Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
Sortiert nach
Open Access
    Datensatz exportieren als...
  • BibTeX
Composition and functionality of wheat bran and its application in some cereal food products
International journal of food science & technology, 2015-12, Vol.50 (12), p.2509-2518
2015
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)
Molecules (Basel, Switzerland), 2022-12, Vol.27 (24), p.9052
2022
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Cannabis sativa Cannabinoids as Functional Ingredients in Snack Foods-Historical and Developmental Aspects
Plants (Basel), 2022-12, Vol.11 (23), p.3330
2022
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients
Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.7995
2022
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Watermelon as a potential fruit snack
International journal of food properties, 2019-01, Vol.22 (1), p.355-370
2019
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Effect of combined bioprocessing on antioxidant activity, chemical, functional, and microstructural properties of malted and fermented pearl millet (Pennisetum glaucum) and sorghum flour (Sorghum bicolour)
Cogent food & agriculture, 2024-12, Vol.10 (1)
2024
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges
Foods, 2020-12, Vol.9 (12), p.1909
2020
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran
Journal of food quality, 2021, Vol.2021, p.1-9
2021
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Physical properties and consumer acceptance of maize-baobab snacks
Heliyon, 2019-03, Vol.5 (3), p.e01381-e01381, Article e01381
2019
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions
Heliyon, 2019-03, Vol.5 (3), p.e01364-e01364, Article e01364
2019
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
Foods, 2020-09, Vol.9 (10), p.1374
2020
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter
Foods, 2020-05, Vol.9 (5), p.605
2020
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup
International journal of food science, 2024-01, Vol.2024 (1)
2024
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of ICorchorus olitorius/I Identified Using Liquid Chromatography-Mass Spectrometry
Molecules (Basel, Switzerland), 2022-12, Vol.27 (24)
2022
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Effect of size reduction on colour, hydration and rheological properties of wheat bran
Ciência e tecnologia de alimentos, 2017-07, Vol.37 (3), p.389-396
2017
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
ICannabis sativa/I Cannabinoids as Functional Ingredients in Snack Foods—Historical and Developmental Aspects
Plants (Basel), 2022-12, Vol.11 (23)
2022
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks
Journal of the science of food and agriculture, 2016-01, Vol.96 (1), p.287-294
2016
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
Ciência e tecnologia de alimentos, 2016-01, Vol.36 (1), p.30-39
2016
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
The socioeconomic benefits, production and consumption statistics of magwinya in Limpopo province, South Africa
African journal of food, agriculture, nutrition, and development : AJFAND, 2019-08, Vol.19 (4), p.15007-15028
2019
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough)
African journal of science, technology, innovation and development, 2018-02, Vol.10 (2), p.209-218
2018
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Assessment of the Feasibility of Using a Wheat-Finger Millet Composite Flour for Bread Making
2008
Volltextzugriff (PDF)
1 – 21 von 21
Suche als RSS-Feed
Suchergebnisse filtern
Filter anzeigen