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...

Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

Food chemistry, 2018-05, Vol.248, p.155-165

2018

Volltextzugriff (PDF)

Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration

Journal of functional foods, 2018-06, Vol.45, p.155-164

2018

Volltextzugriff (PDF)

Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

Journal of agricultural and food chemistry, 2016-02, Vol.64 (6), p.1344-1354

2016

Volltextzugriff (PDF)

Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential

Antioxidants, 2022-06, Vol.11 (7), p.1233

2022

Volltextzugriff (PDF)

Environmental monitoring study of selected veterinary antibiotics in animal manure and soils in Austria

Environmental pollution (1987), 2007-07, Vol.148 (2), p.570-579

2007

Volltextzugriff (PDF)

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

International journal of molecular sciences, 2017-03, Vol.18 (3), p.668-668

2017

Volltextzugriff (PDF)

Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

Molecules (Basel, Switzerland), 2021-11, Vol.26 (21), p.6667

2021

Volltextzugriff (PDF)

Determination of selected organophosphate esters in the aquatic environment of Austria

The Science of the total environment, 2007-12, Vol.388 (1), p.290-299

2007

Volltextzugriff (PDF)

Wine Aroma Compounds in Grapes: A Critical Review

Critical reviews in food science and nutrition, 2015-01, Vol.55 (2), p.202-218

2015

Volltextzugriff (PDF)

Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.787

2021

Volltextzugriff (PDF)

Concentrations of Aroma Compounds and Odor Activity Values of Odorant Series in Different Olive Cultivars and Their Oils

Journal of agricultural and food chemistry, 2013-06, Vol.61 (22), p.5252-5259

2013

Volltextzugriff (PDF)

Nutraceutical Potential of Phenolics from 'Brava' and 'Mansa' Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of 'Picual' and 'Cornicabra'

Molecules (Basel, Switzerland), 2018-03, Vol.23 (4), p.722

2018

Volltextzugriff (PDF)

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid‐IR spectroscopy and their impact on quality

European journal of lipid science and technology, 2017-01, Vol.119 (1), p.np-n/a

2017

Volltextzugriff (PDF)

Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines

Molecules (Basel, Switzerland), 2014-08, Vol.19 (8), p.12173-12193

2014

Volltextzugriff (PDF)

Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

European journal of lipid science and technology, 2015-08, Vol.117 (8), p.1238-1247

2015

Volltextzugriff (PDF)

Method optimization for determination of selected perfluorinated alkylated substances in water samples

Analytical and bioanalytical chemistry, 2006-12, Vol.386 (7-8), p.2123-2132

2006

Volltextzugriff (PDF)

Characterization of virgin olive oils produced with autochthonous Galician varieties

Food chemistry, 2016-12, Vol.212, p.162-171

2016

Volltextzugriff (PDF)

Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

Food chemistry, 2019-12, Vol.300, p.125223-125223, Article 125223

2019

Volltextzugriff (PDF)

Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

Food chemistry, 2023-03, Vol.403, p.134324-134324, Article 134324

2023

Volltextzugriff (PDF)

Correction: Noguerol-Pato, R., et al. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines. Molecules 2014, 19, 12173-12193

Molecules (Basel, Switzerland), 2014-10, Vol.19 (11), p.17422-17423

2014

Volltextzugriff (PDF)

Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

Critical reviews in food science and nutrition, 2015-01, Vol.55 (8), p.1053-1073

2015

Volltextzugriff (PDF)

Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells

Food and chemical toxicology, 2018-09, Vol.119, p.73-85

2018

Volltextzugriff (PDF)

Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

Scientia horticulturae, 2018-02, Vol.232, p.269-279

2018

Volltextzugriff (PDF)

Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods

Food chemistry, 2009-08, Vol.115 (3), p.814-819

2009

Volltextzugriff (PDF)

Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

World journal of microbiology & biotechnology, 2012-11, Vol.28 (11), p.3123-3134

2012

Volltextzugriff (PDF)

1 – 25 von 40

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(40)
Mit Volltextzugriff
(40)

Publikationsform

Artikel
(40)

Sprache

Englisch
(40)

Erscheinungsjahr

n.n

Menü

Weitere Dienste

Einstellungen

Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration

Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential

Environmental monitoring study of selected veterinary antibiotics in animal manure and soils in Austria

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

Determination of selected organophosphate esters in the aquatic environment of Austria

Wine Aroma Compounds in Grapes: A Critical Review

Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages

Concentrations of Aroma Compounds and Odor Activity Values of Odorant Series in Different Olive Cultivars and Their Oils

Nutraceutical Potential of Phenolics from 'Brava' and 'Mansa' Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of 'Picual' and 'Cornicabra'

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid‐IR spectroscopy and their impact on quality

Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines

Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

Method optimization for determination of selected perfluorinated alkylated substances in water samples

Characterization of virgin olive oils produced with autochthonous Galician varieties

Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

Correction: Noguerol-Pato, R., et al. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines. Molecules 2014, 19, 12173-12193

Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells

Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods

Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

Suchergebnisse filtern