European Food Research and Technology

Journal Abbreviation: EUR FOOD RES TECHNOL
ISSN: 1438-2377
Publisher: Springer Verlag (Germany)

Publications (14)

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Journal article
Unpublished / Preprint

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Abstract

Quantitative analysis of fatty acids and vitamin E and total lipid profiling of dietary supplements from the German market (2023) Zartmann A, Völcker L, Hammann S Journal article Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese (2020) Nasiri E, Hesari J, Shekarforoush SS, Azadmard Damirchi S, Gensberger-Reigl S, Pischetsrieder M Journal article Effect of roasting on phenolic, antioxidant and browning properties of carob powder (2009) Sahin H, Topuz A, Pischetsrieder M, Feramuz Ö Journal article Changes in structure and aroma release from starch-aroma systems upon alpha-amylase addition (2008) Tietz M, Büttner A, Conde-Petit B Journal article Changes in structure and aroma release from starch–aroma systems upon α-amylase addition (2008) Tietz M, Büttner A, Conde-Petit B Journal article Changes in structure and aroma release from starch–aroma systems upon a-amylase addition. (2008) Tietz M, Büttner A, Conde-Petit B Journal article Potential DNA-protein cross-link products formed by sugar degradation products: identification of N6-[2-(N²-2'-deoxyguanosyl)propionyl]lysine (2005) Peich C, Seidel W, Hanak N, Waibel R, Schneider M, Pischetsrieder M Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine). (2004) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine). (2003) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine) (2003) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article