Year of publication
Subject
Type of material
Licence
TIB reading rooms collection
51–100 of 172,683 hits
Sort by:
Sort by:
-
Plant‐based active photoprotectants for sunscreens
Online Contents | 2016|Publisher: Blackwell, Oxford -
Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit
Online Contents | 2017|Publisher: Blackwell, Oxford -
Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall‐coated probiotic microcapsules during storage
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of UV-B on vitamin C, phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata )
Online Contents | 2017|Publisher: Blackwell, Oxford -
Oligosaccharide production by hydrolysis of polysaccharides: a review
Online Contents | 2015|Publisher: Blackwell, Oxford -
Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates
Online Contents | 2015|Publisher: Blackwell, Oxford -
Antioxidative and anti‐inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic, arachidonic and β‐aminobutyric acid elicitation
Online Contents | 2016|Publisher: Blackwell, Oxford -
Oxidative stress - a key emerging impact factor in health, ageing, lifestyle and aesthetics
Online Contents | 2015|Publisher: Blackwell, Oxford -
Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer
Online Contents | 2017|Publisher: Blackwell, Oxford -
Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effect of preprocessing techniques on pearl millet flour and changes in technological properties
Online Contents | 2017|Publisher: Blackwell, Oxford -
Improving the quality of meat-free sausages using [kappa]-carrageenan, konjac mannan and xanthan gum
Online Contents | 2017|Publisher: Blackwell, Oxford -
Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder
Online Contents | 2016|Publisher: Blackwell, Oxford -
p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects
Online Contents | 2015|Publisher: Blackwell, Oxford -
Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes
Online Contents | 2015|Publisher: Blackwell, Oxford -
Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins
Online Contents | 2016|Publisher: Blackwell, Oxford -
Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces
Online Contents | 2017|Publisher: Blackwell, Oxford -
Rapid detection of Listeria monocytogenes using fluorescence immunochromatographic assay combined with immunomagnetic separation technique
Online Contents | 2017|Publisher: Blackwell, Oxford -
Characterisation of composite edible films based on wheat starch and whey‐protein isolate
Online Contents | 2015|Publisher: Blackwell, Oxford -
How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
Online Contents | 2016|Publisher: Blackwell, Oxford -
Evaluation of the impact of urban pollution on the quality of skin: a multicentre study in Mexico
Online Contents | 2015|Publisher: Blackwell, Oxford -
Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall-coated probiotic microcapsules during storage
Online Contents | 2017|Publisher: Blackwell, Oxford -
Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract
Online Contents | 2015|Publisher: Blackwell, Oxford -
Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
Online Contents | 2016|Publisher: Blackwell, Oxford -
Influence of ethanol/water ratio in ultrasound and high‐pressure/high‐temperature phenolic compound extraction from agri‐food waste
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)
Online Contents | 2016|Publisher: Blackwell, Oxford -
Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures
Online Contents | 2016|Publisher: Blackwell, Oxford -
Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process
Online Contents | 2016|Publisher: Blackwell, Oxford -
Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods
Online Contents | 2016|Publisher: Blackwell, Oxford -
Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale
Online Contents | 2017|Publisher: Blackwell, Oxford -
Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel
Online Contents | 2017|Publisher: Blackwell, Oxford -
Refining of edible oils: a critical appraisal of current and potential technologies
Online Contents | 2015|Publisher: Blackwell, Oxford -
Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin
Online Contents | 2016|Publisher: Blackwell, Oxford -
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread
Online Contents | 2016|Publisher: Blackwell, Oxford -
Comparison between sensory and instrumental characterization of topical formulations: impact of thickening agents
Online Contents | 2016|Publisher: Blackwell, Oxford -
Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice
Online Contents | 2017|Publisher: Blackwell, Oxford -
Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification
Online Contents | 2017|Publisher: Blackwell, Oxford -
The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs
Online Contents | 2016|Publisher: Blackwell, Oxford -
Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02
Online Contents | 2016|Publisher: Blackwell, Oxford -
Photoprotection in changing times – UV filter efficacy and safety, sensitization processes and regulatory aspects
Online Contents | 2015|Publisher: Blackwell, Oxford -
Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters
Online Contents | 2017|Publisher: Blackwell, Oxford -
The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet
Online Contents | 2017|Publisher: Blackwell, Oxford -
The chelating peptide (GPAGPHGPPG) derived from Alaska pollock skin enhances calcium, zinc and iron transport in Caco‐2 cells
Online Contents | 2017|Publisher: Blackwell, Oxford -
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’
Online Contents | 2016|Publisher: Blackwell, Oxford -
Polyphenol–cellulose interactions: effects of pH, temperature and salt
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Online Contents | 2017|Publisher: Blackwell, Oxford
Send my search to (beta)
Send your search query (search terms without filters) to other databases, portals and catalogues to find more interesting hits.
Dimensions:
full data search
or
title and abstract search
Dimensions is a database for abstracts and citations that links information on research funding with the resulting publications, studies and patents.
TIB AV portal
In the TIB AV-Portal, audiovisual media from science and teaching can be foundand own scientific videos can be published.
Specialised Information Service for Mobility and Transport Research (FID move)
Open Research Knowledge Graph (ORKG)
The FID move can be used to search for subject-specific literature, research data and other information from mobility and transport research.
The Open Research Knowledge Graph provides structured descriptions of research content and makes it comparable.
Common Union Catalogue (GVK)
Freely accessible part of the collaborative K10plus catalogue with materials relevant for interlibrary loan and direct delivery services.