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Synonyme wurden verwendet für: Food Food Science Science

Suche ohne Synonyme: journal:(Journal of Food Science)

Verwendete Synonyme:

  • lebensmittel
  • nahrung
  • nahrungsmittel

Verwendete Synonyme:

  • diet
  • lebensmittelforschung
  • lebensmittelwissenschaft

Verwendete Synonyme:

  • wissenschaft
  1.  

    Spent brewer's yeast extracts as a new component of functional food

    Podpora, B. / Świderski, F. / Sadowska, A. et al. | British Library Online Contents | 2016
  2.  

    Kinetics of non-enzymatic browning reaction from the L-ascorbic acid/L-cysteine model system

    Yu, A.-N. / Tang, L.-P. | British Library Online Contents | 2016
  3.  

    Quality of eggs in different production systems

    Yenice, G. / Kaynar, O. / Ileriturk, M. et al. | British Library Online Contents | 2016
  4.  

    Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system

    Claps, S. / Annicchiarico, G. / Di Napoli, M. A. et al. | British Library Online Contents | 2016
  5.  

    Phenolic content of honey reduces in vitro starch digestibility

    Parada, J. / Santos, J. L. / Cañoles, P. et al. | British Library Online Contents | 2016
  6.  

    Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

    Rizzi, C. / Mainente, F. / Pasini, G. et al. | British Library Online Contents | 2016
  7.  

    Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat

    Rokaityte, A. / Zaborskiene, G. / Macioniene, I. et al. | British Library Online Contents | 2016
  8.  

    Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis

    Gemelas, L. / Degraeve, P. / Hallier, A. et al. | British Library Online Contents | 2016
  9.  

    Effect of microwave technology on some quality parameters and sensory attributes of black tea

    Karadaǧ., A. / Avci, N. / Kasapoǧlu, K. N. et al. | British Library Online Contents | 2016
  10.  

    Wines with increased lignan content by the addition of lignan extracts

    Balík, J. / Híc, P. / Kulichová, J. et al. | British Library Online Contents | 2016
  11.  

    Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

    Del Caro, A. / Fadda, C. / Sanguinetti, A. M. et al. | British Library Online Contents | 2016
  12.  

    Change of selected antioxidant parameters of red wines during maturation

    Mezey, J. / Czako, P. / Mezeyová, I. et al. | British Library Online Contents | 2016
  13.  

    Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

    Shen, F. / Wu, Q. / Su, A. et al. | British Library Online Contents | 2016
  14.  

    Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats

    Chan-Higuera, J. E. / Robles-Sánchez, R. M. / Burgos-Hernández, A. et al. | British Library Online Contents | 2016
  15.  

    Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions

    Winterová, R. / Holasová, M. / Fiedlerová, V. | British Library Online Contents | 2016
  16.  

    Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study

    Nowak, D. / Grąbczewska, Z. / Gośliński, M. et al. | British Library Online Contents | 2016
  17.  

    Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production

    Żochowska-Kujawska, J. / Lachowicz, K. / Sobczak, M. et al. | British Library Online Contents | 2016

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