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...

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

Sensors (Basel, Switzerland), 2023-01, Vol.23 (1), p.534

2023

Volltextzugriff (PDF)

3D Printed Fused Deposition Modeling (FDM) Capillaries for Chemiresistive Gas Sensors

Sensors (Basel, Switzerland), 2023-07, Vol.23 (15), p.6817

2023

Volltextzugriff (PDF)

Measuring depression in adolescence: Evaluation of a hierarchical factor model of the Children's Depression Inventory and measurement invariance across boys and girls

PloS one, 2021-04, Vol.16 (4), p.e0249943-e0249943

2021

Volltextzugriff (PDF)

Impact of particle size on wheat dough and bread characteristics

Food chemistry, 2019-11, Vol.297, p.124938-124938, Article 124938

2019

Volltextzugriff (PDF)

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation

Foods, 2022-02, Vol.11 (4), p.536

2022

Volltextzugriff (PDF)

The role of perfectionism in predicting athlete burnout, training distress, and sports performance: A short-term and long-term longitudinal perspective

Journal of sports sciences, 2021-09, Vol.39 (17), p.1969-1979

2021

Volltextzugriff (PDF)

Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

International journal of biological macromolecules, 2022-07, Vol.213, p.110-122

2022

Volltextzugriff (PDF)

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

Czech Journal of Food Sciences, 2022-01, Vol.40 (2), p.102-108

2022

Volltextzugriff (PDF)

Subjective Indicators of Overtraining and Their Relationship to Sport Fitness: A 1-year Observation of Elite Athletes

SAGE open, 2024-04, Vol.14 (2)

2024

Volltextzugriff (PDF)

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Journal of cereal science, 2017-05, Vol.75, p.158-164

2017

Volltextzugriff (PDF)

Psychometric Properties of the Sport Multidimensional Perfectionism Scale-2 in Czech Adolescent Athletes: An Exploratory Approach

SAGE open, 2022-07, Vol.12 (3)

2022

Volltextzugriff (PDF)

Preventing chronic fatigue in Czech young athletes: The features description of the “SmartTraining” mobile application

Frontiers in physiology, 2022-09, Vol.13, p.919982-919982

2022

Volltextzugriff (PDF)

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Food science & technology, 2016-05, Vol.68, p.659-666

2016

Volltextzugriff (PDF)

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Journal of cereal science, 2014-09, Vol.60 (2), p.271-275

2014

Volltextzugriff (PDF)

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

Heliyon, 2023-04, Vol.9 (4), p.e15118-e15118, Article e15118

2023

Volltextzugriff (PDF)

The influence of the addition of instant rice mash on the textural properties of rice bread

Czech Journal of Food Sciences, 2022-01, Vol.40 (5), p.352-358

2022

Volltextzugriff (PDF)

Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare

Open agriculture, 2024-03, Vol.9 (1), p.655-99

2024

Volltextzugriff (PDF)

The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Journal of texture studies, 2016-10, Vol.47 (5), p.423-431

2016

Volltextzugriff (PDF)

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Food science & nutrition, 2021-09, Vol.9 (9), p.4863-4873

2021

Volltextzugriff (PDF)

Predictors of Mental Health in Adolescence: The Role of Personality, Dispositional Optimism, and Social Support

SAGE open, 2020-04, Vol.10 (2)

2020

Volltextzugriff (PDF)

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Food science & technology, 2017-08, Vol.81, p.299-305

2017

Volltextzugriff (PDF)

Rheological properties of dough and baking quality of products using coloured wheat

Plant, soil and environment, 2018-01, Vol.64 (5), p.203-208

2018

Volltextzugriff (PDF)

One health behavior or many health-related behaviors?

Psychology research and behavior management, 2019-01, Vol.12, p.23-30

2019

Volltextzugriff (PDF)

Quality of beer with added pseudocereals

Kvasný průmysl (On-line), 2024-10, Vol.70 (5), p.953-960

2024

Volltextzugriff (PDF)

The effect of nitrogen fertilisation, biostimulant application and extra-root phosphorus fertilization on yield and quality of malting barley grain

Kvasný průmysl (On-line), 2024-10, Vol.70 (5), p.936-942

2024

Volltextzugriff (PDF)

1 – 25 von 82

Suche als RSS-Feed

Aktive Filter

ThemaProteins

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(63)
Mit Volltextzugriff
(66)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

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

Menü

Weitere Dienste

Einstellungen

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

3D Printed Fused Deposition Modeling (FDM) Capillaries for Chemiresistive Gas Sensors

Measuring depression in adolescence: Evaluation of a hierarchical factor model of the Children's Depression Inventory and measurement invariance across boys and girls

Impact of particle size on wheat dough and bread characteristics

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation

The role of perfectionism in predicting athlete burnout, training distress, and sports performance: A short-term and long-term longitudinal perspective

Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

Subjective Indicators of Overtraining and Their Relationship to Sport Fitness: A 1-year Observation of Elite Athletes

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Psychometric Properties of the Sport Multidimensional Perfectionism Scale-2 in Czech Adolescent Athletes: An Exploratory Approach

Preventing chronic fatigue in Czech young athletes: The features description of the “SmartTraining” mobile application

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

The influence of the addition of instant rice mash on the textural properties of rice bread

Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare

The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Predictors of Mental Health in Adolescence: The Role of Personality, Dispositional Optimism, and Social Support

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Rheological properties of dough and baking quality of products using coloured wheat

One health behavior or many health-related behaviors?

Quality of beer with added pseudocereals

The effect of nitrogen fertilisation, biostimulant application and extra-root phosphorus fertilization on yield and quality of malting barley grain

Aktive Filter

Suchergebnisse filtern