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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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification
American Institute of Physics | 2017|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 -
Development of parmesan cheese production from local cow milk
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 -
Effect of butterfly pea (Clitoria ternatea L.) flower extract addition on the quality of pasteurized milk during storage
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Exploration of characteristics and cup quality of Arabica coffee in Papua
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Profile of amino acids and micronutrients of sorghum throughout primary postharvest processing
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Quality of straw mushroom produced from an internet of things (IoT) controlled production house
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
The evaluation of antimicrobial, antioxidant, and antiproliferative activity of stingless bee honey (Heterotrigona itama and Tetragonula laeviceps) as functional food
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Observation of the pasting properties and the swelling power of the modified tapioca starch product by using chemical and biological process modification
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
The effect of shape of cassava (Manihot esculenta C.) preparations and stages of the process in making cassava flour, cassava starch, and mocaf flour on the scopoletin content
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
The sensory and nutritional properties of biscuits formulated with catfish (Clarias batrachus) flour, purple sweet potato (Ipomoea batatas L. poir), and moringa leaves powder as supplementary foods for toddlers
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
The effect of micronutrient fortification on texture and nutrition enhancement of gluten-free pasta enriched by tempeh
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Production of sugar palm starch dregs (Arenga Pinnata merr) contains prebiotic xylooligosaccharide through enzymatic hydrolysis using xylanase
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
Physicochemical properties of robusta coffee during roasting temperature and time degradation
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY AND PROCESSING -
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
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