Seite 1 von 171.679 Ergebnissen

Sortieren nach: Relevanz | Aktualität | Titel

Treffer filtern

Externe Quellen

Suchen...

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.  

    Medicinal plants of the family Lamiaceae as functional foods

    Carović-Stanko, K. / Petek, M. / Grdiša, M. et al. | British Library Online Contents | 2016
  2.  

    Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats

    Zhong, Q. / Li, X. / Hu, W. et al. | British Library Online Contents | 2016
  3.  

    Effects of a bilberry preparation on selected cell lines of the digestive system

    Borowiec, K. / Szwajgier, D. / Olejnik, A. et al. | British Library Online Contents | 2016
  4.  

    Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products

    Čeksteryté, V. / Kurtinaitiené, B. / Venskutonis, P. R. et al. | British Library Online Contents | 2016
  5.  

    Combined beef thawing using response surface methodology

    Jin, J. / Wang, X. / Han, Y. et al. | British Library Online Contents | 2016
  6.  

    Immobilisation of endoinulinase on polyhydroxybuty rare microfibers

    Beran, M. / Pinkrová, J. / Urban, M. et al. | British Library Online Contents | 2016
  7.  

    Use of eggshells as a raw material for production of calcium preparations

    Dolińska, B. / Jelińska, M. / Szulc-Musioł, B. et al. | British Library Online Contents | 2016
  8.  

    Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli

    Zhao, G. P. / Li, Y. Q. / Yang, J. et al. | British Library Online Contents | 2016
  9.  

    Fermented buttermilk-based beverage: impact on young volunteers' health parameters

    Liutkevičius, A. / Speičienė, V. / Alenčikienė, G. et al. | British Library Online Contents | 2016
  10.  

    Cross-correlation of quality parameters of musts and wines enriched with lignans

    Novotná, P. / Tříska, J. / Híc, P. et al. | British Library Online Contents | 2016
  11.  

    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
  12.  

    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
  13.  

    Wines with increased lignan content by the addition of lignan extracts

    Balík, J. / Híc, P. / Kulichová, J. et al. | British Library Online Contents | 2016
  14.  

    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
  15.  

    Change of selected antioxidant parameters of red wines during maturation

    Mezey, J. / Czako, P. / Mezeyová, I. et al. | British Library Online Contents | 2016
  16.  

    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

Ergebnisse anzeigen: 10 | 20 | 50