-
Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes
British Library Online Contents | 2001| -
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation
British Library Online Contents | 1996| -
Physicochemical, Microstructural, and Antibacterial Properties of -Chitosan and Kudzu Starch Composite Films
British Library Online Contents | 2012| -
Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract-Based Films
British Library Online Contents | 2011| -
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
British Library Online Contents | 2014| -
Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes
British Library Online Contents | 2003| -
Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta `Ananasnaya') as Affected by Harvest Maturity and Storage
British Library Online Contents | 2006| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry
British Library Online Contents | 2009| -
Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulin
British Library Online Contents | 1996| -
Properties of cysteine-added soy protein-wheat gluten films
British Library Online Contents | 1999| -
Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase
British Library Online Contents | 1998| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999| -
Protective Effect of Grape Seed Procyanidins against H2O2-Induced Oxidative Stress in PC-12 Neuroblastoma Cells: Structure-Activity Relationships
British Library Online Contents | 2018| -
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
British Library Online Contents | 1995| -
Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
British Library Online Contents | 2003| -
Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard
British Library Online Contents | 2018| -
Retaining Green Pigments on Thermally Processed Peels-on Green Pears
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| -
Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings
British Library Online Contents | 2005| -
Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts
British Library Online Contents | 2005| -
Solubility and emulsifying properties of soy protein isolates modified by pancreatin
British Library Online Contents | 1997| -
Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions
British Library Online Contents | 2008| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Online Contents | 2004| -
Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
British Library Online Contents | 2014| -
Use of UV C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear
British Library Online Contents | 2010| -
Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
British Library Online Contents | 2002| -
Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997|
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.