UB Paderborn / Katalog / Suche / in CDI

1 – 14 von 14

Sortiert nach

Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004

Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2755-2759

2007

Volltextzugriff (PDF)

Some factors affecting the formation of furan in heated foods

Food additives and contaminants, 2006-03, Vol.23 (3), p.219-227

2006

Volltextzugriff (PDF)

New products in an old reaction: isomeric products from H2 addition to Vaska’s complex and its analogues

Chemical communications (Cambridge, England), 1999 (17), p.1717-1718

1999

Volltextzugriff (PDF)

Kinetic and mechanistic examination of NBu4[IrH2(CO)2I2] and NBu4[RhH2(CO)2I2] via para-hydrogen enhanced NMR spectroscopy

Chemical communications (Cambridge, England), 1999-05 (10), p.889-890

1999

Volltextzugriff (PDF)

Formation of 3-chloropropane-1,2-diol in systems simulating processed foods

European food research & technology, 2004-05, Vol.218 (6), p.501-506

2004

Volltextzugriff (PDF)

Progress towards the characterisation of faecal N-nitroso compounds

Analytical methods, 2011-03, Vol.3 (3), p.544

2011

Volltextzugriff (PDF)

Progress towards the characterisation of faecal compounds

Analytical methods, 2011-03, Vol.3 (3), p.544-551

2011

Volltextzugriff (PDF)

An in-house validated method for the determination of the dry matter content of soy sauce

European food research & technology, 2004-03, Vol.218 (4), p.400-402

2004

Volltextzugriff (PDF)

Determination of 1,3-dichloropropanol in soy sauce and related products by headspace gas chromatography with mass spectrometric detection: interlaboratory study

Journal of AOAC International, 2005-09, Vol.88 (5), p.1404

2005

Volltextzugriff (PDF)

Parahydrogen enhanced NMR studies on thermally and photochemically generated products from [IrH3(CO)(PPh3)2]

Chemical communications (Cambridge, England), 1998-04 (8), p.923-924

1998

Volltextzugriff (PDF)

Iridium and rhodium hydrides: The parahydrogen perspective

Hasnip, Sarah Katherine

2001

Volltextzugriff (PDF)

Activation of H2 by halocarbonyl bis-phosphine and bis-arsine iridium(i) complexes. The use of parahydrogen induced polarisation to detect species present at low concentration and investigate their reactivityBased on the presentation given at Dalton Discussion No. 4, 10–13th January 2002, Kloster Banz, Germany

Dalton : an international journal of inorganic chemistry, 2002-02 (5), p.743-751

2002

Volltextzugriff (PDF)

Factors affecting the analysis of furan in heated foods

Food additives and contaminants, 2007-01, Vol.24 (sup1), p.108-113

2007

Volltextzugriff (PDF)

Nanoscale Si fishbone structures for manipulating heat transport using phononic resonators for thermoelectric applications

Physica scripta, 2023-09, Vol.98 (9), p.95928

2023

Volltextzugriff (PDF)

1 – 14 von 14

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(11)
Mit Volltextzugriff
(12)

Publikationsform

Artikel
(13)
Dissertationen
(1)

Sprache

Englisch
(14)
Japanisch
(2)

Erscheinungsjahr

n.n

Menü

Weitere Dienste

Einstellungen

Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004

Some factors affecting the formation of furan in heated foods

New products in an old reaction: isomeric products from H2 addition to Vaska’s complex and its analogues

Kinetic and mechanistic examination of NBu4[IrH2(CO)2I2] and NBu4[RhH2(CO)2I2] via para-hydrogen enhanced NMR spectroscopy

Formation of 3-chloropropane-1,2-diol in systems simulating processed foods

Progress towards the characterisation of faecal N-nitroso compounds

Progress towards the characterisation of faecal compounds

An in-house validated method for the determination of the dry matter content of soy sauce

Determination of 1,3-dichloropropanol in soy sauce and related products by headspace gas chromatography with mass spectrometric detection: interlaboratory study

Parahydrogen enhanced NMR studies on thermally and photochemically generated products from [IrH3(CO)(PPh3)2]

Iridium and rhodium hydrides: The parahydrogen perspective

Factors affecting the analysis of furan in heated foods

Nanoscale Si fishbone structures for manipulating heat transport using phononic resonators for thermoelectric applications

Suchergebnisse filtern