European Food Research and Technology
Journal Abbreviation: EUR FOOD RES TECHNOL
ISSN: 1438-2377
Publisher: Springer Verlag (Germany)
Publications (14)
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