UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 126

Sortiert nach

Accumulation de composés phénoliques et de phytoalexines par des variétés de tomate cultivées sur des sols infectés au Liban

Journal of phytopathology, 1974-09, Vol.81 (1), p.23-37

1974

Volltextzugriff (PDF)

Accumulation de composés phénoliques et de phytoalexines par des variétés de tomate cultivées sur des sols infectés au Liban

Journal of phytopathology, 1974-09, Vol.81 (1), p.23-37

1974

Volltextzugriff (PDF)

Thermodynamic analysis of methane dry reforming: Effect of the catalyst particle size on carbon formation

Energy conversion and management, 2017-10, Vol.150, p.614-622

2017

Volltextzugriff (PDF)

Accumulation of phenolic substances and phytoalexins in varieties of tomatoes cultivated on infested soils in Libanon

Phytopathologische Zeitschrift (Germany, F.R.), 1974, Vol.81 (1)

1974

Volltextzugriff (PDF)

Analytical review of the catalytic cracking of methane

Fuel (Guildford), 2022-09, Vol.324, p.124455, Article 124455

2022

Volltextzugriff (PDF)

Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Food science & technology, 2016-01, Vol.65, p.637-644

2016

Volltextzugriff (PDF)

Solid phase adsorption method for tar sampling – How post sampling treatment affects tar yields and volatile tar compounds?

Fuel (Guildford), 2021-05, Vol.291, p.120059, Article 120059

2021

Volltextzugriff (PDF)

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Food chemistry, 2015-01, Vol.167, p.340-348

2015

Volltextzugriff (PDF)

Zein functionality in viscoelastic dough for baked food products

Journal of cereal science, 2021-07, Vol.100, p.103270, Article 103270

2021

Volltextzugriff (PDF)

Catalyst design for dry reforming of methane: Analysis review

Renewable & sustainable energy reviews, 2018-02, Vol.82, p.2570-2585

2018

Volltextzugriff (PDF)

Trimetallic Ni-Co-Ru catalyst for the dry reforming of methane: Effect of the Ni/Co ratio and the calcination temperature

Fuel (Guildford), 2021-09, Vol.300, p.120950, Article 120950

2021

Volltextzugriff (PDF)

Experimental design of a film flow cleaning rig equipped with in-line process analytical technology (PAT) tool for real-time monitoring

Heliyon, 2024-08, Vol.10 (15), p.e34679, Article e34679

2024

Volltextzugriff (PDF)

Oxidative Stress-Induced Endothelial Dysfunction in Cardiovascular Diseases

Frontiers in bioscience (Landmark. Print), 2022-03, Vol.27 (3), p.105-105

2022

Volltextzugriff (PDF)

Sorghum oleoresins: Effect of extraction on compositional and structural characteristics

Journal of the American Oil Chemists' Society, 2024-01, Vol.101 (1), p.123-132

2024

Volltextzugriff (PDF)

Optimization of tannin‐containing sorghum bran addition to gluten‐free bread

Journal of food science, 2023-03, Vol.88 (3), p.952-961

2023

Volltextzugriff (PDF)

Rheological properties of selected gum solutions

Food research international, 2005-03, Vol.38 (2), p.111-119

2005

Volltextzugriff (PDF)

Effect of HPMC on the Quality of Wheat-Free Bread Made from Carob Germ Flour-Starch Mixtures

Journal of food science, 2012-06, Vol.77 (6), p.C684-C689

2012

Volltextzugriff (PDF)

Physical and sensory characteristics of cookies prepared with flaxseed flour

Journal of the science of food and agriculture, 2012-08, Vol.92 (11), p.2366-2372

2012

Volltextzugriff (PDF)

Age-related tissue distribution of swine Torque teno sus virus 1 and 2

Veterinary microbiology, 2010-12, Vol.146 (3), p.350-353

2010

Volltextzugriff (PDF)

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Journal of food quality, 2018-01, Vol.2018, p.1-12

2018

Volltextzugriff (PDF)

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

Foods, 2023-11, Vol.12 (23), p.4188

2023

Volltextzugriff (PDF)

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread

Journal of food science, 2017-01, Vol.82 (1), p.194-201

2017

Volltextzugriff (PDF)

Role of non-covalent interactions in the production of visco-elastic material from zein

Food chemistry, 2014-03, Vol.147, p.230-238

2014

Volltextzugriff (PDF)

Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality

Journal of food science, 2017-03, Vol.82 (3), p.613-621

2017

Volltextzugriff (PDF)

Textural and functional analysis of sorghum flour cookies as ice cream inclusions

Grain & oil science and technology (Online), 2023-06, Vol.6 (2), p.100-111

2023

Volltextzugriff (PDF)

1 – 25 von 126

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(112)
Mit Volltextzugriff
(118)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(80)
Life Sciences & Biomedicine
(68)
Food Science & Technology
(45)
Biological And Medical Sciences
(33)
Fundamental And Applied Biological Sciences. Psychology
(30)
Food Industries
(26)
Humans
(18)
Physical Sciences
(14)
Animals
(13)
Chemistry
(13)
Food Science
(12)
Sorghum
(12)
Swine
(11)
Technology
(11)
Bread
(9)
Cereal And Baking Product Industries
(9)
Chemistry, Applied
(9)
Proteins
(9)
Veterinary Sciences
(9)
Female
(8)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Accumulation de composés phénoliques et de phytoalexines par des variétés de tomate cultivées sur des sols infectés au Liban

Accumulation de composés phénoliques et de phytoalexines par des variétés de tomate cultivées sur des sols infectés au Liban

Thermodynamic analysis of methane dry reforming: Effect of the catalyst particle size on carbon formation

Accumulation of phenolic substances and phytoalexins in varieties of tomatoes cultivated on infested soils in Libanon

Analytical review of the catalytic cracking of methane

Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Solid phase adsorption method for tar sampling – How post sampling treatment affects tar yields and volatile tar compounds?

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Zein functionality in viscoelastic dough for baked food products

Catalyst design for dry reforming of methane: Analysis review

Trimetallic Ni-Co-Ru catalyst for the dry reforming of methane: Effect of the Ni/Co ratio and the calcination temperature

Experimental design of a film flow cleaning rig equipped with in-line process analytical technology (PAT) tool for real-time monitoring

Oxidative Stress-Induced Endothelial Dysfunction in Cardiovascular Diseases

Sorghum oleoresins: Effect of extraction on compositional and structural characteristics

Optimization of tannin‐containing sorghum bran addition to gluten‐free bread

Rheological properties of selected gum solutions

Effect of HPMC on the Quality of Wheat-Free Bread Made from Carob Germ Flour-Starch Mixtures

Physical and sensory characteristics of cookies prepared with flaxseed flour

Age-related tissue distribution of swine Torque teno sus virus 1 and 2

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread

Role of non-covalent interactions in the production of visco-elastic material from zein

Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality

Textural and functional analysis of sorghum flour cookies as ice cream inclusions

Suchergebnisse filtern