Volume 208; Issue 5-6

European Food Research and Technology

Volume 208; Issue 5-6

1

Schiff bases of (+)/(–)-carvone: influence of chirality on flavour

G. Buchbauer, J. Höfinghoff, E. M. Hoffmann

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 48 KB

english, 1999

2

Structure-odour-activity relationships of alkylpyrazines

R. Wagner, M. Czerny, J. Bielohradsky, W. Grosch

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 149 KB

english, 1999

3

Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise

C. Jacobsen, Anne S. Meyer, Jens Adler-Nissen

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 112 KB

english, 1999

4

Profiles of steroid hormones in beef from steers implanted with Synovex-S (estradiol benzoate and progesterone) in comparison to control steers

Sonja Fritsche, Theron S. Rumsey, Heinrich H. D. Meyer, Gabi Schmidt, H. Steinhart

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 72 KB

english, 1999

5

Effects of growth and breed on the fatty acid composition of the muscle lipids in cattle

K. Nürnberg, Britta Ender, Hans-Jürgen Papstein, Jochen Wegner, Klaus Ender, Gerd Nürnberg

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 73 KB

english, 1999

6

Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

Barbara Siegmund, W. Pfannhauser

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 136 KB

english, 1999

7

The use of two-dimensional electrophoresis in the characterization of the water-soluble protein fraction of commercial flat fish species

C. Piñeiro, J. Barros-Velázquez, Carmen G. Sotelo, José M. Gallardo

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 2.48 MB

english, 1999

8

Frozen storage of minced prawn flesh: effect of sorbitol, egg white and starch as protective ingredients

P. Montero, M. Carmen Gómez-Guillén

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 97 KB

english, 1999

9

The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

Margit Dall Aaslyng, L. M. Larsen, Per Munk Nielsen

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 108 KB

english, 1999

10

Sources of variations in aroma-active volatiles, or flavour components, of blackcurrant concentrates

Raymond K. Boccorh, A. Paterson, John R. Piggott

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 104 KB

english, 1999

11

Separation and thermal characterization of ionically and tightly cell-wall-bound pectin methylesterase from cucumbers (Cucumis sativus)

Ahmet Yemenicioğlu, B. Cemeroğlu

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 93 KB

english, 1999

12

Sensor analyses of volatile components derived from earth-almond Cyperus esculentus L. and carob Ceratonia siliqua L.

Maria J. Cantalejo

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 308 KB

english, 1999

13

Pickling and storage of caperberries (Capparis spp.)

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 52 KB

english, 1999

14

Comparison of colorimetric and spectrophotometric methods for colour determination in pasta

Ž. Ugarčić-Hardi, Ljiljana Perić, Ivica Strelec, Daliborka Koceva

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 146 KB

english, 1999

15

Microencapsulated high-fat powders in biscuit production

Karina Wehrle, Eimear Gallagher, Denis P. Neville, M. Kieran Keogh, E. K. Arendt

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 133 KB

english, 1999

16

Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

M. J. Gil, M. J. Callejo, G. Rodríguez, M. V. Ruiz

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 65 KB

english, 1999

17

Stable oxygen isotope content of water of EU data-bank wines from Italy, France and Germany

A. Roßmann, F. Reniero, I. Moussa, H.-L. Schmidt, G. Versini, M. H. Merle

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 189 KB

english, 1999

18

Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis

M. S. Pérez-Coello, P. J. Martín-Álvarez, M. D. Cabezudo

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 74 KB

english, 1999

19

Multi-method analysis of matured distilled alcoholic beverages for brand identification

P. J. Lehtonen, LaDena A. Keller, Eero T. Ali-Mattila

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 69 KB

english, 1999

20

The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration

A. Halász, Ágnes Baráth, Wilhelm H. Holzapfel

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 106 KB

english, 1999

21

Microwave treatment of dietary gelatin does not generate cis-4-hydroxy-l-proline, an inhibitor of collagen biosynthesis

Thorsten Erbe, H. Brückner

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 86 KB

english, 1999

22

Effect of microwave versus conventional heating on the migration of dioctyl adipate and acetyltributyl citrate plasticizers from food grade PVC and P(VDC/VC) films into fatty foodstuffs

Anastasia B. Badeka, Katerina Pappa, M. G. Kontominas

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 54 KB

english, 1999

23

The influence of starter culture selection on sauerkraut fermentation

A. Halász, Ágnes Baráth, Wilhelm H. Holzapfel

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 80 KB

english, 1999

24

Non-wasteful fractionation of fragile yeast cells for the production of nutritional protein and other by-products

Lidia Koleva, Lubomira Stateva, P. Venkov

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 68 KB

english, 1999

25

Toxicological assessment of the yeast Rhodotorula gracilis in experimental animals

K. A. Naidu, G. Venkateswaran, G. Vijayalakshmi, K. Manjula, S. Viswanatha, K. Narasimha Murthy, Leela Srinivas, Richard Joseph

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 92 KB

english, 1999

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