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...

Putting together the puzzle of consumer food waste: Towards an integral perspective

Trends in food science & technology, 2017-10, Vol.68, p.37-50

2017

Volltextzugriff (PDF)

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Innovative food science & emerging technologies, 2018-02, Vol.45, p.344-353

2018

Volltextzugriff (PDF)

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

Food research international, 2019-02, Vol.116, p.57-70

2019

Volltextzugriff (PDF)

Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins

Food science & technology, 2019-02, Vol.100, p.75-82

2019

Volltextzugriff (PDF)

Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

Journal of dairy science, 2020-10, Vol.103 (10), p.8822-8828

2020

Volltextzugriff (PDF)

Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients

Food chemistry, 2020-08, Vol.320, p.126649-126649, Article 126649

2020

Volltextzugriff (PDF)

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Journal of Chromatography B, 2004-03, Vol.802 (1), p.189-199

2004

Volltextzugriff (PDF)

Risk-based integrity audits in the food chain – A framework for complex systems

Trends in food science & technology, 2016-10, Vol.56, p.167-174

2016

Volltextzugriff (PDF)

Gut production of GABA by a probiotic formula: an in vitro study

Beneficial microbes, 2024-01, p.1-15

2024

Volltextzugriff (PDF)

Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin

Journal of endocrinological investigation, 2016-11, Vol.39 (11), p.1295-1301

2016

Volltextzugriff (PDF)

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

Food chemistry, 2011-05, Vol.126 (1), p.149-156

2011

Volltextzugriff (PDF)

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Food & function, 2016-01, Vol.7 (6), p.2516-2525

2016

Volltextzugriff (PDF)

Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging

Journal of mass spectrometry., 2018-09, Vol.53 (9), p.753-762

2018

Volltextzugriff (PDF)

Comparison the functional properties of protein Hydrolysates from poultry byproducts and rainbow trout (Onchorhynchus mykiss) viscera

Iranian journal of fisheries sciences, 2013-01, Vol.12 (1), p.154-169

2013

Volltextzugriff (PDF)

Freisetzung von Maillard‐Reaktionsprodukten aus glykierten Caseinen während des gastrointestinalen Verdaus

Lebensmittelchemie, 2023-03, Vol.77 (S1), p.S1-067-S1-067

2023

Volltextzugriff (PDF)

Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4723-4727

2000

Volltextzugriff (PDF)

Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Food science & technology, 2018-04, Vol.90, p.592-597

2018

Volltextzugriff (PDF)

Apple polyphenol extracts prevent damage to human gastric epithelial cells in vitro and to rat gastric mucosa in vivo

Gut, 2005-02, Vol.54 (2), p.193-200

2005

Volltextzugriff (PDF)

effect of cooking on the phytochemical content of vegetables

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1057-1070

2014

Volltextzugriff (PDF)

Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

RSC advances, 2015-01, Vol.5 (82), p.66894-66900

2015

Volltextzugriff (PDF)

Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre

Nutrition, metabolism, and cardiovascular diseases, 2009-05, Vol.19 (4), p.283-290

2009

Volltextzugriff (PDF)

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

Food and chemical toxicology, 2003-11, Vol.41 (11), p.1587-1597

2003

Volltextzugriff (PDF)

Characterization of coloured compounds obtained by enzymatic extraction of bakery products

Food and chemical toxicology, 2003-10, Vol.41 (10), p.1367-1374

2003

Volltextzugriff (PDF)

Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’

Quality assurance and safety of crops & food, 2017-01, Vol.9 (4), p.391-399

2017

Volltextzugriff (PDF)

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

Food research international, 2016-11, Vol.89 (Pt 1), p.860-869

2016

Volltextzugriff (PDF)

1 – 25 von 195

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(181)
Mit Volltextzugriff
(170)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(136)
Life Sciences & Biomedicine
(131)
Biological And Medical Sciences
(76)
Food Science & Technology
(74)
Fundamental And Applied Biological Sciences. Psychology
(67)
Agriculture
(46)
Physical Sciences
(46)
Chemistry
(45)
Food Industries
(41)
Chemistry, Applied
(38)
Agriculture, Multidisciplinary
(33)
Humans
(29)
Antioxidant Activity
(24)
Maillard Reaction
(24)
Antioxidants
(22)
Animals
(21)
Biochemistry & Molecular Biology
(20)
Carotenoids
(16)
Plant Sciences
(15)
Tomatoes
(15)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Putting together the puzzle of consumer food waste: Towards an integral perspective

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins

Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Risk-based integrity audits in the food chain – A framework for complex systems

Gut production of GABA by a probiotic formula: an in vitro study

Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging

Comparison the functional properties of protein Hydrolysates from poultry byproducts and rainbow trout (Onchorhynchus mykiss) viscera

Freisetzung von Maillard‐Reaktionsprodukten aus glykierten Caseinen während des gastrointestinalen Verdaus

Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes

Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Apple polyphenol extracts prevent damage to human gastric epithelial cells in vitro and to rat gastric mucosa in vivo

effect of cooking on the phytochemical content of vegetables

Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

Characterization of coloured compounds obtained by enzymatic extraction of bakery products

Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

Suchergebnisse filtern