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European Food Research and Technology

ISSNs: 1438-2377, 0044-3026, 1438-2385, 0372-9419, 1431-4630

Additional searchable ISSN (electronic): 1438-2385

Springer Science and Business Media B.V.

Scopus rating (2023): CiteScore 6.6 SJR 0.674 SNIP 0.975

Journal

Titles
  • European Food Research and Technology
  • European food research & technology
  • Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
  • Zeitschrift für Untersuchung der Lebensmittel
  • Zeitschrift für Untersuchung der Nahrungs- und Genußmittel
  • European food research & technology : official organ of the EuCheMS, Division of Food Chemistry(1999 → …)
  • Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology (1997 → 1999)
Additional searchable titlesEur. Food Res. Technol., Zeitschrift für Lebensmittel-Untersuchung und -Forschung : official organ of the FECS, Food Chemistry Division, European journal of food research and technology, European food research and technology, Z Lebensm Unters Forsch A, Eur. Food. Res. Technol., Zeitschrift für Lebensmittel-Untersuchung und -Forschung / A
ISSNs1438-2377, 0044-3026, 1438-2385, 0372-9419, 1431-4630
Additional searchable ISSN1432-2331
Additional searchable ISSN (electronic)1438-2385
PublisherSpringer Science and Business Media B.V.
ZDB-ID2055006-6
ZDB-ID1476605-X
ZDB-ID2150361-8

Keywords

ASJC Scopus subject areas

Library keywords

Related content

Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine

Krax, R., Menneking, K., Sajapin, J. & Hellwig, M., Sept 2024, In: European Food Research and Technology. 250, 9, p. 2331-2342 12 p.

Research output: Contribution to journal › Research article › Contributed › peer-review

Amino acids and glycation compounds in hot trub formed during wort boiling

Böhm, W., Stegmann, R., Gulbis, O. & Henle, T., Jan 2023, In: European Food Research and Technology. 249, 1, p. 119-131 13 p.

Research output: Contribution to journal › Research article › Contributed › peer-review

A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality

Gastl, M. & Henle, T., Jan 2023, In: European Food Research and Technology. 249, 1, p. 1-2 2 p.

Research output: Contribution to journal › Editorial (Lead article) › Contributed › peer-review

Kilning invokes oxidative changes in malt proteins

Fleischer, K. & Hellwig, M., Jan 2023, In: European Food Research and Technology. 249, 1, p. 199-206 8 p.

Research output: Contribution to journal › Research article › Contributed › peer-review

Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts

Kertsch, A. L., Brysch-Herzberg, M., Hellwig, M. & Henle, T., Jan 2023, In: European Food Research and Technology. 249, 1, p. 103-118 16 p.

Research output: Contribution to journal › Research article › Contributed › peer-review

View all research output (51)