Erscheinungsjahr
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Lizenz
TIB-Lesesaalbestand
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Integrating science to address food and health within Global Agenda 2030
Freier ZugriffSpringer Verlag | 2021|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch
Freier ZugriffSpringer Verlag | 2022|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Identification of milk from different animal and plant sources by desorption electrospray ionisation high-resolution mass spectrometry (DESI-MS)
Freier ZugriffSpringer Verlag | 2022|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Migration Phenomenon in Food Packaging. Food–Package Interactions, Mechanisms, Types of Migrants, Testing and Relative Legislation—A Review
Springer Verlag | 2013|Schlagwörter: Food packaging, Food–package interactions, Food packaging legislation, Food Science, Chemistry/Food Science, general -
Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice models
Freier ZugriffSpringer Verlag | 2022|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Combing machine learning and elemental profiling for geographical authentication of Chinese Geographical Indication (GI) rice
Freier ZugriffSpringer Verlag | 2021|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Delivering functionality in foods : from structure design to product engineering
TIBKAT | 2022|Schlagwörter: Food - Composition, Food, Functional Food, Food science, Food - Biotechnology -
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 -
Honey authenticity: the opacity of analytical reports - part 1 defining the problem
Freier ZugriffSpringer Verlag | 2022|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Decomposing the molecular complexity of brewing
Freier ZugriffSpringer Verlag | 2020|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
Springer Verlag | 2020|Schlagwörter: Food and nutraceutical, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Functional foods: An overview
Springer Verlag | 2011|Schlagwörter: functional food, health food, fortified food, Food Science -
Publisher Correction: Genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from cattle and pork-production related environments
Freier ZugriffSpringer Verlag | 2021|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Effects of Heavy Metal Contamination on the Safety of Halal Foodstuffs
Springer Verlag | 2023|Schlagwörter: Halal food, Food safety, Healthy food, Food Science, Food Microbiology -
Fresh : A Perishable History
GWLB - Gottfried Wilhelm Leibniz Bibliothek | 2021|Schlagwörter: Food, Food handling, SCIENCE / History -
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 -
Side-stream products of malting: a neglected source of phytochemicals
Freier ZugriffSpringer Verlag | 2020|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science -
Uncertainty, insightful ignorance, and curiosity: Improving future food science research
Elsevier | 2021|Schlagwörter: Food science, Food research gaps, Food science quality -
Addressing the sugar, salt, and fat issue the science of food way
Freier ZugriffSpringer Verlag | 2018|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology -
Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside
Freier ZugriffSpringer Verlag | 2022|Schlagwörter: Chemistry/Food Science, general, Food Science, Food Microbiology, Chemistry and Materials Science
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