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

European food research & technology, 2016-08, Vol.242 (8), p.1403-1409 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
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Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

Dashdorj, Dashmaa ; Amna, Touseef ; Hwang, Inho

European food research & technology, 2015-08, Vol.241 (2), p.157-171 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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3
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
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A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

Oezcan, Mehmet Musa ; Matthaeus, Bertrand

European food research & technology, 2017, Vol.243 (1), p.89-99 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Comparison of nine common coffee extraction methods: instrumental and sensory analysis
Comparison of nine common coffee extraction methods: instrumental and sensory analysis
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Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Gloess, Alexia N. ; Schönbächler, Barbara ; Klopprogge, Babette ; D`Ambrosio, Lucio ; Chatelain, Karin ; Bongartz, Annette ; Strittmatter, André ; Rast, Markus ; Yeretzian, Chahan

European food research & technology, 2013-04, Vol.236 (4), p.607-627 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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5
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
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Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Czerny, Michael ; Christlbauer, Martin ; Christlbauer, Monika ; Fischer, Anja ; Granvogl, Michael ; Hammer, Michaela ; Hartl, Cornelia ; Hernandez, Noelia Moran ; Schieberle, Peter

European food research & technology, 2008-12, Vol.228 (2), p.265-273 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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6
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
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Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

Benito, Santiago ; Hofmann, Theresa ; Laier, Marcus ; Lochbühler, Bernd ; Schüttler, Armin ; Ebert, Kristin ; Fritsch, Stefanie ; Röcker, Jessica ; Rauhut, Doris

European food research & technology, 2015-11, Vol.241 (5), p.707-717 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Hager, Anna-Sophie ; Wolter, Anika ; Czerny, Mariko ; Bez, Jürgen ; Zannini, Emanuele ; Arendt, Elke K. ; Czerny, Michael

European food research & technology, 2012-08, Vol.235 (2), p.333-344 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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8
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
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Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

Wang, Xiaoxin ; Fan, Wenlai ; Xu, Yan

European food research & technology, 2014-11, Vol.239 (5), p.813-825 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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9
Adhesion and aggregation properties of probiotic and pathogen strains
Adhesion and aggregation properties of probiotic and pathogen strains
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Adhesion and aggregation properties of probiotic and pathogen strains

Collado, Maria Carmen ; Meriluoto, Jussi ; Salminen, Seppo

European food research & technology, 2008-03, Vol.226 (5), p.1065-1073 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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10
Antimicrobial effect and mode of action of chlorogenic acid on Staphylococcus aureus
Antimicrobial effect and mode of action of chlorogenic acid on Staphylococcus aureus
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Antimicrobial effect and mode of action of chlorogenic acid on Staphylococcus aureus

Li, Guanghui ; Wang, Xin ; Xu, Yunfeng ; Zhang, Baigang ; Xia, Xiaodong

European food research & technology, 2014-04, Vol.238 (4), p.589-596 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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