UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 95

Sortiert nach

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

Trends in food science & technology, 2020-06, Vol.100, p.35-50

Baiano, Antonietta

2020

Volltextzugriff (PDF)

Recovery of biomolecules from food wastes--a review

Molecules (Basel, Switzerland), 2014-09, Vol.19 (9), p.14821-14842

Baiano, Antonietta

2014

Volltextzugriff (PDF)

An Overview on Sustainability in the Wine Production Chain

Beverages (Basel), 2021, Vol.7 (1), p.15

Baiano, Antonietta

2021

Volltextzugriff (PDF)

Sustainable Innovations in Food Packaging

1st Edition 2021, 2021

Volltextzugriff (PDF)

3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues

Food reviews international, 2022-07, Vol.38 (5), p.986-1016

Baiano, Antonietta

2022

Volltextzugriff (PDF)

Craft beer: An overview

Comprehensive reviews in food science and food safety, 2021-03, Vol.20 (2), p.1829-1856

Baiano, Antonietta

2021

Volltextzugriff (PDF)

Varietal Differences among the Phenolic Profiles and Antioxidant Activities of Seven Table Grape Cultivars Grown in the South of Italy Based on Chemometrics

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.9815-9826

2011

Volltextzugriff (PDF)

Applications of hyperspectral imaging for quality assessment of liquid based and semi-liquid food products: A review

Journal of food engineering, 2017-12, Vol.214, p.10-15

Baiano, Antonietta

2017

Volltextzugriff (PDF)

Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products

Applied sciences, 2023-04, Vol.13 (7), p.4191

2023

Volltextzugriff (PDF)

Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

Heliyon, 2024-06, Vol.10 (11), p.e32618, Article e32618

2024

Volltextzugriff (PDF)

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Frontiers in microbiology, 2023-07, Vol.14, p.1234884-1234884

2023

Volltextzugriff (PDF)

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain

Foods, 2023-02, Vol.12 (4), p.834

2023

Volltextzugriff (PDF)

The Value of Craft Beer Styles: Evidence from the Italian Market

Foods, 2023-03, Vol.12 (6), p.1328

2023

Volltextzugriff (PDF)

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

Journal of the American Oil Chemists' Society, 2013-01, Vol.90 (1), p.103-111

2013

Volltextzugriff (PDF)

Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers

Beverages (Basel), 2023-01, Vol.9 (1), p.9

2023

Volltextzugriff (PDF)

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Beverages (Basel), 2024-01, Vol.10 (1), p.8

2024

Volltextzugriff (PDF)

Phenolic compounds and antioxidant activity of experimental and industrial table grape juices

Journal of food processing and preservation, 2020-09, Vol.44 (9), p.n/a

Baiano, Antonietta

2020

Volltextzugriff (PDF)

Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits

International journal of food science & technology, 2023-11, Vol.58 (11), p.5757-5772

2023

Volltextzugriff (PDF)

Literature Review on MOOCs on Sensory (Olfactory) Learning

Computers (Basel), 2022-03, Vol.11 (3), p.32

2022

Volltextzugriff (PDF)

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Toxins, 2015-10, Vol.7 (10), p.4350-4365

2015

Volltextzugriff (PDF)

A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Foods, 2021-02, Vol.10 (2), p.334

2021

Volltextzugriff (PDF)

Antioxidant Compounds from Vegetable Matrices: Biosynthesis, Occurrence, and Extraction Systems

Critical reviews in food science and nutrition, 2016-09, Vol.56 (12), p.2053-2068

2016

Volltextzugriff (PDF)

Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

Journal of the American Oil Chemists' Society, 2009-11, Vol.86 (11), p.1083-1092

2009

Volltextzugriff (PDF)

Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes

Czech Journal of Food Sciences, 2015-01, Vol.33 (3), p.247-253

2015

Volltextzugriff (PDF)

Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks

Food science & technology, 2019-04, Vol.103, p.78-87

2019

Volltextzugriff (PDF)

1 – 25 von 95

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(85)
Mit Volltextzugriff
(94)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(78)
Life Sciences & Biomedicine
(75)
Food Science & Technology
(70)
Chemistry
(27)
Biological And Medical Sciences
(25)
Fundamental And Applied Biological Sciences. Psychology
(24)
Food Industries
(23)
Food Science
(20)
Antioxidants
(17)
Physical Sciences
(17)
Phenolic Compounds
(16)
Phenols
(16)
Agriculture
(15)
Chemistry, Applied
(14)
Chemistry And Materials Science
(12)
Vitaceae
(12)
Antioxidant Activity
(11)
Biotechnology
(11)
Wines
(11)
Aging
(10)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(3)

Menü

Weitere Dienste

Einstellungen

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

Recovery of biomolecules from food wastes--a review

An Overview on Sustainability in the Wine Production Chain

Sustainable Innovations in Food Packaging

3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues

Craft beer: An overview

Varietal Differences among the Phenolic Profiles and Antioxidant Activities of Seven Table Grape Cultivars Grown in the South of Italy Based on Chemometrics

Applications of hyperspectral imaging for quality assessment of liquid based and semi-liquid food products: A review

Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products

Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain

The Value of Craft Beer Styles: Evidence from the Italian Market

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Phenolic compounds and antioxidant activity of experimental and industrial table grape juices

Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits

Literature Review on MOOCs on Sensory (Olfactory) Learning

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Antioxidant Compounds from Vegetable Matrices: Biosynthesis, Occurrence, and Extraction Systems

Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes

Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks

Suchergebnisse filtern