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1
Chestnut flour sourdough for gluten-free bread making
Chestnut flour sourdough for gluten-free bread making
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Chestnut flour sourdough for gluten-free bread making

Aguilar, Núria ; Albanell, Elena ; Miñarro, Begoña ; Capellas, Marta

European food research & technology, 2016-10, Vol.242 (10), p.1795-1802 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products
Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products
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Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products

Ahmadova, Aynur ; Dimov, Svetoslav ; Ivanova, Iskra ; Choiset, Yvan ; Chobert, Jean-Marc ; Kuliev, Akif ; Haertlé, Thomas

European food research & technology, 2011-07, Vol.233 (1), p.131-140 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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3
analysis of natural cork stoppers in transversal sections as an effective tool to determine the origin of the taint by 2,4,6-trichloroanisole
analysis of natural cork stoppers in transversal sections as an effective tool to determine the origin of the taint by 2,4,6-trichloroanisole
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analysis of natural cork stoppers in transversal sections as an effective tool to determine the origin of the taint by 2,4,6-trichloroanisole

Álvarez-Rodríguez, María Luisa ; Recio, Eliseo ; Coque, Juan José Rubio

European food research & technology, 2009-11, Vol.230 (1), p.135-143 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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4
Intestinal microbiota in rats fed with tofu (soy curd) treated under high pressure
Intestinal microbiota in rats fed with tofu (soy curd) treated under high pressure
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Intestinal microbiota in rats fed with tofu (soy curd) treated under high pressure

Arroyo, G ; Penas, E ; Pedrazuela, A ; Prestamo, G

European food research & technology, 2005-03, Vol.220 (3-4), p.395-400 [Periódico revisado por pares]

Heidelberg: Springer

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5
Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments
Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments
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Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments

Ates, Mehmet Baris ; Rode, Tone Mari ; Skipnes, Dagbjørn ; Lekang, Odd-Ivar

European food research & technology, 2017-06, Vol.243 (6), p.1083-1090 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation
Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation
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Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation

Babou, Louiza ; Hadidi, Lila ; Grosso, Clara ; Zaidi, Farid ; Valentão, Patrícia ; Andrade, Paula B.

European food research & technology, 2016-09, Vol.242 (9), p.1447-1457 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production
Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production
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Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

Bahçeci, K. Savaş ; Acar, Jale

European food research & technology, 2007-09, Vol.225 (5-6), p.873-878 [Periódico revisado por pares]

Heidelberg: Berlin/Heidelberg : Springer-Verlag

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8
Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study
Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study
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Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study

Bahceci, K.S ; Gokmen, V ; Acar, J

European food research & technology, 2005-02, Vol.220 (2), p.196-199 [Periódico revisado por pares]

Heidelberg: Springer

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9
Amino acid-decarboxylase activity in bacteria associated with Mediterranean hake spoilage
Amino acid-decarboxylase activity in bacteria associated with Mediterranean hake spoilage
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Amino acid-decarboxylase activity in bacteria associated with Mediterranean hake spoilage

BAIXAS-NOGUERAS, Sonia ; BOVER-CID, Sara ; VECIANA-NOGUES, M. Teresa ; VIDAL-CAROU, M. Carmen

European food research & technology, 2003-08, Vol.217 (2), p.164-167 [Periódico revisado por pares]

Heidelberg: Springer

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10
Improved wine yeasts by direct mating and selection under stressful fermentative conditions
Improved wine yeasts by direct mating and selection under stressful fermentative conditions
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Improved wine yeasts by direct mating and selection under stressful fermentative conditions

Bonciani, Tommaso ; Solieri, Lisa ; De Vero, Luciana ; Giudici, Paolo

European food research & technology, 2016-06, Vol.242 (6), p.899-910 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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