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Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
British Library Online Contents | 2002| -
Use of UV C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear
British Library Online Contents | 2010| -
Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
British Library Online Contents | 2014| -
Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions
British Library Online Contents | 2008| -
Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings
British Library Online Contents | 2005| -
Retention of Fortified Vitamin E and Sensory Quality of Fresh-Cut Pears by Vacuum Impregnation With Honey
British Library Online Contents | 2006| -
Retaining Green Pigments on Thermally Processed Peels-on Green Pears
British Library Online Contents | 2005| -
Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard
British Library Online Contents | 2018| -
Protective Effect of Grape Seed Procyanidins against H2O2-Induced Oxidative Stress in PC-12 Neuroblastoma Cells: Structure-Activity Relationships
British Library Online Contents | 2018| -
Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry
British Library Online Contents | 2009| -
Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta `Ananasnaya') as Affected by Harvest Maturity and Storage
British Library Online Contents | 2006| -
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
British Library Online Contents | 2014| -
Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract-Based Films
British Library Online Contents | 2011| -
Physicochemical, Microstructural, and Antibacterial Properties of -Chitosan and Kudzu Starch Composite Films
British Library Online Contents | 2012| -
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation
British Library Online Contents | 1996| -
Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation
British Library Online Contents | 2005| -
Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA
British Library Online Contents | 2018| -
Inhibitory Effect of Cinnamaldehyde, Citral, and Eugenol on Aflatoxin Biosynthetic Gene Expression and Aflatoxin B1 Biosynthesis in Aspergillus flavus
British Library Online Contents | 2015| -
Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans
British Library Online Contents | 2015| -
HYPOTHESIS PAPERS - Computer simulation of onboard chilling and freezing of Albacore tuna
Online Contents | 1998| -
High hydrostatic pressure effects on rapid thawing of frozen beef
British Library Online Contents | 1999| -
High hydrostatic pressure effects on rapid thawing of frozen beef
British Library Online Contents | 1998| -
Functional Properties of Antimicrobial Lysozyme-Chitosan Composite Films
British Library Online Contents | 2005| -
Formation of Zinc-Chlorophyll-Derivative Complexes in Thermally Processed Green Pears (Pyrus communis L.)
British Library Online Contents | 2007| -
Food Chemistry and Toxicology (FCT) - Study of Acetylated Food Proteins by Raman Spectroscopy
Online Contents | 2004| -
Fatty acid distribution and its effect on oxygen permeability in laminated edible films
Online Contents | 1996|
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