Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Papavergou, Ekaterini"'
Autor:
Papavergou, Ekaterini J.
beta-Carbolines are tricyclic compounds deriving from the condensation of indoleamines or tryptophan with fairly electrophilic carbonylic compounds to form a fused benzene-pyrrole-pyridine ring system (Pictet-Spengler reaction). Previous investigatio
Externí odkaz:
https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254038
Publikováno v:
In Food Chemistry 15 December 2012 135(4):2750-2755
Autor:
Magra, Taxiarchoula, Soultos, Nikolaos, Dovas, Chrysostomos, Papavergou, Ekaterini, Lazou, Thomai, Apostolakos, Ilias, Dimitreli, Georgia, Ambrosiadis, Ioannis
Publikováno v:
Food Technology and Biotechnology
Volume 59
Issue 3
Volume 59
Issue 3
Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::b850999033e8465c7e57f7fd0a8c72b5
https://hrcak.srce.hr/file/381001
https://hrcak.srce.hr/file/381001
Autor:
Papavergou, Ekaterini, Herraiz, Tomas therraiz@ifi.csic.es
Publikováno v:
Food Research International. Sep2003, Vol. 36 Issue 8, p843. 6p.
Autor:
Vareltzis, K., Koufidis, Dimitrios, Gavriilidou, Erini, Papavergou, Ekaterini, Vasiliadou, Sophia
Publikováno v:
Zeitschrift für Lebensmitteluntersuchung und -forschung A; Aug1997, Vol. 205 Issue 2, p93-96, 4p
Publikováno v:
Zeitschrift für Lebensmitteluntersuchung und -Forschung A; January 1995, Vol. 200 Issue: 1 p47-51, 5p
Autor:
Herraiz T; Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, 3, 28006, Madrid, Spain. therraiz@ifi.csic.es, Papavergou E
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2004 May 05; Vol. 52 (9), pp. 2652-8.