Year of publication
Type of media
Subject
Type of material
Licence
Language
Synonyms were used for: Lebensmittelchemie
Search without synonyms: keywords:(Lebensmittelchemie)
Used synonyms:
- food chemistry
- nahrungsmittelchemie
-
Effect of polyols on the release and on the self-diffusion coefficient of sweet aroma compounds in soda beverages
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Aroma variations of mid-Atlantic hops driven by growing regions and postharvest practices
TIBKAT | 2022|Keywords: Lebensmittelchemie -
A new approach for the sensitive detection of thiols in food by affinity solid phase extraction and GC-MS
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Biomagnetische Separation zur mikrobiologischen Qualitätskontrolle von Lebensmitteln
Tema Archive | 2004|Keywords: Nahrungsmittelchemie -
Semi-preparative isolation and physico-chemical characterization of 4-coumaroylquinic acid and phloretin-2'-xyloglucoside from laccase-oxidized apple juice
Tema Archive | 2007|Keywords: Nahrungsmittelchemie -
Generation of bitter blocker Maillard-dietary phenolic compound reaction products
TIBKAT | 2022|Keywords: Lebensmittelchemie -
How do oxidoreduction conditions affect the balance of volatile compounds produced by lactic acid bacteria in a curd-based medium?
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Aroma-Active Compounds Contributing to Aged Riesling Character
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Dual-fibre solid-phase microextraction coupled with gas chromatography - mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Fruity expression of red wines resulting from varieties adapted to climate change. A comparative study with the "traditional" grape varieties planted in Bordeaux
TIBKAT | 2022|Keywords: Lebensmittelchemie -
NMR based studies on odorant melanoidin interactions in coffee beverages
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment
Tema Archive | 2007|Keywords: Nahrungsmittelchemie -
Quality grade identification of green tea using E-nose by CA and ANN
Tema Archive | 2008|Keywords: Nahrungsmittelchemie -
Preparation and flow behaviour of oil-in-water emulsions stabilised by hydrophilic silica particles
Tema Archive | 2009|Keywords: Nahrungsmittelchemie -
SketchOscent: towards a knowledge-based model and interactive visualisation of the odour space
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Flavour profiling and sensory acceptance of Premna cordifolia Roxb. functional drink: comparison of different sample preparation methods
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Climate change and cocoa flavour quality: analytical investigations to identify off-odour in cocoa products
TIBKAT | 2022|Keywords: Lebensmittelchemie
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 is a database for abstracts and citations that links information on research funding with the resulting publications, studies and patents.
In the TIB AV-Portal, audiovisual media from science and teaching can be foundand own scientific videos can be published.
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.
Freely accessible part of the collaborative K10plus catalogue with materials relevant for interlibrary loan and direct delivery services.