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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Rivista
Codice:
E060561
ISSN:
1438-2377
Dati Generali
Dati Generali
Pubblicazioni (14)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties
Articolo
Control of Penicillium expansum and patulin accumulation on apples by the phytoalexins quercetin and umbelliferone
Articolo
Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy
Articolo
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots
Articolo
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses
Articolo
Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon
Articolo
Extraction, purification, and investigation of the antibacterial potential of lysozyme isolated from the latex of Calotropis procera
Articolo
Formulation of sustainable gluten-free beer from rice malt and potato processing residue with a view to a circular economy
Articolo
Investigating the in vitro hypoglycaemic and antioxidant properties of Citrus ×clementina Hort. juice
Articolo
Leaf mineral profiling and its correlation with oil physicochemical traits from four olive (Olea europaea L.) cultivars grown in Morocco as affected by olive ripening stages
Articolo
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines
Articolo
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products
Articolo
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization
Articolo
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds
Articolo
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