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Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat

一种用于检测掺假肉制品中猪源DNA的新型等温扩增方法开发研究

Vinaykumar N Danawadkar,S Wilfred Ruban,Arockiasamy Arun Prince Milton et al.

European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. 2023 Apr 6:1-9. DOI:10.1007/s00217-023-04250-9

The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

绿咖啡中氯ogenic酸作为天然抗氧化剂对榛子酱保质期和成分的影响

Atilla Şimşek,Burçin Çiçek,Emre Turan

European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. 2023 May 8:1-10. DOI:10.1007/s00217-023-04277-y

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

工业酿酒酵母和基因工程实验室酿酒酵母共发酵生产葡萄味啤酒及其感官分析

Jorg C de Ruijter,Heikki Aisala,Iina Jokinen et al.

European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. 2023 Apr 30:1-10. DOI:10.1007/s00217-023-04274-1

Co-fermentation of non- Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

非酒精啤酒的酿制中非Saccharomyces酵母与Lactiplantibacillus plantarum FST 1.7的共发酵过程研究

Laura Nyhan,Aylin W Sahin,Elke K Arendt

European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. 2023;249(1):167-181. DOI:10.1007/s00217-022-04142-4

Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties

黑籼稻(Oryza sativa L.)胚和糠中生物活性植物化学成分、抗氧化及抗炎特性的比较分析

Sariya Mapoung,Warathit Semmarath,Punnida Arjsri et al.

European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. 2023;249(2):451-464. DOI:10.1007/s00217-022-04129-1

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