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1
Bioactive Compounds of Juice and Peels of Yuzu Fruits Cultivated in Switzerland
Bioactive Compounds of Juice and Peels of Yuzu Fruits Cultivated in Switzerland
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Bioactive Compounds of Juice and Peels of Yuzu Fruits Cultivated in Switzerland

Sprunger, Aurélie ; Marmillod, Isabelle ; Kosińska-Cagnazzo, Agnieszka ; Andlauer, Wilfried

Chimia, 2018-10, Vol.72 (10), p.728-732 [Periódico revisado por pares]

Switzerland: Swiss Chemical Society

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2
Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method
Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method
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Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Zhang, H ; Zhou, F ; Ji, B ; Nout, M.J.R ; Fang, Q ; Zhang, Z

European food research & technology, 2008-08, Vol.227 (4), p.1183-1190 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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3
Synthetische Anthracyclinone, XXXIV. Ein enantiomerenreiner AB‐Baustein zur Daunomycinon‐Synthese unter Einbau von (S)‐Äpfelsäure
Synthetische Anthracyclinone, XXXIV. Ein enantiomerenreiner AB‐Baustein zur Daunomycinon‐Synthese unter Einbau von (S)‐Äpfelsäure
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Synthetische Anthracyclinone, XXXIV. Ein enantiomerenreiner AB‐Baustein zur Daunomycinon‐Synthese unter Einbau von (S)‐Äpfelsäure

Krohn, Karsten ; Rieger, Hagen

Liebigs Annalen der Chemie, 1987-06, Vol.1987 (6), p.515-520 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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4
Intracellular Localization of Enzymes in Leaves and Chloroplast Membrane Permeability to Compounds Involved in Amino Acid Syntheses
Intracellular Localization of Enzymes in Leaves and Chloroplast Membrane Permeability to Compounds Involved in Amino Acid Syntheses
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Intracellular Localization of Enzymes in Leaves and Chloroplast Membrane Permeability to Compounds Involved in Amino Acid Syntheses

Santarius, Kurt A. ; Stocking, C. Ralph

Zeitschrift für Naturforschung. B, A journal of chemical sciences, 1969-09, Vol.24 (9), p.1170-1179 [Periódico revisado por pares]

Verlag der Zeitschrift für Naturforschung

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5
Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines
Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines
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Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

Izquierdo Cañas, Pedro M ; García-Romero, Esteban ; Heras Manso, José M ; Fernández-González, Mónica

European food research & technology, 2014-08, Vol.239 (2), p.279-286 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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6
Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam
Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam
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Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam

Ekinci, Fatma Y. ; Baser, Gamze M. ; Özcan, Ezgi ; Üstündağ, Özlem Güçlü ; Korachi, May ; Sofu, Aytul ; Blumberg, Jeffrey B. ; Chen, C.-Y. Oliver

European food research & technology, 2016-08, Vol.242 (8), p.1355-1368 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Assembly and Purification of Enzyme-Functionalized DNA Origami Structures
Assembly and Purification of Enzyme-Functionalized DNA Origami Structures
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Assembly and Purification of Enzyme-Functionalized DNA Origami Structures

Timm, Christopher ; Niemeyer, Christof M.

Angewandte Chemie, 2015-06, Vol.127 (23), p.6849-6854 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag

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8
Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide
Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide
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Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide

Guo, Mingming ; Wu, Jijun ; Xu, Yujuan ; Xiao, Gengsheng ; Zhang, Mingwei ; Chen, Yulong

European food research & technology, 2011-05, Vol.232 (5), p.803-811 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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9
Methods for extracting the taste compounds from water soluble extract of Jinhua ham
Methods for extracting the taste compounds from water soluble extract of Jinhua ham
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Methods for extracting the taste compounds from water soluble extract of Jinhua ham

Dang, Ya Li ; Wang, Zhang ; Xu, Shi Ying

European food research & technology, 2008-11, Vol.228 (1), p.93-102 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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10
Mobilization of phosphorus contributes to positive rotational effects of leguminous cover crops on maize grown on soils from northern Nigeria
Mobilization of phosphorus contributes to positive rotational effects of leguminous cover crops on maize grown on soils from northern Nigeria
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Mobilization of phosphorus contributes to positive rotational effects of leguminous cover crops on maize grown on soils from northern Nigeria

Kamh, Mahmoud ; Abdou, Mohamed ; Chude, Victor ; Wiesler, Franz ; Horst, Walter J.

Journal of plant nutrition and soil science, 2002-10, Vol.165 (5), p.566-572 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag

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