EUROPEAN FOOD RESEARCH & TECHNOLOGY (PRINT)

Journal

Identifier:

E060561

ISSN:

1438-2377

Overview

Outputs (36)

A brief note on thermoluminescence analysis of photosystem II and lipid peroxidation during the shelf-life of ready-to-use rocket (Diplotaxis tenuifolia L.)

Academic Article

A method based on the ligation detection reaction-universal array (LDR-UA) for the detection and characterization of Listeria and Campylobacter strains

Academic Article

A procedure for olive oil traceability and authenticity: DNA extraction, multiplex PCR and LDR-universal array analysis

Academic Article

AFLP molecular markers to identify virgin olive oils from single Italian cultivars

Academic Article

Antimicrobial activity of a meat-borne Bacillus subtilis strain against food pathogens.

Academic Article

Antioxidant properties and hepatoprotective effect of the edible halophyte Crithmum maritimum L. against carbon tetrachloride-induced liver injury in rats

Academic Article

Assessment of agronomic, chemical and genetic variability in common basil (Ocimum basilicum L.)

Academic Article

Beneficial effects of Trichoderma genus microbes on qualitative parameters of Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.

Academic Article

Carotenoids from tomatoes inhibit heterocyclic amine formation

Academic Article

Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage

Academic Article

Characterization of VOCs and additives in Italian PET bottles and studies on potential functional aldehydes scavengers

Academic Article

Characterization of melanoidins from a glucose-glycine model system

Academic Article

Chemical, nutritional, and spectroscopic characterization of typical ecotypes of Mediterranean area beans

Academic Article

Control of Penicillium expansum and patulin accumulation on apples by quercetin and umbelliferone.

Academic Article

Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese

Academic Article

Differentiation of natural and synthetic phenylacetic acids by 2H NMR of the derived benzoic acids

Academic Article

Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Academic Article

Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil

Academic Article

Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits

Academic Article

Fatty acid composition and fat content in milk from cows grazing in the Alpine region

Academic Article

Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations

Academic Article

Genetic traceability of Asti Spumante and Moscato d'Asti musts and wines using nuclear and chloroplast microsatellite markers

Academic Article

Identification of gadoid species (Pisces, Gadidae) by sequencing and PCR-RFLP analysis of mitochondrial 12S and 16S rRNA gene fragments.

Academic Article

Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production

Academic Article

Inhibitors of advanced glycation end products from coffee bean roasting by-product

Academic Article

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic and protein contents

Academic Article

Microsatellite markers to identify specific alleles in DNA extracted from monovarietal virgin olive oils

Academic Article

Polyphenolic profile and antioxidant activity of olive mill wastewater from two Sicilian olive cultivars: Cerasuola and Nocellara etnea

Academic Article

Postharvest monitoring and consumer choice on traditional and modern apricot cultivars

Academic Article

Protein aggregation mechanism in UHT milk: supramolecular evidences

Academic Article

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprig (Ficus carica sylvestris) or calf rennet.

Academic Article

Quality assessment of dried organic bell peppers through composition and sensory analysis

Academic Article

Rapid evaluation of ergosterol to detect yeast contamination in fruit juices

Academic Article

The chemical composition and quality of the Parainema coffee cultivar under different shading conditions, as assessed by a leaf flavonol optical index

Academic Article

Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers' liking and Check-All-That-Apply

Academic Article

Valorization of the agro-forestry wastes from Italian chestnut cultivars for the recovery of bioactive compounds

Academic Article

No Results Found

EUROPEAN FOOD RESEARCH & TECHNOLOGY (PRINT)

Overview

Outputs (36)