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1
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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2
Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process
Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process
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Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

Chira, Kleopatra ; Teissedre, Pierre-Louis

European food research & technology, 2015-03, Vol.240 (3), p.533-547 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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3
From the § 64 LFGB MALDI-TOF working group: guidelines for validation of species identifications with MALDI-TOF-MS
From the § 64 LFGB MALDI-TOF working group: guidelines for validation of species identifications with MALDI-TOF-MS
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From the § 64 LFGB MALDI-TOF working group: guidelines for validation of species identifications with MALDI-TOF-MS

Rau, Jörg ; Eisenberg, Tobias ; Wind, Christine ; Huber, Ingrid ; Pavlovic, Melanie ; Becker, René

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2022-03, Vol.17 (1), p.97-101 [Periódico revisado por pares]

Cham: Springer International Publishing

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4
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
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Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

Kheir, Joyce ; Salameh, Dominique ; Strehaiano, Pierre ; Brandam, Cédric ; Lteif, Roger

European food research & technology, 2013-11, Vol.237 (5), p.655-671 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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5
Importance of low substrate arsenic content in mushroom cultivation and safety of final food product
Importance of low substrate arsenic content in mushroom cultivation and safety of final food product
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Importance of low substrate arsenic content in mushroom cultivation and safety of final food product

Mleczek, M ; Niedzielski, P ; Siwulski, M ; Rzymski, P ; Gąsecka, M ; Goliński, P ; Kozak, L ; Kozubik, T

European food research & technology, 2016-03, Vol.242 (3), p.355-362 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Aflatoxin: food chain transfer from feed to milk
Aflatoxin: food chain transfer from feed to milk
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Aflatoxin: food chain transfer from feed to milk

Walte, Hans-Georg ; Schwake-Anduschus, Christine ; Geisen, Rolf ; Fritsche, Jan

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2016-12, Vol.11 (4), p.295-297 [Periódico revisado por pares]

Cham: Springer International Publishing

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7
Evaluation of lipid biosynthesis ability by Rhodotorula and Sporobolomyces strains in medium with glycerol
Evaluation of lipid biosynthesis ability by Rhodotorula and Sporobolomyces strains in medium with glycerol
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Evaluation of lipid biosynthesis ability by Rhodotorula and Sporobolomyces strains in medium with glycerol

Gientka, Iwona ; Gadaszewska, Marta ; Błażejak, Stanisław ; Kieliszek, Marek ; Bzducha-Wróbel, Anna ; Stasiak-Różańska, Lidia ; Kot, Anna Maria

European food research & technology, 2017-02, Vol.243 (2), p.275-286 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
Cultivation of mushrooms for production of food biofortified with lithium
Cultivation of mushrooms for production of food biofortified with lithium
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Cultivation of mushrooms for production of food biofortified with lithium

Mleczek, Mirosław ; Siwulski, Marek ; Rzymski, Piotr ; Budzyńska, Sylwia ; Gąsecka, Monika ; Kalač, Pavel ; Niedzielski, Przemysław

European food research & technology, 2017-06, Vol.243 (6), p.1097-1104 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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9
The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine
The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine
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The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

Samoticha, Justyna ; Wojdyło, Aneta ; Chmielewska, Joanna ; Oszmiański, Jan

European food research & technology, 2017-06, Vol.243 (6), p.999-1007 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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10
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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