Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles (English)
- New search for: González-Paramás, Ana M.
- New search for: García-Villanova, Rafael J.
- New search for: Gómez Bárez, J. Alfonso
- New search for: Sánchez Sánchez, José
- New search for: Ardanuy Albajar, Ramón
- New search for: González-Paramás, Ana M.
- New search for: García-Villanova, Rafael J.
- New search for: Gómez Bárez, J. Alfonso
- New search for: Sánchez Sánchez, José
- New search for: Ardanuy Albajar, Ramón
In:
European Food Research and Technology
;
226
, 1-2
; 87-92
;
2006
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles
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Contributors:González-Paramás, Ana M. ( author ) / García-Villanova, Rafael J. ( author ) / Gómez Bárez, J. Alfonso ( author ) / Sánchez Sánchez, José ( author ) / Ardanuy Albajar, Ramón ( author )
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Published in:European Food Research and Technology ; 226, 1-2 ; 87-92
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Publisher:
- New search for: Springer-Verlag
- New search for: Springer
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Place of publication:Berlin
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Publication date:2006
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
- New search for: 58.34$jLebensmitteltechnologie / 58.34
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie -
Source:
Table of contents – Volume 226, Issue 1-2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Orange fibre as potential functional ingredient for dry-cured sausagesFernández-López, Juana / Viuda-Martos, Manuel / Sendra, Esther / Sayas-Barberá, Estrella / Navarro, Casilda / Pérez-Alvarez, José Angel et al. | 2006
- 7
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A procedural approach for the identification of sources of uncertainty associated with GM quantification and real-time quantitative PCR measurementsBurns, Malcolm / Valdivia, Hernan et al. | 2006
- 19
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Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulationsRollini, Manuela / Casiraghi, Ernestina / Pagani, Maria Ambrogina / Manzoni, Matilde et al. | 2007
- 25
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Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumptionLisiewska, Zofia / Gębczyński, Piotr / Kmiecik, Waldemar et al. | 2006
- 33
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Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)Castro, Sónia Marília / Loey, Ann Van / Saraiva, Jorge Alexandre / Smout, Chantal / Hendrickx, Marc et al. | 2006
- 57
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Predicting the organoleptic stability of beer from chemical data using multivariate analysisGuido, Luís Ferreira / Curto, Andreia / Boivin, Patrick / Benismail, Nizar / Gonçalves, Cristina / Barros, Aquiles Araújo et al. | 2006
- 63
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Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility studyPillonel, Laurent / Dufour, Eric / Schaller, Emmanuelle / Bosset, Jacques-Olivier / De Baerdemaeker, Josse / Karoui, Romdhane et al. | 2006
- 71
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Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and $ H_{2} $$ O_{2} $-mediated DNA damageAhn, Gin-Nae / Kim, Kil-Nam / Cha, Seon-Heui / Song, Choon-Bok / Lee, Jehee / Heo, Moon-Soo / Yeo, In-Kyu / Lee, Nam-Ho / Jee, Young-Heun / Kim, Jin-Soo et al. | 2006
- 81
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Co-existence and traceability of GM and non-GM products in the feed chainGryson, Nicolas / Messens, Kathy / Van Laere, Delina / Eeckhout, Mia et al. | 2006
- 87
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Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profilesGonzález-Paramás, Ana M. / García-Villanova, Rafael J. / Gómez Bárez, J. Alfonso / Sánchez Sánchez, José / Ardanuy Albajar, Ramón et al. | 2006
- 93
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Partial characterization of lettuce (Lactuca sativa L.) polyphenol oxidaseDoğan, Serap / Salman, Ümran et al. | 2006
- 105
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Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.Urbano, Gloria / Frejnagel, Sławomir / Porres, Jesús M. / Aranda, Pilar / Gomez-Villalva, Elena / Frías, Juana / López-Jurado, María et al. | 2006
- 113
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Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parametersSurel, Olivier / Darde, Olivier / Kleiber, Didier et al. | 2006
- 121
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Scanner-based color measurement in L*a*b* format with artificial neural networks (ANN)Kılıç, Kıvanç / Onal-Ulusoy, Baran / Yıldırım, Muhammet / Boyacı, İsmail Hakkı et al. | 2006
- 127
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The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment conditionSila, Daniel N. / Yue, Xu / VanBuggenhout, Sandy / Smout, Chantal / Van Loey, Ann / Hendrickx, Marc et al. | 2006
- 137
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Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying processBrückner, Monika / Bade, Mario / Kunz, Benno et al. | 2007
- 147
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Formation and stabilization of emulsion with $ A^{1} $, $ A^{2} $ and B β-casein genetic variantsDarewicz, Małgorzata / Dziuba, Jerzy et al. | 2006
- 153
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Pre-dried refiner flakes allow very short or even continuous conching of milk chocolateBolenz, Siegfried / Kutschke, Elisa / Lipp, Eberhard / Senkpiehl, Annika et al. | 2007
- 161
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The role of rheological behaviour in flavour perception in model oil/water emulsionsBayarri, Sara / Smith, Tolulope / Hollowood, Tracey / Hort, Joanne et al. | 2006
- 169
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Oxidative stability of red wine stored in packages with different oxygen permeabilityGiovanelli, Gabriella / Brenna, Oreste V. et al. | 2006
- 181
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Determination of vitamins A and E in cooked sausagesValls, Felicidad / Fernández-Muiño, Miguel A. / Checa, Martín A. / Sancho Ortiz, Maria Teresa et al. | 2006
- 187
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Maleic anhydride derivatives of a protein isolate: preparation and functional evaluationLawal, Olayide S. / Dawodu, Modupe O. et al. | 2006
- 199
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Supercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative studyPinelo, Manuel / Ruiz-Rodríguez, Alejandro / Sineiro, Jorge / Señoráns, Francisco J. / Reglero, Guillermo / Núñez, María J. et al. | 2006
- 207
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Surface functional properties of blood plasma protein fractionsDàvila, Eduard / Saguer, Elena / Toldrà, Mónica / Carretero, Carmen / Parés, Dolors et al. | 2006
- 215
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Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentationsLópez, Isabel / Tenorio, Carmen / Zarazaga, Myriam / Dizy, Marta / Torres, Carmen / Ruiz-Larrea, Fernanda et al. | 2007
- 225
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Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheesesPircher, Anita / Bauer, Friedrich / Paulsen, Peter et al. | 2006
- 233
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Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meatStangierski, Jerzy / Zabielski, Jan / Kijowski, Jacek et al. | 2007
- 239
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Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oilLee, Jiyeun / Lee, Yoosung / Choe, Eunok et al. | 2006
- 247
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Influence of cocoa components on the PCR detection of soy lecithin DNAGryson, Nicolas / Dewettinck, Koen / Messens, Kathy et al. | 2007
- 255
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Synthesis of vanillyl-maltoside using glucosidases by response surface methodologySivakumar, Ramaiah / Manohar, Balaraman / Divakar, Soundar et al. | 2007
- 265
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Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materialsKučerová, Kateřina / Chumchalová, Jana / Míková, Kamila / Cupáková, Šárka / Karpíšková, Renáta / Ho, Linda et al. | 2007
- 273
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Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic contentDebode, Frédéric / Janssen, Eric / Berben, Gilbert et al. | 2007
- 281
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Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureusZhang, Hui / Feng, Fengqin / Fu, Xiaowei / Du, Yongsheng / Zhang, Lu / Zheng, Xiaodong et al. | 2007
- 287
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Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawingBaixas-Nogueras, Sònia / Bover-Cid, Sara / Veciana-Nogués, M. Teresa / Vidal-Carou, M. Carmen et al. | 2007
- 301
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Mathematical quantification of almond content in Jijona turrónVerdú, Alexis / Vázquez-Araujo, Laura / Carbonell-Barrachina, Ángel A. et al. | 2007
- 307
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Guidelines for reduction of morphine in poppy seed intended for food purposesSproll, Constanze / Perz, Roland C. / Buschmann, Rolf / Lachenmeier, Dirk W. et al. | 2006
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Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphereElez-Martínez, Pedro / Soliva-Fortuny, Robert / Martín-Belloso, Olga et al. | 2006
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Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLCTian, Yinggang / Xie, Mingyong / Wang, Weiya / Wu, Hongjing / Fu, Zhihong / Lin, Lin et al. | 2007
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Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysisSteinhaus, Martin / Wilhelm, Wolfgang / Schieberle, Peter et al. | 2006