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Colonic fermentation of water soluble fiber fraction extracted from sugarcane (Sacchurum officinarum L.) bagasse in murine models
British Library Online Contents | 2019| -
The role of taste in alcohol preference, consumption and risk behavior
British Library Online Contents | 2019| -
When a portion becomes a norm: Exposure to a smaller vs. larger portion of food affects later food intake
British Library Online Contents | 2019| -
Quantification of bioactive lignans in sesame seeds using HPTLC densitometry: Comparative evaluation by HPLC-PDA
British Library Online Contents | 2019| -
Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells
British Library Online Contents | 2019| -
Dummy molecularly imprinted polymer based microplate chemiluminescence sensor for one-step detection of Sudan dyes in egg
British Library Online Contents | 2019| -
UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone
British Library Online Contents | 2019| -
Application of iron oxide nanoparticles @ polydopamine-nisin composites to the inactivation of Alicyclobacillus acidoterrestris in apple juice
British Library Online Contents | 2019| -
Aggregation-induced emission luminogen based molecularly imprinted ratiometric fluorescence sensor for the detection of Rhodamine 6G in food samples
British Library Online Contents | 2019| -
Effect of tea making and boiling processes on the degradation of tropane alkaloids in tea and pasta samples contaminated with Solanaceae seeds and coca leaf
British Library Online Contents | 2019| -
Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review
British Library Online Contents | 2019| -
Mycotoxin contamination of foods in Southern Africa: A 10-year review (2007–2016)
British Library Online Contents | 2019| -
Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee
British Library Online Contents | 2019| -
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices
British Library Online Contents | 2019| -
Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process
British Library Online Contents | 2019| -
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent
British Library Online Contents | 2019| -
Digital image colorimetric analysis for evaluating lipid oxidation in oils and its emulsion
British Library Online Contents | 2019| -
Volatile metabolites, quality and sensory parameters of "Ferrovia" sweet cherry cold stored in air or packed in high CO2 modified atmospheres
British Library Online Contents | 2019| -
High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho)
British Library Online Contents | 2019| -
Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties
British Library Online Contents | 2019| -
Melatonin intake and potential chronobiological effects on human health
British Library Online Contents | 2019| -
Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting
British Library Online Contents | 2019| -
Ultrasound assisted ion pair based surfactant-enhanced liquid–liquid microextraction with solidification of floating organic drop combined with flame atomic absorption spectrometry for preconcentration and determination of nickel and cobalt ions in vegetable and herb samples
British Library Online Contents | 2019| -
The Mixed Assessor Model and the multiplicative mixed model
British Library Online Contents | 2019| -
Cranberries versus lingonberries: A challenging authentication of similar Vaccinium fruit
British Library Online Contents | 2019| -
Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage
British Library Online Contents | 2019| -
In-situ modification of castor oil with divalent metal ions like Zn (II), Cu (II), Co (II) and Ba (II) and their comparative antioxidant study by in-vitro methods
British Library Online Contents | 2019| -
A risk assessment of dietary exposure to ochratoxin A for the Polish population
British Library Online Contents | 2019| -
In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt
British Library Online Contents | 2019| -
Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID
British Library Online Contents | 2019| -
Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment
British Library Online Contents | 2019| -
Water-soluble β-1, 3-glucan prepared by degradation of curdlan with hydrogen peroxide
British Library Online Contents | 2019| -
Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage
British Library Online Contents | 2019| -
Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee
British Library Online Contents | 2019| -
Rapid screening of ochratoxin A in wheat by infrared spectroscopy
British Library Online Contents | 2019| -
Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions
British Library Online Contents | 2019| -
The taste of touch: Enhancing saltiness impressions through surface texture design
British Library Online Contents | 2019| -
HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
British Library Online Contents | 2019| -
The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies
British Library Online Contents | 2019|
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