Springer » European Food Research and Technology
Springer » European Food Research and Technology
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The journal's mission is the fast publication of high-quality papers on front-line research, new and novel techniques, and developing trends in such disciplines as chemistry and biochemistry; technology and molecular biotechnology; nutritional chemistry and toxicology; analytical and sensory methodologies, and food physics.
Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels
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Fisheye freshness detection using common deep learning algorithms and machine learning methods with a developed mobile application
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Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits
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Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release
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Interaction mechanisms of ACE inhibitory peptides: molecular docking and molecular dynamics simulation studies on five wheat gluten derived peptides
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Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)
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Hibiscus sabdariffa-loaded nanostructured lipid carriers (NLC) for fortified nutraceutical milks
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Unveiling the transformations in phytochemicals and grape features: a thorough examination of 'Italia' and 'Bronx Seedless' cultivars throughout multiple berry development stages
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A review of techno-functional properties of legume proteins and their potential for development of new products
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Detection of Ganoderma lucidum spore oil adulteration using chemometrics based on a flavor fingerprint by HS-GC-IMS
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