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Effect of Fermentation Temperature on the Volatile Composition of Kimchi
British Library Online Contents | 2016| -
Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage
British Library Online Contents | 2012| -
Potential Chemical Markers for the Identification of Irradiated Sausages
British Library Online Contents | 2012| -
Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging
British Library Online Contents | 2011| -
Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2009| -
Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2009| -
Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin
British Library Online Contents | 2009| -
Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
British Library Online Contents | 2008| -
Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage
British Library Online Contents | 2006| -
Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages
British Library Online Contents | 2007| -
The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage
British Library Online Contents | 2005| -
Irradiation-induced Cured Ham Color Fading and Regeneration
British Library Online Contents | 2005| -
Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast Roll
British Library Online Contents | 2004| -
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts
British Library Online Contents | 2004| -
Sources and Mechanisms of Carbon Monoxide Production by Irradiation
British Library Online Contents | 2004| -
Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging
British Library Online Contents | 2004| -
Production of Volatiles from Fatty Acids and Oils by Irradiation
British Library Online Contents | 2003| -
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2003| -
Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
British Library Online Contents | 2003| -
Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef
British Library Online Contents | 2003| -
Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates
British Library Online Contents | 2003| -
Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast
British Library Online Contents | 2003| -
Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Patties
British Library Online Contents | 2002| -
Production of Volatiles from Amino Acid Homopolymers by Irradiation
British Library Online Contents | 2002| -
Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species
British Library Online Contents | 2002| -
Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
British Library Online Contents | 2002| -
Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
British Library Online Contents | 2002| -
Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat
British Library Online Contents | 2002| -
Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation
British Library Online Contents | 2002| -
Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
British Library Online Contents | 2002| -
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
British Library Online Contents | 2001| -
Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time
British Library Online Contents | 2001| -
Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
British Library Online Contents | 2001| -
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
British Library Online Contents | 2000| -
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content-
British Library Online Contents | 2000| -
Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge
British Library Online Contents | 1999| -
Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage
British Library Online Contents | 1999| -
Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace/Gas Chromatography
British Library Online Contents | 1999| -
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
British Library Online Contents | 1999| -
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
British Library Online Contents | 1998| -
Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder
British Library Online Contents | 2000| -
Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
British Library Online Contents | 1997|
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