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...

Stability of Black Tea Polyphenol, Theaflavin, and Identification of Theanaphthoquinone as Its Major Radical Reaction Product

Journal of agricultural and food chemistry, 2005-07, Vol.53 (15), p.6146-6150

2005

Volltextzugriff (PDF)

In Vitro Cytotoxicity of Nonpolar Constituents from Different Parts of Kava Plant (Piper methysticum)

Journal of agricultural and food chemistry, 2006-04, Vol.54 (8), p.3157-3162

2006

Volltextzugriff (PDF)

Instability of St. John's Wort (Hypericum perforatum L.) and Degradation of Hyperforin in Aqueous Solutions and Functional Beverage

Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6156-6164

2004

Volltextzugriff (PDF)

Identification of C-glycoside Flavonoids as Potential Mutagenic Compounds in Kava

Journal of food science, 2007-03, Vol.72 (2), p.C120-C125

2007

Volltextzugriff (PDF)

Fat and water composition affects residual catalatic activity in chicken breast heated to specific end-point temperatures

Journal of food science, 1997-01, Vol.62 (1), p.66-68

1997

Volltextzugriff (PDF)

Sensitive catalase test for end-point temperature of heated chicken meat

Journal of food science, 1994-05, Vol.59 (3), p.494-497

1994

Volltextzugriff (PDF)

Comparison of broiler tissues for oxidative changes after cooking and refrigerated storage

Journal of food science, 1988-07, Vol.53 (4), p.1072-1075

Ang, C.Y.W

1988

Volltextzugriff (PDF)

Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage

Journal of food science, 1993-03, Vol.58 (2), p.265-269

1993

Volltextzugriff (PDF)

Reheating effect on thiobarbituric acid reactive substances of refrigerated stored, cooked broiler meat

Journal of food protection, 1992-11, Vol.55 (11), p.924-926

Ang, C.Y.W. (R.B. Russell Agricultural Research Center, ARS, USDA, Athens, GA)

1992

Volltextzugriff (PDF)

CATALATIC ACTIVITY AS AN INDICATOR OF END-POINT TEMPERATURES IN BREADED, HEAT PROCESSED CHICKEN PATTIES

Journal of muscle foods, 1996-08, Vol.7 (3), p.345-354

1996

Volltextzugriff (PDF)

Effect of marination with sodium pyrophosphate solution on oxidative stability of frozen cooked broiler leg meat

Poultry science, 1987-04, Vol.66 (4), p.676-678

1987

Volltextzugriff (PDF)

Assessment of kavalactones in kava beverage products and aqueous infusions

Journal of food science, 2006-08, Vol.71 (6), p.C345-C351

2006

Volltextzugriff (PDF)

Effects of reheating method on off-flavor development in precooked, stored chicken patties

Poultry science, 1990-02, Vol.69 (2), p.320-328

1990

Volltextzugriff (PDF)

Sensory analysis and thiobarbituric acid values of precooked chicken patties stored up to three days and reheated by two methods

Poultry science, 1988-05, Vol.67 (5), p.736-742

1988

Volltextzugriff (PDF)

Determination of six kavalactones in dietary supplements and selected functional foods containing Piper methysticum by isocratic liquid chromatography with internal standard

Journal of AOAC International, 2005-01, Vol.88 (1), p.16-25

2005

Volltextzugriff (PDF)

Effect of refrigeration and microbial contamination of raw broiler tissues on thiobarbituric acid values and headspace gas chromatographic analysis of cooked and stored breast and leg meat

Poultry science, 1989-11, Vol.68 (11), p.1470-1477

1989

Volltextzugriff (PDF)

Simultaneous Determination of Amoxicillin and Ampicillin in Bovine Milk by HPLC with Fluorescence Detection

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1264-1268

1997

Volltextzugriff (PDF)

Research note: effect of carcass size and sodium pyrophosphate on moisture absorption and retention by marinated broiler halves

Poultry science, 1988-03, Vol.67 (3), p.510-512

1988

Volltextzugriff (PDF)

Effect of ice-pack storage of broiler parts with or without bone on the mineral levels of meat

Poultry science, 1985-05, Vol.64 (5), p.896-900

1985

Volltextzugriff (PDF)

Research Note: Influence of Fat Content on Oxidative Stability of Cooked Chicken Thigh Patties During Frozen Storage

Poultry science, 1992-10, Vol.71 (10), p.1794-1796

1992

Volltextzugriff (PDF)

Content of selected nonprotein components in poultry bone residue

Poultry science, 1986-06, Vol.65 (6), p.1214-1216

1986

Volltextzugriff (PDF)

Comparison of Liquid Chromatography with Microbial Inhibition Assay for Determination of Incurred Amoxicillin and Ampicillin Residues in Milk

Journal of agricultural and food chemistry, 1997-11, Vol.45 (11), p.4351-4356

1997

Volltextzugriff (PDF)

INFLUENCE OF HEATING END-POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT - A REVIEW

Journal of muscle foods, 1996-08, Vol.7 (3), p.291-302

1996

Volltextzugriff (PDF)

Rapid determination of ampicillin in bovine milk by liquid chromatography with fluorescence detection

Journal of AOAC International, 1997-01, Vol.80 (1), p.25-30

1997

Volltextzugriff (PDF)

Development of a Dynamic Headspace GC Method for Assessing the Influence of Heating End-Point Temperature on Volatiles of Chicken Breast Meat

Journal of agricultural and food chemistry, 1994-11, Vol.42 (11), p.2493-2498

1994

Volltextzugriff (PDF)

1 – 25 von 55

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(53)
Mit Volltextzugriff
(49)

Publikationsform

Artikel
(55)

Sprache

Englisch
(55)

Erscheinungsjahr

n.n

Thema

Science & Technology
(37)
Life Sciences & Biomedicine
(36)
Food Science & Technology
(27)
Biological And Medical Sciences
(26)
Fundamental And Applied Biological Sciences. Psychology
(26)
Food Industries
(25)
Carne De Pollo
(18)
Viande De Poulet
(18)
Agriculture
(15)
Chicken Meat
(15)
Meat And Meat Product Industries
(15)
Chemistry
(11)
Physical Sciences
(11)
Almacenamiento
(10)
Stockage
(10)
Agriculture, Dairy & Animal Science
(9)
Alimentos
(9)
Poultry
(9)
Produit Alimentaire
(9)
Temperature
(9)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Stability of Black Tea Polyphenol, Theaflavin, and Identification of Theanaphthoquinone as Its Major Radical Reaction Product

In Vitro Cytotoxicity of Nonpolar Constituents from Different Parts of Kava Plant (Piper methysticum)

Instability of St. John's Wort (Hypericum perforatum L.) and Degradation of Hyperforin in Aqueous Solutions and Functional Beverage

Identification of C-glycoside Flavonoids as Potential Mutagenic Compounds in Kava

Fat and water composition affects residual catalatic activity in chicken breast heated to specific end-point temperatures

Sensitive catalase test for end-point temperature of heated chicken meat

Comparison of broiler tissues for oxidative changes after cooking and refrigerated storage

Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage

Reheating effect on thiobarbituric acid reactive substances of refrigerated stored, cooked broiler meat

CATALATIC ACTIVITY AS AN INDICATOR OF END-POINT TEMPERATURES IN BREADED, HEAT PROCESSED CHICKEN PATTIES

Effect of marination with sodium pyrophosphate solution on oxidative stability of frozen cooked broiler leg meat

Assessment of kavalactones in kava beverage products and aqueous infusions

Effects of reheating method on off-flavor development in precooked, stored chicken patties

Sensory analysis and thiobarbituric acid values of precooked chicken patties stored up to three days and reheated by two methods

Determination of six kavalactones in dietary supplements and selected functional foods containing Piper methysticum by isocratic liquid chromatography with internal standard

Effect of refrigeration and microbial contamination of raw broiler tissues on thiobarbituric acid values and headspace gas chromatographic analysis of cooked and stored breast and leg meat

Simultaneous Determination of Amoxicillin and Ampicillin in Bovine Milk by HPLC with Fluorescence Detection

Research note: effect of carcass size and sodium pyrophosphate on moisture absorption and retention by marinated broiler halves

Effect of ice-pack storage of broiler parts with or without bone on the mineral levels of meat

Research Note: Influence of Fat Content on Oxidative Stability of Cooked Chicken Thigh Patties During Frozen Storage

Content of selected nonprotein components in poultry bone residue

Comparison of Liquid Chromatography with Microbial Inhibition Assay for Determination of Incurred Amoxicillin and Ampicillin Residues in Milk

INFLUENCE OF HEATING END-POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT - A REVIEW

Rapid determination of ampicillin in bovine milk by liquid chromatography with fluorescence detection

Development of a Dynamic Headspace GC Method for Assessing the Influence of Heating End-Point Temperature on Volatiles of Chicken Breast Meat

Suchergebnisse filtern