UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Trends in food science & technology, 2010-02, Vol.21 (2), p.106-113

2010

Volltextzugriff (PDF)

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Food chemistry, 2010-03, Vol.119 (2), p.770-778

2010

Volltextzugriff (PDF)

High export of dissolved silica from the Greenland Ice Sheet

Geophysical research letters, 2016-09, Vol.43 (17), p.9173-9182

2016

Volltextzugriff (PDF)

Fundamental studies on the reduction of salt on dough and bread characteristics

Food research international, 2009-08, Vol.42 (7), p.885-891

2009

Volltextzugriff (PDF)

Seasonal and interannual phytoplankton production in a sub-Arctic tidewater outlet glacier fjord, SW Greenland

Marine ecology. Progress series (Halstenbek), 2015-03, Vol.524, p.27-38

2015

Volltextzugriff (PDF)

Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Food hydrocolloids, 2013-07, Vol.32 (1), p.52-63

2013

Volltextzugriff (PDF)

Recent advances in the formulation of gluten-free cereal-based products

Trends in Food Science & Technology, 2004-03, Vol.15 (3-4), p.143-152

2004

Volltextzugriff (PDF)

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Food microbiology, 2014-02, Vol.37, p.44-50

2014

Volltextzugriff (PDF)

Buckwheat

Cereal chemistry, 2006-07, Vol.83 (4), p.391-401

2006

Volltextzugriff (PDF)

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

International journal of food sciences and nutrition, 2009-01, Vol.60 (s4), p.240-257

2009

Volltextzugriff (PDF)

Non-contact ACL injuries in female athletes: an International Olympic Committee current concepts statement

British journal of sports medicine, 2008-06, Vol.42 (6), p.394-412

2008

Volltextzugriff (PDF)

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Food chemistry, 2015-01, Vol.166, p.223-230

2015

Volltextzugriff (PDF)

Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage

Journal of applied microbiology, 2013-12, Vol.115 (6), p.1379-1387

2013

Volltextzugriff (PDF)

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

Journal of cereal science, 2009-07, Vol.50 (1), p.22-28

2009

Volltextzugriff (PDF)

Correlation analysis of protein quality characteristics with gluten-free bread properties

Food & function, 2017-07, Vol.8 (7), p.2465-2474

2017

Volltextzugriff (PDF)

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

International journal of food microbiology, 2008-07, Vol.125 (3), p.274-278

2008

Volltextzugriff (PDF)

Crust and crumb characteristics of gluten free breads

Journal of food engineering, 2003-02, Vol.56 (2), p.153-161

2003

Volltextzugriff (PDF)

Anterior Cruciate Ligament Injury in National Collegiate Athletic Association Basketball and Soccer: A 13-Year Review

The American journal of sports medicine, 2005-04, Vol.33 (4), p.524-531

2005

Volltextzugriff (PDF)

Glacial meltwater and primary production are drivers of strong CO2 uptake in fjord and coastal waters adjacent to the Greenland Ice Sheet

Biogeosciences, 2015-04, Vol.12 (8), p.2347-2363

2015

Volltextzugriff (PDF)

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

International journal of food microbiology, 2010-06, Vol.141 (1), p.116-121

2010

Volltextzugriff (PDF)

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Journal of food engineering, 2015-05, Vol.153, p.89-95

2015

Volltextzugriff (PDF)

Recent advances in gluten-free baking and the current status of oats

Trends in food science & technology, 2010-06, Vol.21 (6), p.303-312

2010

Volltextzugriff (PDF)

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

Journal of applied microbiology, 2016-08, Vol.121 (2), p.485-494

2016

Volltextzugriff (PDF)

Copepod carcasses as microbial hot spots for pelagic denitrification

Limnology and oceanography, 2015-11, Vol.60 (6), p.2026-2036

2015

Volltextzugriff (PDF)

Application of response surface methodology in the development of gluten-free bread

Cereal chemistry, 2005-09, Vol.82 (5), p.609-615

2005

Volltextzugriff (PDF)

1 – 25 von 1.232

Suche als RSS-Feed

Aktive Filter

ThemaMiddle Aged

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(1.017)
Mit Volltextzugriff
(964)

Publikationsform

4 weitere anzeigen...

Weniger anzeigen...

Sprache

4 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(689)
Life Sciences & Biomedicine
(530)
Humans
(281)
Biological And Medical Sciences
(252)
Female
(170)
Fundamental And Applied Biological Sciences. Psychology
(170)
Physical Sciences
(170)
Food Science & Technology
(129)
Male
(127)
Animals
(114)
Food Industries
(101)
Medical Sciences
(96)
Adult
(95)
Neurosciences & Neurology
(77)
Neurosciences
(62)
Physics
(59)
Technology
(59)
Cereal And Baking Product Industries
(58)
Exact Sciences And Technology
(54)
Chemistry
(52)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(2)
... seit 90 Tagen
(3)

Menü

Weitere Dienste

Einstellungen

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

High export of dissolved silica from the Greenland Ice Sheet

Fundamental studies on the reduction of salt on dough and bread characteristics

Seasonal and interannual phytoplankton production in a sub-Arctic tidewater outlet glacier fjord, SW Greenland

Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Recent advances in the formulation of gluten-free cereal-based products

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Buckwheat

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

Non-contact ACL injuries in female athletes: an International Olympic Committee current concepts statement

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

Correlation analysis of protein quality characteristics with gluten-free bread properties

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

Crust and crumb characteristics of gluten free breads

Anterior Cruciate Ligament Injury in National Collegiate Athletic Association Basketball and Soccer: A 13-Year Review

Glacial meltwater and primary production are drivers of strong CO2 uptake in fjord and coastal waters adjacent to the Greenland Ice Sheet

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Recent advances in gluten-free baking and the current status of oats

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

Copepod carcasses as microbial hot spots for pelagic denitrification

Application of response surface methodology in the development of gluten-free bread

Aktive Filter

Suchergebnisse filtern