UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 123

Sortiert nach

Nutritional composition and total collagen content of three commercially important edible jellyfish

Food chemistry, 2016-04, Vol.196, p.953-960

2016

Volltextzugriff (PDF)

Utilization of mango peel extracts on the biodegradable films for active packaging

Food packaging and shelf life, 2018-06, Vol.16, p.1-7

2018

Volltextzugriff (PDF)

Improved collagen extraction from jellyfish (Acromitus hardenbergi) with increased physical-induced solubilization processes

Food chemistry, 2018-06, Vol.251, p.41-50

2018

Volltextzugriff (PDF)

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

Food chemistry, 2015-04, Vol.172, p.368-376

2015

Volltextzugriff (PDF)

Assessment of mercury level in commonly consumed marine fishes in Malaysia

Food control, 2009, Vol.20 (1), p.79-84

2009

Volltextzugriff (PDF)

Gelatins from three cultured freshwater fish skins obtained by liming process

Food hydrocolloids, 2011-07, Vol.25 (5), p.1256-1260

2011

Volltextzugriff (PDF)

Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Journal of Chromatography A, 2014-08, Vol.1353, p.49-56

2014

Volltextzugriff (PDF)

Properties of gelatins from skins of fish—black tilapia ( Oreochromis mossambicus) and red tilapia ( Oreochromis nilotica)

Food chemistry, 2002-05, Vol.77 (1), p.81-84

2002

Volltextzugriff (PDF)

Estimation of uncertainty from method validation data: Application to a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatin using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Journal of pharmaceutical and biomedical analysis, 2016-09, Vol.129, p.389-397

2016

Volltextzugriff (PDF)

Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer

International food research journal, 2019-10, Vol.26 (5), p.1469-1476

2019

Volltextzugriff (PDF)

The antibacterial activities and chemical composition of extracts from Carica papaya cv. Sekaki/Hong Kong seed

International food research journal, 2017-04, Vol.24 (2), p.810

2017

Volltextzugriff (PDF)

Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation

International food research journal, 2017-06, Vol.24 (3), p.1248

2017

Volltextzugriff (PDF)

In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts

International food research journal, 2017-06, Vol.24 (3), p.976

2017

Volltextzugriff (PDF)

Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

Food hydrocolloids, 2018-01, Vol.74, p.207-218

2018

Volltextzugriff (PDF)

Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting

Food quality and preference, 2004-07, Vol.15 (5), p.403-409

2004

Volltextzugriff (PDF)

Textural properties of laksa noodle as affected by rice flour particle size

International food research journal, 2011-10, Vol.18 (4), p.1309

2011

Volltextzugriff (PDF)

Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

International food research journal, 2016-01, Vol.23 (4), p.1685

2016

Volltextzugriff (PDF)

Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe)

International food research journal, 2013-01, Vol.20 (1), p.363

2013

Volltextzugriff (PDF)

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

International journal of food science & technology, 2003-03, Vol.38 (3), p.285-295

2003

Volltextzugriff (PDF)

Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

Journal of the science of food and agriculture, 2005-04, Vol.85 (6), p.917-924

2005

Volltextzugriff (PDF)

Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

Food chemistry, 2004-03, Vol.85 (1), p.73-80

2004

Volltextzugriff (PDF)

Properties of collagen from barramundi (Lates calcarifer) skin

International food research journal, 2013-03, Vol.20 (2), p.835

2013

Volltextzugriff (PDF)

Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)

International food research journal, 2011-10, Vol.18 (4), p.1289

2011

Volltextzugriff (PDF)

Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage

International food research journal, 2014-01, Vol.21 (1), p.155

2014

Volltextzugriff (PDF)

Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta)

International food research journal, 2013-01, Vol.20 (1), p.383

2013

Volltextzugriff (PDF)

1 – 25 von 123

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(110)
Mit Volltextzugriff
(115)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(77)
Life Sciences & Biomedicine
(70)
Food Science & Technology
(45)
Chemistry
(29)
Physical Sciences
(29)
Biological And Medical Sciences
(25)
Chemistry, Applied
(24)
Food Industries
(24)
Fundamental And Applied Biological Sciences. Psychology
(24)
Humans
(21)
Nutrition & Dietetics
(15)
Covid-19
(12)
Female
(11)
Adult
(9)
Agriculture
(9)
Infectious Diseases
(9)
Male
(9)
Agriculture, Multidisciplinary
(8)
Social Sciences
(8)
Active Packaging
(7)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Nutritional composition and total collagen content of three commercially important edible jellyfish

Utilization of mango peel extracts on the biodegradable films for active packaging

Improved collagen extraction from jellyfish (Acromitus hardenbergi) with increased physical-induced solubilization processes

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

Assessment of mercury level in commonly consumed marine fishes in Malaysia

Gelatins from three cultured freshwater fish skins obtained by liming process

Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Properties of gelatins from skins of fish—black tilapia ( Oreochromis mossambicus) and red tilapia ( Oreochromis nilotica)

Estimation of uncertainty from method validation data: Application to a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatin using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer

The antibacterial activities and chemical composition of extracts from Carica papaya cv. Sekaki/Hong Kong seed

Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation

In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts

Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting

Textural properties of laksa noodle as affected by rice flour particle size

Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe)

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

Properties of collagen from barramundi (Lates calcarifer) skin

Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)

Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage

Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta)

Suchergebnisse filtern