UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 422

Sortiert nach

Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods

CYTA: journal of food, 2023-12, Vol.21 (1), p.101-114

2023

Link zum Volltext

Verfügbarkeit prüfen

The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

CYTA: journal of food, 2023-12, Vol.21 (1), p.57-63

2023

Link zum Volltext

Verfügbarkeit prüfen

Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure

CYTA: journal of food, 2023-12, Vol.21 (1), p.374-385

2023

Link zum Volltext

Verfügbarkeit prüfen

Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum

CYTA: journal of food, 2023-12, Vol.21 (1), p.126-132

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of seed processing treatments on oil quality of Ethiopian sesame varieties

CYTA: journal of food, 2023-12, Vol.21 (1), p.31-40

2023

Link zum Volltext

Verfügbarkeit prüfen

Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices

CYTA: journal of food, 2023-12, Vol.21 (1), p.20-30

2023

Link zum Volltext

Verfügbarkeit prüfen

Influence of addition and proportion of blueberry wine residue on dough characteristics

CYTA: journal of food, 2023-12, Vol.21 (1), p.404-409

2023

Link zum Volltext

Verfügbarkeit prüfen

Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers

CYTA: journal of food, 2023-12, Vol.21 (1), p.570-579

2023

Link zum Volltext

Verfügbarkeit prüfen

Proximate composition, phenolic, and antioxidant properties of soursop fruit parts

CYTA: journal of food, 2023-12, Vol.21 (1), p.475-480

2023

Link zum Volltext

Verfügbarkeit prüfen

Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

CYTA: journal of food, 2023-12, Vol.21 (1), p.141-150

2023

Link zum Volltext

Verfügbarkeit prüfen

Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology

CYTA: journal of food, 2023-12, Vol.21 (1), p.542-553

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

CYTA: journal of food, 2023-12, Vol.21 (1), p.217-236

2023

Link zum Volltext

Verfügbarkeit prüfen

Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces

CYTA: journal of food, 2023-12, Vol.21 (1), p.1-9

2023

Link zum Volltext

Verfügbarkeit prüfen

The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol

CYTA: journal of food, 2023-12, Vol.21 (1), p.410-417

2023

Link zum Volltext

Verfügbarkeit prüfen

Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey

CYTA: journal of food, 2023-12, Vol.21 (1), p.313-320

2023

Link zum Volltext

Verfügbarkeit prüfen

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

CYTA: journal of food, 2023-12, Vol.21 (1), p.718-734

2023

Link zum Volltext

Verfügbarkeit prüfen

Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

CYTA: journal of food, 2022-12, Vol.20 (1), p.1-12

2022

Link zum Volltext

Verfügbarkeit prüfen

Discrimination of different edible vegetable oils based on GC-IMS and SIMCA

CYTA: journal of food, 2023-12, Vol.21 (1), p.49-56

2023

Link zum Volltext

Verfügbarkeit prüfen

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

CYTA: journal of food, 2022-12, Vol.20 (1), p.259-270

2022

Link zum Volltext

Verfügbarkeit prüfen

Changes in the quality of deep-fried dough as influenced by hydrocolloids

CYTA: journal of food, 2023-12, Vol.21 (1), p.237-247

2023

Link zum Volltext

Verfügbarkeit prüfen

Curcumin: recent updates on gastrointestinal cancers

CYTA: journal of food, 2023-12, Vol.21 (1), p.502-513

2023

Link zum Volltext

Verfügbarkeit prüfen

Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

CYTA: journal of food, 2023-12, Vol.21 (1), p.82-92

2023

Link zum Volltext

Verfügbarkeit prüfen

Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review

CYTA: journal of food, 2023-12, Vol.21 (1), p.418-432

2023

Link zum Volltext

Verfügbarkeit prüfen

Structural and functional characteristics of Japonica rice starches with different amylose contents

CYTA: journal of food, 2021-01, Vol.19 (1), p.532-540

2021

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods

CYTA: journal of food, 2021-01, Vol.19 (1), p.247-256

2021

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 422

Suche als RSS-Feed

Aktive Filter

KollektionNature

SpracheRussisch

KollektionTaylor & Francis Current Content Access

SpracheSpanisch

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(418)
Mit Volltextzugriff
(373)

Publikationsform

Sprache

2 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods

The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure

Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum

Effect of seed processing treatments on oil quality of Ethiopian sesame varieties

Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices

Influence of addition and proportion of blueberry wine residue on dough characteristics

Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers

Proximate composition, phenolic, and antioxidant properties of soursop fruit parts

Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology

Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces

The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol

Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

Discrimination of different edible vegetable oils based on GC-IMS and SIMCA

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

Changes in the quality of deep-fried dough as influenced by hydrocolloids

Curcumin: recent updates on gastrointestinal cancers

Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review

Structural and functional characteristics of Japonica rice starches with different amylose contents

Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods

Aktive Filter

Suchergebnisse filtern