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...

Biodegradable packaging foams of starch acetate blended with corn stalk fibers

Journal of applied polymer science, 2004-09, Vol.93 (6), p.2627-2633

2004

Volltextzugriff (PDF)

Laboratory composting of extruded starch acetate and poly lactic acid blended foams

Bioresource technology, 2007-11, Vol.98 (16), p.3176-3179

2007

Volltextzugriff (PDF)

Freezing points and small-scale deicing tests for salts of levulinic acid made from grain sorghum

Bioresource technology, 2007-11, Vol.98 (15), p.2814-2818

2007

Volltextzugriff (PDF)

A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD Modeling

Journal of food science, 2002-08, Vol.67 (6), p.1996-2002

2002

Volltextzugriff (PDF)

Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks

Journal of food science, 2003-05, Vol.68 (4), p.1384-1388

2003

Volltextzugriff (PDF)

Experimental Determination of Longitudinal Expansion During Extrusion of Starches

Cereal chemistry, 2007-09, Vol.84 (5), p.480-484

2007

Volltextzugriff (PDF)

Finite element modeling of fluid flow, heat transfer, and melting of biomaterials in a single-screw extruder

Journal of food science, 2004-06, Vol.69 (5), p.E212-E223

2004

Volltextzugriff (PDF)

Processing of Sapota (Sapodilla): Drying

Journal of food science, 2003-03, Vol.68 (2), p.517-520

2003

Volltextzugriff (PDF)

Modeling selected properties of extruded rice flour and rice starch by neural networks and statistics

Cereal chemistry, 2006-05, Vol.83 (3), p.223-227

2006

Volltextzugriff (PDF)

AACCI Centennial Scientific Milestones: Raising the Profile of Food Processing

Cereal foods world, 2015-01, Vol.60 (1), p.18-26

2015

Volltextzugriff (PDF)

Digital image processing for measurement of residence time distribution in a laboratory extruder

Journal of food engineering, 2006-07, Vol.75 (2), p.237-244

2006

Volltextzugriff (PDF)

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Journal of food processing & technology, 2017, Vol.8 (7)

2017

Volltextzugriff (PDF)

Effect of Extrusion Conditions on Expansion Behavior and Selected Physical Characteristics of Cornstarch Extrudates

Transactions of the ASABE, 2016-01, Vol.59 (4), p.969-983

2016

Volltextzugriff (PDF)

Modeling of bubble growth dynamics and nonisothermal expansion in starch-based foams during extrusion

Advances in polymer technology, 2005-03, Vol.24 (1), p.29-45

2005

Volltextzugriff (PDF)

Modeling Selected Properties of Extruded Rice Flour and Rice Starch by Neural Networks and Statistics1

Cereal chemistry, 2006-05, Vol.83 (3), p.223

2006

Volltextzugriff (PDF)

Effects of Extruder Die Nozzle Dimensions on Expansion and Micrographic Characterization During Extrusion of Acetylated Starch

Die Stärke, 2004-04, Vol.56 (3-4), p.108-117

2004

Volltextzugriff (PDF)

Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

Food chemistry, 2019-07, Vol.286, p.592-599

2019

Volltextzugriff (PDF)

GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State

Journal of agricultural and food chemistry, 2016-11, Vol.64 (45), p.8583-8591

2016

Volltextzugriff (PDF)

Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl)

European management journal, 2019-03, Vol.114 (2), p.60-71

2019

Volltextzugriff (PDF)

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

Journal of food science, 2016-12, Vol.81 (12), p.E2939-E2949

2016

Volltextzugriff (PDF)

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

Food and bioprocess technology, 2016-12, Vol.9 (12), p.2080-2091

2016

Volltextzugriff (PDF)

A new technique for cross-sectional density profiling of extruded foods by X-ray scanning

Food Structure, 2016-04, Vol.8, p.1-7

2016

Volltextzugriff (PDF)

1 – 22 von 22

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(20)
Mit Volltextzugriff
(19)

Publikationsform

Artikel
(22)

Sprache

Englisch
(22)

Erscheinungsjahr

n.n

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Biodegradable packaging foams of starch acetate blended with corn stalk fibers

Laboratory composting of extruded starch acetate and poly lactic acid blended foams

Freezing points and small-scale deicing tests for salts of levulinic acid made from grain sorghum

A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD Modeling

Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks

Experimental Determination of Longitudinal Expansion During Extrusion of Starches

Finite element modeling of fluid flow, heat transfer, and melting of biomaterials in a single-screw extruder

Processing of Sapota (Sapodilla): Drying

Modeling selected properties of extruded rice flour and rice starch by neural networks and statistics

AACCI Centennial Scientific Milestones: Raising the Profile of Food Processing

Digital image processing for measurement of residence time distribution in a laboratory extruder

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Effect of Extrusion Conditions on Expansion Behavior and Selected Physical Characteristics of Cornstarch Extrudates

Modeling of bubble growth dynamics and nonisothermal expansion in starch-based foams during extrusion

Modeling Selected Properties of Extruded Rice Flour and Rice Starch by Neural Networks and Statistics1

Effects of Extruder Die Nozzle Dimensions on Expansion and Micrographic Characterization During Extrusion of Acetylated Starch

Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State

Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl)

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

A new technique for cross-sectional density profiling of extruded foods by X-ray scanning

Suchergebnisse filtern