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The effect of cold storage time and locust bean gum addition as stabilizer agent on quality of probiotic yoghurt enriched with sorghum and moringa flour
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Antibacterial effects of headspace benzyl isothiocyanates on Pseudomonas fragi in a packaging system
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Hydrothermal extraction of antioxidant compounds from mangosteen pericarp with low-transition-temperature mixture and sonication pretreatment
American Institute of Physics | 2017|Keywords: Food Technology -
Immunostimulatory activity of snake fruit (Salacca edulis Reinw.) cultivar Pondoh Hitam extract on the activation of macrophages in vitro
American Institute of Physics | 2017|Keywords: Food Technology -
Drying performance of fermented cassava (fercaf) using a convective multiple flash dryer
American Institute of Physics | 2017|Keywords: Food Technology -
Fatty acid fragmentation of triacylglycerol isolated from crude nyamplung oil
American Institute of Physics | 2017|Keywords: Food Technology -
Phenolic constituents and antioxidant properties of some varieties of Indian rice
Emerald Group Publishing | 2011|Keywords: Food technology -
Effect of several types of milling and rice varieties on rice quality in Sleman
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Effect of drying method on the bioactive properties of Oyster mushroom (Pleurotus ostreatus)
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
An overview of propionic acid as food additives in the global trades of traditional fermented products
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
The effect of various moist heat cooking on physicochemical quality of cross chicken, broiler and layer chicken meat
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
In vitro investigation of functional properties on cow milk and goat milk kefir whey with fermentation length treatment
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Optimization of sardine fish hydrolysate using a combination of steam blasting process and enzyme hydrolysis
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies
Elsevier | 2019|Keywords: Food technology -
Nutritional composition and solubility of edible bird nest (Aerodramus fuchiphagus)
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Synthesis of chemical cross-linked gelatin hydrogel reinforced with cellulose nanocrystals (CNC)
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Antibacterial activity on opportunistic Pseudomonas aeruginosa pathogen by a novel Salmonella phage endolysin
Free accessBASE | 2011|Keywords: Food technology -
Institute of Food Technologists
British Library Conference Proceedings | 2014|Keywords: Food technology -
Whole grain in manufactured foods: Current use, challenges and the way forward
Taylor & Francis Verlag | 2017|Keywords: food technology -
Synthesis of zirconium oxide nanoparticle by sol-gel technique
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Characteristics of cinnamaldehyde nanoemulsion prepared using APV-high pressure homogenizer and ultra turrax
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Friction Measurements with Molten Chocolate
Free accessOnline Contents | 2017|Keywords: Food technology, lipids -
Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed
Free accessDOAJ | 2022|Keywords: novel food technology, food technology neophobia -
Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks
Emerald Group Publishing | 2010|Keywords: Food technology -
Effect of enzymatic hydrolysis of pancreatin and alcalase enzyme on some properties of edible bird’s nest hydrolysate
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Characterization of ɽ -carrageenan and its derivative based green polymer electrolytes
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Psychometric analysis of the Food Technology Neophobia Scale in a Chilean sample
Elsevier | 2015|Keywords: Food technology -
Do environmental attitudes and food technology neophobia affect perceptions of the benefits of nanotechnology?
Wiley | 2012|Keywords: food technology neophobia -
Effect of cooking temperature on the crystallinity of acid hydrolysed-oil palm cellulose
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Effect of drying methods on total antioxidant capacity of bitter gourd (momordica charantia) fruit
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Chemical crosslinking of acrylic acid to form biocompatible pH sensitive hydrogel reinforced with cellulose nanocrystals (CNC)
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Magnesium oxide nanoparticles on green activated carbon as efficient adsorbent
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Lignin recovery from alkaline hydrolysis and glycerolysis of oil palm fiber
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Optimization of esterification of oleic acid and trimethylolpropane (TMP) and pentaerythritol (PE)
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Thermally conductive of nanofluid from surfactant doped polyaniline nanoparticle and deep eutectic ionic liquid
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Secondary metabolite isolated from Ramalina dumeticola and its application for silver nanoparticles production
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Green polymer electrolytes based on chitosan and 1-butyl-3-methylimidazolium acetate
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Production of succinic acid from oil palm empty fruit bunch cellulose using Actinobacillus succinogenes
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Production and physico-chemical characterization of biochar from palm kernel shell
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Adsorption of on silica dioxide catalyst impregnated with various alkylamine
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Antioxidant activity of goat's milk from three different locations in Malaysia
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
The Emerging Australian Date Palm Industry: Date Fruit Nutritional and Bioactive Compounds and Valuable Processing By‐Products
Wiley | 2015|Keywords: food technology -
UV-curable acrylated coating from epoxidized palm oil
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Interest, identity and perceptions: What makes a food technologist?
Emerald Group Publishing | 2022|Keywords: Food technology education, Food technology -
Synthesis and effect of modification on methacylate - acrylate microspheres for Trametes versicolor laccase enzyme immobilization
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Cryoconcentration technology in the bio-food industry: Principles and applications
Elsevier | 2008|Keywords: Food technology -
Glycolysis of carbon fiber-epoxy unidirectional mat catalysed by sodium hydroxide
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Electrochemical DNA biosensor for detection of porcine oligonucleotides using ruthenium(II) complex as intercalator label redox
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY
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