European Food Research And Technology

Melatonin and related bioactive compounds in commercialized date palm fruits (Phoenix dactylifera L.): correlation with some antioxidant parameters

Volatile fingerprints of common and rare honeys produced in Greece: in search of PHVMs with implementation of the honey code

Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content

Lysozyme separation from chicken egg white: a review

The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace

Determination of phytochemical composition and antioxidant capacity of 22 old apple cultivars grown in Poland

Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception

Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Beer as a potential source of macroelements in a diet: the analysis of calcium, chlorine, potassium, and phosphorus content in a popular low-alcoholic drink