UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 1.761

Sortiert nach

Non‐thermal technologies and its current and future application in the food industry: a review

International journal of food science & technology, 2019-01, Vol.54 (1), p.1-13

2019

Volltextzugriff (PDF)

A review of bacterial biofilm control by physical strategies

Critical reviews in food science and nutrition, 2022, Vol.62 (13), p.3453-3470

2022

Volltextzugriff (PDF)

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

Food and bioprocess technology, 2014-02, Vol.7 (2), p.307-323

2014

Volltextzugriff (PDF)

Effects of ultrasound treatments on quality of grapefruit juice

Food chemistry, 2013-12, Vol.141 (3), p.3201-3206

2013

Volltextzugriff (PDF)

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

Journal of food engineering, 2019-01, Vol.240, p.1-8

2019

Volltextzugriff (PDF)

Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives

Journal of food biochemistry, 2019-09, Vol.43 (9), p.e12974-n/a

2019

Volltextzugriff (PDF)

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Journal of food science, 2020-11, Vol.85 (11), p.3823-3832

2020

Volltextzugriff (PDF)

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

International journal of food science & technology, 2019-08, Vol.54 (8), p.2563-2569

2019

Volltextzugriff (PDF)

Research advances and application of pulsed electric field on proteins and peptides in food

Food research international, 2021-01, Vol.139, p.109914-109914, Article 109914

2021

Volltextzugriff (PDF)

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

International journal of food science & technology, 2022-08, Vol.57 (8), p.5132-5143

2022

Volltextzugriff (PDF)

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

International journal of food science & technology, 2022-02, Vol.57 (2), p.801-815

2022

Volltextzugriff (PDF)

Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

Journal of food science, 2024-07, Vol.89 (7), p.4450-4468

2024

Volltextzugriff (PDF)

Review of the application of pulsed electric fields (PEF) technology for food processing in China

Food research international, 2020-11, Vol.137, p.109715-109715, Article 109715

2020

Volltextzugriff (PDF)

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

International journal of food science & technology, 2022-02, Vol.57 (2), p.816-826

2022

Volltextzugriff (PDF)

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

Comprehensive reviews in food science and food safety, 2014-01, Vol.13 (1), p.52-61

2014

Volltextzugriff (PDF)

A newly isolated bacterium Comamonas sp. XL8 alleviates the toxicity of cadmium exposure in rice seedlings by accumulating cadmium

Journal of hazardous materials, 2021-02, Vol.403, p.123824, Article 123824

2021

Volltextzugriff (PDF)

Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract

Journal of food science and technology, 2019-05, Vol.56 (5), p.2355-2364

2019

Volltextzugriff (PDF)

Novel processing techniques and spinach juice: Quality and safety improvements

Journal of food science, 2020-04, Vol.85 (4), p.1018-1026

2020

Volltextzugriff (PDF)

Ultrasound based modification and structural-functional analysis of corn and cassava starch

Ultrasonics sonochemistry, 2021-12, Vol.80, p.105795-105795, Article 105795

2021

Volltextzugriff (PDF)

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Comprehensive reviews in food science and food safety, 2022-07, Vol.21 (4), p.3297-3325

2022

Volltextzugriff (PDF)

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Journal of food processing and preservation, 2018-09, Vol.42 (9), p.e13755-n/a

2018

Volltextzugriff (PDF)

Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Food & function, 2023-09, Vol.14 (18), p.8545-8557

2023

Volltextzugriff (PDF)

Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules

Journal of food engineering, 2019-03, Vol.245, p.149-156

2019

Volltextzugriff (PDF)

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

Critical reviews in food science and nutrition, 2015-01, Vol.55 (7), p.1012-1225

2015

Volltextzugriff (PDF)

The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

International journal of food science & technology, 2018-09, Vol.53 (9), p.2212-2219

2018

Volltextzugriff (PDF)

1 – 25 von 1.761

Suche als RSS-Feed

Aktive Filter

PublikationsformBücher

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(837)
Mit Volltextzugriff
(1.128)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Chinesisch
(1.206)
Englisch
(523)
Japanisch
(56)
Koreanisch
(34)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(5)
... seit 90 Tagen
(24)

Menü

Weitere Dienste

Einstellungen

Non‐thermal technologies and its current and future application in the food industry: a review

A review of bacterial biofilm control by physical strategies

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

Effects of ultrasound treatments on quality of grapefruit juice

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Research advances and application of pulsed electric field on proteins and peptides in food

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

Review of the application of pulsed electric fields (PEF) technology for food processing in China

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

A newly isolated bacterium Comamonas sp. XL8 alleviates the toxicity of cadmium exposure in rice seedlings by accumulating cadmium

Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract

Novel processing techniques and spinach juice: Quality and safety improvements

Ultrasound based modification and structural-functional analysis of corn and cassava starch

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

Aktive Filter

Suchergebnisse filtern