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Refinado por: Base de dados/Biblioteca: Springer Nature - Springer Journals All 2022 remover idioma: Alemão remover Inglês remover
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11
Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes
Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes
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Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes

Chira, Kleopatra ; Teissedre, Pierre-Louis

European food research & technology, 2013-04, Vol.236 (4), p.735-746 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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12
Supplementation of cultivated mushroom species with selenium: bioaccumulation and speciation study
Supplementation of cultivated mushroom species with selenium: bioaccumulation and speciation study
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Supplementation of cultivated mushroom species with selenium: bioaccumulation and speciation study

Niedzielski, Przemysław ; Mleczek, Mirosław ; Siwulski, Marek ; Rzymski, Piotr ; Gąsecka, Monika ; Kozak, Lidia

European food research & technology, 2015-09, Vol.241 (3), p.419-426 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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13
Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity
Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity
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Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity

El Mecherfi, Kamel Eddine ; Saidi, Djamel ; Kheroua, Omar ; Boudraa, Ghazalia ; Touhami, Mahmoud ; Rouaud, Olivier ; Curet, Sébastien ; Choiset, Yvan ; Rabesona, Hanitra ; Chobert, Jean-Marc ; Haertlé, Thomas

European food research & technology, 2011-11, Vol.233 (5), p.859-867 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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14
Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source
Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source
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Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

Bzducha-Wróbel, Anna ; Kieliszek, Marek ; Błażejak, Stanisław

European food research & technology, 2013-10, Vol.237 (4), p.489-499 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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15
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
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The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej, Bartosz ; Dylewska, Agnieszka ; Kowalczyk, Dariusz ; Sujka, Monika ; Tomczyńska-Mleko, Marta ; Mleko, Stanisław

European food research & technology, 2016-09, Vol.242 (9), p.1577-1585 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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16
Alert notifications concerning food contact material published in the Rapid Alert System for Food and Feed between 2012 and 2017
Alert notifications concerning food contact material published in the Rapid Alert System for Food and Feed between 2012 and 2017
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Alert notifications concerning food contact material published in the Rapid Alert System for Food and Feed between 2012 and 2017

Kuchheuser, Paula ; Dünnebier, Katja ; Hoffbauer, Jan ; Butschke, Andreas ; Birringer, Marc

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2018-12, Vol.13 (4), p.347-357 [Periódico revisado por pares]

Cham: Springer International Publishing

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17
New controlled release material: aerated egg white gels induced by calcium ions
New controlled release material: aerated egg white gels induced by calcium ions
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New controlled release material: aerated egg white gels induced by calcium ions

Tomczyńska-Mleko, Marta ; Handa, Akihiro ; Wesołowska-Trojanowska, Marta ; Terpiłowski, Konrad ; Kwiatkowski, Cezary ; Mleko, Stanisław

European food research & technology, 2016-08, Vol.242 (8), p.1235-1243 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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18
Ribosomenbiogenese in Archaeen
Ribosomenbiogenese in Archaeen
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Ribosomenbiogenese in Archaeen

Jüttner, Michael ; Ferreira-Cerca, Sébastien

Biospektrum, 2022-09, Vol.28 (5), p.478-480 [Periódico revisado por pares]

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19
Preserving quality of fresh-cut products using safe technologies
Preserving quality of fresh-cut products using safe technologies
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Preserving quality of fresh-cut products using safe technologies

González-Aguilar, Gustavo Adolfo ; Ayala-Zavala, J. F. ; Olivas, G. I. ; de la Rosa, L. A. ; Álvarez-Parrilla, E.

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2010, Vol.5 (1), p.65-72 [Periódico revisado por pares]

Basel: SP Birkhäuser Verlag Basel

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20
The Smiley in North Rhine-Westphalia (Germany): which companies regret the cancellation of the transparency system?
The Smiley in North Rhine-Westphalia (Germany): which companies regret the cancellation of the transparency system?
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The Smiley in North Rhine-Westphalia (Germany): which companies regret the cancellation of the transparency system?

Fietz, Anica ; Grüner, Sven

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2017-06, Vol.12 (2), p.115-123 [Periódico revisado por pares]

Cham: Springer International Publishing

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