European Food Research and Technology

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Speisefette und -öle
European Food Research and Technology - Tập 111 - Trang 5-6 - 1959
E. Coduro
Butter, Speisefette und Öle
European Food Research and Technology - Tập 23 - Trang 161-164 - 1912
P. W. Neumann, G. Sonntag, A. Behre, C. A. Neufeld
Sonstige technische Produkte
European Food Research and Technology - Tập 116 Số 3 - Trang 292-292 - 1962
Neuere Methoden zur Bestimmung der Honigfarben
European Food Research and Technology - Tập 64 - Trang 255-259 - 1932
Julius Koczkás, János Stitz
Bedarfsgegenstände, technische Produkte, Werkstoffe usw.
European Food Research and Technology - Tập 95 Số 5 - Trang 104-104 - 1952
Zur Beurteilung der Filtrationsenzyme
European Food Research and Technology - Tập 95 Số 4 - Trang 225-231 - 1952
Jessica Koch, Georg Bretthauer
Seasonal and clonal variations in some major glycosidic bound volatiles in Kangra tea (Camellia sinensis (L.) O. Kuntze)
European Food Research and Technology - Tập 226 - Trang 1241-1249 - 2007
Renu Rawat, Ashu Gulati
Seasonal and clonal variations in glycosidic bound volatile compounds were studied in tea clones representing the three different varieties viz. sinensis, assamica and cambodiensis grown in Kangra region. Glycosidic bound volatile compounds were characterised by GC–MS and quantification of major volatiles was done by GC. (E)-2-hexenal, benzyl alcohol, phenylethanol, linalool, linalool oxides, gera...... hiện toàn bộ
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products
European Food Research and Technology - Tập 244 - Trang 1545-1554 - 2018
Daniela Fracassetti, Sara Limbo, Paolo D’Incecco, Antonio Tirelli, Luisa Pellegrino
A high-performance liquid chromatography method with fluorescence detection was developed for the quantification of riboflavin (RF), flavin mononucleotide (FMN), flavin adenine dinucleotide (FAD) and their photodegradation products, lumichrome (LC) and lumiflavin (LF), in liquid milk and milk products. Both sample preparation and chromatographic separation were studied to avoid acidic conditions t...... hiện toàn bộ
Quantitative X-Ray microanalysis of the element concentrations in fresh, blanched, boiled and rehydrated vegetables (carrots and green beans)
European Food Research and Technology - Tập 175 - Trang 195-198 - 1982
Monika Grote, Hans Georg Fromme
The concentrations of potassium, calcium, magnesium, sulphur, phosphorus and chlorine in cell-wall and cytoplasm of fresh and processed green beans and carrots were measured by energy-dispersive X-ray microanalysis in the scanning transmission electron-microscope. Fresh green beans and fresh carrots do not differ in the kind, but in the concentration of the elements that they contain. In the cours...... hiện toàn bộ
Titrimetrische Bestimmung der Lactose in der Milch
European Food Research and Technology - Tập 59 - Trang 90-94 - 1930
H. Gohr
Tổng số: 17,572   
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