UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 57

Sortiert nach

Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period

Nutrients, 2019-11, Vol.11 (11), p.2719

2019

Volltextzugriff (PDF)

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

Foods, 2022-03, Vol.11 (6), p.807

2022

Volltextzugriff (PDF)

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

Foods, 2023-01, Vol.12 (3), p.489

2023

Volltextzugriff (PDF)

Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario

Australian journal of grape and wine research, 2023-08, Vol.2023, p.1-16

2023

Volltextzugriff (PDF)

The hedonic response to chocolate and beverage pairing: A preliminary study

Food research international, 2012-10, Vol.48 (2), p.703-711

2012

Volltextzugriff (PDF)

Food uses of pineapple waste and by‐products: a review

International journal of food science & technology, 2019-04, Vol.54 (4), p.1009-1017

2019

Volltextzugriff (PDF)

Machine Learning Aided Molecular Modelling of Taste to Identify Food Fingerprints

Chemical engineering transactions, 2023-09, Vol.102

2023

Volltextzugriff (PDF)

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

Beverages (Basel), 2021-06, Vol.7 (2), p.34

2021

Volltextzugriff (PDF)

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

International journal of food science, 2024, Vol.2024, p.4863035-15

2024

Volltextzugriff (PDF)

Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation

Foods, 2023-03, Vol.12 (6), p.1196

2023

Volltextzugriff (PDF)

Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products

Foods, 2022-09, Vol.11 (18), p.2808

2022

Volltextzugriff (PDF)

Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

Italian journal of agronomy, 2014-06, Vol.9 (2), p.79

2014

Volltextzugriff (PDF)

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

Food chemistry, 2018-10, Vol.264, p.301-309

2018

Volltextzugriff (PDF)

Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

Journal of the science of food and agriculture, 2023-07, Vol.103 (9), p.4303-4316

2023

Volltextzugriff (PDF)

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Food chemistry, 2017-08, Vol.229, p.734-742

2017

Volltextzugriff (PDF)

Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

International journal of food science & technology, 2022-12, Vol.57 (12), p.7468-7476

2022

Volltextzugriff (PDF)

The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO

Food chemistry, 2023-12, Vol.428, p.136803-136803, Article 136803

2023

Volltextzugriff (PDF)

Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines

Food chemistry, 2019-08, Vol.288, p.78-85

2019

Volltextzugriff (PDF)

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Food chemistry, 2021-06, Vol.348, p.128922-128922, Article 128922

2021

Volltextzugriff (PDF)

Relevance and perspectives of the use of chitosan in winemaking: a review

Critical reviews in food science and nutrition, 2021-11, Vol.61 (20), p.3450-3464

2021

Volltextzugriff (PDF)

Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

International journal of food science & technology, 2021-12, Vol.56 (12), p.6765-6776

2021

Volltextzugriff (PDF)

Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140594, Article 140594

2024

Volltextzugriff (PDF)

Effects of grape variety and roasting on the proanthocyanidin oligomers distribution, cyclic proanthocyanidins, and total polyphenol content in grape seed powders

Food research international, 2024-01, Vol.176, p.113826-113826, Article 113826

2024

Volltextzugriff (PDF)

Use of grape seeds to reduce haze formation in white wines

Food chemistry, 2021-03, Vol.341 (Pt 1), p.128250-128250, Article 128250

2021

Volltextzugriff (PDF)

Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy

The Science of the total environment, 2021-10, Vol.789, p.148049-148049, Article 148049

2021

Volltextzugriff (PDF)

1 – 25 von 57

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(54)
Mit Volltextzugriff
(56)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(50)
Life Sciences & Biomedicine
(46)
Food Science & Technology
(40)
Chemistry
(16)
Fermentation
(14)
Physical Sciences
(14)
Chemistry, Applied
(12)
Nutrition & Dietetics
(11)
Wine - Analysis
(10)
Biological And Medical Sciences
(9)
Food Industries
(9)
Fundamental And Applied Biological Sciences. Psychology
(9)
Wine
(8)
Agriculture
(7)
Engineering
(7)
Food Science
(7)
Coffee
(6)
Color
(6)
Fermented Food Industries
(6)
Phenolic Compounds
(6)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

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

Menü

Weitere Dienste

Einstellungen

Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario

The hedonic response to chocolate and beverage pairing: A preliminary study

Food uses of pineapple waste and by‐products: a review

Machine Learning Aided Molecular Modelling of Taste to Identify Food Fingerprints

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation

Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products

Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO

Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Relevance and perspectives of the use of chitosan in winemaking: a review

Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer

Effects of grape variety and roasting on the proanthocyanidin oligomers distribution, cyclic proanthocyanidins, and total polyphenol content in grape seed powders

Use of grape seeds to reduce haze formation in white wines

Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy

Suchergebnisse filtern