka-Skowron, Magdalena ; Sentkowska, Aleksandra ; Pyrzyńska, Krystyna ; De Peña, Maria Paz

European food research & technology, 2016-08, Vol.242 (8), p.1403-1409 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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5
Comparison of nine common coffee extraction methods: instrumental and sensory analysis
Comparison of nine common coffee extraction methods: instrumental and sensory analysis
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Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Gloess, Alexia N. ; Schönbächler, Barbara ; Klopprogge, Babette ; D`Ambrosio, Lucio ; Chatelain, Karin ; Bongartz, Annette ; Strittmatter, André ; Rast, Markus ; Yeretzian, Chahan

European food research & technology, 2013-04, Vol.236 (4), p.607-627 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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6
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
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A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

Oezcan, Mehmet Musa ; Matthaeus, Bertrand

European food research & technology, 2017, Vol.243 (1), p.89-99 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
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Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

Benito, Santiago ; Hofmann, Theresa ; Laier, Marcus ; Lochbühler, Bernd ; Schüttler, Armin ; Ebert, Kristin ; Fritsch, Stefanie ; Röcker, Jessica ; Rauhut, Doris

European food research & technology, 2015-11, Vol.241 (5), p.707-717 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
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Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Czerny, Michael ; Christlbauer, Martin ; Christlbauer, Monika ; Fischer, Anja ; Granvogl, Michael ; Hammer, Michaela ; Hartl, Cornelia ; Hernandez, Noelia Moran ; Schieberle, Peter

European food research & technology, 2008-12, Vol.228 (2), p.265-273 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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9
Protecting probiotic bacteria by microencapsulation: challenges for industrial applications
Protecting probiotic bacteria by microencapsulation: challenges for industrial applications
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Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

Rokka, Susanna ; Rantamäki, Pirjo

European food research & technology, 2010-05, Vol.231 (1), p.1-12 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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10
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Hager, Anna-Sophie ; Wolter, Anika ; Czerny, Mariko ; Bez, Jürgen ; Zannini, Emanuele ; Arendt, Elke K. ; Czerny, Michael

European food research & technology, 2012-08, Vol.235 (2), p.333-344 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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