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Applications of Microbial Enzymes in Food Industry
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Review of Second Generation Bioethanol Production from Residual Biomass
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Bioethanol Production from Renewable Raw Materials and Its Separation and Purification: A Review
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
General Characteristics and Treatment Possibilities of Dairy Wastewater – A Review
Freier ZugriffDOAJ | 2017|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study
Freier ZugriffDOAJ | 2017|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids – A Review
Freier ZugriffDOAJ | 2019|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Microbial Keratinases: Enzymes with Promising Biotechnological Applications
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Recent Trends in Biodiesel and Biogas Production
Freier ZugriffDOAJ | 2018|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Biosynthesis of Oxytetracycline by Streptomyces rimosus: Past, Present and Future Directions in the Development of Tetracycline Antibiotics
Freier ZugriffDOAJ | 2017|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Biochemistry of Apple Aroma: A Review
Freier ZugriffDOAJ | 2016|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants
Freier ZugriffDOAJ | 2019|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
Freier ZugriffDOAJ | 2019|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil
Freier ZugriffDOAJ | 2016|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers
Freier ZugriffDOAJ | 2017|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Recent Advances in D-Lactic Acid Production from Renewable Resources: Case Studies on Agro-Industrial Waste Streams
Freier ZugriffDOAJ | 2019|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
Freier ZugriffDOAJ | 2017|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus
Freier ZugriffDOAJ | 2019|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology -
Propionic Acid: Method of Production, Current State and Perspectives
Freier ZugriffDOAJ | 2020|Verlag: University of Zagreb Faculty of Food Technology and Biotechnology
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