Erscheinungsjahr
Fach
Format
Lizenz
TIB-Lesesaalbestand
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Microplastics: an emerging threat to food security and human health
Springer Verlag | 2020|Schlagwörter: Food security, Food contamination, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Pulses: an overview
Freier ZugriffSpringer Verlag | 2017|Schlagwörter: Food Science, Chemistry/Food Science, general -
The application of PEF technology in food processing and human nutrition
Freier ZugriffSpringer Verlag | 2021|Schlagwörter: Food processing, Functional food, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Characterization of starch-based bioplastics from jackfruit seed plasticized with glycerol
Springer Verlag | 2017|Schlagwörter: Food preservation, Food Science, Chemistry/Food Science, general -
The importance of antioxidants and place in today’s scientific and technological studies
Springer Verlag | 2019|Schlagwörter: Food, Science, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Prodigiosin and its potential applications
Springer Verlag | 2015|Schlagwörter: Food colorant, Food Science, Chemistry/Food Science, general -
Probiotics - the versatile functional food ingredients
Springer Verlag | 2015|Schlagwörter: Functional food, Food Science, Chemistry/Food Science, general -
Characterization of Flavonoid Compounds in Common Swedish Berry Species
Freier ZugriffBASE | 2020|Schlagwörter: Food Science -
Metal-organic framework functionalization and design strategies for advanced electrochemical energy storage devices
Freier ZugriffSpringer Verlag | 2019|Schlagwörter: Chemistry/Food Science, general -
Oxygen absorbers in food preservation: a review
Springer Verlag | 2014|Schlagwörter: Food packaging, Food preservation, Food industry, Food and beverages, Food Science, Chemistry/Food Science, general -
Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review
Freier ZugriffSpringer Verlag | 2016|Schlagwörter: Food authenticity, Food adulteration, Food aroma, Food Science, Chemistry/Food Science, general -
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
Freier ZugriffBASE | 2016|Schlagwörter: Food Science -
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
Freier ZugriffBASE | 2016|Schlagwörter: Food Science -
Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food
Springer Verlag | 2016|Schlagwörter: Food preservation, Food Science, Chemistry/Food Science, general -
Aptamer-Based Detection Methodology Studies in Food Safety
Springer Verlag | 2019|Schlagwörter: Food safety, Food Science, Chemistry/Food Science, general -
Antioxidant and antimicrobial activity of bioactive prodigiosin produces from Serratia marcescens using agricultural waste as a substrate
Springer Verlag | 2018|Schlagwörter: Food preservative, Food Science, Chemistry/Food Science, general -
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas
Freier ZugriffBASE | 2019|Schlagwörter: Food science -
Contamination of vegetables with heavy metals across the globe: hampering food security goal
Springer Verlag | 2020|Schlagwörter: Food security, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Synbiotics: a technological approach in food applications
Springer Verlag | 2021|Schlagwörter: Food technology, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Cereal by-products as an important functional ingredient: effect of processing
Springer Verlag | 2018|Schlagwörter: Functional properties, food ingredients, Food Science, Chemistry/Food Science, general
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