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Immobilisation of endoinulinase on polyhydroxybuty rare microfibers
British Library Online Contents | 2016| -
Use of eggshells as a raw material for production of calcium preparations
British Library Online Contents | 2016| -
Fermented buttermilk-based beverage: impact on young volunteers' health parameters
British Library Online Contents | 2016| -
Cross-correlation of quality parameters of musts and wines enriched with lignans
British Library Online Contents | 2016| -
Kinetics of non-enzymatic browning reaction from the L-ascorbic acid/L-cysteine model system
British Library Online Contents | 2016| -
Content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in fresh and stored fermented milks produced with selected starter cultures
British Library Online Contents | 2016| -
Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
British Library Online Contents | 2016| -
Phenolic content of honey reduces in vitro starch digestibility
British Library Online Contents | 2016| -
Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review
British Library Online Contents | 2016| -
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
British Library Online Contents | 2016| -
Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
British Library Online Contents | 2016| -
Stevioside and rebaudioside A - predominantent-kaurene diterpene glycosides of therapeutic potential: a review
British Library Online Contents | 2016| -
Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation
British Library Online Contents | 2016| -
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
British Library Online Contents | 2016| -
Medicinal plants of the family Lamiaceae as functional foods
British Library Online Contents | 2016| -
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
British Library Online Contents | 2016| -
Effects of a bilberry preparation on selected cell lines of the digestive system
British Library Online Contents | 2016| -
Prevalence and control of Listeria monocytogenes in the food industry — a review
British Library Online Contents | 2016| -
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
British Library Online Contents | 2016| -
Proteolysis in raw milk in relation to microbiological indicators
British Library Online Contents | 2016| -
Characterisation of phenolics and other quality parameters of different types of honey
British Library Online Contents | 2016| -
An analysis of milk fouling created during heat treatment on a stainless steel surface with different degrees of roughness
British Library Online Contents | 2016| -
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
British Library Online Contents | 2016| -
Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
British Library Online Contents | 2016| -
Wines with increased lignan content by the addition of lignan extracts
British Library Online Contents | 2016| -
Change of selected antioxidant parameters of red wines during maturation
British Library Online Contents | 2016| -
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
British Library Online Contents | 2016| -
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
British Library Online Contents | 2016| -
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
British Library Online Contents | 2016| -
Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
British Library Online Contents | 2016| -
Spent brewer's yeast extracts as a new component of functional food
British Library Online Contents | 2016| -
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
British Library Online Contents | 2016| -
Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
British Library Online Contents | 2016| -
Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
British Library Online Contents | 2016| -
Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
British Library Online Contents | 2016| -
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
British Library Online Contents | 2016| -
Carp proteins as a source of bioactive peptides - an in silico approach
British Library Online Contents | 2016| -
Correlation between wheat starch annealing conditions and retrogradation during storage
British Library Online Contents | 2016| -
Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinate
British Library Online Contents | 2016| -
Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
British Library Online Contents | 2016| -
Application of nisin — the well-known lactic acid bacteria bacteriocin — against spoilage bacteria in tangerine wine
British Library Online Contents | 2016| -
Effect of microwave technology on some quality parameters and sensory attributes of black tea
British Library Online Contents | 2016| -
Extraction, fractionation and chemical characterization of fucoidans from the brown seaweed Sargassum pallidum
British Library Online Contents | 2016| -
Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese
British Library Online Contents | 2016| -
Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic
British Library Online Contents | 2016|
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