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...

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

Comprehensive reviews in food science and food safety, 2017-03, Vol.16 (2), p.247-262

2017

Volltextzugriff (PDF)

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

Journal of dairy science, 2017-08, Vol.100 (8), p.6100-6110

2017

Volltextzugriff (PDF)

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

Journal of dairy science, 2020-02, Vol.103 (2), p.1110-1119

2020

Volltextzugriff (PDF)

Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

Journal of dairy science, 2019-12, Vol.102 (12), p.10724-10736

2019

Volltextzugriff (PDF)

Preference mapping of dulce de leche commercialized in Brazilian markets

Journal of dairy science, 2015-03, Vol.98 (3), p.1443-1454

2015

Volltextzugriff (PDF)

Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health

Advances in food and nutrition research, 2021, Vol.98, p.1-33

2021

Volltextzugriff (PDF)

Ab initio study of native defects in SnO under strain

Europhysics letters, 2014-04, Vol.106 (1), p.16001-P1-16001-p6

2014

Volltextzugriff (PDF)

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

Journal of dairy science, 2019-08, Vol.102 (8), p.6756-6765

2019

Volltextzugriff (PDF)

Pan American interactions of Amazon precipitation, streamflow, and tree growth extremes

Environmental research letters, 2020-10, Vol.15 (10), p.104092

2020

Volltextzugriff (PDF)

Incorporation of polyphenols in baked products

Advances in food and nutrition research, 2021-01, Vol.98, p.207-252

Ou, Juanying

2021

Volltextzugriff (PDF)

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

Journal of dairy science, 2011-11, Vol.94 (11), p.5330-5340

2011

Volltextzugriff (PDF)

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

Food research international, 2016-12, Vol.90, p.275-280

2016

Volltextzugriff (PDF)

Underutilized Northern plant sources and technological aspects for recovering their polyphenols

Advances in food and nutrition research, 2021, Vol.98, p.125-169

2021

Volltextzugriff (PDF)

Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages

Advances in food and nutrition research, 2021-01, Vol.98, p.101-123

2021

Volltextzugriff (PDF)

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

Food science & technology, 2010, Vol.43 (10), p.1542-1549

2010

Volltextzugriff (PDF)

Enhancement of p-type mobility in tin monoxide by native defects

Applied physics letters, 2013-05, Vol.102 (21)

2013

Volltextzugriff (PDF)

Chemical composition, nutritional and in vitro functional properties of by-products from the Brazilian organic grape juice industry

International food research journal, 2017, Vol.24 (1), p.207

2017

Volltextzugriff (PDF)

Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals

Advances in food and nutrition research, 2021, Vol.98, p.281-320

2021

Volltextzugriff (PDF)

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Journal of dairy science, 2011-06, Vol.94 (6), p.2701-2706

2011

Volltextzugriff (PDF)

Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view

Advances in food and nutrition research, 2021, Vol.98, p.253-280

2021

Volltextzugriff (PDF)

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

Journal of dairy science, 2010-11, Vol.93 (11), p.5059-5068

2010

Volltextzugriff (PDF)

Strategies to increase the shelf life of meat and meat products with phenolic compounds

Advances in food and nutrition research, 2021, Vol.98, p.171-205

2021

Volltextzugriff (PDF)

Effects of industrial by-products from orange, peach palm and soybean on the quality traits and antioxidant activity of flours: a response surface approach

International food research journal, 2018-06, Vol.25 (3), p.1219-1227

2018

Volltextzugriff (PDF)

Trends in chemometrics and meat products

IOP conference series. Earth and environmental science, 2019-09, Vol.333 (1), p.12016

2019

Volltextzugriff (PDF)

Modelling the thermal decomposition of 3,4,5-trihydroxybenzoic acid using ordinary least square regression

International food research journal, 2016-01, Vol.23 (1), p.30

2016

Volltextzugriff (PDF)

1 – 25 von 585

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(509)
Mit Volltextzugriff
(519)

Publikationsform

Sprache

2 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(326)
Life Sciences & Biomedicine
(224)
Humans
(114)
Animals
(106)
Biological And Medical Sciences
(94)
Physical Sciences
(91)
Female
(64)
Physics
(56)
Medical Sciences
(53)
Male
(52)
Fundamental And Applied Biological Sciences. Psychology
(48)
Technology
(39)
Food Science & Technology
(37)
Adult
(36)
Astronomy & Astrophysics
(35)
Middle Aged
(34)
Zebrafish
(31)
Developmental Biology
(30)
Zebrafish - Embryology
(29)
Zebrafish - Genetics
(28)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

Preference mapping of dulce de leche commercialized in Brazilian markets

Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health

Ab initio study of native defects in SnO under strain

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

Pan American interactions of Amazon precipitation, streamflow, and tree growth extremes

Incorporation of polyphenols in baked products

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

Underutilized Northern plant sources and technological aspects for recovering their polyphenols

Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

Enhancement of p-type mobility in tin monoxide by native defects

Chemical composition, nutritional and in vitro functional properties of by-products from the Brazilian organic grape juice industry

Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

Strategies to increase the shelf life of meat and meat products with phenolic compounds

Effects of industrial by-products from orange, peach palm and soybean on the quality traits and antioxidant activity of flours: a response surface approach

Trends in chemometrics and meat products

Modelling the thermal decomposition of 3,4,5-trihydroxybenzoic acid using ordinary least square regression

Suchergebnisse filtern