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1
Potential health hazards due to the occurrence of the mycotoxin tenuazonic acid in infant food
Potential health hazards due to the occurrence of the mycotoxin tenuazonic acid in infant food
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Potential health hazards due to the occurrence of the mycotoxin tenuazonic acid in infant food

Asam, Stefan ; Rychlik, Michael

European food research & technology, 2013-03, Vol.236 (3), p.491-497 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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2
Identification of some Aegean fish species by native isoelectric focussing
Identification of some Aegean fish species by native isoelectric focussing
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Identification of some Aegean fish species by native isoelectric focussing

ATAMAN, Can ; CELIK, Ufuk ; REHBEIN, Hartmut

European food research & technology, 2006-01, Vol.222 (1-2), p.99-104 [Periódico revisado por pares]

Heidelberg: Springer

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3
Bio-preservation of fresh-cut tomatoes using natural antimicrobials
Bio-preservation of fresh-cut tomatoes using natural antimicrobials
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Bio-preservation of fresh-cut tomatoes using natural antimicrobials

Ayala-Zavala, J. Fernando ; Oms-Oliu, Gemma ; Odriozola-Serrano, Isabel ; González-Aguilar, Gustavo A ; Álvarez-Parrilla, Emilio ; Martín-Belloso, Olga

European food research & technology, 2008-03, Vol.226 (5), p.1047-1055 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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4
Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp
Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp
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Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp

Azadian, Mohsen ; Moosavi-Nasab, Marzieh ; Abedi, Elahe

European food research & technology, 2012-07, Vol.235 (1), p.83-90 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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5
Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing
Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing
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Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

Baixas-Nogueras, Sònia ; Bover-Cid, Sara ; Veciana-Nogués, M. Teresa ; Vidal-Carou, M. Carmen

European food research & technology, 2007-11, Vol.226 (1-2), p.287-293 [Periódico revisado por pares]

Heidelberg: Berlin/Heidelberg : Springer-Verlag

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6
The effect of processing parameters on DNA degradation in food
The effect of processing parameters on DNA degradation in food
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The effect of processing parameters on DNA degradation in food

BAUER, Torsten ; WELLER, Philipp ; HAMMES, Walter P ; HERTEL, Christian

European food research & technology, 2003-10, Vol.217 (4), p.338-343 [Periódico revisado por pares]

Heidelberg: Springer

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7
Key parameters for the consumption suitability of offshore cultivated blue mussels (Mytilus edulis L.) in the German Bight
Key parameters for the consumption suitability of offshore cultivated blue mussels (Mytilus edulis L.) in the German Bight
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Key parameters for the consumption suitability of offshore cultivated blue mussels (Mytilus edulis L.) in the German Bight

Brenner, Matthias ; Ramdohr, Sven ; Effkemann, Stefan ; Stede, Michael

European food research & technology, 2009-12, Vol.230 (2), p.255-267 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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8
Analysis of methanol-ethanol mixtures from falsified beverages using a dual biosensors amperometric system based on alcohol dehydrogenase and alcohol oxidase
Analysis of methanol-ethanol mixtures from falsified beverages using a dual biosensors amperometric system based on alcohol dehydrogenase and alcohol oxidase
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Analysis of methanol-ethanol mixtures from falsified beverages using a dual biosensors amperometric system based on alcohol dehydrogenase and alcohol oxidase

Bucur, Bogdan ; Radu, Gabriel Lucian ; Toader, Constantin Nicolae

European food research & technology, 2008-04, Vol.226 (6), p.1335-1342 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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9
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

Carvalho, Daniel O. ; Øgendal, Lars H. ; Andersen, Mogens L. ; Guido, Luís F.

European food research & technology, 2016-09, Vol.242 (9), p.1545-1553 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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10
Antibacterial activity of hen egg white lysozyme modified by thermochemical technique
Antibacterial activity of hen egg white lysozyme modified by thermochemical technique
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Antibacterial activity of hen egg white lysozyme modified by thermochemical technique

Cegielska-Radziejewska, Renata ; Lesnierowski, Grzegorz ; Kijowski, Jacek

European food research & technology, 2009-03, Vol.228 (5), p.841-845 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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