UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 1.445

Sortiert nach

Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Food chemistry, 2005-02, Vol.89 (3), p.325-332

2005

Volltextzugriff (PDF)

Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L

Journal of the science of food and agriculture, 1998-05, Vol.77 (1), p.45-57

1998

Volltextzugriff (PDF)

Molecular level protein composition of flour mill streams from a pilot-scale flour mill and its relationship to product quality

Cereal chemistry, 2006, Vol.83 (1), p.52-56

2006

Volltextzugriff (PDF)

Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

Journal of food science, 2001-08, Vol.66 (6), p.782-786

2001

Volltextzugriff (PDF)

Protein Cross-Linking in Food

Annals of the New York Academy of Sciences, 2005-06, Vol.1043 (1), p.97-103

2005

Volltextzugriff (PDF)

The impact of transglutaminase on soy proteins and tofu texture

Food chemistry, 2007, Vol.104 (4), p.1491-1501

2007

Volltextzugriff (PDF)

The impact of Maillard cross-linking on soy proteins and tofu texture

Food chemistry, 2007, Vol.104 (4), p.1502-1508

2007

Volltextzugriff (PDF)

Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins

Cereal chemistry, 2003-11, Vol.80 (6), p.707-711

2003

Volltextzugriff (PDF)

Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Journal of cereal science, 2005-09, Vol.42 (2), p.185-191

2005

Volltextzugriff (PDF)

Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar

Journal of the science of food and agriculture, 1994-02, Vol.64 (2), p.155-161

1994

Volltextzugriff (PDF)

Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

Trends in food science & technology, 2005-01, Vol.16 (11), p.510-512

2005

Volltextzugriff (PDF)

The Role of Maltodextrins in the Staling of Bread

Journal of cereal science, 1997-09, Vol.26 (2), p.201-209

1997

Volltextzugriff (PDF)

Determination of anthocyanins, flavonoids and phenolic acids in potatoes. II: Wild, tuberous Solanum species

Journal of the science of food and agriculture, 1998-05, Vol.77 (1), p.58-63

1998

Volltextzugriff (PDF)

Variation Among High Molecular Weight Subunits of Glutenin Detected by Capillary Electrophoresis

Journal of cereal science, 1997-01, Vol.25 (1), p.9-16

1997

Volltextzugriff (PDF)

Covalent Protein Adduct Formation and Protein Cross-Linking Resulting from the Maillard Reaction between Cyclotene and a Model Food Protein

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.1183-1188

1999

Volltextzugriff (PDF)

Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromatography

Journal of cereal science, 1991-07, Vol.14 (1), p.25-34

Sutton, K.H.

1991

Volltextzugriff (PDF)

Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough

Cereal chemistry, 1997-07, Vol.74 (4), p.389-395

1997

Volltextzugriff (PDF)

Aglycone and glycoside specificity of apple skin flavonoid glycosyltransferase

Journal of the science of food and agriculture, 1997-11, Vol.75 (3), p.378-382

1997

Volltextzugriff (PDF)

Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

Journal of cereal science, 1999-09, Vol.30 (2), p.147-158

1999

Volltextzugriff (PDF)

HPLC and Immunoassay-based Glutenin Subunit Analysis: Screening for Dough Properties in Wheats Grown under Different Environmental Conditions

Journal of cereal science, 1994-11, Vol.20 (3), p.203-215

1994

Volltextzugriff (PDF)

Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates

Journal of the American Society for Horticultural Science, 1995-11, Vol.120 (6), p.1075-1081

1995

Volltextzugriff (PDF)

Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins

Journal of cereal science, 1989-09, Vol.10 (2), p.113-121

1989

Volltextzugriff (PDF)

Determination of damaged starch in wheat flours by reversed-phase high-performance liquid chromatography

Journal of cereal science, 1990, Vol.11 (3), p.235-242

1990

Volltextzugriff (PDF)

Quantitation of rye in wheat/rye wholemeal mixtures by reversed-phase high-performance liquid chromatography

Journal of cereal science, 1990, Vol.12 (1), p.25-32

1990

Volltextzugriff (PDF)

Considerations for the successful development and launch of personalised nutrigenomic foods

Mutation Research-Fundamental and Molecular Mechanisms of Mutagenesis, 2007-09, Vol.622 (1), p.117-121

Sutton, Kevin H.

2007

Volltextzugriff (PDF)

1 – 25 von 1.445

Suche als RSS-Feed

Aktive Filter

ThemaAdult

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(1.263)
Mit Volltextzugriff
(1.323)

Publikationsform

3 weitere anzeigen...

Weniger anzeigen...

Sprache

1 weiteren anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(953)
Life Sciences & Biomedicine
(546)
Physical Sciences
(391)
Humans
(361)
Physics
(294)
Biological And Medical Sciences
(254)
Astronomy & Astrophysics
(188)
Female
(188)
Gravitational Waves
(181)
Male
(177)
Medical Sciences
(170)
Astrophysics
(144)
Physics, Particles & Fields
(139)
Physical, Chemical, Mathematical & Earth Sciences
(127)
Physique, Chimie, Mathématiques & Sciences De La Terre
(127)
Aérospatiale, Astronomie & Astrophysique
(125)
Space Science, Astronomy & Astrophysics
(125)
Animals
(117)
General Relativity And Quantum Cosmology
(111)
Middle Aged
(105)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(3)
... seit 90 Tagen
(5)

Menü

Weitere Dienste

Einstellungen

Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L

Molecular level protein composition of flour mill streams from a pilot-scale flour mill and its relationship to product quality

Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

Protein Cross-Linking in Food

The impact of transglutaminase on soy proteins and tofu texture

The impact of Maillard cross-linking on soy proteins and tofu texture

Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins

Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar

Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

The Role of Maltodextrins in the Staling of Bread

Determination of anthocyanins, flavonoids and phenolic acids in potatoes. II: Wild, tuberous Solanum species

Variation Among High Molecular Weight Subunits of Glutenin Detected by Capillary Electrophoresis

Covalent Protein Adduct Formation and Protein Cross-Linking Resulting from the Maillard Reaction between Cyclotene and a Model Food Protein

Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromatography

Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough

Aglycone and glycoside specificity of apple skin flavonoid glycosyltransferase

Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

HPLC and Immunoassay-based Glutenin Subunit Analysis: Screening for Dough Properties in Wheats Grown under Different Environmental Conditions

Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates

Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins

Determination of damaged starch in wheat flours by reversed-phase high-performance liquid chromatography

Quantitation of rye in wheat/rye wholemeal mixtures by reversed-phase high-performance liquid chromatography

Considerations for the successful development and launch of personalised nutrigenomic foods

Aktive Filter

Suchergebnisse filtern