UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 189

Sortiert nach

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)

Food chemistry, 2018-04, Vol.245, p.402-409

2018

Link zum Volltext

Verfügbarkeit prüfen

Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

Foods, 2023-02, Vol.12 (3), p.632

2023

Link zum Volltext

Verfügbarkeit prüfen

Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

Molecules (Basel, Switzerland), 2018-09, Vol.23 (9), p.2244

2018

Link zum Volltext

Verfügbarkeit prüfen

Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

Food quality and preference, 2023-07, Vol.109, p.104905-104905, Article 104905

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Journal of food quality, 2018-01, Vol.2018, p.1-8

2018

Link zum Volltext

Verfügbarkeit prüfen

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Journal of food quality, 2019-01, Vol.2019, p.1-12

2019

Link zum Volltext

Verfügbarkeit prüfen

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Journal of food quality, 2021, Vol.2021, p.1-12

2021

Link zum Volltext

Verfügbarkeit prüfen

Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain

Foods, 2023-09, Vol.12 (18), p.3493

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

Journal of texture studies, 2017-02, Vol.48 (1), p.39-46

2017

Link zum Volltext

Verfügbarkeit prüfen

Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

Food science & technology, 2017-09, Vol.83, p.42-49

2017

Link zum Volltext

Verfügbarkeit prüfen

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Foods, 2021-08, Vol.10 (8), p.1895

2021

Link zum Volltext

Verfügbarkeit prüfen

Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

Journal of food science, 2013-09, Vol.78 (9), p.S1451-S1458

2013

Link zum Volltext

Verfügbarkeit prüfen

Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography

Foods, 2024-04, Vol.13 (7), p.1012

2024

Link zum Volltext

Verfügbarkeit prüfen

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Journal of food quality, 2020-10, Vol.2020, p.1-9

2020

Link zum Volltext

Verfügbarkeit prüfen

Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts

International journal of food science & technology, 2015-12, Vol.50 (12), p.2664-2671

2015

Link zum Volltext

Verfügbarkeit prüfen

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

Foods, 2023-04, Vol.12 (8), p.1579

2023

Link zum Volltext

Verfügbarkeit prüfen

Protective Effect of Chrysanthemum boreale Flower Extracts against A2E-Induced Retinal Damage in ARPE-19 Cell

Antioxidants, 2022-03, Vol.11 (4), p.669

2022

Link zum Volltext

Verfügbarkeit prüfen

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

International journal of food science & technology, 2015-02, Vol.50 (2), p.500-506

2015

Link zum Volltext

Verfügbarkeit prüfen

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Foods, 2022-08, Vol.11 (16), p.2512

2022

Link zum Volltext

Verfügbarkeit prüfen

Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Foods, 2020-01, Vol.9 (1), p.48

2020

Link zum Volltext

Verfügbarkeit prüfen

Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Journal of food quality, 2019-01, Vol.2019, p.1-6

2019

Link zum Volltext

Verfügbarkeit prüfen

Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

International journal of food science & technology, 2015-02, Vol.50 (2), p.541-548

2015

Link zum Volltext

Verfügbarkeit prüfen

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Journal of food quality, 2018-01, Vol.2018, p.1-9

2018

Link zum Volltext

Verfügbarkeit prüfen

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Foods, 2020-06, Vol.9 (6), p.722

2020

Link zum Volltext

Verfügbarkeit prüfen

The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function

Nutrition Research and Practice, 2014, 8(5), , pp.602-606

2014

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 189

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(179)
Mit Volltextzugriff
(184)

Publikationsform

Sprache

Englisch
(176)
Japanisch
(23)
Koreanisch
(13)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)

Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

Protective Effect of Chrysanthemum boreale Flower Extracts against A2E-Induced Retinal Damage in ARPE-19 Cell

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function

Suchergebnisse filtern