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Scientific Evidence on Functional Food and Its Commercial Communication: A Review of Legislation in Europe and the USA
British Library Online Contents | 2018| -
The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review
British Library Online Contents | 2018| -
Microsatellite High-Resolution Melting (SSR-HRM) to Track Olive Genotypes: From Field to Olive Oil
British Library Online Contents | 2018| -
Long-Term Vitamin Stabilization in Low Moisture Products for NASA: Techniques and Three-Year Vitamin Retention, Sensory, and Texture Results
British Library Online Contents | 2018| -
Cysteamine-Modified Gold Nanoparticles as a Colorimetric Sensor for the Rapid Detection of Gentamicin
British Library Online Contents | 2018| -
Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet
British Library Online Contents | 2018| -
Replenishment of Docosahexaenoic Acid (DHA) in Dietary n-3-Deficient Mice Fed DHA in Triglycerides or Phosphatidylcholines After Weaning
British Library Online Contents | 2018| -
Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film
British Library Online Contents | 2018| -
Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface
British Library Online Contents | 2018| -
Photo-Curable Metal-Chelating Coatings Offer a Scalable Approach to Production of Antioxidant Active Packaging
British Library Online Contents | 2018| -
Microbial and Chemical Shelf-Life of Vacuum Steam-Pasteurized Whole Flaxseed and Milled Flaxseed
British Library Online Contents | 2018| -
Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)
British Library Online Contents | 2018| -
Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple
British Library Online Contents | 2018| -
Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties
British Library Online Contents | 2018| -
Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties
British Library Online Contents | 2018| -
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality
British Library Online Contents | 2018| -
Ros Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage
British Library Online Contents | 2018| -
The Mechanisms of Alpha-Amylase Inhibition by Flavan-3-Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion
British Library Online Contents | 2018| -
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS
British Library Online Contents | 2018| -
Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette
British Library Online Contents | 2018| -
Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates
British Library Online Contents | 2018| -
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum
British Library Online Contents | 2018| -
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing
British Library Online Contents | 2018| -
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
British Library Online Contents | 2018| -
The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken Breast
British Library Online Contents | 2018| -
Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)
British Library Online Contents | 2018| -
Comparison of Antioxidant Constituents of Agriophyllum squarrosum Seed with Conventional Crop Seeds
British Library Online Contents | 2018| -
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
British Library Online Contents | 2018| -
Contribution of 2-Propenesulfenic Acid to the Antioxidant Activity of Allicin
British Library Online Contents | 2018| -
Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (Beta vulgaris) and Arugula (Eruca sativa) Juices
British Library Online Contents | 2018| -
Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes
British Library Online Contents | 2018| -
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems
British Library Online Contents | 2018| -
Degradation of L-Ascorbic Acid in the Amorphous Solid State
British Library Online Contents | 2018| -
Molecular Analysis, Biochemical Characterization, Antimicrobial Activity, and Immunological Analysis of Proteus mirabilis Isolated from Broilers
British Library Online Contents | 2018| -
Hypocholesterolemic Effects of Kenaf Seed Oil, Macroemulsion, and Nanoemulsion in High-Cholesterol Diet Induced Rats
British Library Online Contents | 2018| -
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production
British Library Online Contents | 2018|
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