UB Paderborn / Katalog / Suche / in CDI

1 – 20 von 20

Sortiert nach

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Food chemistry, 2016-09, Vol.207, p.205-213

2016

Volltextzugriff (PDF)

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Food research international, 2020-11, Vol.137, p.109339-109339, Article 109339

2020

Volltextzugriff (PDF)

Extraction of oil from high-moisture tuna liver by subcritical dimethyl ether: feasibility and optimization by the response surface method

RSC advances, 2018-01, Vol.8 (5), p.2723-2732

2018

Volltextzugriff (PDF)

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Fisheries science, 2015-11, Vol.81 (6), p.1157-1167

2015

Volltextzugriff (PDF)

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Food chemistry, 2022-05, Vol.377, p.131932-131932, Article 131932

2022

Volltextzugriff (PDF)

Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

Food science & technology, 2017-10, Vol.84, p.562-571

2017

Volltextzugriff (PDF)

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

Food science & technology, 2021-10, Vol.150, p.111933, Article 111933

2021

Volltextzugriff (PDF)

Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties

International journal of biological macromolecules, 2022-06, Vol.211, p.729-740

2022

Volltextzugriff (PDF)

Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage

International journal of biological macromolecules, 2022-10, Vol.219, p.1272-1283

2022

Volltextzugriff (PDF)

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis

Food chemistry, 2024-12, Vol.460 (Pt 1), p.140505, Article 140505

2024

Volltextzugriff (PDF)

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

RSC advances, 2020-03, Vol.1 (19), p.11292-11299

2020

Volltextzugriff (PDF)

Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

Food science & technology, 2022-11, Vol.169, p.114027, Article 114027

2022

Volltextzugriff (PDF)

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography‐Mass Spectrometry‐Olfactometry

Journal of food science, 2014-07, Vol.79 (7), p.C1250-C1259

2014

Volltextzugriff (PDF)

Effect of mussel polysaccharide on glucolipid metabolism and intestinal flora in type 2 diabetic mice

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3353-3366

2023

Volltextzugriff (PDF)

Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships

Food hydrocolloids, 2017-11, Vol.72, p.136-144

2017

Volltextzugriff (PDF)

Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long‐grain paddy rice

International journal of food science & technology, 2018-11, Vol.53 (11), p.2448-2456

2018

Volltextzugriff (PDF)

Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition

International journal of food science & technology, 2018-03, Vol.53 (3), p.692-699

2018

Volltextzugriff (PDF)

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

International journal of food properties, 2017-03, Vol.20 (3), p.538-548

2017

Volltextzugriff (PDF)

Extraction of oil from high-moisture tuna liver by subcritical dimethyl ether: feasibility and optimization by the response surface methodElectronic supplementary information (ESI) available. See DOI: 10.1039/c7ra12948c

2018-01

Volltextzugriff (PDF)

Solvent-free two-component polyurethane conjugated with crosslinkable hydroxyl-functionalized ammonium polyphosphate: Curing behaviors, flammability and mechanical properties

Progress in organic coatings, 2018-07, Vol.120, p.88-99

2018

Volltextzugriff (PDF)

1 – 20 von 20

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

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

Publikationsform

Artikel
(20)

Sprache

Englisch
(20)
Japanisch
(3)

Erscheinungsjahr

n.n

Thema

Science & Technology
(19)
Life Sciences & Biomedicine
(16)
Food Science & Technology
(13)
Chemistry
(10)
Physical Sciences
(10)
Chemistry, Applied
(8)
Animals
(5)
Gas Chromatography-Mass Spectrometry
(5)
Monolithic Material Sorptive Extraction
(4)
Fatty Acids
(3)
Mass Spectrometry
(3)
Nutrition & Dietetics
(3)
Smell
(3)
Volatile Organic Compounds - Analysis
(3)
Abdomen
(2)
Aroma Compounds
(2)
Benzaldehyde
(2)
Biochemistry & Molecular Biology
(2)
Carps
(2)
Chemistry, Multidisciplinary
(2)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Extraction of oil from high-moisture tuna liver by subcritical dimethyl ether: feasibility and optimization by the response surface method

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties

Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography‐Mass Spectrometry‐Olfactometry

Effect of mussel polysaccharide on glucolipid metabolism and intestinal flora in type 2 diabetic mice

Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships

Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long‐grain paddy rice

Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

Extraction of oil from high-moisture tuna liver by subcritical dimethyl ether: feasibility and optimization by the response surface methodElectronic supplementary information (ESI) available. See DOI: 10.1039/c7ra12948c

Solvent-free two-component polyurethane conjugated with crosslinkable hydroxyl-functionalized ammonium polyphosphate: Curing behaviors, flammability and mechanical properties

Suchergebnisse filtern