UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 88

Sortiert nach

Small differences in amylopectin fine structure may explain large functional differences of starch

Carbohydrate polymers, 2016-04, Vol.140, p.113-121

2016

Link zum Volltext

Verfügbarkeit prüfen

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Foods, 2020-10, Vol.9 (10), p.1435

2020

Link zum Volltext

Verfügbarkeit prüfen

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Current research in food science, 2022-01, Vol.5, p.451-463

2022

Link zum Volltext

Verfügbarkeit prüfen

Regional Variability in Sugar and Amino Acid Content of U.S. Soybeans and the Impact of Autoclaving on Reducing Sugars and Free Lysine

Foods, 2024-06, Vol.13 (12), p.1884

2024

Link zum Volltext

Verfügbarkeit prüfen

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Journal of food quality, 2019-01, Vol.2019, p.1-8

2019

Link zum Volltext

Verfügbarkeit prüfen

Machine learning approach in predicting GlutoPeak test parameters from image data with AutoML and transfer learning

Heliyon, 2023-10, Vol.9 (10), p.e20522-e20522, Article e20522

2023

Link zum Volltext

Verfügbarkeit prüfen

Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

Current research in food science, 2022-01, Vol.5, p.1668-1675

2022

Link zum Volltext

Verfügbarkeit prüfen

Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Food chemistry, 2023-09, Vol.421, p.136182-136182, Article 136182

2023

Link zum Volltext

Verfügbarkeit prüfen

Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches

Journal of food science, 2022-02, Vol.87 (2), p.686-698

2022

Link zum Volltext

Verfügbarkeit prüfen

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products

Journal of food science, 2022-08, Vol.87 (8), p.3496-3512

2022

Link zum Volltext

Verfügbarkeit prüfen

Variation in Lignin, Cell Wall-Bound p‑Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on Lodging

Journal of agricultural and food chemistry, 2020-11, Vol.68 (45), p.12569-12576

2020

Link zum Volltext

Verfügbarkeit prüfen

Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)

Cereal chemistry, 2023-05, Vol.100 (3), p.628-642

2023

Link zum Volltext

Verfügbarkeit prüfen

Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review

Food hydrocolloids for health, 2023-12, Vol.3, p.100117, Article 100117

2023

Link zum Volltext

Verfügbarkeit prüfen

Predicting moisture content during maize nixtamalization using machine learning with NIR spectroscopy

Theoretical and applied genetics, 2021-11, Vol.134 (11), p.3743-3757

2021

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review

Food chemistry advances, 2023-12, Vol.3, p.100379, Article 100379

2023

Link zum Volltext

Verfügbarkeit prüfen

Genetic characterization of FODMAPs and ATIs in heritage and modern spring wheat

Crop science, 2023-09, Vol.63 (5), p.2818-2834

2023

Link zum Volltext

Verfügbarkeit prüfen

Rice gelatinization temperature prediction using the rapid visco analyzer vis‐à‐vis the traditional DSC method

Cereal chemistry, 2024-05, Vol.101 (3), p.622-629

2024

Link zum Volltext

Verfügbarkeit prüfen

Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin

Food Structure, 2023-04, Vol.36, p.100321, Article 100321

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of sulfur fertilization rates on wheat (Triticum aestivum L.) functionality

Journal of cereal science, 2019-05, Vol.87, p.292-300

2019

Link zum Volltext

Verfügbarkeit prüfen

Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough

Journal of cereal science, 2022-11, Vol.108, p.103574, Article 103574

2022

Link zum Volltext

Verfügbarkeit prüfen

Variability in changes of acrylamide precursors during nixtamalization for masa production

Food science & technology, 2022-05, Vol.161, p.113400, Article 113400

2022

Link zum Volltext

Verfügbarkeit prüfen

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass

Journal of food quality, 2019-04

2019

Link zum Volltext

Verfügbarkeit prüfen

Food Processing: Principles and Applications

Stephanie Clark, Stephanie Jung, Buddhi Lamsal / Stephanie Clark, Stephanie Jung, Buddhi Lamsal

Second edition., 2014

Link zum Volltext

Verfügbarkeit prüfen

Abstract P5-09-02: Tetrameric and monomeric gain-of-function mutant p53 interacts with chromatin

Cancer research (Chicago, Ill.), 2022-02, Vol.82 (4_Supplement), p.P5-P5-09-02

Annor, George Kwakye

2022

Link zum Volltext

Verfügbarkeit prüfen

Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties

Carbohydrate polymers, 2019-11, Vol.223, p.115075-115075, Article 115075

2019

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 88

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(72)
Mit Volltextzugriff
(84)

Publikationsform

2 weitere anzeigen...

Weniger anzeigen...

Sprache

Englisch
(88)
Japanisch
(3)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(3)

Menü

Weitere Dienste

Einstellungen

Small differences in amylopectin fine structure may explain large functional differences of starch

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Regional Variability in Sugar and Amino Acid Content of U.S. Soybeans and the Impact of Autoclaving on Reducing Sugars and Free Lysine

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Machine learning approach in predicting GlutoPeak test parameters from image data with AutoML and transfer learning

Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products

Variation in Lignin, Cell Wall-Bound p‑Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on Lodging

Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)

Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review

Predicting moisture content during maize nixtamalization using machine learning with NIR spectroscopy

Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review

Genetic characterization of FODMAPs and ATIs in heritage and modern spring wheat

Rice gelatinization temperature prediction using the rapid visco analyzer vis‐à‐vis the traditional DSC method

Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin

Effect of sulfur fertilization rates on wheat (Triticum aestivum L.) functionality

Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough

Variability in changes of acrylamide precursors during nixtamalization for masa production

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass

Food Processing: Principles and Applications

Abstract P5-09-02: Tetrameric and monomeric gain-of-function mutant p53 interacts with chromatin

Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties

Suchergebnisse filtern