UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 175

Sortiert nach

A Study on Quality Properties of Blackthorn ( Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments

BIO web of conferences, 2024-01, Vol.85, p.1011

2024

Volltextzugriff (PDF)

Experimental damage evaluation of honeycomb sandwich structures with Al/B4C FGM face plates under high velocity impact loads

Composite structures, 2018-10, Vol.202, p.304-312

2018

Volltextzugriff (PDF)

Penetration mechanics of ceramic/metal functionally graded plates under ballistic impact: An experimental perspective

Composite structures, 2024-03, Vol.331, p.117897, Article 117897

2024

Volltextzugriff (PDF)

Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Food analytical methods, 2020-04, Vol.13 (4), p.952-961

2020

Volltextzugriff (PDF)

Cold plasma modification of food macromolecules and effects on related products

Food chemistry, 2022-07, Vol.382, p.132356-132356, Article 132356

2022

Volltextzugriff (PDF)

Experimental analysis on deformation and damage behavior of Al6061/SiC functionally graded plates under low-velocity impact

Ceramics international, 2023-10, Vol.49 (19), p.31012-31023

2023

Volltextzugriff (PDF)

A comparison study on experimental characterization of unidirectional fiber reinforced composites using strain-gauges and virtual extensometers

Materialprüfung, 2023-02, Vol.65 (2), p.174-191

2023

Volltextzugriff (PDF)

Health conscious consumers and sugar confectionery: Present aspects and projections

Trends in food science & technology, 2022-05, Vol.123, p.57-68

2022

Volltextzugriff (PDF)

Development of numerical realistic model for predicting low-velocity impact response of aluminium honeycomb sandwich structures

The journal of sandwich structures & materials, 2016-01, Vol.18 (1), p.95-112

2016

Volltextzugriff (PDF)

Soft confectionery products: Quality parameters, interactions with processing and ingredients

Food chemistry, 2022-08, Vol.385, p.132735-132735, Article 132735

2022

Volltextzugriff (PDF)

A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration

Food science & nutrition, 2024-08

2024

Volltextzugriff (PDF)

Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

Food science & technology, 2020-01, Vol.118, p.108776, Article 108776

2020

Volltextzugriff (PDF)

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Food science & technology, 2021-03, Vol.138, p.110451, Article 110451

2021

Volltextzugriff (PDF)

Normal and oblique ballistic impact damage behaviour of functionally graded plates: Experimental and numerical

International journal of impact engineering, 2023-11, Vol.181, p.104756, Article 104756

2023

Volltextzugriff (PDF)

Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics

Journal of food engineering, 2019-08, Vol.255, p.9-14

2019

Volltextzugriff (PDF)

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6333-6341

2019

Volltextzugriff (PDF)

Elastic response of functionally graded circular plates under a drop-weight

Composite structures, 2010-09, Vol.92 (10), p.2445-2456

2010

Volltextzugriff (PDF)

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

Journal of food science, 2024-05, Vol.89 (5), p.2867-2878

2024

Volltextzugriff (PDF)

In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract

Food and bioproducts processing, 2024-09, Vol.147, p.82-91

2024

Volltextzugriff (PDF)

Determination and numerical modeling of sugar release from model food gels

Journal of food engineering, 2023-02, Vol.338, p.111262, Article 111262

2023

Volltextzugriff (PDF)

Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling

Food chemistry, 2024-06, Vol.442, p.138486-138486, Article 138486

2024

Volltextzugriff (PDF)

Experimental and numerical investigations of low velocity impact on functionally graded circular plates

Composites. Part B, Engineering, 2014-03, Vol.59, p.21-32

2014

Volltextzugriff (PDF)

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

International journal of food science & technology, 2022-07, Vol.57 (7), p.4119-4128

2022

Volltextzugriff (PDF)

Experimental investigation of the low-velocity impact response of sandwich plates with functionally graded core

Journal of composite materials, 2020-10, Vol.54 (24), p.3571-3593

2020

Volltextzugriff (PDF)

INVESTIGATION OF SOME QUALITY PARAMETERS OF PICKLED PEPPER PRODUCED BY LOW VALUE DAIRY BY-PRODUCTS

Gıda, 2020-06, Vol.45 (3), p.448-460

2020

Volltextzugriff (PDF)

1 – 25 von 175

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(151)
Mit Volltextzugriff
(164)

Publikationsform

Sprache

2 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

A Study on Quality Properties of Blackthorn ( Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments

Experimental damage evaluation of honeycomb sandwich structures with Al/B4C FGM face plates under high velocity impact loads

Penetration mechanics of ceramic/metal functionally graded plates under ballistic impact: An experimental perspective

Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Cold plasma modification of food macromolecules and effects on related products

Experimental analysis on deformation and damage behavior of Al6061/SiC functionally graded plates under low-velocity impact

A comparison study on experimental characterization of unidirectional fiber reinforced composites using strain-gauges and virtual extensometers

Health conscious consumers and sugar confectionery: Present aspects and projections

Development of numerical realistic model for predicting low-velocity impact response of aluminium honeycomb sandwich structures

Soft confectionery products: Quality parameters, interactions with processing and ingredients

A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration

Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Normal and oblique ballistic impact damage behaviour of functionally graded plates: Experimental and numerical

Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

Elastic response of functionally graded circular plates under a drop-weight

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract

Determination and numerical modeling of sugar release from model food gels

Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling

Experimental and numerical investigations of low velocity impact on functionally graded circular plates

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Experimental investigation of the low-velocity impact response of sandwich plates with functionally graded core

INVESTIGATION OF SOME QUALITY PARAMETERS OF PICKLED PEPPER PRODUCED BY LOW VALUE DAIRY BY-PRODUCTS

Suchergebnisse filtern