Seite 2 von 27.994 Ergebnissen

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  1.  

    Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests

    Carabante, K. M. / Prinyawiwatkul, W. | British Library Online Contents | 2018
  2.  

    Isolation and Characterization of Wheat Derived Nonspecific Lipid Transfer Protein 2 (nsLTP2)

    Bosi, S. / Fiori, J. / Dinelli, G. et al. | British Library Online Contents | 2018
  3.  

    Effect of Canning and Freezing on the Nutritional Content of Apricots

    Adkison, E. C. / Biasi, W. B. / Bikoba, V. et al. | British Library Online Contents | 2018
  4.  

    Edible Gum-Phenolic-Lipid Incorporated Gluten Films for Food Packaging

    Liu, R. / Cong, X. / Song, Y. et al. | British Library Online Contents | 2018
  5.  

    Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

    Glorieux, S. / Steen, L. / Brabanter, J. et al. | British Library Online Contents | 2018
  6.  

    Current and Future Technologies for Microbiological Decontamination of Cereal Grains

    Los, A. / Ziuzina, D. / Bourke, P. | British Library Online Contents | 2018
  7.  

    UV-C Irradiation on the Quality of Green Tea: Effect on Catechins, Antioxidant Activity, and Cytotoxicity

    Vergne, M. J. / Patras, A. / Bhullar, M. S. et al. | British Library Online Contents | 2018
  8.  

    Functional Properties of a High Protein Beverage Stabilized with Oat‐β‐Glucan

    Vasquez-Orejarena, E. / Simons, C. T. / Litchfield, J. H. et al. | British Library Online Contents | 2018
  9.  

    In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

    González‐Casado, S. / Martn-Belloso, O. / Elez-Martnez, P. et al. | British Library Online Contents | 2018
  10.  

    Prediction of Firmness and pH for -Golden Delicious- Apple Based on Elasticity Index from Modal Analysis

    Hou, J. / Zhang, Y. / Sun, Y. et al. | British Library Online Contents | 2018
  11.  

    Issue Information - TOC

    British Library Online Contents | 2018

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