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Study on the antibacterial activity and mechanism of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-04-01
Abstract The antibacterial activity of Cinnamaldehyde against Methicillin-resistant Staphylococcus aureus in Bovine Mastitis is investigated in this study, providing insights into inhibition mechanisms and elucidating the effects on bacterial cell membranes. The Minimum Inhibitory Concentration and Minimum Bactericidal Concentration were determined in this study. In addition, growth curves and a time-kill
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Multiscale analysis of hydrated gluten structure and phase distribution under thermal treatments Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-04-01
Abstract The present study displays a comprehensive investigation into the micro- and macrostructures of gluten and its responses to temperature-induced changes, employing various analytical techniques. The integration of time domain-nuclear magnetic resonance (TD-NMR), differential scanning calorimetry (DSC), size-exclusion high-performance liquid chromatography (SE-HPLC), field emission scanning
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Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-04-01
Abstract Soy protein is rich in protein and antioxidant compounds compared to other plant-based foods. Additionally, buckwheat is known as healthy grains which can help strengthen the immune system and inhibit carbohydrate and fat digestion. However, it has a low protein content that can be fortified by soy protein isolate inclusion. The objective of the study was to evaluate the effect of soy protein
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Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-04-01
Abstract The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of
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Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-03-08 Kaijun Xie, Li Zhou, Shuang Chen, Yan Xu
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Physicochemical properties and ellagic acid accumulation in Tenebrio molitor larvae fed with pomegranate peel-enriched media Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-03-08 Zehra Gulsunoglu-Konuskan, Sezer Dag
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An updated on applications and future perspectives for the valorization of purslane (Portulaca oleracea): a comprehensive review and bibliometric analysis Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-03-04 Tiago Linhares Cruz Tabosa Barroso, Joana de Barros Alexandre, Elder Pacheco da Cruz, Alvaro Renato Guerra Dias, Tânia Forster-Carneiro, Caroline Peixoto Bastos
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Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-03-04 Ali Kozlu, Nujamee Ngasakul, Iveta Klojdová, Diana Karina Baigts-Allende
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The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-03-01
Abstract Quinoa is a highly nutritious crop with diverse applications in the food industry. The study assessed the impact of various processing techniques, including microwaving, boiling, roasting, steaming, flaking, and germination, on the crude protein content (CP), total phenolic content (TPC), antioxidant activity (AA), and 12 phenolic compounds in quinoa. CP was significantly affected by the heat
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Canudo-de-pito (Escallonia sp.) honey: a comprehensive analysis of quality, composition, and pollen identification Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-12 Ana Clara Nascimento Antunes, Victor Valentim Gomes, Siluana Katia Tischer Seraglio, Mayara Schulz, Bibiana Silva, Cynthia Fernandes Pinto da Luz, Aline Lemos de Moraes, Mara Rúbia Romeu Pinto Müller, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa
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Harmony in the vineyard: exploring the eco-chemical interplay of Bozcaada Çavuşu (Vitis vinifera L.) grape cultivar and pollinator varieties on some phytochemicals Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-07
Abstract The investigation into the flavonoids, phytoalexins, anthocyanins, and amino acids in grape berries is crucial for understanding the intricate dynamics of phytochemical composition, which significantly influences grape quality. This comprehensive study on grape berries' phytochemical composition revealed significant numerical variations across distinct phenological stages and pollinator cultivars
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Physicochemical characterization of spontaneously fermented gruit beer: historic revival and analysis Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-03
Abstract The term gruitbeer is used to describe an alcoholic beverage, which in some aspects was similar to beer. It was produced during the Middle Ages in the Lowlands (until about the 1600 s). Its characteristic attribute was the gruit substance, which was used in its production. The most widely accepted theory states that gruit was a mixture of spices, analogous to hops, which served only to impart
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Phenolic compounds profiles of different barley varieties under the action of nanocomposite complex bacterial preparation Azogran in conditions of abiotic stress Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-01 Iryna Skorochod, Ulziijargal Erdenetsogt, Budsuren Dondov, Maxim Kharkhota
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Chemometric assessment of the chemical profile of tea seed (Camellia sinensis) with different size determined by GC and ICP/OES Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-01 Erman Beyzi
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Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-29 Azadeh Eskandari, Thean Chor Leow, Mohd Basyaruddin Abdul Rahman, Siti Nurbaya Oslan
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The combination effects of quercetin on starch and digestive enzymes reduce postprandial blood glucose in rats Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-25 Jian-Feng Zhou, Hai-Xia Xu, Zhong-Ping Yin, Ji-Guang Chen, Qing-Feng Zhang
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Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-23 Oleg Galenko, Anastasiia Shevchenko, Costanza Ceccanti, Chiara Mignani, Svitlana Litvynchuk
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Extraction of C-PC from Arthrospira platensis: use of ultrasounds, organic solvents and deep eutectic solvents Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-23 J.-F. Fabre, N. U. F. Niangoran, C. Gaignard, D. Buso, Z. Mouloungui, R. Valentin
Different methods were used to extract C-phycocyanin from Arthrospira platensis, alone or in synergy (freezing, incubation, ultrasounds, deep eutectic solvents). Freezing or Freeze-drying spirulina allows a highly facilitated rupture of the cell membranes. Incubation in water allows then a quick release of C-PC and other phycobiliproteins at 45 °C (2 h) while it takes less than 8 h at 35 °C and 25–30 h
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Chemical characterization of virgin and recycled polyethylene terephthalate films used for food contact applications Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-01 Bina Bhattarai, Yukihiro Kusano, Tommy Licht Cederberg, Lisbeth Krüger Jensen, Kit Granby, Gitte Alsing Pedersen
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Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-02-01 Paola Bambina, Clara Vitaggio, Matteo Pollon, Marco Gargano, Antonino Martinico, Emilio Celotti, Luciano Cinquanta, Onofrio Corona
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Comparison of the nutrient content of commercially purchased medium seed brown lentils with the world’s leading database Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-19
Abstract The purpose of our study was to ensure that comparing the mineral content of the lentil and the amount of nutrients published by the world's leading organizations. The samples were randomly and subjectively selected from different retail outlets. Fifteen types of medium seed brown lentil from fifteen different distributors were obtained and analyzed for moisture, protein, Na, K, Ca, Mg, P
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Gluten-free beer with unmalted millet Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-19
Abstract The possibility of using unmalted millet with the help of the enzymes for the production of gluten-free beer was investigated. The enzymes under different conditions were examined to completely saccharify the wort. The optimal conditions for enzymes activity were 85 °C 60 min for amylosubtilin and 60 °C 60 min for glucavamarin and β-glucanase. Since the gluten-free beverage has no colour,
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Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-19 Letícia Tereza Ferla, Igor de Albuquerque Vassalli, Marcus Vinícius Gonçalves Silva, Fernanda Pinheiro Moreira Freitas, Pedro Oliveira Teixeira, Eduardo Luís Menezes de Almeida, Monique Renon Eller
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Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C18 cartridge and immunoaffinity microextraction in a packed syringe Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-20 Shijin Zhao, Leiming Fu, Linyan Yang, Na Li, Xinda Zhang, Chang Liu, Hongyu Wang, Yan Zhang, Yongze Guo, Cun Li
The aim of this study was to establish an analytical method for the simultaneous detection of chloramphenicol, stilbenes, and resorcylic acid lactones. After enzymatic hydrolysis, pork samples were extracted by ethyl acetate. Two methods were used for purification: a C18 cartridge and immunoaffinity microextraction in a packed syringe. The samples were analyzed by UPLC–MS/MS on an Acquity UPLC® BEH
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Value creation in the wine industry—a bibliometric analysis Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-18 Eduardo Sánchez-García, Javier Martínez-Falcó, Bartolomé Marco-Lajara, Nikolaos Georgantzis
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Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-18 Arkadiusz Szpicer, Weronika Binkowska, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Andrzej Poltorak
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Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-15 Peng Wang, Ping Zhan, Ruihao Liu, Wanying He, Guitian Gao, Honglei Tian
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Effects of cultivars as rootstocks on the expression of aroma components and related genes in Shine Muscat grape Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-13 Hao Chen, Chan Li, Ying Li, Xuefei Wang, Zhumei Xi
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Characterization of Spanish chickpea genotypes (Cicer arietinum L.): proximate, mineral, and phenolic compounds composition Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-12 Pilar Brun, María Camacho, Francisco Perea, M. Josefa Rubio, Dulce N. Rodríguez-Navarro
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Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined with chemometrics Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-09
Abstract Angelicae sinensis radix is commonly used in Chinese medicine and is also widely used as a spice and condiment in many countries. Due to the different geographical sources and processing methods, the contents of chemical components are different and affect the quality of Angelica sinensis radix. A simple and efficient method was established to comprehensively evaluate the quality of Angelica
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Long-term consumption of rooibos herbal tea affects hypothalamic neurotransmission and social behavior of adult Sprague–Dawley male rats Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-08 Justyna Pyrzanowska, Ilona Joniec-Maciejak, Adriana Wawer, Ewa Machaj, Kamilla Blecharz-Klin, Agnieszka Piechal, Ewa Widy-Tyszkiewicz, Dagmara Mirowska-Guzel
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Better selection of chestnut cultivars: experimenting the sensory characterization of the Marrone chestnuts compared to the “Chataigne” chestnuts Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-03
Abstract Due to their health benefits, the interest in chestnuts is increasingly evident from consumers, who also greatly appreciate their organoleptic taste. For this reason, it is of great importance to recognize chestnuts as valuable from a sensorial point of view. In this study, Castanea sativa nuts from Italy (Marrone vs. “Chataigne” cultivars) are evaluated for sensory traits by an expert panel
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Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-02 Saša Drakula, Dubravka Novotni, Nikolina Čukelj Mustač, Bojana Voučko, Marina Krpan, Nada Vahčić, Mirjana Hruškar, Duška Ćurić
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The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-01 Wanphen Jitjaroen, Rungtiwa Kongngoen, Lachinee Panjai
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Perspectives of non-equilibrium thermodynamics of calcium transport by caseins Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-01 Leif H. Skibsted
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Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-01 Michaela Rašková, Zdeněk Perutka, Martina Marchetti-Deschmann, Marek Šebela
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Detection of hazelnut varieties and development of mobile application with CNN data fusion feature reduction-based models Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2024-01-01 Bunyamin Gencturk, Sadiye Arsoy, Yavuz Selim Taspinar, Ilkay Cinar, Ramazan Kursun, Elham Tahsin Yasin, Murat Koklu
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Application of image analysis and machine learning for the assessment of grape (Vitis L.) berry behavior under different storage conditions Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-30 Ewa Ropelewska, Younes Noutfia
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Characterization of soluble fibro-protein extract from Tunisian date seeds Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-30 Souha Omrani, Imène Ben Tekaya, Inès Bouaicha, Ahmed Snoussi, Romdhane Karoui
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Detection of saffron adulteration by other plant species using SPME-GC-HRMS Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-29 Maria Filatova, Jana Hajslová, Michal Stupak
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An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (Campomanesia Phaea Berg): Myrtaceae’s family Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-26 Juver Andrey Jimenez Moreno, Vanessa Cosme Ferreira, Larissa Castro Ampese, Leonardo de Freitas Marinho, Mauricio Ariel Rostagno, Tânia Forster Carneiro
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Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-26 Guzmán Favre, Sergio Gómez-Alonso, José Pérez-Navarro, Esteban García-Romero, Adela Mena-Morales, Diego Piccardo, Gustavo González-Neves
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Great potential of flaxseed mucilage Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-26 Matúš Kučka, Ľubomír Harenčár, Katarína Ražná, Janka Nôžková, Przemysław Łukasz Kowalczewski, Michael Deyholos, Krzysztof Dziedzic, Iga Rybicka, Joanna Zembrzuska, Miroslava Kačániová, Eva Ivanišová, Ján Gažo, Simona Čerteková, Marián Tomka
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Identification of apple varieties using hybrid transfer learning and multi-level feature extraction Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-26 Serhat Kılıçarslan, Emrah Dönmez, Sabire Kılıçarslan
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Simultaneous detection of multiple phenolic compounds in shrimps through gas chromatography–mass spectrometry coupled with a modified QuEChERS Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-25 Jiali Xing, Xiaorong Xu, Yang Li, Cancan Chen, Lingyan Mao, Xiaohu Luo, Jian Shen, Hai Cheng, Shufen Zhang, Yahui Guo, Ning Gan
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Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-22 Marta Beltrá, Lucía Andreu-Coll, Enrique Roche, Ana Médico, David López-Lluch, Ángel A. Carbonell-Barrachina, Francisca Hernández-García, Elena Garcia-García
Consumers are currently interested in healthier foods, and concerned about more sustainable products, easy and fast to consume with longer preservation. The processed vegetables sector belongs to this group of foods, accounting for 7% of total agri-food production. Opuntia ficus indica, nopal or prickly pear, belongs to the family of Cactaceae. Opuntia lyophilizates are a new option at the industrial
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Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-20
Abstract Bilberries (Vaccinium myrtillus) are the most common wild berries in Northern Europe. A substantial amount of the berries are picked with the objective to extract highly valued products such as anthocyanins. A smaller amount of the bilberries is used to make jams and drinks, and these are generally restricted to the domestic market. One reason is the sour taste, partly as a result of the high
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Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-19 Caroline Barroso dos Anjos Pinto, Carolina Neves Cunha, Juliana de Carvalho da Costa, Alan Wolfschoon-Pombo, Ítalo Tuler Perrone, Rodrigo Stephani
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Comparison of biochemical and nutritional properties of bee pollen samples according to botanical differences Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-19 Sevgi Kolayli, Ceren Birinci, Esra Demir Kanbur, Ozgul Ucurum, Yakup Kara, Cigdem Takma
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Anthocyanin fingerprinting as an authentication testing tool for blueberry, aronia, and pomegranate juices Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-19 Jasmina Petreska Stanoeva, Viktor Damjanovski, Margit Cichna-Markl, Marina Stefova
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Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-19 Yicheng Huang, Liying Yin, Wenqi Xu, Cuicui Duan, Fumin Ma, Yanli Ma, Xiaolei Li, Dan Li
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Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional) Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-19 Laura Alessandroni, Serena Scortichini, Giovanni Caprioli, Dennis Fiorini, Xiaohui Huang, Stefania Silvi, Renzo Galli, Gianni Sagratini
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A high-resolution melting-based assay for discriminating a native Japanese chicken, the Nagoya breed, using the ABR0417 microsatellite marker Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-18
Abstract The Nagoya breed, so-called Nagoya Cochin, is a native Japanese chicken. As the mislabeling of chickens is a matter of concern, causing economic losses relating to the production of the Nagoya breed, a simple and high-accuracy assay is required to distinguish the Nagoya breed. This study successfully developed a novel screening assay to discriminate the Nagoya breed using a high-resolution
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Comparison of palynological method and chromatographic analysis combined with chemometrics to identify botanical origin of propolis Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-16 Etil Guzelmeric, Tuğçe Daştan, Nisa Beril Sen, Özge Erdem, Durmuş Özdemir, Erdem Yesilada
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Effect of cutting set variations on structural and functional properties of hamburgers Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-15 Lisa M. Berger, Felix Adam, Monika Gibis, Franziska Witte, Nino Terjung, Jochen Weiss
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The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-15 Anne N. Murmann, Marta Bevilacqua, Bente P. Danielsen, Therese Jansson, Kasper Engholm-Keller, Mahesha M. Poojary, Nils Arneborg, Marianne N. Lund
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Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-13 Dagnew Bitew, Anteneh Tesfaye, Berhanu Andualem
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Tune in to the terrific applications of turanose Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-13 Muthukumaran Ponnurangam, Seetharaman Balaji
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Pork liver as a source of protein with excellent foaming properties Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-13 Narcís Feliu-Alsina, Elena Saguer
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The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review Eur. Food. Res. Technol. (IF 3.3) Pub Date : 2023-12-11 Igor Lima de Paula, Natalia Casas Mesa, Larissa Teixeira Contim, Rafaela Gonçalves Ferreira, Alan F. Wolfschoon Pombo, Juliana de Carvalho da Costa, Ítalo Tuler Perrone, Rodrigo Stephani