Synonyme wurden verwendet für: Food • Food Science • Science
Suche ohne Synonyme: journal:(Journal of Food Science)
Verwendete Synonyme:
- lebensmittel
- nahrung
- nahrung fur menschen
- nahrungsmittel
Verwendete Synonyme:
- diet
- lebensmittelforschung
- lebensmittelherstellung
- lebensmitteltechnik
- lebensmitteltechnologie
- lebensmittelwissenschaft
Verwendete Synonyme:
- burgerliche wissenschaft
- wissenschaft
- wissenschaften
-
Lycopene: Heterogeneous Catalytic E/Z Isomerization and In Vitro Bioaccessibility Assessment Using a Diffusion Model
British Library Online Contents | 2016| -
Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity
British Library Online Contents | 2018| -
Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods
British Library Online Contents | 2016| -
Characterization and Analysis of Protein Structures in Oat Bran
British Library Online Contents | 2016| -
Dispersive Micro-Solid-Phase Extraction Based on Decanoic Acid Coated-Fe3O4 Nanoparticles for HPLC Analysis of Phthalate Esters in Liquor Samples
British Library Online Contents | 2015| -
Development of a New Paenibacillin-Producing Strain and Testing its Usability in Improving Food Safety
British Library Online Contents | 2015| -
Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality
British Library Online Contents | 2014| -
Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures
British Library Online Contents | 2014| -
Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging
British Library Online Contents | 2013| -
Rapid Purification and Characterization of -Glutamyl-Transpeptidase from Shiitake Mushroom (Lentinus Edodes)
British Library Online Contents | 2012| -
Effects of Copper on the Post Acidification of Fermented Milk by-St. thermophilus
British Library Online Contents | 2012| -
Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate-Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages
British Library Online Contents | 2008| -
Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying
British Library Online Contents | 2014| -
Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods
British Library Online Contents | 2017| -
Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage
British Library Online Contents | 2016| -
The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup
British Library Online Contents | 2016| -
A comparison study of the impact of boiling and high pressure steaming on the stability of soybean trypsin inhibitor
British Library Online Contents | 2013| -
Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue
British Library Online Contents | 2014|
Meine Suche schicken an (beta)
Schicken Sie ihre Suchanfrage (Suchterm ohne Filter) an andere Datenbanken, Portale und Kataloge, um ggf. weitere interessante Treffer zu finden:
Dimensions ist eine Datenbank für Abstracts und Zitate, die Informationen zu Forschungsförderungen mit daraus resultierenden Veröffentlichungen, Studien und Patenten verknüpft.
Im TIB AV-Portal können audiovisuelle Medien aus Wissenschaft und Lehre recherchiert und eigene wissenschaftliche Videos publiziert werden.
Im FID move kann nach fachspezifischer Literatur, Forschungsdaten und weitere Informationen aus der Mobilitäts- und Verkehrsforschung gesucht werden.
Der Open Research Knowledge Graph liefert strukturiert beschriebene Forschungsinhalte und macht diese vergleichbar.
Frei zugänglicher Ausschnitt der Verbunddatenbank K10plus des GBV und des SWB mit für die Fernleihe und Direktlieferdienste relevanten Materialien.