In vitro antioxidant capacity from wort to beer

By Fantozzi P.   Montanari L.   Mancini F.   Gasbarrini A.   Addolorato G.   Simoncini M.   Nardini M.   Ghiselli A.   Scaccini C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 221-227

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In vitro Degradation of Aflatoxin B₁in Groundnut (Arachis hypogea) Meal by Horse Radish Peroxidase

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Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 308-312

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Susceptibility of Starch to in vitro Enzyme Hydrolysis in Rice, Rice Flakes and Intermediary Products

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Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 114-121

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Degradation of Flavonoid Glycosides and Aglycones During in vitro Fermentation with Human Faecal Flora

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In situ Solid Phase Extraction of Phospholipids from Heat-Coagulated Egg Yolk by Organic Solvents

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