Volume 242; Issue 8

European Food Research and Technology

Volume 242; Issue 8

1

Development of event-specific qualitative and quantitative PCR detection methods for the transgenic maize BVLA430101

Rao, Jun, Yang, Litao, Guo, Jinchao, Quan, Sheng, Chen, Guihua, Zhao, Xiangxiang, Zhang, Dabing, Shi, Jianxin

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 733 KB

english, 2016

2

Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativaMill.) slices

Delgado, Teresa, Pereira, José Alberto, Ramalhosa, Elsa, Casal, Susana

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 505 KB

english, 2016

3

Addition of enzymes to improve sensory quality of composite wheat–cassava bread

Serventi, Luca, Jensen, Sidsel, Skibsted, Leif H., Kidmose, Ulla

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 592 KB

english, 2016

4

Addition of lees from base wine in the production of Bombino sparkling wine

la Gatta, Barbara, Picariello, Gianluca, Rutigliano, Mariacinzia, Lopriore, Giuseppe, Petrella, Giovanni, Rusco, Giusy, Tremonte, Patrizio, Di Luccia, Aldo

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 944 KB

english, 2016

5

Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys

Karabagias, Ioannis K., Dimitriou, Elpida, Kontakos, Stavros, Kontominas, Michael G.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 629 KB

english, 2016

6

Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments

Suárez, Adrián, Fernández, Leticia, Balbarie, Philippe, Iglesias, José Ramón, Riera, Francisco A.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 774 KB

english, 2016

7

New controlled release material: aerated egg white gels induced by calcium ions

Tomczyńska-Mleko, Marta, Handa, Akihiro, Wesołowska-Trojanowska, Marta, Terpiłowski, Konrad, Kwiatkowski, Cezary, Mleko, Stanisław

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 692 KB

english, 2016

8

The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

Toker, Omer Said, Sagdic, Osman, Şener, Dilek, Konar, Nevzat, Zorlucan, Tuğçe, Dağlıoğlu, Orhan

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.35 MB

english, 2016

9

Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration

Cvejić, Jelena, Puškaš, Vladimir, Miljić, Uroš, Torović, Ljilja, Rakić, Dušan

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 615 KB

english, 2016

10

Timing of the treatment with oak chips: the case of Nero di Troia wine

Baiano, Antonietta, De Gianni, Antonio

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 526 KB

english, 2016

11

Screening and evolution of volatile compounds during ripening of ‘Nebbiolo,’ ‘Dolcetto’ and ‘Barbera’ (Vitis viniferaL.) neutral grapes by SBSE–GC/MS

Carlomagno, Antonio, Schubert, Andrea, Ferrandino, Alessandra

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 900 KB

english, 2016

12

Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations

Ceruti, Roberto J., Zorrilla, Susana E., Sihufe, Guillermo A.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 506 KB

english, 2016

13

Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems

Sadeghi-Mehr, Arash, Lautenschlaeger, Ralf, Drusch, Stephan

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 888 KB

english, 2016

14

Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam

Ekinci, Fatma Y., Baser, Gamze M., Özcan, Ezgi, Üstündağ, Özlem Güçlü, Korachi, May, Sofu, Aytul, Blumberg, Jeffrey B., Chen, C.-Y. Oliver

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.44 MB

english, 2016

15

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

Jeszka-Skowron, Magdalena, Sentkowska, Aleksandra, Pyrzyńska, Krystyna, De Peña, Maria Paz

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 665 KB

english, 2016

16

A voltammetric tool for the evaluation of propolis antioxidant activity

Falcão, Soraia I., Tomás, Andreia, Freire, Cristina, Vilas-Boas, Miguel

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 526 KB

english, 2016

17

Study of melamine and formaldehyde migration from melamine tableware

García Ibarra, V., Rodríguez Bernaldo de Quirós, A., Sendón, R.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 695 KB

english, 2016

18

Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties

Göksel Saraç, Meryem, Dogan, Mahmut

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 598 KB

english, 2016

19

Protein identification and in vitro digestion of fractions fromTenebrio molitor

Yi, Liya, Van Boekel, Martinus A. J. S., Boeren, Sjef, Lakemond, Catriona M. M.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 4.36 MB

english, 2016

20

The effects of cold-hardening andMicrodochium nivaleinfection on oxidative stress and antioxidative protection of the two contrasting genotypes of winter triticale

Gawronska, K., Gołębiowska-Pikania, G.

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 855 KB

english, 2016

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