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Genetically modified maize and soybean on the Egyptian food market
Free accessBASE | 2002|Keywords: Food Technology -
Quality control for foods produced by genetic engineering
Free accessBASE | 2004|Keywords: Food Technology -
Antibacterial activity on opportunistic Pseudomonas aeruginosa pathogen by a novel Salmonella phage endolysin
Free accessBASE | 2011|Keywords: Food technology -
Evaluating research efficiency within National R&D Programmes
Free accessBASE | 2011|Keywords: Spanish Food Technology Program -
Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia) ; Hlapljive tvari i senzorska svojstva djevičanskih maslinovih ulja istarskih sorti Buža, Črna i Rosinjola
Free accessBASE | 2012|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Utjecaj roka berbe na sastav i kvalitetu djevičanskih maslinovih ulja sorte Rosinjola ; Influence of harvest time on the composition and quality of Rosinjola cultivar virgin olive oils
Free accessBASE | 2012|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Pengaruh Natrium Metabisulfit dan Proses Mekanik Terhadap Kualitas Talas Blok
Free accessBASE | 2013|Keywords: Food Technology -
Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Free accessBASE | 2013|Keywords: Food Technology -
A Review on Adsorption of Fluoride from Aqueous Solution
Free accessBASE | 2014|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Quality inspection of cookies using computer vision
Free accessBASE | 2014|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
Free accessBASE | 2014|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
Free accessBASE | 2015|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
Free accessBASE | 2016|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Survey of β-glucans in domestic barley's varieties
Free accessBASE | 2016|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Browning development in bakery products enriched with food industry by-products
Free accessBASE | 2016|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK
Free accessBASE | 2017|Keywords: Food technology -
PROCESS STANDARDIZATION AND EVALUATION OF GREEN PEAS (PISUM SATIVUM) USING SOLAR DEHYDRATION TECHNOLOGY
Free accessBASE | 2017|Keywords: FOOD TECHNOLOGY -
The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor
Free accessBASE | 2017|Keywords: Food technology -
Antioxidative response of wheat genotypes under Fusarim spp. infestation ; Antioksidacijski odgovor genotipova pšenice u uvjetima infekcije vrstama roda Fusarium
Free accessBASE | 2017|Keywords: BIOTECHNICAL SCIENCES. Food Technology. Food Safety and Quality -
Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin
Free accessBASE | 2018|Keywords: Food technology -
Screening of microbial communities associated with endive lettuce during postharvest processing on industrial scale
Free accessBASE | 2018|Keywords: Food technology -
Pengaruh Suhu Operasi terhadap Penentuan Karakteristik Pengeringan Busa Sari Buah Tomat Menggunakan Tray Dryer
Free accessBASE | 2018|Keywords: food technology -
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
Free accessBASE | 2018|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Production and quality analysis of malt produced from hulless barley
Free accessBASE | 2018|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Development of antimicrobial properties nutraceuticals: gummy candies with addition of bovine colostrum, essential oils and probiotics
Free accessBASE | 2018|Keywords: Food technology -
Development of antimicrobial properties nutraceuticals: gummy candies with addition of bovine colostrum, essential oils and probiotics
Free accessBASE | 2018|Keywords: Food technology -
Development of antimicrobial properties nutraceuticals: gummy candies with addition of bovine colostrum, essential oils and probiotics
Free accessBASE | 2018|Keywords: Food technology -
Sastav masnih kiselina uljarica iz porodice Brassicaceae ; Composition of fatty acids from the Brassicaceae family
Free accessBASE | 2018|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Multi-elemental composition and antioxidant properties of strawberry tree (Arbutus unedo L.) honey from the coastal region of Croatia: Risk-benefit analysis
Free accessBASE | 2018|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ‘KERIPIK TERUNG
Free accessBASE | 2019|Keywords: Food Technology -
Breathing in the Anthropocene: Thinking Through Scale with Containment Technologies
Free accessBASE | 2019|Keywords: food technology -
Physical Characteristics of Active Packaging Based on Methyl Cellulose with The Addition of Glutaraldehyde and Klutuk Banana (Musa balbisiana Colla) leaf extract
Free accessBASE | 2019|Keywords: Food Technology -
Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes
Free accessBASE | 2019|Keywords: Food science;Food technology;Food quality;Food processing;Chemical food analysis;High pressure;Oxidation;Meat;Protein;Lipid;Ham -
Biološko uklanjanje fosfora iz komunalne otpadne vode grada Trondheima ; Biological Phosphorus Removal from the Municipal Wastewater of the City of Trondheim
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Biološko uklanjanje fosfora iz komunalne otpadne vode grada Trondheima ; Biological Phosphorus Removal from the Municipal Wastewater of the City of Trondheim
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka ; Physicochemical properties of black garlic bread
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Biološko uklanjanje dušika iz komunalne otpadne vode grada Trondheima ; Biological Nitrogen Removal from the Municipal Wastewater of the City of Trondheim
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology. Engineering -
Biološko uklanjanje dušika iz komunalne otpadne vode grada Trondheima ; Biological Nitrogen Removal from the Municipal Wastewater of the City of Trondheim
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology. Engineering -
Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Effective Diffusivity Coefficients for Degradation of Pectin in Guava (Psidium guajava L.) Pulps Using Immobilized Pectinase
Free accessBASE | 2019|Keywords: food technology -
Walnut paste: oxidative stability and effect of grape skin extract addition
Free accessBASE | 2019|Keywords: Food technology -
Ružičkini dani : Međunarodni znanstveno-stručni skup 17. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova ; Ružička days : International conference 17th Ružička Days “Today Science – Tomorrow Industry” : Proceedings
Free accessBASE | 2019|Keywords: food technology and biotechnology, BIOTECHNICAL SCIENCES. Food Technology -
High-affinity transport, cyanide-resistant respiration, and ethanol production under aerobiosis underlying efficient high glycerol consumption by Wickerhamomyces anomalus
Free accessBASE | 2019|Keywords: Food Technology -
Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
Free accessBASE | 2019|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY
Free accessBASE | 2020|Keywords: Food Technology -
Challanges of sustainable food technology - A review
Free accessBASE | 2020|Keywords: Sustainable food technology -
APPLICATION OF BUSINESS MODEL CANVAS IN PRODUCTION AND MARKETING OF SOLOG (ANALOGUE SAUSAGE)
Free accessBASE | 2020|Keywords: Food Technology -
KARAKTERISIK FISIKOKIMIA TEPUNG KEMBANG KOL HASIL PENGERINGAN DENGAN PENGERING KABINET DAN OVEN [Physicochemical Characteristics of Cauliflower Flour Obtained From Cabinet Dryer and Oven]
Free accessBASE | 2020|Keywords: food technology -
APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK
Free accessBASE | 2020|Keywords: Food Technology
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