Volume 242, Issue 5

Search all European Food Research and Technology articles

May 2016

16 articles in this issue

Bioactive components of pomegranate fruit and their transformation by fermentation processes
Małgorzata Gumienna
Artur Szwengiel
Barbara Górna
Review Paper Open access 09 November 2015 Pages: 631 - 640
Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity
Paweł Górnaś
Krzysztof Dwiecki
Krzysztof Polewski
Original Paper Open access 07 November 2015 Pages: 641 - 653
Characterization of grape marcs from native and foreign white varieties grown in northwestern Spain by their polyphenolic composition and antioxidant activity
Marta Alvarez-Casas
Marta Pájaro
Carmen Garcia-Jares
Original Paper 19 November 2015 Pages: 655 - 665
Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius)
Gina Villamonte
Laurence Pottier
Marie de Lamballerie
Original Paper 12 November 2015 Pages: 667 - 675
Consumption of 5-hydroxymethylfurfural-rich dried fruits is associated with reduction in urinary excretion of 8-hydroxy-2′-deoxyguanosine: a randomized clinical trial
R. Mousavi
M. Alizadeh
S. Saleh-Ghadimi
Original Paper 09 November 2015 Pages: 677 - 684
Isolation and characterization of an antibacterial peptide from protein hydrolysates of Spirulina platensis
Yijun Sun
Rong Chang
Bosheng Li
Original Paper 14 November 2015 Pages: 685 - 692
Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes
Aslihan Kazan
Canan Sevimli-Gur
Nurhan Tugut Dunford
Original Paper 11 November 2015 Pages: 693 - 701
The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink
Hoang Hai Nguyen
Avi Shpigelman
Ann Van Loey
Original Paper 12 November 2015 Pages: 703 - 712
Identification of antioxidant peptides from protein hydrolysates of scallop (Patinopecten yessoensis) female gonads
Hai-Tao Wu
Wen-Gang Jin
Bei-Wei Zhu
Original Paper 24 November 2015 Pages: 713 - 722
Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc
Monika Gąsecka
Mirosław Mleczek
Przemysław Niedzielski
Original Paper Open access 17 November 2015 Pages: 723 - 732
Metabolomic and chemometric study of Achras sapota L. fruit extracts for identification of metabolites contributing to the inhibition of α-amylase and α-glucosidase
Susmita Das
Mainak Dutta
Bratati De
Original Paper 14 November 2015 Pages: 733 - 743
Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano
Antonietta Baiano
Antonio De Gianni
Matteo Alessandro Del Nobile
Original Paper 16 November 2015 Pages: 745 - 767
Purification and characterization of a thermostable endo-beta-1,4 mannanase from Weissella viridescens LB37 and its application in fruit juice clarification
Gulsah Adiguzel
Zeynep Sonmez
Hayrunnisa Nadaroglu
Original Paper 12 November 2015 Pages: 769 - 776
Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts
Katarzyna Waszkowiak
Anna Gliszczyńska-Świgło
Original Paper Open access 23 November 2015 Pages: 777 - 786
Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice
Kemal Aganovic
Tara Grauwet
Ann Van Loey
Original Paper 14 December 2015 Pages: 787 - 803
Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil
Onur Özdikicierler
Fahri Yemişçioğlu
Aytaç Saygın Gümüşkesen
Original Paper 20 November 2015 Pages: 805 - 813

Volume 242, Issue 5

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Characterization of grape marcs from native and foreign white varieties grown in northwestern Spain by their polyphenolic composition and antioxidant activity

Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius)

Consumption of 5-hydroxymethylfurfural-rich dried fruits is associated with reduction in urinary excretion of 8-hydroxy-2′-deoxyguanosine: a randomized clinical trial

Isolation and characterization of an antibacterial peptide from protein hydrolysates of Spirulina platensis

Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

Identification of antioxidant peptides from protein hydrolysates of scallop (Patinopecten yessoensis) female gonads

Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc

Metabolomic and chemometric study of Achras sapota L. fruit extracts for identification of metabolites contributing to the inhibition of α-amylase and α-glucosidase

Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano

Purification and characterization of a thermostable endo-beta-1,4 mannanase from Weissella viridescens LB37 and its application in fruit juice clarification

Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts

Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice

Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil

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