Erscheinungsjahr
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- ‹ Alle Fächer
- Maschinenbau, Energietechnik (141.013)
- Physik (60.016)
- Chemie (46.924)
- Werkstoffkunde (40.818)
- Chemische und Umwelttechnik (19.810)
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- Verkehrstechnik, Verkehrswesen (452)
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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
1–50 von 141.041 Ergebnissen
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Fruit and vegetable intake and perceived chewing ability of complete denture wearers
British Library Conference Proceedings | 2001| -
The influence of different stimuli on energy expenditure and food intake
British Library Conference Proceedings | 2001| -
Effects of Treatments on the Distribution of Volatiles in Artemisia princeps Pampan
British Library Online Contents | 2009| -
Effect of Electrolyzed Water and Citric acid On Quality Enhancement and Microbial Inhibition in Head Lettuce
British Library Online Contents | 2009| -
NF- kappa B Activation and Cyclooxygenase-2 Expression Induced by Toll-Like Receptor Agonists can be Suppressed by Isoliquiritigenin
British Library Online Contents | 2009| -
Tolerance of Korean Cronobacter spp. (Enterobacter sakazakii) Isolates to Dessication
British Library Online Contents | 2009| -
Anti-Obesitic Effects of Cathepsin S Inhibitory Fraction Derived from Paecilomyces tenuipes in Mice Fed a High-Fat Diet
British Library Online Contents | 2009| -
Anti-hypertensive Activities of Lactobacillus Isolated from Kimchi
British Library Online Contents | 2009| -
Antithrombotic and Cholesterol Reduction Effects of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
British Library Online Contents | 2009| -
Effect of the Mixed Culture of Bacillus subtilis and Lactobacillus plantarum on the Quality of Cheonggukjang
British Library Online Contents | 2009| -
Changes of Physico-Characteristics in Green Pumpkin during Storage by Packaging Material and Method
British Library Online Contents | 2009| -
Enhancement of Immune Activity of Spirulina maxima by Low Temperature Ultrasonification Extraction
British Library Online Contents | 2009| -
Determination of Polycyclic Aromatic Hydrocarbons in Sesame Oils Derived from Sesame Seeds of Different Places of Origins
British Library Online Contents | 2009| -
Glutathione Content in Various Seedling Plants, Vegetables, and the Processed Foods
British Library Online Contents | 2009| -
Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes
British Library Online Contents | 2009| -
Effect of Ingredients on the Sensory Characteristics of Dongchimi
British Library Online Contents | 2009| -
Changes in Isoflavone Profiles during Cheongyukjang Preparation, A Traditional Banga Food
British Library Online Contents | 2009| -
Protective Effects of Branched-chain Amino Acid (BCAA)-enriched Corn Gluten Hydrolysates on Ethanol-induced Hepatic Injury in Rats
British Library Online Contents | 2009| -
Authentication of Sesame Oil with Addition of Perilla Oil Using Electronic Nose Based on Mass Spectrometry
British Library Online Contents | 2009| -
Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)
British Library Online Contents | 2009| -
Establishment of a Method for the Analysis of Diarrhetic Shellfish Poisoning by Liquid Chromatography-Tandem Mass Spectrometry
British Library Online Contents | 2009| -
Microbial Contamination Analysis to Assess the Safety of Marketplace Sushi
British Library Online Contents | 2009| -
Development and Characterization of Trans Free Margarine Stock from Lipase-Catalyzed Interesterification of Avocado and Palm Oils
British Library Online Contents | 2009| -
Detection of Peanuts in Commercially Processed Foods by an Enzyme-Linked Fluorescent Immunoassay
British Library Online Contents | 2009| -
Properties of Rice Flours Prepared from Domestic High Amylose Rices
British Library Online Contents | 2009| -
Effects of Vacuum Container on the Storability of Leftover Tofu
British Library Online Contents | 2009| -
Analysis of Amoxicillin, Ampicillin, Oxolinic Acid, and Flumequin in Foods
British Library Online Contents | 2009| -
Comparison of Quality Characteristics of Soybean Curd and Whole Soybean Curd
British Library Online Contents | 2009| -
Digestive, Physical and Sensory Properties of Cookies Made of Dry-Heated OSA-High Amylose Rice Starch
British Library Online Contents | 2009| -
Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks
British Library Online Contents | 2009| -
Changes in Quality of Muskmelon (Cucumis melo L.) during Storage at Different Temperatures
British Library Online Contents | 2009| -
Effects of Oral Intake of Gromwell Water Fraction on Ceramides Content and the Development of Atopic Dermatitis in NC/Nga Mice
British Library Online Contents | 2009| -
Freshness Prolongation of Muskmelon (Cucumis melo L.) with 1-Methylcyclopropene (1-MCP) Treatment
British Library Online Contents | 2009| -
Characteristics of Surimi Gel (King Oyster Mushroom and Cuttlefish Meat Paste) on Lipid Metabolism and Antioxidant Status in High-cholesterol-fed Rats
British Library Online Contents | 2009| -
Antioxidant and Neuronal Cell Protective Effects of Methanol Extract from Schizandra chinensis using an in vitro System
British Library Online Contents | 2009| -
The Comparison of Extraction Process for Enhancement of Immunomodulating Activities of Ulva pertusa kjellman
British Library Online Contents | 2009| -
Influence of Roasting Conditions on Polycyclic Aromatic Hydrocarbon Contents in Ground Coffee Bean
British Library Online Contents | 2009| -
Influence of Polycyclic Aromatic Hydrocarbons Formation in Sesame Oils with Different Roasting Conditions
British Library Online Contents | 2009| -
Physical and Sensory Properties of Chiffon Cake Made with Rice Flour
British Library Online Contents | 2009|