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...

Application of machine learning to support production planning of a food industry in the context of waste generation under uncertainty

Operations Research Perspectives, 2020, Vol.7, p.1-8, Article 100147

2020

Volltextzugriff (PDF)

The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty

International journal of food microbiology, 2022-11, Vol.380, p.109871-109871, Article 109871

2022

Volltextzugriff (PDF)

Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes

Scientific reports, 2020-02, Vol.10 (1), p.3656-3656, Article 3656

2020

Volltextzugriff (PDF)

Development of novel natto using legumes produced in Europe

Heliyon, 2024-03, Vol.10 (5), p.e26849-e26849, Article e26849

2024

Volltextzugriff (PDF)

On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

PloS one, 2019-08, Vol.14 (8), p.e0220683-e0220683

2019

Volltextzugriff (PDF)

The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

Frontiers in microbiology, 2021-09, Vol.12, p.691248-691248

2021

Volltextzugriff (PDF)

Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products

EFSA journal, 2022-12, Vol.20 (Suppl 2), p.e200903-n/a

2022

Volltextzugriff (PDF)

Training in tools to develop quantitative microbial risk assessment of ready‐to‐eat food with a comparison between the Romanian and Spanish food supply chains

EFSA journal, 2023-11, Vol.21 (Suppl 1), p.e211006-n/a

2023

Volltextzugriff (PDF)

Comparison of Two Network-Theory-Based Methods for detecting Functional Regions

Business systems research, 2020-10, Vol.11 (2), p.21-35

2020

Volltextzugriff (PDF)

Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment

Frontiers in microbiology, 2018-07, Vol.9, p.1663-1663

2018

Volltextzugriff (PDF)

Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach

Metabolites, 2023-05, Vol.13 (5), p.653

2023

Volltextzugriff (PDF)

Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains

EFSA journal, 2023-11, Vol.21 (Suppl 1), p.e211014-n/a

2023

Volltextzugriff (PDF)

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Food and bioprocess technology, 2017-10, Vol.10 (10), p.1892-1904

2017

Volltextzugriff (PDF)

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

Plants (Basel), 2023-09, Vol.12 (19), p.3404

2023

Volltextzugriff (PDF)

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

Plants (Basel), 2023-09, Vol.12 (19), p.3418

2023

Volltextzugriff (PDF)

Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

Foods, 2023-11, Vol.12 (21), p.4015

2023

Volltextzugriff (PDF)

Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

Foods, 2022-11, Vol.11 (22), p.3689

2022

Volltextzugriff (PDF)

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Foods, 2021-06, Vol.10 (7), p.1496

2021

Volltextzugriff (PDF)

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Foods, 2021-10, Vol.10 (11), p.2535

2021

Volltextzugriff (PDF)

Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Food and bioprocess technology, 2017-10, Vol.10 (10), p.1905-1906

2017

Volltextzugriff (PDF)

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Foods, 2021-02, Vol.10 (3), p.498

2021

Volltextzugriff (PDF)

Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

Food and bioprocess technology, 2024-07

2024

Volltextzugriff (PDF)

Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?

International journal of food microbiology, 2024-03, Vol.413, p.110604-110604, Article 110604

2024

Volltextzugriff (PDF)

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

Nanomaterials (Basel, Switzerland), 2017-03, Vol.7 (3), p.65

2017

Volltextzugriff (PDF)

Modeling Population Growth in R with the biogrowth Package

Journal of statistical software, 2023, Vol.107 (1)

2023

Volltextzugriff (PDF)

1 – 25 von 136

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(133)
Mit Volltextzugriff
(133)

Publikationsform

Artikel
(135)
Buchkapitel
(1)

Sprache

Englisch
(134)
Spanisch
(2)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Application of machine learning to support production planning of a food industry in the context of waste generation under uncertainty

The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty

Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes

Development of novel natto using legumes produced in Europe

On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products

Training in tools to develop quantitative microbial risk assessment of ready‐to‐eat food with a comparison between the Romanian and Spanish food supply chains

Comparison of Two Network-Theory-Based Methods for detecting Functional Regions

Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment

Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach

Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

Modeling Population Growth in R with the biogrowth Package

Suchergebnisse filtern