Volume 239; Issue 1

European Food Research and Technology

Volume 239; Issue 1

1

Impact of sourdough fermented withLactobacillus plantarumFST 1.7 on baking and sensory properties of gluten-free breads

Wolter, Anika, Hager, Anna-Sophie, Zannini, Emanuele, Czerny, Michael, Arendt, Elke K.

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 449 KB

english, 2014

2

A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent againstBotrytis cinerea

Guzzon, Raffaele, Franciosi, Elena, Larcher, Roberto

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1008 KB

english, 2014

3

Genetic variation in the αS1-casein of Chinese yak (Bos grunniens)

Y. Cui, T. Yu, X. Qu, T. Hu, C. Wang, S. He, Y. Ma

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 554 KB

english, 2014

4

Guaraná, a supplement rich in caffeine and catechin, modulates cytokines: evidence from human in vitro and in vivo protocols

C. Costa Krewer, L. Suleiman, M. M. M. F. Duarte, E. E. Ribeiro, C. P. Mostardeiro, M. A. E. Montano, M. I. D. Ugalde Marques Da Rocha, T. D. Algarve, G. Bresciani, I. B. M. Cruz

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 440 KB

english, 2014

5

Copigmentation, colour and antioxidant activity of single-cultivar red wines

Heras-Roger, J., Pomposo-Medina, M., Díaz-Romero, C., Darias-Martín, J.

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 207 KB

english, 2014

6

Fermentative aptitude of non-Saccharomyceswine yeast for reduction in the ethanol content in wine

Gobbi, Mirko, De Vero, Luciana, Solieri, Lisa, Comitini, Francesca, Oro, Lucia, Giudici, Paolo, Ciani, Maurizio

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 342 KB

english, 2014

7

Purification and characterisation of thermo-alkaline pectinase enzyme fromHylocereus polyrhizus

Amid, Mehrnoush, Manap, Yazid, Zohdi, Khanani

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 755 KB

english, 2014

8

Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction

Zhou, Zhilei, Xu, Zhiqiang, Shu, Junsheng, She, Shike, Sun, Weifeng, Yin, Chunyan, Chen, Maoshen, Li, Yue, Zhong, Fang

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 460 KB

english, 2014

9

Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR

Ke, Leqin, Wang, Liling, Li, Haibo, Lin, Haiping, Zhao, Li

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1.45 MB

english, 2014

10

A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria

Ruiz, Patricia, Seseña, Susana, Palop, María Llanos

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1.39 MB

english, 2014

11

Purification and characterization of an alkaline pectin lyase produced by a newly isolatedBrevibacillus borstelensis(P35) and its applications in fruit juice and oil extraction

Demir, Nazan, Nadaroglu, Hayrunnisa, Demir, Yasar, Isik, Ceyhun, Taskin, Esen, Adiguzel, Ahmet, Gulluce, Medine

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 475 KB

english, 2014

12

Enhanced fed-batch production, partial purification, characterization of jenseniin P, and discovery of a new bacteriocin-like substance produced byPropionibacterium jenseniiB1264

Wang, Gaoyan, Abercrombie, John G., Huang, Guohui, Tzeng, Tzuen-Rong Jeremy

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 549 KB

english, 2014

13

Development ofPanax quinquefolius YaoquandPanax quinquefoliusSake and determination of ginsenosides Rg1, Rb1, and Re in both samples by HPLC–MS/MS

Li, Li, Gao, Bo, Zhang, Wen-xue, Sun, Ai-min, Zhao, Ying-ying, Wu, Zheng-yun, Luo, Fang, Luo, Song, Yang, Jun

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 758 KB

english, 2014

14

Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

Ye, Mengqi, Yue, Tianli, Yuan, Yahong

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 924 KB

english, 2014

15

New dimensionality reduction model (manifold learning) coupled with electronic tongue for green tea grade identification

Zhi, Ruicong, Zhao, Lei, Shi, Bolin, Jin, Yi

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1.91 MB

english, 2014

16

Hydrolysis of flatulence causing oligosaccharides by α-d-galactosidase of a probioticLactobacillus plantarumMTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product

Roopashri, Arekal N., Varadaraj, Mandyam C.

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1.67 MB

english, 2014

17

Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Grégrová, Adéla, Neradová, Eva, Kružík, Vojtěch, Mazáč, Jiří, Havelec, Pavel, Čížková, Helena

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 552 KB

english, 2014

18

Calcium regulating growth and GABA metabolism pathways in germinating soybean (Glycine maxL.) under NaCl stress

Yin, Yongqi, Yang, Runqiang, Gu, Zhenxin

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 586 KB

english, 2014

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