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...

Invited review: Physiological properties of bioactive peptides obtained from whey proteins

Journal of dairy science, 2010-02, Vol.93 (2), p.437-455

2010

Volltextzugriff (PDF)

Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

International dairy journal, 2011-11, Vol.21 (11), p.869-876

2011

Volltextzugriff (PDF)

Potential of lactic acid bacteria from Pico cheese for starter culture development

Food science and technology international, 2019-06, Vol.25 (4), p.303-317

2019

Volltextzugriff (PDF)

Bioactive Peptides in Ovine and Caprine Cheeselike Systems Prepared with Proteases from Cynara cardunculus

Journal of dairy science, 2006-09, Vol.89 (9), p.3336-3344

2006

Volltextzugriff (PDF)

Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Trends in Food Science & Technology, 1999-04, Vol.10 (4), p.139-157

1999

Volltextzugriff (PDF)

Use of response surface methodology to optimize protease synthesis by a novel strain of Bacillus sp. isolated from Portuguese sheep wool

Journal of applied microbiology, 2012-07, Vol.113 (1), p.36-43

2012

Volltextzugriff (PDF)

Chitosan: antimicrobial action upon staphylococci after impregnation onto cotton fabric

Journal of applied microbiology, 2012-05, Vol.112 (5), p.1034-1041

2012

Volltextzugriff (PDF)

A Review of Palladium-Based Fiber-Optic Sensors for Molecular Hydrogen Detection

IEEE sensors journal, 2012-01, Vol.12 (1), p.93-102

2012

Volltextzugriff (PDF)

Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids

Journal of the science of food and agriculture, 2013-04, Vol.93 (6), p.1458-1465

2013

Volltextzugriff (PDF)

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

International dairy journal, 2008-06, Vol.18 (6), p.631-640

2008

Volltextzugriff (PDF)

Ripening-related changes in Serra da Estrela cheese: A stereological study

Journal of dairy science, 2011-03, Vol.94 (3), p.1223-1238

2011

Volltextzugriff (PDF)

Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract

International dairy journal, 2005-06, Vol.15 (6), p.921-927

2005

Volltextzugriff (PDF)

Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

Journal of dairy science, 2012-11, Vol.95 (11), p.6282-6292

2012

Volltextzugriff (PDF)

Effect of various growth media upon survival during storage of freeze‐dried Enterococcus faecalis and Enterococcus durans

Journal of applied microbiology, 2003-01, Vol.94 (6), p.947-952

2003

Volltextzugriff (PDF)

Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD

Cereal chemistry, 2011-07, Vol.88 (4), p.400-408

2011

Volltextzugriff (PDF)

Amino Acid Catabolism and Generation of Volatiles by Lactic Acid Bacteria

Journal of dairy science, 2002-10, Vol.85 (10), p.2462-2470

2002

Volltextzugriff (PDF)

H2 Sensing Based on a Pd-Coated Tapered-FBG Fabricated by DUV Femtosecond Laser Technique

IEEE photonics technology letters, 2013-02, Vol.25 (4), p.401-403

2013

Volltextzugriff (PDF)

Lipid accumulation in selected Tetraselmis strains

Journal of applied phycology, 2019-10, Vol.31 (5), p.2845-2853

2019

Volltextzugriff (PDF)

Bioreactors with immobilized lipases: State of the art

Enzyme and Microbial Technology, 1996-05, Vol.18 (6), p.392-416

1996

Volltextzugriff (PDF)

Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

Journal of dairy science, 2000-03, Vol.83 (3), p.584-602

2000

Volltextzugriff (PDF)

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

Food science & technology, 2011-12, Vol.44 (10), p.2244-2252

2011

Volltextzugriff (PDF)

How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

Journal of dairy science, 2010-04, Vol.93 (4), p.1335-1344

2010

Volltextzugriff (PDF)

In situ monitoring of chlorophyll a fluorescence in Nannochloropsis oceanica cultures to assess photochemical changes and the onset of lipid accumulation during nitrogen deprivation

Biotechnology and bioengineering, 2021-11, Vol.118 (11), p.4375-4388

2021

Volltextzugriff (PDF)

Rubisco mutants of Chlamydomonas reinhardtii enhance photosynthetic hydrogen production

Applied microbiology and biotechnology, 2013-06, Vol.97 (12), p.5635-5643

2013

Volltextzugriff (PDF)

Relevant factors for the preparation of freeze-dried lactic acid bacteria

International Dairy Journal, 2004-10, Vol.14 (10), p.835-847

2004

Volltextzugriff (PDF)

1 – 25 von 296

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(258)
Mit Volltextzugriff
(255)

Publikationsform

Sprache

Englisch
(296)
Japanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(232)
Life Sciences & Biomedicine
(207)
Biological And Medical Sciences
(196)
Fundamental And Applied Biological Sciences. Psychology
(196)
Food Science & Technology
(134)
Food Industries
(123)
Milk And Cheese Industries. Ice Creams
(85)
Biotechnology & Applied Microbiology
(75)
Biotechnology
(67)
Methods. Procedures. Technologies
(52)
Technology
(45)
Physical Sciences
(44)
Engineering
(40)
Chemistry
(37)
Agriculture
(34)
Engineering, Chemical
(34)
Chemistry, Applied
(32)
Animals
(28)
Cheese
(26)
Proteolysis
(24)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Invited review: Physiological properties of bioactive peptides obtained from whey proteins

Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

Potential of lactic acid bacteria from Pico cheese for starter culture development

Bioactive Peptides in Ovine and Caprine Cheeselike Systems Prepared with Proteases from Cynara cardunculus

Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Use of response surface methodology to optimize protease synthesis by a novel strain of Bacillus sp. isolated from Portuguese sheep wool

Chitosan: antimicrobial action upon staphylococci after impregnation onto cotton fabric

A Review of Palladium-Based Fiber-Optic Sensors for Molecular Hydrogen Detection

Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

Ripening-related changes in Serra da Estrela cheese: A stereological study

Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract

Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

Effect of various growth media upon survival during storage of freeze‐dried Enterococcus faecalis and Enterococcus durans

Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD

Amino Acid Catabolism and Generation of Volatiles by Lactic Acid Bacteria

H2 Sensing Based on a Pd-Coated Tapered-FBG Fabricated by DUV Femtosecond Laser Technique

Lipid accumulation in selected Tetraselmis strains

Bioreactors with immobilized lipases: State of the art

Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

In situ monitoring of chlorophyll a fluorescence in Nannochloropsis oceanica cultures to assess photochemical changes and the onset of lipid accumulation during nitrogen deprivation

Rubisco mutants of Chlamydomonas reinhardtii enhance photosynthetic hydrogen production

Relevant factors for the preparation of freeze-dried lactic acid bacteria

Suchergebnisse filtern