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Biofunktionalität der Lebensmittelinhaltsstoffe

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Functional food: safety aspects : symposium

Senate Commission on Food Safety SKLM

2006

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chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice

European food research & technology, 2015-10, Vol.241 (4), p.487-496

2015

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Nanofibers based on chitin: a new functional food

Pure and applied chemistry, 2016-06, Vol.88 (6), p.605-619

2016

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Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

Foods and raw materials, 2018-01, Vol.6 (2), p.334-341

2018

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Resistant starch in food industry: A changing outlook for consumer and producer

Starch - Stärke, 2014-01, Vol.66 (1-2), p.102-114

2014

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Influence of applied drying methods on phytochemical composition in fresh and dried goji fruits by HPLC fingerprint

European food research & technology, 2016-10, Vol.242 (11), p.1961-1974

2016

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Development and Introduction of New Dairy Technologies

Foods and raw materials, 2014-01, Vol.2 (2), p.68-74

Zakharova, L

2014

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Economic effect of innovative flour-based functional foods production

Foods and raw materials, 2018-01, Vol.6 (2), p.474-482

2018

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Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

European food research & technology, 2014-12, Vol.239 (6), p.979-993

2014

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Bioactive components of pomegranate fruit and their transformation by fermentation processes

European food research & technology, 2016-05, Vol.242 (5), p.631-640

2016

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The anti-inflammatory and wound healing properties of honey

European food research & technology, 2014-12, Vol.239 (6), p.1003-1014

2014

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Purification and characterization of two novel angiotensin I-converting enzyme inhibitory peptides derived from R-phycoerythrin of red algae (Bangia fusco-purpurea)

European food research & technology, 2017-05, Vol.243 (5), p.779-789

2017

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Update on element content profiles in eleven wild edible mushrooms from family Boletaceae

European food research & technology, 2016-01, Vol.242 (1), p.1-10

2016

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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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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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Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

European food research & technology, 2012-07, Vol.235 (1), p.139-146

2012

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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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Changes in composition and essential oil yield of Ocimum ciliatum at different phenological stages

European food research & technology, 2015-01, Vol.240 (1), p.199-204

2015

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

European food research & technology, 2016-07, Vol.242 (7), p.1149-1158

2016

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Selection of potential probiotic bifidobacteria and prebiotics for elderly by using in vitro faecal batch cultures

European food research & technology, 2017, Vol.243 (1), p.157-165

2017

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Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis

European food research & technology, 2014-03, Vol.238 (3), p.451-457

2014

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Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products

European food research & technology, 2010-09, Vol.231 (5), p.679-689

2010

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Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt

European food research & technology, 2016-04, Vol.242 (4), p.517-526

2016

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Antioxidant and antimalarial properties of butein and homobutein based on their ability to chelate iron (II and III) cations: a DFT study in vacuo and in solution

European food research & technology, 2016-01, Vol.242 (1), p.71-90

2016

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Biofunktionalität der Lebensmittelinhaltsstoffe

Functional food: safety aspects : symposium

chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice

Nanofibers based on chitin: a new functional food

Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

Resistant starch in food industry: A changing outlook for consumer and producer

Influence of applied drying methods on phytochemical composition in fresh and dried goji fruits by HPLC fingerprint

Development and Introduction of New Dairy Technologies

Economic effect of innovative flour-based functional foods production

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Bioactive components of pomegranate fruit and their transformation by fermentation processes

The anti-inflammatory and wound healing properties of honey

Purification and characterization of two novel angiotensin I-converting enzyme inhibitory peptides derived from R-phycoerythrin of red algae (Bangia fusco-purpurea)

Update on element content profiles in eleven wild edible mushrooms from family Boletaceae

Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

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

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

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

Changes in composition and essential oil yield of Ocimum ciliatum at different phenological stages

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

Selection of potential probiotic bifidobacteria and prebiotics for elderly by using in vitro faecal batch cultures

Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis

Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products

Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt

Antioxidant and antimalarial properties of butein and homobutein based on their ability to chelate iron (II and III) cations: a DFT study in vacuo and in solution

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