UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 291

Sortiert nach

Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)

Journal of food science, 2007-11, Vol.72 (9), p.C509-C515

2007

Volltextzugriff (PDF)

Quantifying Nonhomogeneous Colors in Agricultural Materials Part I: Method Development

Journal of food science, 2008-11, Vol.73 (9), p.S431-S437

Balaban, M.O

2008

Volltextzugriff (PDF)

Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice

Journal of food science, 2009-08, Vol.74 (6), p.E333-E341

2009

Volltextzugriff (PDF)

Measurement of High-Pressure Carbon Dioxide Solubility in Orange Juice, Apple Juice, and Model Liquid Foods

Journal of food science, 2008-11, Vol.73 (9), p.E439-E445

2008

Volltextzugriff (PDF)

Quantifying Nonhomogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel Evaluations

Journal of food science, 2008-11, Vol.73 (9), p.S438-S442

2008

Volltextzugriff (PDF)

Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried

Journal of food science, 2011-03, Vol.76 (2), p.C212-C217

2011

Volltextzugriff (PDF)

Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure

Journal of food science, 2008-11, Vol.73 (9), p.M423-M429

2008

Volltextzugriff (PDF)

Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

Journal of food science, 2008-06, Vol.73 (5), p.C390-C399

2008

Volltextzugriff (PDF)

Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality

Journal of food science, 2006, Vol.71 (1), p.R1-R11

2006

Volltextzugriff (PDF)

Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple

Journal of food science, 2004-08, Vol.69 (6), p.E281-E289

2004

Volltextzugriff (PDF)

Microbial Inactivation Kinetics during High-Pressure Carbon Dioxide Treatment: Nonlinear Model for the Combined Effect of Temperature and Pressure in Apple Juice

Journal of food science, 2008-10, Vol.73 (8), p.E389-E395

2008

Volltextzugriff (PDF)

Tomato Flavor and Aroma Quality as Affected by Storage Temperature

Journal of food science, 2000-10, Vol.65 (7), p.1228-1237

2000

Volltextzugriff (PDF)

High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices

Journal of food science, 1999-05, Vol.64 (3), p.533-535

1999

Volltextzugriff (PDF)

Post-Soviet Trajectories of Russian Shrinking Cities

Regional research of Russia, 2023-12, Vol.13 (4), p.712-724

2023

Volltextzugriff (PDF)

Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure Processing

Journal of food science, 2002-01, Vol.67 (1), p.409-415

2002

Volltextzugriff (PDF)

Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood

Journal of food science, 2004-04, Vol.69 (3), p.FMS90-FMS96

2004

Volltextzugriff (PDF)

Changes in brown eggshell color as the hen ages

Poultry science, 2007-02, Vol.86 (2), p.356-363

2007

Volltextzugriff (PDF)

Video analysis to monitor rigor mortis in cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi)

Journal of food science, 2004-10, Vol.69 (8), p.E392-E397

2004

Volltextzugriff (PDF)

Hot and Cold Water Infusion Aroma Profilesof Hibiscus sabdariffa: Fresh Compared with Dried

Journal of food science, 2011-03, Vol.76 (2), p.C212-C217

2011

Volltextzugriff (PDF)

Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM

Journal of food science, 1996-07, Vol.61 (4), p.757-759

1996

Volltextzugriff (PDF)

Analysis of visual quality attributes of white shrimp by machine vision

Journal of food science, 1997-01, Vol.62 (1), p.113-118

1997

Volltextzugriff (PDF)

Heat transfer model performance in simulation of process deviations

Journal of food science, 1999-05, Vol.64 (3), p.488-493

1999

Volltextzugriff (PDF)

Pasteurization of beer by a continuous dense-phase CO2 system

Journal of food science, 2006-04, Vol.71 (3), p.E164-E169

2006

Volltextzugriff (PDF)

Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp

Journal of the science of food and agriculture, 2000-05, Vol.80 (6), p.783-787

2000

Volltextzugriff (PDF)

Optimization of carrot juice color and cloud stability

Journal of food science, 1993-09, Vol.58 (5), p.1129-1131

1993

Volltextzugriff (PDF)

1 – 25 von 291

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(257)
Mit Volltextzugriff
(239)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

3 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(168)
Life Sciences & Biomedicine
(138)
Biological And Medical Sciences
(75)
Fundamental And Applied Biological Sciences. Psychology
(66)
Food Science & Technology
(65)
Food Industries
(60)
Animals
(52)
Humans
(44)
Technology
(39)
Physical Sciences
(34)
Male
(32)
Engineering
(31)
Food Science
(26)
Engineering, Chemical
(24)
Female
(24)
General Aspects
(24)
Temperature
(21)
Biochemistry & Molecular Biology
(19)
Neurosciences
(19)
Food Engineering
(18)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)

Quantifying Nonhomogeneous Colors in Agricultural Materials Part I: Method Development

Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice

Measurement of High-Pressure Carbon Dioxide Solubility in Orange Juice, Apple Juice, and Model Liquid Foods

Quantifying Nonhomogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel Evaluations

Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried

Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure

Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality

Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple

Microbial Inactivation Kinetics during High-Pressure Carbon Dioxide Treatment: Nonlinear Model for the Combined Effect of Temperature and Pressure in Apple Juice

Tomato Flavor and Aroma Quality as Affected by Storage Temperature

High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices

Post-Soviet Trajectories of Russian Shrinking Cities

Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure Processing

Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood

Changes in brown eggshell color as the hen ages

Video analysis to monitor rigor mortis in cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi)

Hot and Cold Water Infusion Aroma Profilesof Hibiscus sabdariffa: Fresh Compared with Dried

Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM

Analysis of visual quality attributes of white shrimp by machine vision

Heat transfer model performance in simulation of process deviations

Pasteurization of beer by a continuous dense-phase CO2 system

Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp

Optimization of carrot juice color and cloud stability

Suchergebnisse filtern