Erscheinungsjahr
Medientyp
Datenquelle
Fach
Format
Lizenz
Sprache
-
Volatiles and sensory characteristics of cooked egg yolk, white and their combinations
British Library Online Contents | 1995| -
Tetrathiafulvalene-mediated biosensor for L-lactate in dairy products
British Library Online Contents | 1995| -
Improved calpain assay using fluorescein isothiocyanate-labeled casein
British Library Online Contents | 1995| -
Ohmic heating maximizes gel functionality of Pacific whiting surimi
British Library Online Contents | 1995| -
Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
British Library Online Contents | 1995| -
Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties
British Library Online Contents | 1995| -
Cross-reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes
British Library Online Contents | 1995| -
Ground Beef Characteristics after Browning or Oil Extraction Preparation
British Library Online Contents | 1995| -
Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs
British Library Online Contents | 1995| -
Continuous Supercritical Fluid Processing of Anhydrous Milk Fat in a Packed Column
British Library Online Contents | 1995| -
Enhanced inhibition of Listeria monocytogenes by glycerol monolaurate with organic acids
British Library Online Contents | 1994| -
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
British Library Online Contents | 1994| -
Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata, L.) maturation
British Library Online Contents | 1994| -
Kiwifruit juice clarification using a fungal proteolytic enzyme
British Library Online Contents | 1994| -
Flavor interactions with fat replacers: Effect of oil-level
British Library Online Contents | 1994| -
Microstructural and rheological properties of cooked squid mantle
British Library Online Contents | 1994| -
Myofibrillar protein gelation: Viscoelastic changes related to heating procedures
British Library Online Contents | 1994| -
Grade classification of canned pink salmon with static headspace volatile patterns
British Library Online Contents | 1994| -
S-methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal antibacterial compound in cabbage
British Library Online Contents | 1994| -
Oscillatory compared with continuous high pressure sterilization on Basillus stearothermophilus spores
British Library Online Contents | 1994| -
D-alanine in fruit juices: A molecular marker of bacterial activity, heat treatments and shelf-life
British Library Online Contents | 1994| -
Stabilization of lipids in minced fish by freeze texturization
British Library Online Contents | 1994| -
Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork
British Library Online Contents | 1994| -
Zinc fertilization increases ascorbic acid and mineral contents of potatoes
British Library Online Contents | 1994| -
Purification of antibodies from industrially separated egg yolk
British Library Online Contents | 1994| -
Cholesterol content and functionality of plasma and granules fractionated from egg yolk
British Library Online Contents | 1994| -
Apple cultivar variations in response to heat treatment and minimal processing
British Library Online Contents | 1993| -
Potato chips fried in canola and/or cottonseed oil maintain high quality
British Library Online Contents | 1993| -
Control of enzymatic browning in pre-peeled potatoes by surface digestion
British Library Online Contents | 1993| -
Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles
British Library Online Contents | 1993| -
Dynamic rheological measurement of structure development in high-methoxyl pectin/fructose gels
British Library Online Contents | 1993| -
Color influences flavor identification in fruit-flavored beverages
British Library Online Contents | 1993| -
Dietary vitamin E enhances color and display life of frozen beef from Holstein steers
British Library Online Contents | 1993| -
Packaging effects on growth of Listeria innocua in shredded cabbage
British Library Online Contents | 1993| -
Extraction of cookie aroma compounds from aqueous and dough model systems
British Library Online Contents | 1993| -
Soybean flour lipoxygenase isozyme mutant effects on bread dough volatiles
British Library Online Contents | 1993| -
Lactobacillus spp. from Washington State wines: Isolation and characterization
British Library Online Contents | 1993| -
Intrinsic thermal conductivity of starch: A model-independent determination
British Library Online Contents | 1993|
Meine Suche schicken an (beta)
Schicken Sie ihre Suchanfrage (Suchterm ohne Filter) an andere Datenbanken, Portale und Kataloge, um ggf. weitere interessante Treffer zu finden:
Dimensions ist eine Datenbank für Abstracts und Zitate, die Informationen zu Forschungsförderungen mit daraus resultierenden Veröffentlichungen, Studien und Patenten verknüpft.
Im TIB AV-Portal können audiovisuelle Medien aus Wissenschaft und Lehre recherchiert und eigene wissenschaftliche Videos publiziert werden.
Im FID move kann nach fachspezifischer Literatur, Forschungsdaten und weitere Informationen aus der Mobilitäts- und Verkehrsforschung gesucht werden.
Der Open Research Knowledge Graph liefert strukturiert beschriebene Forschungsinhalte und macht diese vergleichbar.
Frei zugänglicher Ausschnitt der Verbunddatenbank K10plus des GBV und des SWB mit für die Fernleihe und Direktlieferdienste relevanten Materialien.