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...

Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2564-2572

2011

Volltextzugriff (PDF)

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Analytica chimica acta, 2004-06, Vol.513 (1), p.57-65

2004

Volltextzugriff (PDF)

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Food chemistry, 2004-05, Vol.85 (4), p.519-525

2004

Volltextzugriff (PDF)

The polysaccharides of red wine: total fractionation and characterization

Carbohydrate polymers, 2003-12, Vol.54 (4), p.439-447

2003

Volltextzugriff (PDF)

Changes in Proanthocyanidin Chain Length in Winelike Model Solutions

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2261-2266

2002

Volltextzugriff (PDF)

Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5348-5355

2001

Volltextzugriff (PDF)

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Journal of agricultural and food chemistry, 2012-09, Vol.60 (35), p.8561-8570

2012

Volltextzugriff (PDF)

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Rapid communications in mass spectrometry, 2003-01, Vol.17 (1), p.9-16

2003

Volltextzugriff (PDF)

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.564-573

2003

Volltextzugriff (PDF)

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Journal of the science of food and agriculture, 2015-01, Vol.95 (1), p.36-43

2015

Volltextzugriff (PDF)

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Analytica chimica acta, 2010-02, Vol.660 (1), p.35-42

2010

Volltextzugriff (PDF)

Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain

Carbohydrate research, 2000-06, Vol.326 (4), p.277-294

2000

Volltextzugriff (PDF)

Untargeted voltammetric approaches for characterization of oxidation patterns in white wines

Food chemistry, 2018-12, Vol.269, p.1-8

2018

Volltextzugriff (PDF)

Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7144-7151

2004

Volltextzugriff (PDF)

Fractionation of Grape Anthocyanin Classes Using Multilayer Coil Countercurrent Chromatography with Step Gradient Elution

Journal of agricultural and food chemistry, 2004-02, Vol.52 (4), p.713-719

2004

Volltextzugriff (PDF)

Structural characterization of red wine rhamnogalacturonan II

Carbohydrate research, 1996-09, Vol.290 (2), p.183-197

1996

Volltextzugriff (PDF)

Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables

Carbohydrate research, 1997, Vol.297 (2), p.181-186

1997

Volltextzugriff (PDF)

Pillar[5]arene-Based Glycoclusters: Synthesis and Multivalent Binding to Pathogenic Bacterial Lectins

Chemistry : a European journal, 2016-02, Vol.22 (9), p.2955-2963

2016

Volltextzugriff (PDF)

Quantitative analysis of metallic traces in water-based liquids by UV-IR double-pulse laser-induced breakdown spectroscopy

Journal of analytical atomic spectrometry, 2012-02, Vol.27 (2), p.276-283

2012

Volltextzugriff (PDF)

Presentation of the PyDEF post-treatment Python software to compute publishable charts for defect energy formation

Chemical physics letters, 2017-03, Vol.671, p.124-130

2017

Volltextzugriff (PDF)

Fullerene sugar balls

Chemical communications (Cambridge, England), 2010-06, Vol.46 (22), p.3860-3862

2010

Volltextzugriff (PDF)

Multivalent glycoconjugates as anti-pathogenic agents

Chemical Society reviews, 2013-01, Vol.42 (11), p.4709-4727

2013

Volltextzugriff (PDF)

Investigation of resonance-enhanced laser-induced breakdown spectroscopy for analysis of aluminium alloys

Journal of analytical atomic spectrometry, 2010-01, Vol.25 (5), p.635-644

2010

Volltextzugriff (PDF)

Improving laser-induced breakdown spectroscopy (LIBS) performance for iron and lead determination in aqueous solutions with laser-induced fluorescence (LIF)

Journal of analytical atomic spectrometry, 2009-01, Vol.24 (10), p.1421-1428

2009

Volltextzugriff (PDF)

(NHC-olefin)-nickel(0) nanoparticles as catalysts for the ()-selective semi-hydrogenation of alkynes and ynamides

Chemical communications (Cambridge, England), 2023-02, Vol.59 (11), p.1537-154

2023

Volltextzugriff (PDF)

1 – 25 von 40

Suche als RSS-Feed

Aktive Filter

ThemaChemistry

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(39)
Mit Volltextzugriff
(40)

Publikationsform

Artikel
(39)
Buchkapitel
(1)

Sprache

Englisch
(40)
Französisch
(1)

Erscheinungsjahr

n.n

Menü

Weitere Dienste

Einstellungen

Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

The polysaccharides of red wine: total fractionation and characterization

Changes in Proanthocyanidin Chain Length in Winelike Model Solutions

Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain

Untargeted voltammetric approaches for characterization of oxidation patterns in white wines

Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins

Fractionation of Grape Anthocyanin Classes Using Multilayer Coil Countercurrent Chromatography with Step Gradient Elution

Structural characterization of red wine rhamnogalacturonan II

Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables

Pillar[5]arene-Based Glycoclusters: Synthesis and Multivalent Binding to Pathogenic Bacterial Lectins

Quantitative analysis of metallic traces in water-based liquids by UV-IR double-pulse laser-induced breakdown spectroscopy

Presentation of the PyDEF post-treatment Python software to compute publishable charts for defect energy formation

Fullerene sugar balls

Multivalent glycoconjugates as anti-pathogenic agents

Investigation of resonance-enhanced laser-induced breakdown spectroscopy for analysis of aluminium alloys

Improving laser-induced breakdown spectroscopy (LIBS) performance for iron and lead determination in aqueous solutions with laser-induced fluorescence (LIF)

(NHC-olefin)-nickel(0) nanoparticles as catalysts for the ()-selective semi-hydrogenation of alkynes and ynamides

Aktive Filter

Suchergebnisse filtern