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Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
Food Chem. 2021 Feb 15;338:127715. doi: 10.1016/j.foodchem.2020.127715. Epub 2020 Aug 1.
Food Chem. 2021.
PMID: 32798824
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes.
Gratz M, Sevenich R, Hoppe T, Schottroff F, Vlaskovic N, Belkova B, Chytilova L, Filatova M, Stupak M, Hajslova J, Rauh C, Jaeger H.
Gratz M, et al. Among authors: chytilova l.
Front Nutr. 2021 Mar 18;8:643837. doi: 10.3389/fnut.2021.643837. eCollection 2021.
Front Nutr. 2021.
PMID: 33829035
Free PMC article.
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Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting.
Sevenich R, Gratz M, Hradecka B, Fauster T, Teufl T, Schottroff F, Chytilova LS, Hurkova K, Tomaniova M, Hajslova J, Rauh C, Jaeger H.
Sevenich R, et al. Among authors: chytilova ls.
Front Nutr. 2023 Feb 14;10:912824. doi: 10.3389/fnut.2023.912824. eCollection 2023.
Front Nutr. 2023.
PMID: 36866052
Free PMC article.
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