Búsqueda de Publicación - Prisma - Unidad de Bibliometría

Publicaciones en la fuente EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Tipo Año Título Fuente
Artículo2024Characterization of Spanish chickpea genotypes (Cicer arietinum L.): proximate, mineral, and phenolic compounds compositionEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2021New thermal and rheological approaches of chickpea–wheat dough for breadmakingEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2019Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigmentsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2019Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeastsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2019On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wineEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2019Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeysEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2018A viability study of C-O isotope fingerprint for different geographical provenances of Spanish wine vinegarsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2018Influence of oak wood chips-grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapesEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2018Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methodsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2017Improving the color and aging aptitude of Syrah wines in warm climate by wood-grape mix macerationEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2015Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stagesEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2013Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting winesEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2012Effects of hyper-oxygenation and storage of Macabeo and Airen white wines on their phenolic and volatile compositionEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2010Effect of increased acidity on the carotenoid pattern and colour of orange juiceEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2009A quick method for obtaining partition factor of congeners in spiritsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2009Chelating, antioxidant and antiproliferative activity of Vicia sativa polyphenol extractsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2008HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiotaEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2007Colour of Amontillado wines aged in two oak barrel typesEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2005Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systemsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2004Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometryEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2004Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric methodEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2004Study of the mineral profile of Catalonian "brut" cava using atomic spectrometric methodsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2003Characterisation of Moroccan unifloral honeys using multivariate analysisEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2003Influence of thermal treatment on the flow of starch-based food emulsionsEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2001Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and agingEUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2000Sensory and chemical evaluation of winey-vinegary defect in virgin olive oilsEUROPEAN FOOD RESEARCH AND TECHNOLOGY