Related content

Bioactive compounds in rye flours with different extraction rates

By Michalska Anna   Ceglińska Alicja   Zieliński Henryk  

European Food Research and Technology A, Vol. 225, Iss. 3-4, 2007-07 ,pp. : 545-551

Springer Publishing Company

Access to resources Recommend Favorite

Variation of bioactive furocoumarins and flavonoids in different varieties of grapefruits and pummelo

By Girennavar Basavaraj   Jayaprakasha G.   Jifon John   Patil Bhimanagouda  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1269-1275

Springer Publishing Company

Access to resources Recommend Favorite

Survey of authenticity of meat species in food products subjected to different technological processes, by means of PCR-RFLP analysis

By Pascoal Ananías   Prado Marta   Castro Julia   Cepeda Alberto   Barros-Velázquez Jorge  

European Food Research and Technology A, Vol. 218, Iss. 3, 2004-02 ,pp. : 306-312

Springer Publishing Company

Access to resources Recommend Favorite

Bioactive Compounds of Colostrum and Its Application

By Tripathi Vishal   Vashishtha Bhavana  

Food Reviews International, Vol. 22, Iss. 3, 2006-07 ,pp. : 225-244

Taylor & Francis Ltd

Access to resources Recommend Favorite

Inactivation of Pathogens Inoculated into Prepared Seafood Products for Manufacturing Kimbab, Steamed Rice Rolled in Dried Seaweed, by Gamma Irradiation

By Jo Cheorun   Lee Na Young   Kang Ho Jin   Hong Sang Pil   Kim Young Ho   Kim Jae Kyung   Byun Myung Woo  

Journal of Food Protection, Vol. 68, Iss. 2, 2005-02 ,pp. : 396-402

International Association for Food Protection

Access to resources Recommend Favorite