The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:-chemistry and biochemistry-technology and molecular biotechnology-nutritional chemistry and toxicology-analytical and sensory methodologies-food physics.Out of the scope of the journal are:- contributions which are not of international interest or do not have a substantial impact on food sciences,- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
《欧洲食品研究与技术》杂志发表最新的研究论文和评论文章，内容涉及食品基础研究和应用研究。该杂志的使命是快速发表高质量的前沿研究，最新技术和发展趋势的论文，在以下部分：-化学和生物化学-技术和分子生物技术-营养化学和毒理学-分析和感官方法学-食品物理学。超出该杂志的范围是：-没有国际利益或没有对食品科学产生实质性影响的贡献，-提交的内容仅包括数据收集，基于常规分析或细菌学方法的使用，-报告生物学或功能效应的贡献，而没有深入的化学和/或物理结构表征的化合物的研究。
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03244-w
Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03248-6
Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03307-y
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-018-3181-6
Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03286-0
Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03257-5
Dietary selenium intake in lactating dairy cows modifies fatty acid composition and volatile profile of milk and 30-day-ripened caciotta cheese
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03322-z
Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-018-3222-1
Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03237-9
Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03331-y
Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03304-1
Sodium reduction in selected fish products by means of salt substitutes
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03277-1
Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03282-4
Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03287-z
Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03258-4
Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03318-9
Edible Rhus tripartita fruit as source of health-promoting compounds: characterization of bioactive components and antioxidant properties
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03374-1
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03410-0
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03333-w
Geographical classification of Iranian and Italian saffron sources based on HPLC analysis and UV–Vis spectra of aqueous extracts
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03352-7
Interactions of phenolic compounds with milk proteins
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03293-1
Quality assessment of Cascade Hop (Humulus lupulus L.) grown in Sardinia
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-018-3215-0
Evaluation of the impact of pre-treatment and extraction conditions on the polyphenolic profile and antioxidant activity of Belgium apple wood
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03373-2
Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03265-5
The effects of germanium and selenium on growth, metalloid accumulation and ergosterol content in mushrooms: experimental study in Pleurotus ostreatus and Ganoderma lucidum
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03299-9
Profiling of the bioactive components of safflower seeds and seed oil: cultivated (Carthamus tinctorius L.) vs. wild (Carthamus oxyacantha M. Bieb.)
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03414-w
The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03302-3
Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03380-3
The role of hydrogen peroxide in the antibacterial activity of different floral honeys
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03393-y
1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03354-5
Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03242-y
Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03247-7
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03355-4
Detection of P. polymyxa biofilm, dairy biofouling and CIP-cleaning agents using low-field NMR
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03288-y
Blue wine, a color obtained with synthetic blue dye addition: two case studies
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03295-z
Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03389-8
Chemical characterization and nutritional evaluation of microalgal biomass from large-scale production: a comparative study of five species
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03346-5
Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03377-y
Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03303-2
New triploids late-maturing mandarins as a rich source of antioxidant compounds
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03407-9
Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03264-6
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03334-9
Identification and quantification of meat product ingredients by whole-genome metagenomics (All-Food-Seq)
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03404-y
Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03413-x
Antioxidant capacities and polyphenols in autumn-growing cultivar of Chinese cabbage (Brassica rapa L. ssp. pekinensis cv. Bulam Plus)
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03294-0
Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03398-7
Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03403-z
Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03272-6
Differences in the immunoreactivity of milk from local farms and from points of purchase
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03400-2
Biofilm and dairy fouling detection in flexible tubing using low-field NMR
来源期刊：European Food Research and TechnologyDOI：10.1007/s00217-019-03371-4
