Seite 1 von 173.338 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.  

    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
  18.  

    Immunoreactivity of selected wines commercially available in Poland

    Zielińska-Dawidziak, M. / Górecka, P. / Plasecka-Kwiatkowska, D. | British Library Online Contents | 2015
  19.  

    Microbial contamination of paper-based food contact materials with different contents of recycled fiber

    Hladíková, Z. / Kejlová, K. / Sosnovcová, J. et al. | British Library Online Contents | 2015
  20.  

    A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds

    Sedláčková, L. / Jarkovský, J. / Kalina, J. et al. | British Library Online Contents | 2015
  21.  

    Prevalence and control of Listeria monocytogenes in the food industry — a review

    Khan, I. / Khan, J. / Miskeen, S. et al. | British Library Online Contents | 2016
  22.  

    Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability

    Filipović, J. / Ivkov, M. / Košutić, M. et al. | British Library Online Contents | 2016
  23.  

    Proteolysis in raw milk in relation to microbiological indicators

    Chramostová, J. / Hanuš, O. / Klimešová, M. et al. | British Library Online Contents | 2016
  24.  

    Stevioside and rebaudioside A - predominantent-kaurene diterpene glycosides of therapeutic potential: a review

    Gupta, E. / Purwar, S. / Sundaram, S. et al. | British Library Online Contents | 2016
  25.  

    Characterisation of phenolics and other quality parameters of different types of honey

    Halouzka, R. / Tarkowski, P. / Ćavar Zeljković, S. | British Library Online Contents | 2016
  26.  

    An analysis of milk fouling created during heat treatment on a stainless steel surface with different degrees of roughness

    Piepiórka-Stepuk, J. / Tandecka, K. / Jakubowski, M. | British Library Online Contents | 2016
  27.  

    Artificial sweeteners and the environment

    Kobetičová, K. / Mocová, K. A. / Mrhálková, L. et al. | British Library Online Contents | 2016
  28.  

    Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese

    Nezhad Razmjoui Akhgar, R. / Hesari, J. / Azadmard Damirchi, S. | British Library Online Contents | 2016
  29.  

    Effects of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt

    Pavel, J. / Vaculová, K. / Faltusová, Z. et al. | British Library Online Contents | 2015
  30.  

    Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties

    Pinho, C. / Soares, M. T. / Almeida, I. F. et al. | British Library Online Contents | 2015
  31.  

    Microwave drying of green bean slices: drying kinetics and physical quality

    Doymaz, I. / Kipcak, A. S. / Piskin, S. | British Library Online Contents | 2015
  32.  

    Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs

    Fiorito, S. / Epifano, F. / Taddeo, V. A. et al. | British Library Online Contents | 2015
  33.  

    Elemental composition of red wines in Southeast Turkey

    Deǧirmenci Karataş, D. / Aydin, F. / Aydin, I. et al. | British Library Online Contents | 2015
  34.  

    A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils

    Filip, V. / Kyselka, J. / Hradková, I. et al. | British Library Online Contents | 2015
  35.  

    Extraction, fractionation and chemical characterization of fucoidans from the brown seaweed Sargassum pallidum

    Liu, X. / Liu, B. / Wie, X. L. et al. | British Library Online Contents | 2016
  36.  

    Analysis of cube sugar drying in a convective dryer

    Skočilas, J. / Solnař, S. / Aidossuly, M. | British Library Online Contents | 2016
  37.  

    Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic

    Vicarova, P. / Docekalova, H. / Ridoskova, A. et al. | British Library Online Contents | 2016
  38.  

    Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

    Massoud, R. / Khosravi-Darani, K. / Nakhsaz, F. et al. | British Library Online Contents | 2016
  39.  

    Microbiological quality of raw milk in the Czech Republic

    Bogdanovičová, K. / Vyletělová-Klimešová, M. / Babák, V. et al. | British Library Online Contents | 2016
  40.  

    Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation

    Kyselka, J. / Thomes, L. / Remišová, S. et al. | British Library Online Contents | 2016
  41.  

    Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

    Beikzadeh, S. / Peighambardoust, S. H. / Beikzadeh, M. et al. | British Library Online Contents | 2016
  42.  

    Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

    Ceruti, R. J. / Pirola, M. B. / Ramos, E. et al. | British Library Online Contents | 2016
  43.  

    Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

    Piłat, B. / Ogrodowska, D. / Zadernowski, R. | British Library Online Contents | 2016
  44.  

    Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells

    Olszewska, M. A. / Kocot, A. M. / Stanowicka, A. et al. | British Library Online Contents | 2016

Ergebnisse anzeigen: 10 | 20 | 50