UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 56

Sortiert nach

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Frontiers in microbiology, 2019-08, Vol.10, p.1760-1760

2019

Volltextzugriff (PDF)

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Antioxidants, 2023-11, Vol.12 (11), p.2015

2023

Volltextzugriff (PDF)

Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger

Foods, 2024-04, Vol.13 (7), p.1096

2024

Volltextzugriff (PDF)

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Foods, 2020-09, Vol.9 (9), p.1189

2020

Volltextzugriff (PDF)

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Plants (Basel), 2023-01, Vol.12 (3), p.530

2023

Volltextzugriff (PDF)

Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking

Foods, 2022-12, Vol.11 (24), p.4066

2022

Volltextzugriff (PDF)

Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L

Molecules (Basel, Switzerland), 2009-10, Vol.14 (11), p.4358-4369

2009

Volltextzugriff (PDF)

Exploring Consumer’s Propensity to Consume Insect-Based Foods. Empirical Evidence from a Study in Southern Italy

Applied system innovation, 2020-09, Vol.3 (3), p.38

2020

Volltextzugriff (PDF)

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Agronomy (Basel), 2022-08, Vol.12 (9), p.2007

2022

Volltextzugriff (PDF)

Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

Foods, 2021-08, Vol.10 (8), p.1881

2021

Volltextzugriff (PDF)

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Foods, 2020-02, Vol.9 (2), p.235

2020

Volltextzugriff (PDF)

Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life

Antioxidants, 2019-07, Vol.8 (8), p.255

2019

Volltextzugriff (PDF)

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Foods, 2021-11, Vol.10 (11), p.2669

2021

Volltextzugriff (PDF)

Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

Food and bioprocess technology, 2015-05, Vol.8 (5), p.1089-1101

2015

Volltextzugriff (PDF)

Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

Frontiers in chemistry, 2018-08, Vol.6, p.374-374

2018

Volltextzugriff (PDF)

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Foods, 2021-09, Vol.10 (9), p.2101

2021

Volltextzugriff (PDF)

Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato

Foods, 2020-11, Vol.9 (12), p.1729

2020

Volltextzugriff (PDF)

Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage

Frontiers in nutrition (Lausanne), 2019-02, Vol.6, p.13-13

2019

Volltextzugriff (PDF)

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Foods, 2020-06, Vol.9 (6), p.752

2020

Volltextzugriff (PDF)

Volatile organic compounds (VOCs) produced by biocontrol yeasts

Food microbiology, 2019-09, Vol.82, p.70-74

2019

Volltextzugriff (PDF)

Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Czech Journal of Food Sciences, 2013-01, Vol.31 (5), p.467-473

2013

Volltextzugriff (PDF)

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

Food and chemical toxicology, 2018-08, Vol.118, p.355-360

2018

Volltextzugriff (PDF)

Recovery of Anthocyanins from Pulp Wash of Pigmented Oranges by Concentration on Resins

Journal of agricultural and food chemistry, 2002-10, Vol.50 (21), p.5968-5974

2002

Volltextzugriff (PDF)

Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

Food chemistry, 2017-01, Vol.215, p.67-75

2017

Volltextzugriff (PDF)

Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system

Food chemistry, 2020-05, Vol.311, p.125905-125905, Article 125905

2020

Volltextzugriff (PDF)

1 – 25 von 56

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(55)
Mit Volltextzugriff
(55)

Publikationsform

Artikel
(55)
Dissertationen
(1)

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(51)
Life Sciences & Biomedicine
(48)
Food Science & Technology
(41)
Chemistry
(17)
Biological And Medical Sciences
(16)
Food Industries
(16)
Fundamental And Applied Biological Sciences. Psychology
(16)
Physical Sciences
(16)
Chemistry, Applied
(13)
Agriculture
(11)
Antioxidants
(11)
Food Science
(9)
Agriculture, Multidisciplinary
(8)
Fruit And Vegetable Industries
(7)
Polyphenols
(7)
Anthocyanins
(5)
Chromatography
(5)
Flavonoids
(5)
Honey
(5)
Hydroxymethylfurfural
(5)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking

Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L

Exploring Consumer’s Propensity to Consume Insect-Based Foods. Empirical Evidence from a Study in Southern Italy

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato

Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Volatile organic compounds (VOCs) produced by biocontrol yeasts

Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

Recovery of Anthocyanins from Pulp Wash of Pigmented Oranges by Concentration on Resins

Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system

Suchergebnisse filtern