Erscheinungsjahr
Medientyp
Datenquelle
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Chemical composition, physicochemical and thermodynamic properties of lavender (Lavandula angustifolia Mill.) essential oil
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Development and research of a drink with antioxidant properties obtained from a combination of dried rose hips and a cheese-making by-product
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Tobacco derivatives and smoking products illicitly traded in Bulgaria – Technological assessment and analysis
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Evaluation of the influence of moisture on the density of Juniper (Juniperus excelsa M. Bieb.) biomass
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Comparative chemical and technological analysis of market-shaping oriental tobaccos produced in Haskovo tobacco area
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Waste biomass from Pinus nigra Arn. needles as a good biosobent for Cr (VI) removal from aqueous solution
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Phytochemical composition of bittersweet (Solanum dulcamara L.) fruit from Bulgaria
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Application of essential oils and ethanol extracts of Bulgarian white oregano (Origanum heracleoticum L.) in a meat product
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
Determination of dry milk in Yogurt and cheese - near-infrared spectroscopy and aquaphotomics approach
American Institute of Physics | 2023|Schlagwörter: FOOD TECHNOLOGY -
The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point
American Institute of Physics | 2017|Schlagwörter: Food Technology -
Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification
American Institute of Physics | 2017|Schlagwörter: Food Technology -
Production of carrageenan from seaweed (Eucheuma cottoni) with KOH treatment
American Institute of Physics | 2017|Schlagwörter: Food Technology -
Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality
American Institute of Physics | 2017|Schlagwörter: Food Technology -
Various agricultural products and their nutrition in relation to stunting prevention
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING -
Analysis of antioxidant activity on edible mushrooms (Pleurotus sp., Volvariella volvaceae, Lentinus edodes, Auricularia auricula-judae, and Grifola frondosa) using the DPPH method
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING -
Effect of high energy ball milling on the phenolic extractability and antioxidant activity of Sargassum polycystum C.A. Agardh
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING -
Antioxidant activities of cell-free supernatant kefir obtained from two different kefir grains
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING -
Physicochemical properties of fermented robusta coffee pulp flour by Saccharomyces cerevisiae and spontaneously
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING -
Introduction of Inpari 30, Inpari 31, and Inpari 32 as rice new superior varieties: Special region of Yogyakarta productivity, rice and cooked rice preferences
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING -
Added value and feasibility of rejected tangerine citrus processing business as an effort to reduce food loss
American Institute of Physics | 2024|Schlagwörter: FOOD TECHNOLOGY AND PROCESSING
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