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Antioxidant Activity of Fermented and Nonfermented Coffee (Coffea arabica) Pulp Extracts
British Library Conference Proceedings | 2011|Keywords: Food technology -
Physicochemical changes of tuna fish (Euthynnus affinis) throughout refrigerated storage condition. A preliminary study
American Institute of Physics | 2019|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Opinion on the use of ohmic heating for the treatment of foods
Elsevier | 2016|Keywords: Food technology -
Effect of water content on partial ternary phase diagram water-in-diesel microemulsion fuel
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Synthesis, characterization and antibacterial study of tripodal tris-(N-benzoylthioureido)ethylamine
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer's Spent Grains
British Library Conference Proceedings | 2011|Keywords: Food technology -
Agaricus blazei as a Substrate for the Production of beta -1,3-Glucanase by Trichoderma harzianum Rifai
British Library Conference Proceedings | 2011|Keywords: Food technology -
Purification and Characterization of an Extracellular Dextransucrase from Pediococcus pentosaceus Isolated from the Soil of North East India
British Library Conference Proceedings | 2011|Keywords: Food technology -
Determination of antioxidant activities, total phenolic and flavanoid contents in Bougainvillea glabra bracts at various methanol concentrations
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Separation of thorium (IV) from lanthanide concentrate (LC) and water leach purification (WLP) residue
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Development, characterization and potential applications of edible film from seaweed (Kappaphycus alvarezii)
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Effects of seasonal variations on antioxidant activity of pink guava fruits
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Optimization of the Production of Polygalacturonase from Aspergillus kawachii Cloned in Saccharomyces cerevisiae in Batch and Fed-Batch Cultures
British Library Conference Proceedings | 2011|Keywords: Food technology -
Structural Characterization of Insoluble Dextran Produced by Leuconostoc mesenteroides NRRL B-1149 in the Presence of Maltose
British Library Conference Proceedings | 2011|Keywords: Food technology -
Antitumour Activity of Grifola frondosa Exopolysaccharides Produced by Submerged Fermentation Using Sugar Cane and Soy Molasses as Carbon Sources
British Library Conference Proceedings | 2011|Keywords: Food technology -
Ascorbic Acid Encapsulation in Hydrophobic Silica Xerogel
British Library Conference Proceedings | 2011|Keywords: Food technology -
Extraction and Purification of Glucoamylase and Protease Produced by Aspergillus awamori in a Single-Stage Fermentation
British Library Conference Proceedings | 2011|Keywords: Food technology -
Application of Polymerase Chain Reaction for High Sensitivity Detection of Roundup Ready™ Soybean Seeds and Grains in Varietal Mixtures
British Library Conference Proceedings | 2011|Keywords: Food technology -
Effect of processing parameters on the phenolic content of Clinacanthus nutans leaves extract using response surface methodology (RSM)
American Institute of Physics | 2019|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Electrocarboxylation of -di(2-pyridylmethyl)-ethylenediamine with
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
The effect of deodorization on volatile compositions of fucoidan extracted from brown seaweed (Sargassum sp.)
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Preparation of Orthosiphon stamineus enriched-extracts and evaluation of their free radical scavenging activity
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Granular sludge formation and characterization in a chain elongation process
Online Contents | 2016|Keywords: Food Technology, FBR Food Technology -
Testing the Abbreviated Food Technology Neophobia Scale and its relation to satisfaction with food-related life in university students
Elsevier | 2017|Keywords: Food technology neophobia -
The physicochemical and thermal properties of Malaysian high free fatty acid crude palm oil
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Antioxidant properties of selected salak (Salacca zalacca) varieties in Sabah, Malaysia
Emerald Group Publishing | 2009|Keywords: Food technology -
The functionalization and characterization of multi-walled carbon nanotubes (MWCNTs)
American Institute of Physics | 2015|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Solid state self-healing system: Effects of using PDGEBA, PVC and PVA as linear healing agents
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Polymer electrolyte based on crosslinked poly(glycidyl methacrylate) and 1-butyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide
American Institute of Physics | 2015|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Characterization of cellulose extracted from oil palm empty fruit bunch
American Institute of Physics | 2015|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Characterization of poly(L-lactide/Propylene glycol) based polyurethane films using ATR-FTIR spectroscopy
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Complexation of 5,5,7,12,12,14-hexamethyl-1,4,8,11-tetraazacyclotetradeca-7,14-diene dithiocyanate with nickel (II) acetate
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Open-Ended Emotive Projection Test: A Nondeterministic Method for Understanding Consumers’ Emotional Reactions to Innovative Food Processing Technologies
Free accessTaylor & Francis Verlag | 2024|Keywords: new food technology -
The mechanical characteristics of hybridised MDF from empty fruit bunch as well as kenaf following ATH treating and prepared by pre-polymerisation method
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Effect of liquid epoxidized natural rubber (LENR) on mechanical properties and morphology of natural rubber/high density polyethylene/mengkuang fiber (NR/HDPE/MK) bio-composite
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
New iron sensors for the detection of toxic industrial chemicals
Free accessBASE | 2023|Keywords: Food technology -
Synthesis of tetraaza bromide macrocyclic and studies of its effect on poly(methyl methacrylate) grafted natural rubber (MG49) - lithium tertrafluoroborate () films
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Bacterial cellulose based hydrogel (BC-g-AA) and preliminary result of swelling behavior
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Comparison of total phenolic content and antioxidant activity of Kappaphycus alvarezii from Langkawi and Semporna
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Shelf Life of Pretreated Dried Tomato
British Library Conference Proceedings | 2010|Keywords: Food technology -
Lactose intolerance among Malay and Orang Asli female children in selected rural Selangor and its effect on bone mineral density
American Institute of Physics | 2016|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Effect of feeding enzymatically detoxified aflatoxin-B1 diet on liver function test of wistar rats
Emerald Group Publishing | 2009|Keywords: Food technology -
Effect of Mixing on the Solid-State Fermentation of Coffee Pulp with Aspergillus tamarii
British Library Conference Proceedings | 2011|Keywords: Food technology -
Synthesis of novel symmetrical macrocycle via oxidative homocoupling of bisalkyne
Free accessAmerican Institute of Physics | 2014|Keywords: CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Properties of radiation-synthesized polyvinylpyrrolidone/chitosan hydrogel blends
American Institute of Physics | 2015|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Starch-based edible film with gum arabic for fruits coating
American Institute of Physics | 2015|Keywords: SCHOOL OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY -
Encyclopedia of Biotechnology in Agriculture and Food
Emerald Group Publishing | 2011|Keywords: Food technology -
Multi-residue analysis method for analysis of pharmaceuticals using liquid chromatography-time of flight/mass spectrometry (LC-TOF/MS) in water sample
Free accessAmerican Institute of Physics | 2013|Keywords: APPLIED CHEMISTRY AND FOOD TECHNOLOGY -
Analysis of improved Lattice Boltzmann phase field method for soluble surfactants
Online Contents | 2016|Keywords: FBR Food Technology
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