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Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

European food research & technology, 2008-12, Vol.228 (2), p.265-273

2008

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Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

European food research & technology, 2010-05, Vol.231 (1), p.1-12

2010

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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

European food research & technology, 2012-08, Vol.235 (2), p.333-344

2012

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Adhesion and aggregation properties of probiotic and pathogen strains

European food research & technology, 2008-03, Vol.226 (5), p.1065-1073

2008

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Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

European food research & technology, 2012-08, Vol.235 (2), p.303-313

2012

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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

European food research & technology, 2012-11, Vol.235 (5), p.767-778

2012

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Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

European food research & technology, 2012-10, Vol.235 (4), p.719-728

2012

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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

European food research & technology, 2009-02, Vol.228 (4), p.665-670

2009

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Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

European food research & technology, 2010-06, Vol.231 (2), p.215-224

2010

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Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

European food research & technology, 2012-03, Vol.234 (3), p.441-447

2012

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Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

European food research & technology, 2011-11, Vol.233 (5), p.721-729

2011

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Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

European food research & technology, 2007-06, Vol.225 (2), p.151-156

2007

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Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

European food research & technology, 2012-01, Vol.234 (1), p.69-76

2012

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Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

European food research & technology, 2012-08, Vol.235 (2), p.209-220

2012

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Production of organic acids by Lactobacillus strains in three different media

European food research & technology, 2010, Vol.230 (3), p.395-404

2010

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Multiplex real-time PCR for the detection and quantification of DNA from beef, pork, horse and sheep

European food research & technology, 2011-01, Vol.232 (1), p.151-155

2011

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Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis RH

European food research & technology, 2011-02, Vol.232 (2), p.231-240

2011

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Impact odorants of Chardonnay dry white wine from Changli County (China)

European food research & technology, 2008-05, Vol.227 (1), p.287-292

2008

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NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

European food research & technology, 2010-04, Vol.230 (6), p.947-955

2010

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The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

European food research & technology, 2012-07, Vol.235 (1), p.91-97

2012

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Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils

European food research & technology, 2012-05, Vol.234 (5), p.833-844

2012

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Antioxidant properties of whey protein hydrolysates as measured by three methods

European food research & technology, 2010-04, Vol.230 (6), p.865-874

2010

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antioxidative effects of probiotic Lactobacillus casei Zhang on the hyperlipidemic rats

European food research & technology, 2010-05, Vol.231 (1), p.151-158

2010

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Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

European food research & technology, 2012-09, Vol.235 (3), p.497-505

2012

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Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

European food research & technology, 2010-02, Vol.230 (4), p.645-654

2010

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Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Adhesion and aggregation properties of probiotic and pathogen strains

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

Production of organic acids by Lactobacillus strains in three different media

Multiplex real-time PCR for the detection and quantification of DNA from beef, pork, horse and sheep

Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis RH

Impact odorants of Chardonnay dry white wine from Changli County (China)

NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils

Antioxidant properties of whey protein hydrolysates as measured by three methods

antioxidative effects of probiotic Lactobacillus casei Zhang on the hyperlipidemic rats

Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

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