Erscheinungsjahr
Datenquelle
Fach
Lizenz
Sprache
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Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
British Library Online Contents | 2012| -
Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation
British Library Online Contents | 2014| -
Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds
British Library Online Contents | 2013| -
Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
British Library Online Contents | 2013| -
Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant
British Library Online Contents | 2012| -
Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts
British Library Online Contents | 2012| -
Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
British Library Online Contents | 2013| -
Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil
British Library Online Contents | 2011| -
Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina
British Library Online Contents | 2009| -
Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage
British Library Online Contents | 2018| -
Optimization of the protein concentration process from residual peanut oil-cake
British Library Online Contents | 2013| -
Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
British Library Online Contents | 2006| -
Optimization of extraction of phenolic antioxidants from peanut skins
British Library Online Contents | 2005| -
Application of composite materials at Fiat Auto: the case of rear lids
British Library Online Contents | 1990| -
Radical Scavenging Activity Of Extracts Of Argentine Peanut Skins (Arachis Hypogaea) In Relation To Its Trans-Resveratrol Content
British Library Online Contents | 2004| -
Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts
British Library Online Contents | 2004| -
Ten Years of Plastic Applications in Fiat Car Exterior Components:Review and Preview
Kraftfahrwesen | 1987| -
Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
British Library Online Contents | 2008| -
Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
British Library Online Contents | 2016| -
A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
British Library Online Contents | 2009| -
EFFECT OF PRICKLY PEAR (OPUNTIA FICUS-INDICA) AND ALGARROBO (PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS
British Library Online Contents | 2009| -
Chemical Composition of Some Wild Peanut Species (Arachis L.) Seeds
British Library Online Contents | 2000| -
Elaboration process, chemical and sensory analyses of fried-salted soybean
British Library Online Contents | 2010| -
Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils
British Library Online Contents | 2012| -
Preserving sensory attributes of roasted peanuts using edible coatings
British Library Online Contents | 2013| -
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups
British Library Online Contents | 2008| -
Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants
British Library Online Contents | 2016| -
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
British Library Online Contents | 2009| -
Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
British Library Online Contents | 2009| -
Composition, stability and acceptability of different vegetable oils used for frying peanuts
British Library Online Contents | 2008| -
Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition
British Library Online Contents | 2011| -
Composicion porcentual de acidos grasos y de esteroles de algunos genotipos de especies silvestres de mani
British Library Online Contents | 2002| -
Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
British Library Online Contents | 2006| -
Conversion of adult pancreatic alpha -cells to beta -cells after extreme beta -cell loss
British Library Online Contents | 2010| -
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils
British Library Online Contents | 2013| -
19-P036 Identification of miRNAs involved in beta-cell regeneration
British Library Online Contents | 2009| -
Chemical and sensory stability of roasted high-oleic peanuts from Argentina
British Library Online Contents | 2006|
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