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...

Generation of bioactive peptides during food processing

Food chemistry, 2018-11, Vol.267, p.395-404

2018

Volltextzugriff (PDF)

Innovations in value-addition of edible meat by-products

Meat science, 2012-11, Vol.92 (3), p.290-296

2012

Volltextzugriff (PDF)

Bioactive peptides generated in the processing of dry-cured ham

Food chemistry, 2020-08, Vol.321, p.126689-126689, Article 126689

2020

Volltextzugriff (PDF)

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

Applied biochemistry and biotechnology, 2017-01, Vol.181 (1), p.48-64

2017

Volltextzugriff (PDF)

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

Food chemistry, 2020-12, Vol.332, p.127388-127388, Article 127388

2020

Volltextzugriff (PDF)

Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham

Food chemistry, 2015-11, Vol.187, p.230-235

2015

Volltextzugriff (PDF)

Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens

Journal of proteomics, 2015-10, Vol.128, p.8-17

2015

Volltextzugriff (PDF)

Variability in the contents of pork meat nutrients and how it may affect food composition databases

Food chemistry, 2013-10, Vol.140 (3), p.478-482

2013

Volltextzugriff (PDF)

A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

International journal of food microbiology, 2015-11, Vol.212, p.41-48

2015

Volltextzugriff (PDF)

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Journal of agricultural and food chemistry, 2012-08, Vol.60 (31), p.7607-7615

2012

Volltextzugriff (PDF)

Angiotensin I-converting enzyme inhibitory peptides FQPSF and LKYPI identified in Bacillus subtilis A26 hydrolysate of thornback ray muscle

International journal of food science & technology, 2016-07, Vol.51 (7), p.1604-1609

2016

Volltextzugriff (PDF)

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Meat science, 2011-09, Vol.89 (1), p.58-64

2011

Volltextzugriff (PDF)

Free amino acids and bioactive peptides profile of Pastırma during its processing

Food research international, 2016-11, Vol.89 (Pt 1), p.194-201

2016

Volltextzugriff (PDF)

Nutritional pork meat compounds as affected by ham dry-curing

Meat science, 2013-01, Vol.93 (1), p.53-60

2013

Volltextzugriff (PDF)

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Food chemistry, 2011-06, Vol.126 (3), p.1261-1268

2011

Volltextzugriff (PDF)

Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed ( Siavaraze, Citrus sinensis ) by-Products

Foods, 2020-09, Vol.9 (9), p.1217

2020

Volltextzugriff (PDF)

Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases

European food research & technology, 2009-05, Vol.229 (1), p.93-98

2009

Volltextzugriff (PDF)

Possible biological markers of the time of processing of dry-cured ham

Meat science, 2011-12, Vol.89 (4), p.536-539

2011

Volltextzugriff (PDF)

Small peptides hydrolysis in dry-cured meats

International journal of food microbiology, 2015-11, Vol.212, p.9-15

2015

Volltextzugriff (PDF)

Fish freshness analysis using metallic potentiometric electrodes

Sensors and actuators. B, Chemical, 2008-05, Vol.131 (2), p.362-370

2008

Volltextzugriff (PDF)

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

Food chemistry, 2008-05, Vol.108 (2), p.681-688

2008

Volltextzugriff (PDF)

Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum

Applied and Environmental Microbiology, 1999-08, Vol.65 (8), p.3540-3546

1999

Volltextzugriff (PDF)

Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Food research international, 2014-02, Vol.56, p.68-76

2014

Volltextzugriff (PDF)

Purification and Characterization of a Prolyl Aminopeptidase from Debaryomyces hansenii

Applied and Environmental Microbiology, 2003-01, Vol.69 (1), p.227-232

2003

Volltextzugriff (PDF)

Microwave dielectric spectroscopy for the determination of pork meat quality

Food research international, 2010-12, Vol.43 (10), p.2369-2377

2010

Volltextzugriff (PDF)

1 – 25 von 77

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(66)
Mit Volltextzugriff
(71)

Publikationsform

Artikel
(64)
Buchkapitel
(13)

Sprache

Englisch
(77)

Erscheinungsjahr

n.n

Thema

Science & Technology
(60)
Life Sciences & Biomedicine
(58)
Food Science & Technology
(53)
Biological And Medical Sciences
(39)
Fundamental And Applied Biological Sciences. Psychology
(37)
Food Industries
(36)
Meat And Meat Product Industries
(26)
Chemistry
(24)
Physical Sciences
(20)
Chemistry, Applied
(18)
Peptides
(18)
Animals
(17)
Dry-Cured Ham
(16)
Swine
(16)
Nutrition & Dietetics
(15)
Mass Spectrometry
(14)
Microbiology
(13)
Proteolysis
(13)
Fermentation
(12)
Food Microbiology
(11)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Generation of bioactive peptides during food processing

Innovations in value-addition of edible meat by-products

Bioactive peptides generated in the processing of dry-cured ham

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham

Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens

Variability in the contents of pork meat nutrients and how it may affect food composition databases

A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Angiotensin I-converting enzyme inhibitory peptides FQPSF and LKYPI identified in Bacillus subtilis A26 hydrolysate of thornback ray muscle

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Free amino acids and bioactive peptides profile of Pastırma during its processing

Nutritional pork meat compounds as affected by ham dry-curing

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed ( Siavaraze, Citrus sinensis ) by-Products

Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases

Possible biological markers of the time of processing of dry-cured ham

Small peptides hydrolysis in dry-cured meats

Fish freshness analysis using metallic potentiometric electrodes

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum

Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Purification and Characterization of a Prolyl Aminopeptidase from Debaryomyces hansenii

Microwave dielectric spectroscopy for the determination of pork meat quality

Suchergebnisse filtern