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Nachweis von Estern aus Fruchtsäuren und Zuckern in Fruchtsaftkonzentraten mittels GC-MS = Identification, par CG-SM, des esters d'acides et de glucides dans les jus de fruits concentrés = Detection of esters of fruit acids and sugars in fruit juice concentrates by GC-MSTARRACH, F; HERRMANN, K.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 5, pp 381-384, issn 0044-3026Article

Assessment of the exponential model to sour cherry juice filtrationsSAHIN, S; BAYINDIRLI, L.Journal of food processing and preservation. 1991, Vol 15, Num 6, pp 403-411, issn 0145-8892Article

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Desorption isotherms for sweet and sour cherryVULLIOUD, Mabel; MARQUEZ, Carlos A; DE MICHELIS, Antonio et al.Journal of food engineering. 2004, Vol 63, Num 1, pp 15-19, issn 0260-8774, 5 p.Article

New or lesser known cultivar selection as a tool for sensory and nutritional value enhancement of osmo-convectively dried sour cherriesKONOPACKA, Dorota; MARKOWSKI, Jarosław; PŁOCHARSKI, Witold et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 2, pp 506-512, issn 0023-6438, 7 p.Article

Effects of methanolic extract of sour cherry (Prunus cerasus L.) on microbial growthCOCCIA, Andrea; CARRATURO, Antonio; MOSCA, Luciana et al.International journal of food science & technology. 2012, Vol 47, Num 8, pp 1620-1629, issn 0950-5423, 10 p.Article

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolicsTANTOUSH, Ziyad; STANIC, Dragana; STOJADINOVIC, Marija et al.Food chemistry. 2011, Vol 125, Num 1, pp 84-91, issn 0308-8146, 8 p.Article

Influence of pretreatment solution on the drying of sour cherryDOYMAZ, Ibrahim.Journal of food engineering. 2007, Vol 78, Num 2, pp 591-596, issn 0260-8774, 6 p.Article

Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acidÖZKAN, Mehmet.Food chemistry. 2002, Vol 78, Num 4, pp 499-504, issn 0308-8146, 6 p.Article

Isoperibol calorimetry as a tool to evaluate the impact of the ratio of exopolysaccharide-producing microbes on the properties of sour cream : Special chapter on liquid crystalline systemsSCHÄFFER, Béla; LÖRINCZY, D.Journal of thermal analysis and calorimetry. 2005, Vol 82, Num 2, pp 537-541, issn 1388-6150, 5 p.Article

Anterior tongue stimulation with amiloride suppresses NaCI saltiness, but not citric acid sourness in humansTENNISSEN, A. M; MCCUTCHEON, N. B.Chemical senses. 1996, Vol 21, Num 2, pp 113-120, issn 0379-864XConference Paper

Changes in taste perception following mental or physical stressNAKAGAWA, M; MIZUMA, K; INUI, T et al.Chemical senses. 1996, Vol 21, Num 2, pp 195-200, issn 0379-864XConference Paper

Optimization of frozen sour cherries vacuum drying processSUMIC, Zdravko; TEPIC, Aleksandra; VIDOVIC, Senka et al.Food chemistry. 2013, Vol 136, Num 1, pp 55-63, issn 0308-8146, 9 p.Article

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Auswirkungen des Marinierens auf verschiedene Eigenschaften von Hähnchenbrustfleisch = Effects of marinating on different properties of chicken breast meat : Treatment of samples with sour cherry, pomegranate, orange, grape or apple juiceOBUZ, Ersel; CESUR, Emre.Fleischwirtschaft (Frankfurt). 2009, Vol 89, Num 3, pp 95-99, issn 0015-363X, 5 p.Article

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Neue Getränke aus klaren Säften. I: Mischungen aus Apfelsaft und Sauerkirschsaft = New drinks based on clear juices. I: A blend of apple juice and sour cherry juiceNANI, R; RIZZOLO, A; DI CESARE, L. F et al.Flüssiges Obst. 1991, Vol 58, Num 7, pp 366-367, issn 0015-4539, 2 p.Article

Antioxidant polyphenols from tart cherries (Prunus cerasus)HAIBO WANG; NAIR, M. G; STRASBURG, G. M et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 3, pp 840-844, issn 0021-8561Article

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