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Polyphenol–cellulose interactions: effects of pH, temperature and salt
Online Contents | 2016|Publisher: Blackwell, Oxford -
Utilisation of spontaneous emulsification to fabricate lutein‐loaded nanoemulsion‐based delivery systems: factors influencing particle size and colour
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of different thawing methods on the quality of chicken breast
Online Contents | 2017|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 -
Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract
Online Contents | 2015|Publisher: Blackwell, Oxford -
Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers
Online Contents | 2017|Publisher: Blackwell, Oxford -
High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh‐cut apple
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 -
Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel
Online Contents | 2016|Publisher: Blackwell, Oxford -
Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time
Online Contents | 2017|Publisher: Blackwell, Oxford -
Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys
Online Contents | 2017|Publisher: Blackwell, Oxford -
Authentication of Zhongning wolfberry with geographical indication by mineral profile
Online Contents | 2017|Publisher: Blackwell, Oxford -
Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum)
Online Contents | 2015|Publisher: Blackwell, Oxford -
Powdered barley sprouts: composition, functionality and polyphenol digestibility
Online Contents | 2017|Publisher: Blackwell, Oxford -
Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak
Online Contents | 2016|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 -
Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction
Online Contents | 2015|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 -
Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02
Online Contents | 2016|Publisher: Blackwell, Oxford -
In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles
Online Contents | 2017|Publisher: Blackwell, Oxford -
Coeliacs cannot live by gluten-free bread alone - every once in awhile they need antioxidants
Online Contents | 2016|Publisher: Blackwell, Oxford -
Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties
Online Contents | 2015|Publisher: Blackwell, Oxford -
A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace
Online Contents | 2017|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 -
Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum var. Wonderful) residues
Online Contents | 2017|Publisher: Blackwell, Oxford -
Muscle microvascular blood flow responses in insulin resistance and ageing
Online Contents | 2016|Publisher: Blackwell, Oxford -
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
Online Contents | 2015|Publisher: Blackwell, Oxford -
Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage
Online Contents | 2016|Publisher: Blackwell, Oxford -
Application of common wheat bran for the industrial production of high‐fibre pasta
Online Contents | 2015|Publisher: Blackwell, Oxford -
Properties of extruded whole grain cereals and pseudocereals flours
Online Contents | 2015|Publisher: Blackwell, Oxford -
Optimisation of extraction conditions for recovering carotenoids and antioxidant capacity from Gac peel using response surface methodology
Online Contents | 2017|Publisher: Blackwell, Oxford -
Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa ) juice by block freeze concentration technology
Online Contents | 2016|Publisher: Blackwell, Oxford -
Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils
Online Contents | 2017|Publisher: Blackwell, Oxford -
How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products
Online Contents | 2017|Publisher: Blackwell, Oxford -
Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology
Online Contents | 2017|Publisher: Blackwell, Oxford -
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
Online Contents | 2016|Publisher: Blackwell, Oxford -
Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application
Online Contents | 2017|Publisher: Blackwell, Oxford -
Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas )
Online Contents | 2017|Publisher: Blackwell, Oxford -
Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace
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 -
Isolation, characterisation and fermentation optimisation of glucansucrase-producing Leuconostoc mesenteroidesDRP105 from sauerkraut with improved preservation stability
Online Contents | 2017|Publisher: Blackwell, Oxford -
Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars
Online Contents | 2016|Publisher: Blackwell, Oxford -
Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)
Online Contents | 2016|Publisher: Blackwell, Oxford -
Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum
Online Contents | 2015|Publisher: Blackwell, Oxford -
How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage
Online Contents | 2016|Publisher: Blackwell, Oxford -
Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces
Online Contents | 2015|Publisher: Blackwell, Oxford
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