Volume 242, Issue 7

Search all European Food Research and Technology articles

July 2016

17 articles in this issue

Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation
Michael Stephany
Karla Kapusi
Reinhold Carle
Original Paper 11 December 2015 Pages: 995 - 1004
Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility
Michael Merz
Daniel Appel
Lutz Fischer
Original Paper 08 December 2015 Pages: 1005 - 1012
Cold-pressed oregano (Origanum vulgare) oil: a rich source of bioactive lipids with novel antioxidant and antimicrobial properties
Adel M. A. Assiri
Khaled Elbanna
Mohamed Fawzy Ramadan
Original Paper 10 December 2015 Pages: 1013 - 1023
Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation
Bartosz Brzozowski
Original Paper Open access 26 December 2015 Pages: 1025 - 1040
Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months
Liliana Serrano
Ana Cruz
Zilda Morais
Original Paper 28 December 2015 Pages: 1041 - 1055
Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.
Monica Locatelli
Fabiano Travaglia
Marco Arlorio
Original Paper 21 December 2015 Pages: 1057 - 1068
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
Rubén del Barrio-Galán
Marcela Medel-Marabolí
Álvaro Peña-Neira
Original Paper 19 December 2015 Pages: 1069 - 1085
Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds
Sonda Laroussi-Mezghani
Yveline Le Dréau
Jacques Artaud
Original Paper 30 January 2016 Pages: 1087 - 1099
In vitro investigation on the antiglycative and carbonyl trapping activities of hydroxytyrosol
Marta Navarro
Francisco J. Morales
Original Paper 08 February 2016 Pages: 1101 - 1110
Duplex real-time PCR for the determination of wasabi (Eutrema wasabi) contents in horseradish (Armoracia rusticana) products applying the ΔΔct-method
René Köppel
Thomas B. Bucher
Original Paper 18 December 2015 Pages: 1111 - 1115
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing
Gabriella Giovanelli
Susanna Buratti
Ella Pagliarini
Original Paper 18 December 2015 Pages: 1117 - 1127
Production of gluten-free beer by peptidase treatment
Verena Knorr
Herbert Wieser
Peter Koehler
Original Paper 21 December 2015 Pages: 1129 - 1140
Coffee suppresses the differentiation of Th17 cells by inhibiting interleukin-6-induced phosphorylation of signal transducer and activator of transcription 3
Yoshihiro Okamoto
Takazumi Hara
Konomi Koike
Original Paper 05 January 2016 Pages: 1141 - 1148
Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
Tabita Aguilar
Cristina Loyola
Ignacio Serra
Original Paper 29 December 2015 Pages: 1149 - 1158
Overproduction, purification, and property analysis of an extracellular recombinant fructosyltransferase
Wenwen Guo
Haiquan Yang
Xianzhong Chen
Original Paper 29 December 2015 Pages: 1159 - 1168
Gamma and electron-beam irradiation as viable technologies for wild mushrooms conservation: effects on macro- and micro-elements
Ângela Fernandes
João C. M. Barreira
Isabel C. F. R. Ferreira
Original Paper 04 January 2016 Pages: 1169 - 1175
Interaction between gluten proteins and their mixtures with water-extractable arabinoxylan of wheat by rheological, molecular anisotropy and CP/MAS ¹³C NMR measurements
Fumin Ma
Yali Dang
Shiying Xu
Original Paper 22 April 2016 Pages: 1177 - 1185

Volume 242, Issue 7

Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

Cold-pressed oregano (Origanum vulgare) oil: a rich source of bioactive lipids with novel antioxidant and antimicrobial properties

Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation

Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months

Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds

In vitro investigation on the antiglycative and carbonyl trapping activities of hydroxytyrosol

Duplex real-time PCR for the determination of wasabi (Eutrema wasabi) contents in horseradish (Armoracia rusticana) products applying the ΔΔct-method

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

Production of gluten-free beer by peptidase treatment

Coffee suppresses the differentiation of Th17 cells by inhibiting interleukin-6-induced phosphorylation of signal transducer and activator of transcription 3

Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

Overproduction, purification, and property analysis of an extracellular recombinant fructosyltransferase

Gamma and electron-beam irradiation as viable technologies for wild mushrooms conservation: effects on macro- and micro-elements

Interaction between gluten proteins and their mixtures with water-extractable arabinoxylan of wheat by rheological, molecular anisotropy and CP/MAS ¹³C NMR measurements

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