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Publications in Food Science

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Yoghurt Fortified With Sodium Calcium Caseinate or Whey Protein Concentrate

Dairy Science and Technology

Biochemistry

Food Science

2012

English

Review of the Existing Maximum Residue Levels for Tau‐fluvalinate According to Article 12 of Regulation (EC) No 396/2005

English

Epidemiological Analyses of African Swine Fever in the European Union (November 2018 to October 2019)

English

Norovirus and Other Human Enteric Viruses in Moroccan Shellfish

Food and Environmental Virology

English

Measuring Consumers’ Preferences for Craft Beer Attributes Through Best-Worst Scaling

Agricultural and Food Economics

English

Safety and Efficacy of Pediococcus Parvulus DSM 28875 as a Silage Additive for All Animal Species

English

Safety and Efficacy of L‐methionine Produced by Fermentation With Corynebacterium Glutamicum KCCM 80184 and Escherichia Coli KCCM 80096 for All Animal Species

English

Bovine Milk Antioxidant Properties: Effect of in Vitro Digestion and Identification of Antioxidant Compounds

Dairy Science and Technology

Biochemistry

Food Science

2016

English

Modification of the Existing Maximum Residue Level for Pyridaben in Sweet Pepper/Bell Pepper and Setting of an Import Tolerance in Tree Nuts

English

Reasoned Opinion on the Modification of the Existing MRLs for Cycloxydim in Various Crops

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications in Food Science

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Yoghurt Fortified With Sodium Calcium Caseinate or Whey Protein Concentrate

Review of the Existing Maximum Residue Levels for Tau‐fluvalinate According to Article 12 of Regulation (EC) No 396/2005

Epidemiological Analyses of African Swine Fever in the European Union (November 2018 to October 2019)

Norovirus and Other Human Enteric Viruses in Moroccan Shellfish

Measuring Consumers’ Preferences for Craft Beer Attributes Through Best-Worst Scaling

Safety and Efficacy of Pediococcus Parvulus DSM 28875 as a Silage Additive for All Animal Species

Safety and Efficacy of L‐methionine Produced by Fermentation With Corynebacterium Glutamicum KCCM 80184 and Escherichia Coli KCCM 80096 for All Animal Species

Bovine Milk Antioxidant Properties: Effect of in Vitro Digestion and Identification of Antioxidant Compounds

Modification of the Existing Maximum Residue Level for Pyridaben in Sweet Pepper/Bell Pepper and Setting of an Import Tolerance in Tree Nuts

Reasoned Opinion on the Modification of the Existing MRLs for Cycloxydim in Various Crops