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Antibacterial activity on opportunistic Pseudomonas aeruginosa pathogen by a novel Salmonella phage endolysin
Free accessBASE | 2011|Keywords: Food technology -
Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin
Free accessBASE | 2018|Keywords: Food technology -
OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY
Free accessBASE | 2021|Keywords: food technology -
Screening of microbial communities associated with endive lettuce during postharvest processing on industrial scale
Free accessBASE | 2018|Keywords: Food technology -
New iron sensors for the detection of toxic industrial chemicals
Free accessBASE | 2023|Keywords: Food technology -
UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY
Free accessBASE | 2020|Keywords: Food Technology -
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ‘KERIPIK TERUNG
Free accessBASE | 2019|Keywords: Food Technology -
Effect of temperature and drying time on chemical characteristics of duck bone meal
Free accessBASE | 2021|Keywords: Food Technology -
Sūdytos lašišos gaminio su džiovintų vaisių pagardais gamybos tyrimas UAB „Žuvis“ ; Research on the production of salted salmon product with dried fruit seasonings at "Žuvis", UAB (Ltd)
Free accessBASE | 2022|Keywords: food technology -
Challanges of sustainable food technology - A review
Free accessBASE | 2020|Keywords: Sustainable food technology -
Breathing in the Anthropocene: Thinking Through Scale with Containment Technologies
Free accessBASE | 2019|Keywords: food technology -
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI ANALOG BERBASIS SINGKONG DENGAN PENAMBAHAN KARAGENAN [PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CASSAVA BASED NOODLE ANALOGUE WITH CARRAGEENAN ADDITION]
Free accessBASE | 2021|Keywords: Food Technology -
KARAKTERISTIK NUGGET TAHU DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) DAN PERBEDAAN JENIS MINYAK UNTUK MENGGORENG
Free accessBASE | 2021|Keywords: Food Technology -
APPLICATION OF BUSINESS MODEL CANVAS IN PRODUCTION AND MARKETING OF SOLOG (ANALOGUE SAUSAGE)
Free accessBASE | 2020|Keywords: Food Technology -
PROCESS STANDARDIZATION AND EVALUATION OF GREEN PEAS (PISUM SATIVUM) USING SOLAR DEHYDRATION TECHNOLOGY
Free accessBASE | 2017|Keywords: FOOD TECHNOLOGY -
Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-life
Free accessBASE | 2023|Keywords: Food Technology -
CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK
Free accessBASE | 2017|Keywords: Food technology -
Pengaruh Natrium Metabisulfit dan Proses Mekanik Terhadap Kualitas Talas Blok
Free accessBASE | 2013|Keywords: Food Technology -
APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK
Free accessBASE | 2020|Keywords: Food Technology -
Effect of heat treatment on the quality and composition of canned tuna coating liquid
Free accessBASE | 2022|Keywords: Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology -
Physical Characteristics of Active Packaging Based on Methyl Cellulose with The Addition of Glutaraldehyde and Klutuk Banana (Musa balbisiana Colla) leaf extract
Free accessBASE | 2019|Keywords: Food Technology -
KARAKTERISIK FISIKOKIMIA TEPUNG KEMBANG KOL HASIL PENGERINGAN DENGAN PENGERING KABINET DAN OVEN [Physicochemical Characteristics of Cauliflower Flour Obtained From Cabinet Dryer and Oven]
Free accessBASE | 2020|Keywords: food technology -
Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum schum.) seed by-product
Free accessBASE | 2020|Keywords: Food technology -
THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
Free accessBASE | 2021|Keywords: Food Technology -
PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK
Free accessBASE | 2020|Keywords: Food technology -
Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials
Free accessBASE | 2020|Keywords: Food Technology -
Evaluating research efficiency within National R&D Programmes
Free accessBASE | 2011|Keywords: Spanish Food Technology Program -
Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Free accessBASE | 2013|Keywords: Food Technology -
The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor
Free accessBASE | 2017|Keywords: Food technology -
Pengaruh Suhu Operasi terhadap Penentuan Karakteristik Pengeringan Busa Sari Buah Tomat Menggunakan Tray Dryer
Free accessBASE | 2018|Keywords: food technology -
Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
Free accessBASE | 2016|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Magnetic Separation in Bioprocessing Beyond the Analytical Scale: From Biotechnology to the Food Industry
Free accessBASE | 2020|Keywords: food technology -
Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk
Free accessBASE | 2023|Keywords: Food Technology -
Survey of β-glucans in domestic barley's varieties
Free accessBASE | 2016|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes
Free accessBASE | 2019|Keywords: Food science;Food technology;Food quality;Food processing;Chemical food analysis;High pressure;Oxidation;Meat;Protein;Lipid;Ham -
Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
Free accessBASE | 2023|Keywords: Food Technology -
PEMBUATAN MI SINGKONG : KARAKTERISASI MI SINGKONG HASIL PENAMBAHAN JENIS PROTEIN DAN RASIO TEPUNG SINGKONG TERHADAP TAPIOKA
Free accessBASE | 2021|Keywords: Food Technology -
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
Free accessBASE | 2018|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Production and quality analysis of malt produced from hulless barley
Free accessBASE | 2018|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Quality inspection of cookies using computer vision
Free accessBASE | 2014|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
A Review on Adsorption of Fluoride from Aqueous Solution
Free accessBASE | 2014|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
Free accessBASE | 2014|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Molecular identification of lactic acid producing bacteria isolated from alheira, a traditional Portuguese fermented sausage
Free accessBASE | 2022|Keywords: Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology -
Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour
Free accessBASE | 2024|Keywords: food technology -
Influence of conventional and innovative extraction techniques on bioactive properties of ground ivy (Glechoma hederacea L.)
Free accessBASE | 2021|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Browning development in bakery products enriched with food industry by-products
Free accessBASE | 2016|Keywords: BIOTECHNICAL SCIENCES. Food Technology -
Insilico and Pharmacological Property Analysis of Bioactive Components from Prunus avium against Diabetics
Free accessBASE | 2022|Keywords: Food Technology -
Development of antimicrobial properties nutraceuticals: gummy candies with addition of bovine colostrum, essential oils and probiotics
Free accessBASE | 2018|Keywords: Food technology -
Development of antimicrobial properties nutraceuticals: gummy candies with addition of bovine colostrum, essential oils and probiotics
Free accessBASE | 2018|Keywords: Food technology
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