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Wettability of Chitosan Coating Solution on `Fuji' Apple Skin
British Library Online Contents | 2002| -
Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile
British Library Online Contents | 2011| -
Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum
British Library Online Contents | 2005| -
Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization
British Library Online Contents | 2017| -
Use of Organic Acids to Inactivate-Escherichia coli-O157:H7,-Salmonella-Typhimurium, and-Listeria monocytogenes-on Organic Fresh Apples and Lettuce
British Library Online Contents | 2011| -
Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer
British Library Online Contents | 2012| -
Thermophysical Characterization of Tilapia Myosin and Its Subfragments
British Library Online Contents | 2011| -
Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature
British Library Online Contents | 2011| -
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
British Library Online Contents | 1999| -
Temperature Prediction during Thermal Processing of Surimi Seafood
British Library Online Contents | 2002| -
Surimi-Starch Interactions Based on Mixture Design and Regression Models
British Library Online Contents | 1997| -
Surimi gel colors as affected by moisture content and physical conditions
British Library Online Contents | 1995| -
Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates
British Library Online Contents | 2001| -
Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra Rice TM Fortification Technology
British Library Online Contents | 2000| -
Stability of Isoflavone Daidzein and Genistein in Riboflavin, Chlorophyll b, or Methylene Blue Photosensitization
British Library Online Contents | 2008| -
Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization
British Library Online Contents | 2012| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1999| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1998| -
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds
British Library Online Contents | 2016| -
Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels
British Library Online Contents | 1999| -
Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel
British Library Online Contents | 1994| -
Rheological and Biochemical Characterization of Salmon Myosin as Affected by Constant Heating Rate
British Library Online Contents | 2011| -
Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
British Library Online Contents | 2005| -
Recovered protein and reconditioned water from surimi processing waste
British Library Online Contents | 1995| -
Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods
British Library Online Contents | 1999| -
Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick
British Library Online Contents | 2008| -
Protein solubility in pacific whiting affected by proteolysis during storage
British Library Online Contents | 1996| -
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing
British Library Online Contents | 2003| -
Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
British Library Online Contents | 2003| -
Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat
British Library Online Contents | 2003| -
Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions
British Library Online Contents | 2002| -
Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam
British Library Online Contents | 2004| -
Physical characteristics of surimi seafood as affected by thermal processing conditions
British Library Online Contents | 1999| -
Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses
British Library Online Contents | 2002| -
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
British Library Online Contents | 2005| -
Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough
British Library Online Contents | 2004| -
Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization
British Library Online Contents | 2017| -
Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis
British Library Online Contents | 2012| -
Ohmic heating maximizes gel functionality of Pacific whiting surimi
British Library Online Contents | 1995| -
Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China
British Library Online Contents | 2017| -
Negative Roles of Salt in Gelation Properties of Fish Protein Isolate
British Library Online Contents | 2008|
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