-
Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests
British Library Online Contents | 2018| -
Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
British Library Online Contents | 2017| -
Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test
British Library Online Contents | 2016| -
Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake
British Library Online Contents | 2016| -
Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions
British Library Online Contents | 2015| -
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
British Library Online Contents | 2015| -
Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs
British Library Online Contents | 2015| -
Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks
British Library Online Contents | 2015| -
Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage
British Library Online Contents | 2013| -
Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources
British Library Online Contents | 2011| -
Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage
British Library Online Contents | 2011| -
Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time
British Library Online Contents | 2010| -
Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations
British Library Online Contents | 2010| -
Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein
British Library Online Contents | 2009| -
Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities
British Library Online Contents | 2009| -
Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes
British Library Online Contents | 2009| -
Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour
British Library Online Contents | 2009| -
Antibacterial Activity of Ozone-Depolymerized Crawfish Chitosan
British Library Online Contents | 2008| -
Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating
British Library Online Contents | 2008|
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.