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.
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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Identification of camellia oil based on fatty acids gas-chromatographic fingerprints combined with chemometrics
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Pullulan-Tween 40 emulsified films containing geraniol: production and characterization as potential food packaging materials
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Biocatalytic transesterification of salmon oil in ionic liquid media to obtain concentrates of omega-3 polyunsaturated fatty acids
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Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys
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