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  1.  

    Antidiabetic, Antihyperlipidemic, and Antioxidant Activities of Mulberry Lees Fermented Products in Diabetic Mice

    Hwang, J. / Shieh, D. E. / Shyu, Y. S. et al. | British Library Online Contents | 2018
  2.  

    Impact of Interfacial Composition on Emulsion Digestion Using InVitro and InVivo Models

    Malinauskytė, E. / Ramanauskaitė, J. / Keršienė, M. et al. | British Library Online Contents | 2018
  3.  

    Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

    Gkarane, V. / Brunton, N. P. / Harrison, S. M. et al. | British Library Online Contents | 2018
  4.  

    Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds

    Gonçalves, E. C. / Lozano-Sanchez, J. / Gomes, S. et al. | British Library Online Contents | 2018
  5.  

    Fatty Acid and Phytosterol Composition, and Biological Activities of Lycium ruthenicum Murr. Seed Oil

    Zhao, X. / Dong, B. / Li, P. et al. | British Library Online Contents | 2018
  6.  

    Iron Fortification of Spiced Vinegar in the Philippines

    Lopez Barrera, E. C. / Gaur, S. / Andrade, J. E. et al. | British Library Online Contents | 2018
  7.  

    Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins

    Grimes, K. L. / Stuart, C. M. / McCarthy, J. J. et al. | British Library Online Contents | 2018
  8.  

    Cover Caption

    British Library Online Contents | 2018
  9.  

    Issue Information - TOC

    British Library Online Contents | 2018
  10.  

    Industrial Applications of Selected JFS Articles

    British Library Online Contents | 2018
  11.  

    Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

    Alam, M. R. / Lyng, J. G. / Frontuto, D. et al. | British Library Online Contents | 2018
  12.  

    The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods

    Low, J. Y. / Lacy, K. E. / McBride, R. L. et al. | British Library Online Contents | 2018
  13.  

    Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

    Warren, D. / Paker, I. / Jaczynski, J. et al. | British Library Online Contents | 2018
  14.  

    Dynamic High-Pressure Microfluidization Treatment of Rice Bran: Effect on Pb(II) Ions Adsorption In Vitro

    Wang, L. / Wu, J. / Luo, X. et al. | British Library Online Contents | 2018
  15.  

    Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

    Miranda-Castilleja, D. E. / Martínez-Peniche, R. Á. / Nadal Roquet-Jalmar, M. et al. | British Library Online Contents | 2018
  16.  

    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
  17.  

    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
  18.  

    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
  19.  

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

    Liu, R. / Cong, X. / Song, Y. et al. | British Library Online Contents | 2018
  20.  

    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
  21.  

    Current and Future Technologies for Microbiological Decontamination of Cereal Grains

    Los, A. / Ziuzina, D. / Bourke, P. | British Library Online Contents | 2018
  22.  

    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
  23.  

    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
  24.  

    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
  25.  

    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
  26.  

    Issue Information - TOC

    British Library Online Contents | 2018
  27.  

    The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking

    Peters, J. C. / Marker, R. / Pan, Z. et al. | British Library Online Contents | 2018
  28.  

    Shelf to Health: Does Product Innovation Change National Estimates of Dietary Impacts?

    Taylor, C. A. / Watowicz, R. P. / Spees, C. K. et al. | British Library Online Contents | 2018
  29.  

    Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA

    Jung, J. / Wang, W. / McGorrin, R. J. et al. | British Library Online Contents | 2018
  30.  

    Impact of Trans-Fats on Heat-Shock Protein Expression and the Gut Microbiota Profile of Mice

    Carvalho, G. C. / Moura, C. S. / Roquetto, A. R. et al. | British Library Online Contents | 2018
  31.  

    A Fast and Reliable Real-Time PCR Method for Detection of Ten Animal Species in Meat Products

    Dalsecco, L. S. / Palhares, R. M. / Oliveira, P. C. et al. | British Library Online Contents | 2018

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