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Research Progress on Antitumor Mechanism and Structure-activity Relationship of Plant Polysaccharides
Freier ZugriffDOAJ | 2023|Verlag: The editorial department of Science and Technology of Food Industry -
Effects of Drying Methods on Microstructure of Juicy Peach
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Establishment and Application of A Method for Detecting the Cyanogenic Glycoside in Sweet Cassava Root and Its Products
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Effects of 1-MCP on the Mitochondrial Antioxidant Activity and Energy Metabolism of Zucchini Fruits
Freier ZugriffDOAJ | 2023|Verlag: The editorial department of Science and Technology of Food Industry -
Study on Ultrasonic-Assisted Enzymatic Hydrolysis of Distiller’s Grains Cellulose
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Fluorescence Detection of Vanillin by Copper Doped Carbon Quantum Dots
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Research Progress on Fingerprint Analysis and Profile-Effect Relationship of Polysaccharides
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Recent Advances in Polygonatum Polysaccharides: Extraction, Isolation, Purification and Bioactivities
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Study on the Mechanism of Rabdosia serra in the Treatment of Alcoholic Liver Injury Based on Network Pharmacology
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Optimization of Fermentation Process for Water-soluble Polysaccharides and Antioxidant Activity of Polygonatum odoratum Fermentated by Bacillus subtilis LY-05
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Protective Effect of Polysaccharide from Gastrodia elata Blume on Non-alcoholic Fatty Liver Induced by High Fat Diet
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Determination of Contents of the Main Nutritional Components, Functional Components of Akebia trifoliata Pericarp and the Antioxidant Activity of Its Extracts
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Establishment of Indirect Competitive ELISA Method for Detecting Amanitin in Mushroom
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Composition, Antioxidant Activity and DNA Damage Protective Effect of Bound Phenolics from Ottelia acuminata
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Research Progress of Fluorescence Spectrum Analysis Technology in Food Detection
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Effects of Processing on Structural Properties and Biological Activities of Polysaccharides from Polygonatum spp.: A Review
Freier ZugriffDOAJ | 2022|Verlag: The editorial department of Science and Technology of Food Industry -
Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria
Freier ZugriffDOAJ | 2024|Verlag: The editorial department of Science and Technology of Food Industry -
Effect of Low Temperature Impregnation Process on the Quality of Orah Fruit Wine
Freier ZugriffDOAJ | 2024|Verlag: The editorial department of Science and Technology of Food Industry -
Enhanced Extracellular Type III Pullulan Hydrolase Production by Co-expressing Molecular Chaperone in Brevibacillus choshinensis and Fermentation Optimization
Freier ZugriffDOAJ | 2024|Verlag: The editorial department of Science and Technology of Food Industry
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