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Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties
British Library Online Contents | 2018| -
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality
British Library Online Contents | 2018| -
Ros Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage
British Library Online Contents | 2018| -
The Mechanisms of Alpha-Amylase Inhibition by Flavan-3-Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion
British Library Online Contents | 2018| -
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS
British Library Online Contents | 2018| -
Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette
British Library Online Contents | 2018| -
Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates
British Library Online Contents | 2018| -
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum
British Library Online Contents | 2018| -
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing
British Library Online Contents | 2018| -
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
British Library Online Contents | 2018| -
The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken Breast
British Library Online Contents | 2018| -
Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)
British Library Online Contents | 2018| -
Comparison of Antioxidant Constituents of Agriophyllum squarrosum Seed with Conventional Crop Seeds
British Library Online Contents | 2018| -
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
British Library Online Contents | 2018| -
Contribution of 2-Propenesulfenic Acid to the Antioxidant Activity of Allicin
British Library Online Contents | 2018| -
Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (Beta vulgaris) and Arugula (Eruca sativa) Juices
British Library Online Contents | 2018| -
Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes
British Library Online Contents | 2018| -
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems
British Library Online Contents | 2018| -
Degradation of L-Ascorbic Acid in the Amorphous Solid State
British Library Online Contents | 2018| -
Molecular Analysis, Biochemical Characterization, Antimicrobial Activity, and Immunological Analysis of Proteus mirabilis Isolated from Broilers
British Library Online Contents | 2018| -
Hypocholesterolemic Effects of Kenaf Seed Oil, Macroemulsion, and Nanoemulsion in High-Cholesterol Diet Induced Rats
British Library Online Contents | 2018| -
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production
British Library Online Contents | 2018| -
Modeling Transfer of Vibrio Parahaemolyticus During Peeling of Raw Shrimp
British Library Online Contents | 2018| -
Characterization of a New -Linolenic Acid-Rich Oil: Eucommia ulmoides Seed Oil
British Library Online Contents | 2018| -
Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
British Library Online Contents | 2018| -
Hepatoprotective Effects of the Honey of Apis cerana Fabricius on Bromobenzene-Induced Liver Damage in Mice
British Library Online Contents | 2018| -
Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo
British Library Online Contents | 2018| -
Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions
British Library Online Contents | 2018| -
Inactivation Methods of Trypsin Inhibitor in Legumes: A Review
British Library Online Contents | 2018| -
Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispnica L.) Mucilage
British Library Online Contents | 2018| -
Fruit Bagasse Phytochemicals from Malpighia Emarginata Rich in Enzymatic Inhibitor with Modulatory Action on Hemostatic Processes
British Library Online Contents | 2018| -
Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates
British Library Online Contents | 2018| -
The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment
British Library Online Contents | 2018| -
Effect of Gum Arabic, -Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed Oil
British Library Online Contents | 2018| -
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and -Carrageenan
British Library Online Contents | 2018| -
Interaction Between Phenolic Compounds and Lipase: The Influence of Solubility and Presence of Particles in the IC50 Value
British Library Online Contents | 2018| -
Bioavailability of Isoflavone Metabolites After Korean Fermented Soybean Paste (Doenjang) Ingestion in Estrogen-Deficient Rats
British Library Online Contents | 2018|
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