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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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2
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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3
Analysis of the genetic stability of event NK603 in stacked corn varieties using high-resolution melting (HRM) analysis and Sanger sequencing
Analysis of the genetic stability of event NK603 in stacked corn varieties using high-resolution melting (HRM) analysis and Sanger sequencing
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Analysis of the genetic stability of event NK603 in stacked corn varieties using high-resolution melting (HRM) analysis and Sanger sequencing

Castan, Magali ; Ben Ali, Sina-Elisabeth ; Hochegger, Rupert ; Ruppitsch, Werner ; Haslberger, Alexander G. ; Brandes, Christian

European food research & technology, 2017-03, Vol.243 (3), p.353-365 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Analysis of the survival of Listeria monocytogenes in food-grade lubricants
Analysis of the survival of Listeria monocytogenes in food-grade lubricants
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Analysis of the survival of Listeria monocytogenes in food-grade lubricants

Weiss, Agnes ; Wild, Sabrina ; Lutz, Ann-Sophie ; Schmidt, Herbert

European food research & technology, 2012-02, Vol.234 (2), p.323-331 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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5
Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS
Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS
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Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS

Sánchez, Marivel ; Franco, Daniel ; Sineiro, Jorge ; Magariños, Beatriz ; Núñez, Ma. José

European food research & technology, 2009-12, Vol.230 (2), p.291-301 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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6
Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
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Application of phytases from bifidobacteria in the development of cereal-based products with amaranth

García-Mantrana, Izaskun ; Monedero, Vicente ; Haros, Monika

European food research & technology, 2014-05, Vol.238 (5), p.853-862 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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7
Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine
Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine
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Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine

Ruiz, Maria J ; Zea, Luis ; Moyano, Lourdes ; Medina, Manuel

European food research & technology, 2010, Vol.230 (3), p.429-435 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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8
Aroma-active compounds in Spondias mombin L. fruit pulp
Aroma-active compounds in Spondias mombin L. fruit pulp
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Aroma-active compounds in Spondias mombin L. fruit pulp

Neiens, Silva D. ; Geißlitz, Sabrina M. ; Steinhaus, Martin

European food research & technology, 2017-06, Vol.243 (6), p.1073-1081 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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9
Aroma-active compounds of butter: a review
Aroma-active compounds of butter: a review
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Aroma-active compounds of butter: a review

Mallia, Silvia ; Escher, Felix ; Schlichtherle-Cerny, Hedwig

European food research & technology, 2008, Vol.226 (3), p.315-325 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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10
Assessment of antimicrobial activity of coffee brewed in three different ways from different origins
Assessment of antimicrobial activity of coffee brewed in three different ways from different origins
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Assessment of antimicrobial activity of coffee brewed in three different ways from different origins

Martínez-Tomé, Magdalena ; Jiménez-Monreal, Antonia Ma ; García-Jiménez, Laura ; Almela, Luis ; García-Diz, Luis ; Mariscal-Arcas, Miguel ; Murcia, M. Antonia

European food research & technology, 2011-09, Vol.233 (3), p.497-505 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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