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...

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6522-6534

2019

Volltextzugriff (PDF)

Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms

Frontiers in microbiology, 2022-12, Vol.13, p.1044820-1044820

2022

Volltextzugriff (PDF)

Ameliorative effect of Lactobacillus plantarum WW-fermented soy extract on rat fatty liver via the PPAR signaling pathway

Journal of functional foods, 2019-09, Vol.60, p.103439, Article 103439

2019

Volltextzugriff (PDF)

Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb

Frontiers in nutrition (Lausanne), 2022-11, Vol.9, p.1035760-1035760

2022

Volltextzugriff (PDF)

Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food

Food science & technology, 2020-07, Vol.129, p.109450, Article 109450

2020

Volltextzugriff (PDF)

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Food chemistry, 2021-05, Vol.343, p.128509, Article 128509

2021

Volltextzugriff (PDF)

Research progress of 3D printing technology in functional food, powering the future of food

Trends in food science & technology, 2024-07, Vol.149, p.104545, Article 104545

2024

Volltextzugriff (PDF)

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

Food research international, 2019-01, Vol.115, p.414-424

2019

Volltextzugriff (PDF)

Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide

Food chemistry, 2023-03, Vol.404, p.134583-134583, Article 134583

2023

Volltextzugriff (PDF)

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

Food chemistry, 2019-12, Vol.301, p.125270, Article 125270

2019

Volltextzugriff (PDF)

Antimicrobial peptides: An alternative to traditional antibiotics

European journal of medicinal chemistry, 2024-02, Vol.265, p.116072-116072, Article 116072

2024

Volltextzugriff (PDF)

Investigating the core microbiota and its influencing factors in traditional Chinese pickles

Food research international, 2021-09, Vol.147, p.110543-110543, Article 110543

2021

Volltextzugriff (PDF)

Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)

Journal of agricultural and food chemistry, 2023-12, Vol.71 (48), p.18953-18962

2023

Volltextzugriff (PDF)

Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods

Critical reviews in food science and nutrition, 2023-02, Vol.63 (5), p.569-584

2023

Volltextzugriff (PDF)

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Comprehensive reviews in food science and food safety, 2023-07, Vol.22 (4), p.2773-2801

2023

Volltextzugriff (PDF)

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Journal of food science, 2018-05, Vol.83 (5), p.1342-1349

2018

Volltextzugriff (PDF)

Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8

International journal of biological macromolecules, 2022-05, Vol.208, p.288-298

2022

Volltextzugriff (PDF)

Front Cover: Cover Image, Volume 22, Issue 4

Comprehensive reviews in food science and food safety, 2023-07, Vol.22 (4)

2023

Volltextzugriff (PDF)

Determination of allosteric and active sites responsible for catalytic activity of delta 12 fatty acid desaturase from Geotrichum candidum and Mortierella alpina by domain swapping

Enzyme and microbial technology, 2020-08, Vol.138, p.109563-109563, Article 109563

2020

Volltextzugriff (PDF)

PII: S0022-3697(09)00342-4

The Journal of physics and chemistry of solids, 2010, Vol.71 (4), p.417-417

Kang, Feiyu

2010

Volltextzugriff (PDF)

Sol-Gel-Hydrothermal Synthesis of the Heterostructured TiO2/N-Bi2WO6 Composite with High-Visible-Light- and Ultraviolet-Light-Induced Photocatalytic Performances

International journal of photoenergy, 2012-01, Vol.2012 (2012), p.1-12

2012

Volltextzugriff (PDF)

Synthesis and Electrochemical Performance of LiMnPO4 by Hydrothermal Method

International journal of electrochemistry, 2014-01, Vol.2014 (2014), p.1-9

2014

Volltextzugriff (PDF)

New Horizons in Web Based Learning - ICWL 2010 Workshops: ICWL 2010 Workshops: STEG, CICW, WGLBWS and IWKDEWL, Shanghai, China, December 7-11, 2010, Revised Selected Papers

1, 2011

Volltextzugriff (PDF)

"Homeless" orphans and science as a vocation-The issue of ethos in Weber's view of science

She hui, 2023-01, Vol.43 (3), p.54

Sun, Feiyu

2023

Volltextzugriff (PDF)

Individual Self-preservation and Modern Moral Personality Attributes of Sociology: The Double Structure in Suicide Theory

She hui, 2018-01, Vol.38 (6), p.125

Sun, Feiyu

2018

Volltextzugriff (PDF)

1 – 25 von 4.108

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(3.476)
Mit Volltextzugriff
(3.641)

Publikationsform

4 weitere anzeigen...

Weniger anzeigen...

Sprache

3 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(2.826)
Technology
(1.584)
Physical Sciences
(1.351)
Materials Science
(916)
Chemistry
(911)
Materials Science, Multidisciplinary
(828)
Life Sciences & Biomedicine
(805)
Chemistry, Physical
(572)
Engineering
(547)
Science & Technology - Other Topics
(504)
Physics
(465)
Chemistry, Multidisciplinary
(367)
Nanoscience & Nanotechnology
(362)
Physics, Applied
(337)
Energy & Fuels
(267)
Humans
(241)
Computer Science
(237)
Lithium
(223)
Electrochemistry
(210)
Physics, Condensed Matter
(204)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms

Ameliorative effect of Lactobacillus plantarum WW-fermented soy extract on rat fatty liver via the PPAR signaling pathway

Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb

Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Research progress of 3D printing technology in functional food, powering the future of food

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

Antimicrobial peptides: An alternative to traditional antibiotics

Investigating the core microbiota and its influencing factors in traditional Chinese pickles

Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)

Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8

Front Cover: Cover Image, Volume 22, Issue 4

Determination of allosteric and active sites responsible for catalytic activity of delta 12 fatty acid desaturase from Geotrichum candidum and Mortierella alpina by domain swapping

PII: S0022-3697(09)00342-4

Sol-Gel-Hydrothermal Synthesis of the Heterostructured TiO2/N-Bi2WO6 Composite with High-Visible-Light- and Ultraviolet-Light-Induced Photocatalytic Performances

Synthesis and Electrochemical Performance of LiMnPO4 by Hydrothermal Method

New Horizons in Web Based Learning - ICWL 2010 Workshops: ICWL 2010 Workshops: STEG, CICW, WGLBWS and IWKDEWL, Shanghai, China, December 7-11, 2010, Revised Selected Papers

"Homeless" orphans and science as a vocation-The issue of ethos in Weber's view of science

Individual Self-preservation and Modern Moral Personality Attributes of Sociology: The Double Structure in Suicide Theory

Suchergebnisse filtern