UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analogues

Food chemistry, 2014-07, Vol.154, p.246-254

2014

Volltextzugriff (PDF)

Distinctive Traits for Drought and Salt Stress Tolerance in Melon (Cucumis melo L.)

Frontiers in plant science, 2021-11, Vol.12, p.777060-777060

2021

Volltextzugriff (PDF)

Distinctive physiological and molecular responses to cold stress among cold-tolerant and cold-sensitive Pinus halepensis seed sources

BMC plant biology, 2018-10, Vol.18 (1), p.236-236, Article 236

2018

Volltextzugriff (PDF)

Drought Tolerance in Pinus halepensis Seed Sources As Identified by Distinctive Physiological and Molecular Markers

Frontiers in plant science, 2017-07, Vol.8, p.1202-1202

2017

Volltextzugriff (PDF)

Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

Journal of the science of food and agriculture, 2019-01, Vol.99 (2), p.941-946

2019

Volltextzugriff (PDF)

Use of Cyclodextrins as Secondary Antioxidants to Improve the Color of Fresh Pear Juice

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.6330-6338

2007

Volltextzugriff (PDF)

Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

Food analytical methods, 2014, Vol.7 (8), p.1643-1650

2014

Volltextzugriff (PDF)

Effects of Addition of α-Cyclodextrin on the Sensory Quality, Volatile Compounds, and Color Parameters of Fresh Pear Juice

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9668-9675

2009

Volltextzugriff (PDF)

Physiological and Molecular Characterization of the Differential Response of Broccoli (Brassica oleracea var. Italica) Cultivars Reveals Limiting Factors for Broccoli Tolerance to Drought Stress

Journal of agricultural and food chemistry, 2021-09, Vol.69 (35), p.10394-10404

2021

Volltextzugriff (PDF)

Use of Natural and Modified Cyclodextrins as Inhibiting Agents of Peach Juice Enzymatic Browning

Journal of agricultural and food chemistry, 2007-06, Vol.55 (13), p.5312-5319

2007

Volltextzugriff (PDF)

Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

Journal of the science of food and agriculture, 2008-08, Vol.88 (10), p.1731-1738

2008

Volltextzugriff (PDF)

Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

Journal of food science, 2011-06, Vol.76 (5), p.S347-S353

2011

Volltextzugriff (PDF)

Kinetic characteristics of the enzymatic conversion in presence of cyclodextrins: study of the oxidation of polyunsaturated fatty acids by lipoxygenase

Biochimica et biophysica acta, 1997-08, Vol.1347 (2), p.140-150

1997

Volltextzugriff (PDF)

Kinetic Study of the Activation of Banana Juice Enzymatic Browning by the Addition of Maltosyl-β-cyclodextrin

Journal of agricultural and food chemistry, 2007-11, Vol.55 (23), p.9655-9662

2007

Volltextzugriff (PDF)

Rapid reversed-phase high-performance liquid chromatographic determination of the regiospecificity of lipoxygenase products on linoleic acid

Journal of Chromatography A, 1999-10, Vol.859 (1), p.107-111

1999

Volltextzugriff (PDF)

Effect of Calcium on the Oxidation of Linoleic Acid by Potato (Solanum tuberosum Var. Desiree) Tuber 5-Lipoxygenase

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.292-296

2000

Volltextzugriff (PDF)

EFFECT OF PACKAGING MATERIALS ON COLOR, VITAMIN C AND SENSORY QUALITY OF REFRIGERATED MANDARIN JUICE

Journal of food quality, 2008-10, Vol.31 (5), p.596-611

2008

Volltextzugriff (PDF)

Comparative Effect of the Addition of [alpha]-, [Beta]-, or [gamma]-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

Journal of food science, 2011-06, Vol.76 (5), p.S347

2011

Volltextzugriff (PDF)

Cyclodextrins as hosts for poorly water-soluble compounds in enzyme catalysis

Applied biochemistry and biotechnology, 1996-10, Vol.61 (1-2), p.189-198

1996

Volltextzugriff (PDF)

An Octaethylene Glycol Monododecyl Ether-Based Mixed Micellar Assay for Lipoxygenase Acting at Neutral pH

Analytical biochemistry, 1994-09, Vol.221 (2), p.410-415

1994

Volltextzugriff (PDF)

Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant

Food chemistry, 2007, Vol.101 (3), p.1164-1171

2007

Volltextzugriff (PDF)

Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food

Biotecnología Aplicada, 2015-03, Vol.32 (1), p.1401-1405

2015

Volltextzugriff (PDF)

Enzymatic Oxidation of Linoleic Acid by Lipoxygenase Forming Inclusion Complexes with Cyclodextrins as Starch Model Molecules

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1144-1148

1997

Volltextzugriff (PDF)

Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

Journal of Inclusion Phenomena and Macrocyclic Chemistry, 2011-08, Vol.70 (3-4), p.453-460

2011

Volltextzugriff (PDF)

Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications

Food chemistry, 2015-02, Vol.168, p.124-133

2015

Volltextzugriff (PDF)

1 – 25 von 91

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(85)
Mit Volltextzugriff
(83)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(69)
Life Sciences & Biomedicine
(57)
Chemistry
(27)
Physical Sciences
(27)
Food Science & Technology
(23)
Biological And Medical Sciences
(22)
Fundamental And Applied Biological Sciences. Psychology
(20)
Agriculture
(19)
Chemistry, Applied
(18)
Agriculture, Multidisciplinary
(16)
Humans
(15)
Color
(12)
Cyclodextrin
(12)
Food Industries
(12)
Cyclodextrins
(10)
Fruit And Vegetable Industries
(9)
Fruit Juices
(8)
Kinetics
(8)
Plant Sciences
(8)
Female
(7)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analogues

Distinctive Traits for Drought and Salt Stress Tolerance in Melon (Cucumis melo L.)

Distinctive physiological and molecular responses to cold stress among cold-tolerant and cold-sensitive Pinus halepensis seed sources

Drought Tolerance in Pinus halepensis Seed Sources As Identified by Distinctive Physiological and Molecular Markers

Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

Use of Cyclodextrins as Secondary Antioxidants to Improve the Color of Fresh Pear Juice

Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

Effects of Addition of α-Cyclodextrin on the Sensory Quality, Volatile Compounds, and Color Parameters of Fresh Pear Juice

Physiological and Molecular Characterization of the Differential Response of Broccoli (Brassica oleracea var. Italica) Cultivars Reveals Limiting Factors for Broccoli Tolerance to Drought Stress

Use of Natural and Modified Cyclodextrins as Inhibiting Agents of Peach Juice Enzymatic Browning

Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

Kinetic characteristics of the enzymatic conversion in presence of cyclodextrins: study of the oxidation of polyunsaturated fatty acids by lipoxygenase

Kinetic Study of the Activation of Banana Juice Enzymatic Browning by the Addition of Maltosyl-β-cyclodextrin

Rapid reversed-phase high-performance liquid chromatographic determination of the regiospecificity of lipoxygenase products on linoleic acid

Effect of Calcium on the Oxidation of Linoleic Acid by Potato (Solanum tuberosum Var. Desiree) Tuber 5-Lipoxygenase

EFFECT OF PACKAGING MATERIALS ON COLOR, VITAMIN C AND SENSORY QUALITY OF REFRIGERATED MANDARIN JUICE

Comparative Effect of the Addition of [alpha]-, [Beta]-, or [gamma]-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

Cyclodextrins as hosts for poorly water-soluble compounds in enzyme catalysis

An Octaethylene Glycol Monododecyl Ether-Based Mixed Micellar Assay for Lipoxygenase Acting at Neutral pH

Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant

Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food

Enzymatic Oxidation of Linoleic Acid by Lipoxygenase Forming Inclusion Complexes with Cyclodextrins as Starch Model Molecules

Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications

Suchergebnisse filtern