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Inferring Beliefs and Desires From Emotional Reactions to Anticipated and Observed Events
Free accessDSpace@MIT | 2017|Publisher: Wiley Blackwell -
Graphene Nanoribbon Based Thermoelectrics: Controllable Self- Doping and Long-Range Disorder
Free accessDSpace@MIT | 2017|Publisher: Wiley-Blackwell -
Inhibition of browning in canned mushroom using glutathione and sodium phytate
Online Contents | 2014|Publisher: Blackwell, Oxford -
Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils
Online Contents | 2014|Publisher: Blackwell, Oxford -
Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods
Online Contents | 2014|Publisher: Blackwell, Oxford -
Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR‐denaturing gradient gel electrophoresis, HPLC and plate techniques
Online Contents | 2014|Publisher: Blackwell, Oxford -
Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations
Online Contents | 2014|Publisher: Blackwell, Oxford -
Chemical residues, food additives and natural toxicants in food – the cocktail effect
Online Contents | 2014|Publisher: Blackwell, Oxford -
Development of a novel modified atmosphere container with a cycle‐time‐controlled perforation for enoki mushroom preservation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of pulsed electric field processing on carotenoid extractability of carrot purée
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effects of pepsin hydrolysis on the soy β‐conglycinin aggregates formed by heat treatment at different pH
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgae
Online Contents | 2014|Publisher: Blackwell, Oxford -
Enhancement of antioxidant activity of monascal waxy corn by a 2‐step fermentation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effects of meat pH and the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beef
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
Online Contents | 2014|Publisher: Blackwell, Oxford -
Enrichment of ω‐3 fatty acids in flax seed oil by alkaline lipase of Aspergillus fumigatus MTCC 9657
Online Contents | 2014|Publisher: Blackwell, Oxford -
Membrane‐disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate
Online Contents | 2014|Publisher: Blackwell, Oxford -
Isolation and characterisation of collagen from the ribbon jellyfish (Chrysaora sp.)
Online Contents | 2014|Publisher: Blackwell, Oxford -
A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of storage on the bioactive compounds and antioxidant activity of quince nectar
Online Contents | 2014|Publisher: Blackwell, Oxford -
Optimisation of vacuum impregnation of blackcurrant‐infused apple cubes: application of response surface methodology
Online Contents | 2014|Publisher: Blackwell, Oxford -
Physicochemical properties of nanopowdered eggshell
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105
Online Contents | 2014|Publisher: Blackwell, Oxford -
Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin
Online Contents | 2014|Publisher: Blackwell, Oxford -
Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins
Online Contents | 2014|Publisher: Blackwell, Oxford -
Concentration and purification of galacto‐oligosaccharides using nanofiltration membranes
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic‐assisted enzymatic hydrolysis
Online Contents | 2014|Publisher: Blackwell, Oxford -
Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat
Online Contents | 2014|Publisher: Blackwell, Oxford -
Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5–30 °C
Online Contents | 2014|Publisher: Blackwell, Oxford -
Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of a cold‐active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
Online Contents | 2014|Publisher: Blackwell, Oxford -
Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles
Online Contents | 2014|Publisher: Blackwell, Oxford -
Phytosterols and γ‐oryzanol in rice bran oils and distillates from physical refining process
Online Contents | 2014|Publisher: Blackwell, Oxford -
Bioactive compounds in bamboo shoots: health benefits and prospects for developing functional foods
Online Contents | 2014|Publisher: Blackwell, Oxford -
The effect of enzymatic hydrolysis on the biological properties of Oenothera biennis, Borago officinalis and Nigella sativa seedcake by‐products from oil pressing
Online Contents | 2014|Publisher: Blackwell, Oxford -
Textural properties of yogurts with green tea and Pu‐erh tea additive
Online Contents | 2014|Publisher: Blackwell, Oxford -
The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat
Online Contents | 2014|Publisher: Blackwell, Oxford -
Angiotensin I‐converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme
Online Contents | 2014|Publisher: Blackwell, Oxford -
Solubilisation of calcium and magnesium from the marine red algae Lithothamnion calcareum
Online Contents | 2014|Publisher: Blackwell, Oxford -
High pressure processing of garlic paste: effect on the quality attributes
Online Contents | 2014|Publisher: Blackwell, Oxford -
The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates
Online Contents | 2014|Publisher: Blackwell, Oxford -
Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of high‐pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide
Online Contents | 2014|Publisher: Blackwell, Oxford -
Mutation of Acetobacter pasteurianus by UV irradiation under acidic stress for high‐acidity vinegar fermentation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Freeze‐drying concentration of Rangpur lime juice
Online Contents | 2014|Publisher: Blackwell, Oxford -
Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing
Online Contents | 2014|Publisher: Blackwell, Oxford
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