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Thermodynamic investigations of food emulsions with pumpkin oil and protein stabilizer
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Evaluation of some spectroscopic characteristics and chemical composition of wines from the Thracian lowland
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Redesign of packaging and branding of “Otak - Otak Ikan (O2FISH) ” against competitors, as a side business of the UPPKS Youth Layang Layang Palembang
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Antimicrobial activity of Bulgarian white oregano essential oils and ethanol extracts
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Investigation stability of different cans products during the storage period at different temperatures
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Antifungal activity of natural aromatic products derived from species of Nicotiana
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Comparative investigation of chemical composition of resinoids from bittersweet (Solanum dulcamara L.) and black nightshade (Solanum nigrum L.)
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Comparison of some chemical indices of the fruit calyces of Physalis peruviana L. and Physalis alkekengi L. from different genotypes
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Evaluation of the phytochemical profile of water mint (Mentha aquatica L.) from Bulgaria
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Ice cream supplemented with Spirulina platensis: Antioxidant and color stability
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Nutrient status of tomato plants as affected by broomrape infection and arbuscular mycorrhizal fungi
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Synthesis, characterization, and activity of phenothiazine Schiff bases containing fluorine
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Effect of summer savory (Satureja hortensis L.) storage on the quantity and quality of essential oil
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Visible and near-infrared spectroscopy for detection of fungal diseases on Durum wheat
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Determination of the acceptable levels of addition of bee products to Yoghurt
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Synthesis of nanocrystalline starch from different botanical sources by ethanol precipitation
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Encapsulation properties of microencapsulated Clitoria ternatea extract powder and delivery in simulated gastrointestinal model
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY -
Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Chocolate masses with erythritol as a sugar substitute
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Study of plum kernel oil for use in soap production (Prunus domestica L.)
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Chemical composition, physicochemical and thermodynamic properties of lavender (Lavandula angustifolia Mill.) essential oil
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Development and research of a drink with antioxidant properties obtained from a combination of dried rose hips and a cheese-making by-product
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Tobacco derivatives and smoking products illicitly traded in Bulgaria – Technological assessment and analysis
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Evaluation of the influence of moisture on the density of Juniper (Juniperus excelsa M. Bieb.) biomass
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Comparative chemical and technological analysis of market-shaping oriental tobaccos produced in Haskovo tobacco area
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Waste biomass from Pinus nigra Arn. needles as a good biosobent for Cr (VI) removal from aqueous solution
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Phytochemical composition of bittersweet (Solanum dulcamara L.) fruit from Bulgaria
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Application of essential oils and ethanol extracts of Bulgarian white oregano (Origanum heracleoticum L.) in a meat product
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Determination of dry milk in Yogurt and cheese - near-infrared spectroscopy and aquaphotomics approach
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point
American Institute of Physics | 2017|Keywords: Food Technology -
Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification
American Institute of Physics | 2017|Keywords: Food Technology -
Production of carrageenan from seaweed (Eucheuma cottoni) with KOH treatment
American Institute of Physics | 2017|Keywords: Food Technology -
Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality
American Institute of Physics | 2017|Keywords: Food Technology -
Various agricultural products and their nutrition in relation to stunting prevention
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Analysis of antioxidant activity on edible mushrooms (Pleurotus sp., Volvariella volvaceae, Lentinus edodes, Auricularia auricula-judae, and Grifola frondosa) using the DPPH method
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Effect of high energy ball milling on the phenolic extractability and antioxidant activity of Sargassum polycystum C.A. Agardh
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Antioxidant activities of cell-free supernatant kefir obtained from two different kefir grains
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Physicochemical properties of fermented robusta coffee pulp flour by Saccharomyces cerevisiae and spontaneously
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Introduction of Inpari 30, Inpari 31, and Inpari 32 as rice new superior varieties: Special region of Yogyakarta productivity, rice and cooked rice preferences
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Added value and feasibility of rejected tangerine citrus processing business as an effort to reduce food loss
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Morphological and biochemical characterization of cellulase Bacterial from bearcat
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Effect of dietary palm kernel and palm kernel cake on the gastrointestinal tract health of Indonesian native chickens
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Effect of exogenous melatonin in fruit postharvest, crosstalk with hormones, and defense mechanism for oxidative stress management
Free accessWiley | 2023|Keywords: food technology and sustainability -
Effect of baking powder and thickness on physical properties and sensory characteristics of corn tortilla
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Characteristics of peanut (Arachis hypogaea) flour: Effect of variation in drying time and pressing treatment
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Phytochemical properties of Medinilla speciosa leaf extract and its antibacterial activity against Burkholderia sp.
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
The effect of white jack bean (Canavalia ensiformis L.) flour addition on the characteristic of mocaf-based biscuit
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Physico-chemical characteristics of roasted coffee beans and preference on sensory attributes of lampung Robusta ground coffee
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Physicochemical and sensory properties of pasta sauce thickened by different starches
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Potential porang tuber flour as prebiotic on synbiotic powder
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING
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