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...

Colonization sequence of non-pollinating fig wasps associated with Ficus citrifolia in Brazil

Symbiosis (Philadelphia, PA), 2008, Vol.45 (1-3), p.107-111

2008

Volltextzugriff (PDF)

Semi-solid processing of novel MMCs based on hypereutectic aluminium-silicon alloys

Acta materialia, 1996-05, Vol.44 (5), p.1717-1727

1996

Volltextzugriff (PDF)

Chemical composition, amino acid content and protein quality of Canavalia spp. seeds

Journal of the science of food and agriculture, 1987, Vol.40 (1), p.17-23

1987

Volltextzugriff (PDF)

Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species

Journal of the science of food and agriculture, 1987, Vol.38 (4), p.347-356

1987

Volltextzugriff (PDF)

Isoenzyme and cotyledon protein variation for identification of black beans (Phaseolus vulgaris L.) with similar seed morphology

Euphytica, 1993-01, Vol.74 (1-2), p.27-34

1993

Volltextzugriff (PDF)

Limiting amino acids in raw and processed amaranth grain protein from biological tests

Plant foods for human nutrition (Dordrecht), 1989-09, Vol.39 (3), p.223-234

1989

Volltextzugriff (PDF)

Tannin in common beans: methods of analysis and effects on protein quality [Phaseolus vulgaris, net protein ratio]

Journal of food science, 1983-05, Vol.48 (3), p.1000-1001

1983

Volltextzugriff (PDF)

Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans ( Phaseolus vulgaris)

Food research international, 1992, Vol.25 (2), p.131-136

1992

Volltextzugriff (PDF)

Human Nutrition and Gossypol

Food and nutrition bulletin, 1980-10, Vol.2 (4), p.1-8

1980

Volltextzugriff (PDF)

Consumer utilization and acceptability of raw and cooked black beans (Phaseolus Vulgaris) in Guatemala

Ecology of food and nutrition, 1989-04, Vol.22 (3), p.183-195

1989

Volltextzugriff (PDF)

Trypsin inhibitors and hemagglutinins in beans (Phaseolus vulgaris) and their relationship with the content of tannins and associated polyphenols

Journal of agricultural and food chemistry, 1982-07, Vol.30 (4), p.734-739

1982

Volltextzugriff (PDF)

Protein quality of vegetable proteins as determined by traditional biological methods and rapid chemical assays

Journal of agricultural and food chemistry, 1981-09, Vol.29 (5), p.1063-1068

1981

Volltextzugriff (PDF)

Variabilidad genetica y ambiental en inhibidores de tripsina y hemaglutininas, observadas en cultivares de frijol comun (Phaseolus vulgaris) proveniente de Centroamerica y Colombia

Turrialba, 1981, Vol.31 (2), p.153-161

1981

Volltextzugriff (PDF)

Algunos ejemplos de la industrializacion de productos agricolas a traves de technologias intermedias

Interciencia, 1977, Vol.2 (5), p.281-286

1977

Volltextzugriff (PDF)

FURTHER STUDIES ON THE ENRICHMENT OF LIME-TREATED CORN WITH WHOLE SOYBEANS

Journal of food science, 1979-11, Vol.44 (6), p.1707-1710

1979

Volltextzugriff (PDF)

Genetic and environmental variability and their effects on the trypsin inhibitors and hemagglutinin compounds of common beans (Phaseolus vulgaris) from Central America and Colombia

Turrialba, 1981-04, Vol.31 (2)

1981

Volltextzugriff (PDF)

Effect of Different Ratios of Mono (Na, K) to Divalent (Ca, Mg) Ions on the Cooking Time, Protein Quality and Acceptability of Hard-to-Cook Beans (P. Vulgaris)

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.363

1988

Volltextzugriff (PDF)

Protein Quality of Opaque-2 Corn Evaluation in Rats12

The Journal of nutrition, 1969-02, Vol.97 (2), p.173-180

1969

Volltextzugriff (PDF)

Caracteristicas tecnologicas y nutricionales de 20 cultivares de frijol comun (Phaseolus vulgaris). I. Caracteristicas fisicas del grano

Turrialba, 1981, Vol.31 (1), p.1-10

1981

Volltextzugriff (PDF)

Technological and nutritional characteristics of 20 varieties of common bean (Phaseolus vulgaris), 1: Physical characteristics of the seed [nutritive value]

Turrialba, 1981-01, Vol.31 (1)

1981

Volltextzugriff (PDF)

Amino Acid Balance and Imbalance

The Journal of nutrition, 1961-03, Vol.73 (3), p.229-235

1961

Volltextzugriff (PDF)

Whole soybeans as a means of increasing protein and calories in maize-based diets

Journal of food science, 1974-05, Vol.39 (3), p.577-580

1974

Volltextzugriff (PDF)

Nutritional value of protein and oil in rubber seed (Hevea brasilensis)

Turrialba, 1983, Vol.33 (1), p.61-66

1983

Volltextzugriff (PDF)

Changes in chemical and selected biochemical components, protein quality, and digestibility of mung bean (Vigna radiata) during gemination and cooking

Qualitas Plantarum Plant Foods for Human Nutrition, 1980-06, Vol.30 (2), p.135-144

1980

Volltextzugriff (PDF)

Limitations of corn (Zea mays) and common bean (Phaseolus vulgaris) diets as protein and calorie sources

Qualitas Plantarum Plant Foods for Human Nutrition, 1980-06, Vol.30 (2), p.145-153

1980

Volltextzugriff (PDF)

1 – 25 von 55

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(42)
Mit Volltextzugriff
(39)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(32)
Life Sciences & Biomedicine
(29)
Food Science & Technology
(12)
Agriculture
(9)
Biological And Medical Sciences
(8)
Chemistry
(7)
Fundamental And Applied Biological Sciences. Psychology
(7)
Male
(7)
Nutrition & Dietetics
(7)
Physical Sciences
(7)
Agriculture, Multidisciplinary
(6)
Chemistry, Applied
(6)
Female
(6)
Humans
(6)
Animals
(5)
Food Industries
(5)
Fruit And Vegetable Industries
(5)
Nutritive Value
(5)
Plant Sciences
(5)
Agronomy
(4)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Colonization sequence of non-pollinating fig wasps associated with Ficus citrifolia in Brazil

Semi-solid processing of novel MMCs based on hypereutectic aluminium-silicon alloys

Chemical composition, amino acid content and protein quality of Canavalia spp. seeds

Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species

Isoenzyme and cotyledon protein variation for identification of black beans (Phaseolus vulgaris L.) with similar seed morphology

Limiting amino acids in raw and processed amaranth grain protein from biological tests

Tannin in common beans: methods of analysis and effects on protein quality [Phaseolus vulgaris, net protein ratio]

Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans ( Phaseolus vulgaris)

Human Nutrition and Gossypol

Consumer utilization and acceptability of raw and cooked black beans (Phaseolus Vulgaris) in Guatemala

Trypsin inhibitors and hemagglutinins in beans (Phaseolus vulgaris) and their relationship with the content of tannins and associated polyphenols

Protein quality of vegetable proteins as determined by traditional biological methods and rapid chemical assays

Variabilidad genetica y ambiental en inhibidores de tripsina y hemaglutininas, observadas en cultivares de frijol comun (Phaseolus vulgaris) proveniente de Centroamerica y Colombia

Algunos ejemplos de la industrializacion de productos agricolas a traves de technologias intermedias

FURTHER STUDIES ON THE ENRICHMENT OF LIME-TREATED CORN WITH WHOLE SOYBEANS

Genetic and environmental variability and their effects on the trypsin inhibitors and hemagglutinin compounds of common beans (Phaseolus vulgaris) from Central America and Colombia

Effect of Different Ratios of Mono (Na, K) to Divalent (Ca, Mg) Ions on the Cooking Time, Protein Quality and Acceptability of Hard-to-Cook Beans (P. Vulgaris)

Protein Quality of Opaque-2 Corn Evaluation in Rats12

Caracteristicas tecnologicas y nutricionales de 20 cultivares de frijol comun (Phaseolus vulgaris). I. Caracteristicas fisicas del grano

Technological and nutritional characteristics of 20 varieties of common bean (Phaseolus vulgaris), 1: Physical characteristics of the seed [nutritive value]

Amino Acid Balance and Imbalance

Whole soybeans as a means of increasing protein and calories in maize-based diets

Nutritional value of protein and oil in rubber seed (Hevea brasilensis)

Changes in chemical and selected biochemical components, protein quality, and digestibility of mung bean (Vigna radiata) during gemination and cooking

Limitations of corn (Zea mays) and common bean (Phaseolus vulgaris) diets as protein and calorie sources

Suchergebnisse filtern