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...

Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato

Food chemistry, 2012-03, Vol.131 (1), p.14-21

2012

Volltextzugriff (PDF)

Which Choice of Delivery Model(s) Works Best to Deliver Fortified Foods?

Nutrients, 2019-07, Vol.11 (7), p.1594

2019

Volltextzugriff (PDF)

Factors influencing micronutrient bioavailability in biofortified crops

Annals of the New York Academy of Sciences, 2017-02, Vol.1390 (1), p.74-87

2017

Volltextzugriff (PDF)

'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products

PloS one, 2018-09, Vol.13 (9), p.e0203421-e0203421

2018

Volltextzugriff (PDF)

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Food chemistry, 2014-04, Vol.148, p.112-119

2014

Volltextzugriff (PDF)

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Critical reviews in food science and nutrition, 2018-03, Vol.58 (4), p.547-567

2018

Volltextzugriff (PDF)

Variability in traditional processing of gari: a major food security product from cassava

Food Chain, 2019-01, Vol.8 (1), p.39-57

2019

Volltextzugriff (PDF)

Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

PloS one, 2018-03, Vol.13 (3), p.e0194402-e0194402

2018

Volltextzugriff (PDF)

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4700-4708

2024

Volltextzugriff (PDF)

EFFECT OF PRETREATMENTS FOR RETAINING TOTAL CAROTENOIDS IN DRIED AND STORED ORANGE-FLESHED-SWEET POTATO CHIPS

Journal of food quality, 2011-08, Vol.34 (4), p.259-267

2011

Volltextzugriff (PDF)

Use of sensory and physico‐chemical parameters to understand consumer perception of attiéké, a fermented cassava product

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4596-4605

2024

Volltextzugriff (PDF)

Determinants of smallholder farmers’ maize grain storage protection practices and understanding of the nutritional aspects of grain postharvest losses

Food security, 2023-08, Vol.15 (4), p.937-951

2023

Volltextzugriff (PDF)

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Journal of food composition and analysis, 2015-12, Vol.44, p.36-44

2015

Volltextzugriff (PDF)

Estimation of nutritional postharvest losses along food value chains: A case study of three key food security commodities in sub-Saharan Africa

Food security, 2022-06, Vol.14 (3), p.571-590

2022

Volltextzugriff (PDF)

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Food chemistry, 2017-06, Vol.225, p.202-212

2017

Volltextzugriff (PDF)

Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Food chemistry, 2010-07, Vol.121 (2), p.348-357

2010

Volltextzugriff (PDF)

Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10373-10380

2011

Volltextzugriff (PDF)

Women Eat More Rice and Banana: The Influence of Gender and Migration on Staple Food Choice in East Africa

Ecology of food and nutrition, 2020-09, Vol.59 (5), p.506-524

2020

Volltextzugriff (PDF)

Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivars

Journal of the science of food and agriculture, 2010-03, Vol.90 (4), p.622-629

2010

Volltextzugriff (PDF)

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Food and bioprocess technology, 2014-06, Vol.7 (6), p.1656-1669

2014

Volltextzugriff (PDF)

Determinants of postharvest losses along smallholder producers maize and Sweetpotato value chains: an ordered Probit analysis

Food security, 2019-10, Vol.11 (5), p.1101-1120

2019

Volltextzugriff (PDF)

On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)

International journal of food science & technology, 2011-01, Vol.46 (1), p.52-60

2011

Volltextzugriff (PDF)

Staple crops biofortified with increased vitamins and minerals: considerations for a public health strategy

Annals of the New York Academy of Sciences, 2017-02, Vol.1390 (1), p.3-13

2017

Volltextzugriff (PDF)

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

Journal of the science of food and agriculture, 2015-07, Vol.95 (9), p.1876-1884

2015

Volltextzugriff (PDF)

Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Journal of sensory studies, 2017-10, Vol.32 (5), p.n/a

2017

Volltextzugriff (PDF)

1 – 25 von 32

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(29)
Mit Volltextzugriff
(30)

Publikationsform

Sprache

Englisch
(32)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato

Which Choice of Delivery Model(s) Works Best to Deliver Fortified Foods?

Factors influencing micronutrient bioavailability in biofortified crops

'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Variability in traditional processing of gari: a major food security product from cassava

Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users

EFFECT OF PRETREATMENTS FOR RETAINING TOTAL CAROTENOIDS IN DRIED AND STORED ORANGE-FLESHED-SWEET POTATO CHIPS

Use of sensory and physico‐chemical parameters to understand consumer perception of attiéké, a fermented cassava product

Determinants of smallholder farmers’ maize grain storage protection practices and understanding of the nutritional aspects of grain postharvest losses

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Estimation of nutritional postharvest losses along food value chains: A case study of three key food security commodities in sub-Saharan Africa

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour

Women Eat More Rice and Banana: The Influence of Gender and Migration on Staple Food Choice in East Africa

Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivars

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Determinants of postharvest losses along smallholder producers maize and Sweetpotato value chains: an ordered Probit analysis

On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)

Staple crops biofortified with increased vitamins and minerals: considerations for a public health strategy

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Suchergebnisse filtern