期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (3)
The aim of this study was to build the discriminative models for distinguishing the different cultivars of flesh of pumpkin 'Bambino', 'Butternut', 'U......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (4)
This study aims to gather, analyze, and discuss the ethnobotanical information regarding wild and cultivated plants used in traditional alcoholic beve......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (8)
Citrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their extr......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (8)
Determining the variety of wheat is important to know the physical and chemical properties which may be useful in grain processing. It also affects th......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (8)
Heat-stable peptidase AprX, released by Pseudomonas species in raw milk during cold storage, can cause gelation of UHT milk since it is able to split ......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (9)
The production of high-quality wines requires the use of high-quality grapes. Tasting represents a widespread method for the determination of grape ma......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (9)
Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black ......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (11)
Nitrofurans, a kind of banned antibiotics for their serious toxic side effects, have often been found in aquatic products in the past and are still fo......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (12)
The objective of this study was the production of green extracts from Cornelian cherry pomace and the valorization of their anthocyanin content for th......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (2)
In this research, the inhibition mechanism of a pairs of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A (AIO-A) and 6-aldehydo-isoophiopo......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (8)
This study was performed to compare the effects of brewing method (decoction and infusion), time (1-5 min), and also origin of coffee beans on antioxi......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (2)
In this study, the effects of spontaneous and pure yeast fermentation techniques on anthocyanins and colorless phenolics of Cabernet Sauvignon wines w......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (3)
Grape pomace is a winery by-product that is more and more valorized as a source of healthy bioactive molecules such as polyphenols. In addition, it ca......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (3)
Food loss and malnutrition are critical aspects of modern society and a source of concern especially in developing countries, such as East Africa. The......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (4)
Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (food-borne toxicant). However, only during the rece......
