Volume 242; Issue 7

European Food Research and Technology

Volume 242; Issue 7

1

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

Giovanelli, Gabriella, Buratti, Susanna, Laureati, Monica, Pagliarini, Ella

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 787 KB

english, 2016

2

Phenolic composition of Nebbiolo grape (Vitis viniferaL.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.

Locatelli, Monica, Travaglia, Fabiano, Coïsson, Jean Daniel, Bordiga, Matteo, Arlorio, Marco

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 592 KB

english, 2016

3

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selectedSaccharomyces Cerevisiaeyeast strains

del Barrio-Galán, Rubén, Medel-Marabolí, Marcela, Peña-Neira, Álvaro

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.57 MB

english, 2016

4

Overproduction, purification, and property analysis of an extracellular recombinant fructosyltransferase

Guo, Wenwen, Yang, Haiquan, Qiang, Shumin, Fan, You, Shen, Wei, Chen, Xianzhong

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 876 KB

english, 2016

5

Coffee suppresses the differentiation of Th17 cells by inhibiting interleukin-6-induced phosphorylation of signal transducer and activator of transcription 3

Okamoto, Yoshihiro, Hara, Takazumi, Itayama, Asuka, Koike, Konomi

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 721 KB

english, 2016

6

Gamma and electron-beam irradiation as viable technologies for wild mushrooms conservation: effects on macro- and micro-elements

Fernandes, Ângela, Barreira, João C. M., Antonio, Amilcar L., Rafalski, Andrzej, Morales, Patricia, Férnandez-Ruiz, Virginia, Oliveira, M. Beatriz P. P., Martins, Anabela, Ferreira, Isabel C. F. R.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 517 KB

english, 2016

7

Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

Aguilar, Tabita, Loyola, Cristina, de Bruijn, Johannes, Bustamante, Luis, Vergara, Carola, von Baer, Dietrich, Mardones, Claudia, Serra, Ignacio

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 715 KB

english, 2016

8

Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds

Laroussi-Mezghani, Sonda, Le Dréau, Yveline, Molinet, Josiane, Hammami, Mohamed, Grati-Kamoun, Naziha, Artaud, Jacques

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.00 MB

english, 2016

9

Cold-pressed oregano (Origanum vulgare) oil: a rich source of bioactive lipids with novel antioxidant and antimicrobial properties

Assiri, Adel M. A., Elbanna, Khaled, Al-Thubiani, Abdulla, Ramadan, Mohamed Fawzy

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 814 KB

english, 2016

10

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

Merz, Michael, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 581 KB

english, 2016

11

In vitro investigation on the antiglycative and carbonyl trapping activities of hydroxytyrosol

Navarro, Marta, Morales, Francisco J.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 880 KB

english, 2016

12

Production of gluten-free beer by peptidase treatment

Knorr, Verena, Wieser, Herbert, Koehler, Peter

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 610 KB

english, 2016

13

Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifoliusL.): effects of thermal lipoxygenase inactivation

Stephany, Michael, Kapusi, Karla, Bader-Mittermaier, Stephanie, Schweiggert-Weisz, Ute, Carle, Reinhold

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 585 KB

english, 2016

14

Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation

Brzozowski, Bartosz

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 892 KB

english, 2016

15

Duplex real-time PCR for the determination of wasabi (Eutrema wasabi) contents in horseradish (Armoracia rusticana) products applying the ΔΔct-method

Köppel, René, Bucher, Thomas B.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 422 KB

english, 2016

16

Interaction between gluten proteins and their mixtures with water-extractable arabinoxylan of wheat by rheological, molecular anisotropy and CP/MAS13C NMR measurements

Ma, Fumin, Dang, Yali, Xu, Shiying

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.21 MB

english, 2016

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