Changes in sugars, acids and fatty acids in naturally parthenocarpic date plum persimmon (Diosphyros lotus L.) fruit during maturation and ripeningNon-isoflavone phytoestrogenic compound contents of various legumesPolymerase chain reaction (PCR) for the detection of king bolete ( Boletus edulis ) and slippery jack ( Suillus luteus ) in food samplesInfluence of damaged starch on cookie and bread-making qualitySingle nucleotide polymorphisms (SNPs) in key cytokines may modulate food allergy phenotypesAssessment of lutein, zeaxanthin and meso-zeaxanthin concentrations in dietary supplements by chiral high-performance liquid chromatographyOzone fumigation increases the abundance of nutrients in Brassica vegetables: broccoli (Brassica oleracea var. italica) and Chinese cabbage (Brassica pekinensis).Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysisGeographical differentiation of saffron by GC–MS/FID and chemometricsDifferentiation of co-winemaking wines by their aroma compositionAnalysis of saffron volatile fraction by TD–GC–MS and e-noseChanges in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-makingAntioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matterEvaluation of xanthine derivatives in chocolate - nutritional and chemical aspectsAntioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meatLight-induced sensory and chemical changes in aromatic bittersPotent odorants of the roasted powder and brew of Arabica coffeeGeruchsstoffe von extrudiertem Hafermehl, Ver�nderungen bei der LagerungNachweis von Fremdfetten in KakaobutterIdentification of a new flavanol glucoside from barley ( Hordeum vulgare L.) and maltSelection of elderberry (Sambucus nigra L.) genotypes best suited for the preparation of juiceCharacterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniquesLiver paté enriched with dietary fibre extracted from potato fibre as fat substitutesEffects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juiceKey aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruitQuantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approachAntioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopyChanges in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripeningCharacterization and determination of the geographical origin of wines. Part II: descriptive and inductive univariate statisticsOxidative stability of structured lipidsSupercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative studyUse of supercritical CO2 to obtain extracts with antimicrobial activity from Chaetoceros muelleri microalga. A correlation with their lipidic contentFunctional characterization of pressurized liquid extracts of Spirulina platensisSupercritical fluid extraction of antioxidant and antimicrobial compounds from Laurus nobilis L. Chemical and functional characterizationIn vitro antioxidant analysis of supercritical fluid extracts from rosemary (Rosmarinus officinalis L.)Capillary electrophoresis separation of rosemary antioxidants from subcritical water extractsDipeptidyl peptidase activities along the processing of Serrano dry-cured hamDetermination of aldehydes in tequila by high-performance liquid chromatography with 2,4-dinitrophenylhydrazine derivatizationThe neutral volatile components of Czechoslovak plum brandyZur Kenntniss des Capsaïcins
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P1433
description
Wissenschaftliche Fachzeitschrift
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journal
@en
journal
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revista científica
@es
rivista scientifica
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vědecký časopis
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wetenschappelijk tijdschrift van Springer Science+Business Media
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مجلة
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वैज्ञानिक पत्रिका
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英语期刊
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name
European Food Research and Technology
@en
European Food Research and Technology
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European Food Research and Technology
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International Journal of Food Research and Technology
@ast
International Journal of Food Research and Technology
@da
International Journal of Food Research and Technology
@es
International Journal of Food Research and Technology
@fi
International Journal of Food Research and Technology
@fr
International Journal of Food Research and Technology
@nb
International Journal of Food Research and Technology
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type
label
European Food Research and Technology
@en
European Food Research and Technology
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European Food Research and Technology
@it
International Journal of Food Research and Technology
@ast
International Journal of Food Research and Technology
@da
International Journal of Food Research and Technology
@es
International Journal of Food Research and Technology
@fi
International Journal of Food Research and Technology
@fr
International Journal of Food Research and Technology
@nb
International Journal of Food Research and Technology
@nl
altLabel
International Journal of Food Research and Technology
@en
International Journal of Food Research and Technology
@en-gb
prefLabel
European Food Research and Technology
@en
European Food Research and Technology
@en-gb
European Food Research and Technology
@it
International Journal of Food Research and Technology
@ast
International Journal of Food Research and Technology
@da
International Journal of Food Research and Technology
@es
International Journal of Food Research and Technology
@fi
International Journal of Food Research and Technology
@fr
International Journal of Food Research and Technology
@nb
International Journal of Food Research and Technology
@nl
P236
P6981
P1055
P1156
P1159
P1277
P1476
International Journal of Food Research and Technology
@en