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 (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 (4)
Camel milk has both nutritional value and therapeutic effects due to its bioactive components, including proteins and peptides. This study characteriz......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (8)
As a major class of phenolic compounds, anthocyanins are the functional components of blueberry. Vaccinium corymbosum 'Lanmei 1' is a novel blueberry ......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (8)
A carboxypeptidase M32 (CPM32) gene (cpm32) from Bacillus megaterium was cloned. CPM32 exhibited the highest sequence similarity of 79.3% with the sam......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (1)
The paper was aimed to isolate a strain of Saccharomyces cerevisiae with higher alcohol, butanol. 32 strains of S. cerevisiae were isolated and identi......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (5)
Mahaleb cherry (Prunus mahaleb L.), an introduced variety in Central China, is generally planted for seed propagation while their fruit pulps were was......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (2)
Clenbuterol is a beta-adrenergic receptor agonist that can be used as a bronchodilator for the treatment of respiratory diseases or as an additive fee......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (3)
This study aimed to develop a combination of immunomagnetic separation (IMS) and real-time PCR (qPCR) techniques to detect and analyze Salmonella spp.......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (12)
Low-calorie sweeteners are widely used to replace or reduce sugar in foods and beverages, and the taste and texture of existing sweeteners are far fro......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (1)
A novel vortex-assisted dispersive liquid-liquid microextraction method based on deep eutectic solvent (VA-DLLME-DES) completed in syringe has been es......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (1)
The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC-TOF/M......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (5)
Due to its similarity with human milk, donkey milk is gaining interest as a nutritional milk source. The aim of current study was to compare the diffe......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (1)
2-amino-1-methyl-6-phenylimidazole[4,5-b]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum......
期刊： EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (3)
After isolation of porcine plasma hydrolysates, a novel antioxidant peptide YDQLPEPRKPIE was identified by LC-MS-MS. It showed better antioxidant prop......
