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...

Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

Journal of functional foods, 2017-08, Vol.35, p.531-539

2017

Volltextzugriff (PDF)

Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes

International journal of molecular sciences, 2018-09, Vol.19 (10), p.2883

2018

Volltextzugriff (PDF)

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Food chemistry, 2015-04, Vol.173, p.298-304

2015

Volltextzugriff (PDF)

Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion

Journal of the science of food and agriculture, 2019-02, Vol.99 (3), p.1225-1232

2019

Volltextzugriff (PDF)

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Foods, 2019-09, Vol.8 (9), p.391

2019

Volltextzugriff (PDF)

Special Issue "Peptides for Health Benefits 2021"

International journal of molecular sciences, 2024-02, Vol.25 (4), p.2362

2024

Volltextzugriff (PDF)

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Food chemistry, 2015-04, Vol.172, p.343-352

2015

Volltextzugriff (PDF)

Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties

Journal of agricultural and food chemistry, 2014-05, Vol.62 (18), p.4166-4174

2014

Volltextzugriff (PDF)

Peptides for Health Benefits 2019

International journal of molecular sciences, 2020-04, Vol.21 (7), p.2543

2020

Volltextzugriff (PDF)

Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Food chemistry, 2018-12, Vol.268, p.66-76

2018

Volltextzugriff (PDF)

Updating the research on the chemopreventive and therapeutic role of the peptide lunasin

Journal of the science of food and agriculture, 2018-04, Vol.98 (6), p.2070-2079

2018

Volltextzugriff (PDF)

Peptides for Health Benefits 2020

International journal of molecular sciences, 2022-06, Vol.23 (12), p.6699

2022

Volltextzugriff (PDF)

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Food chemistry, 2013-01, Vol.136 (2), p.1030-1037

2013

Volltextzugriff (PDF)

Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals

Ciência rural, 2024, Vol.54 (11)

2024

Volltextzugriff (PDF)

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Food and chemical toxicology, 2020-03, Vol.137, p.111178, Article 111178

2020

Volltextzugriff (PDF)

Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides

Frontiers in plant science, 2021-10, Vol.12, p.754287-754287

2021

Volltextzugriff (PDF)

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

Journal of agricultural and food chemistry, 2016-03, Vol.64 (8), p.1730-1740

2016

Volltextzugriff (PDF)

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Frontiers in plant science, 2021-12, Vol.12, p.790898-790898

2021

Volltextzugriff (PDF)

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

International journal of food science & technology, 2018-02, Vol.53 (2), p.516-524

2018

Volltextzugriff (PDF)

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

Nutrients, 2021-07, Vol.13 (8), p.2522

2021

Volltextzugriff (PDF)

Effects of a snack enriched with carob and Undaria pinnatifida (wakame) on metabolic parameters in a double blind, randomized clinical trial in obese patients

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2020-07, Vol.34 (3), p.465-473

2020

Volltextzugriff (PDF)

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

Molecules (Basel, Switzerland), 2022-12, Vol.27 (23), p.8458

2022

Volltextzugriff (PDF)

Antibacterial and Antioxidant Properties of the Leaves and Stem Essential Oils of Jatropha gossypifolia L.

BioMed research international, 2016-01, Vol.2016 (2016), p.1-9

2016

Volltextzugriff (PDF)

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Foods, 2022-05, Vol.11 (11), p.1541

2022

Volltextzugriff (PDF)

Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains

Foods, 2023-03, Vol.12 (7), p.1356

2023

Volltextzugriff (PDF)

1 – 25 von 234

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(132)
Mit Volltextzugriff
(141)

Publikationsform

Artikel
(134)
Buchkapitel
(95)
Bücher
(5)

Sprache

Englisch
(233)
Portugiesisch
(1)

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(149)
Science & Technology
(149)
Food Science & Technology
(129)
Nutrition & Dietetics
(68)
Food Science
(56)
Chemistry
(49)
Physical Sciences
(46)
Chemistry, Applied
(39)
Germination
(36)
Biological And Medical Sciences
(35)
Manufacture & Processing
(35)
Fundamental And Applied Biological Sciences. Psychology
(33)
Food Industries
(32)
Proteins
(31)
Antioxidants
(30)
Antioxidant Activity
(24)
Fermentation
(24)
Phenolic Compounds
(24)
Bioactive Compounds
(20)
Agriculture
(19)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Special Issue "Peptides for Health Benefits 2021"

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties

Peptides for Health Benefits 2019

Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Updating the research on the chemopreventive and therapeutic role of the peptide lunasin

Peptides for Health Benefits 2020

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

Effects of a snack enriched with carob and Undaria pinnatifida (wakame) on metabolic parameters in a double blind, randomized clinical trial in obese patients

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

Antibacterial and Antioxidant Properties of the Leaves and Stem Essential Oils of Jatropha gossypifolia L.

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains

Suchergebnisse filtern