UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 63

Sortiert nach

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

Molecules (Basel, Switzerland), 2021-09, Vol.26 (18), p.5578

2021

Link zum Volltext

Verfügbarkeit prüfen

Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates

Journal of the science of food and agriculture, 2014-06, Vol.94 (8), p.1663-1671

2014

Link zum Volltext

Verfügbarkeit prüfen

Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers

Molecules (Basel, Switzerland), 2020-11, Vol.25 (22), p.5260

2020

Link zum Volltext

Verfügbarkeit prüfen

Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3716

2020

Link zum Volltext

Verfügbarkeit prüfen

Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran

Foods, 2022-07, Vol.11 (14), p.2049

2022

Link zum Volltext

Verfügbarkeit prüfen

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Foods, 2024-01, Vol.13 (3), p.378

2024

Link zum Volltext

Verfügbarkeit prüfen

Carob by‐products and seaweeds for the development of functional bread

Journal of food processing and preservation, 2018-08, Vol.42 (8), p.e13700-n/a

2018

Link zum Volltext

Verfügbarkeit prüfen

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

Foods, 2020-06, Vol.9 (6), p.781

2020

Link zum Volltext

Verfügbarkeit prüfen

Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

Foods, 2023-08, Vol.12 (17), p.3208

2023

Link zum Volltext

Verfügbarkeit prüfen

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Heliyon, 2019-10, Vol.5 (10), p.e02598-e02598, Article e02598

2019

Link zum Volltext

Verfügbarkeit prüfen

Effect of heat shock on browning-related enzymes in minimally processed Iceberg lettuce and crude extracts

Bioscience, biotechnology, and biochemistry, 2005-09, Vol.69 (9), p.1677-1685

2005

Link zum Volltext

Verfügbarkeit prüfen

Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

Food chemistry, 2013-08, Vol.139 (1-4), p.347-354

2013

Link zum Volltext

Verfügbarkeit prüfen

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

Journal of cereal science, 2022-05, Vol.105, p.103458, Article 103458

2022

Link zum Volltext

Verfügbarkeit prüfen

Apple peel flavonoids as natural antioxidants for vegetable juice applications

European food research & technology, 2016-09, Vol.242 (9), p.1459-1469

2016

Link zum Volltext

Verfügbarkeit prüfen

Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten‐Free Crackers

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

Link zum Volltext

Verfügbarkeit prüfen

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce

Journal of the science of food and agriculture, 2006-10, Vol.86 (13), p.2179-2188

2006

Link zum Volltext

Verfügbarkeit prüfen

Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

Food and bioprocess technology, 2012-11, Vol.5 (8), p.3103-3114

2012

Link zum Volltext

Verfügbarkeit prüfen

Potential Usefulness of a Wakame/Carob Functional Snack for the Treatment of Several Aspects of Metabolic Syndrome: From In Vitro to In Vivo Studies

Marine drugs, 2018-12, Vol.16 (12), p.512

2018

Link zum Volltext

Verfügbarkeit prüfen

Effect of Wakame and Carob Pod Snacks on Non-Alcoholic Fatty Liver Disease

Nutrients, 2019-01, Vol.11 (1), p.86

2019

Link zum Volltext

Verfügbarkeit prüfen

Characterization of Blue Whiting Skin Gelatines Extracted After Pretreatment with Different Organic Acids

Journal of aquatic food product technology, 2015-08, Vol.24 (6), p.546-555

2015

Link zum Volltext

Verfügbarkeit prüfen

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Foods, 2023-02, Vol.12 (5), p.962

2023

Link zum Volltext

Verfügbarkeit prüfen

Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-inflammatory Properties of Wheat

Antioxidants, 2020-05, Vol.9 (5), p.426

2020

Link zum Volltext

Verfügbarkeit prüfen

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

Antioxidants, 2020-10, Vol.9 (10), p.984

2020

Link zum Volltext

Verfügbarkeit prüfen

Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

Beverages (Basel), 2016-03, Vol.2 (1), p.4

2016

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 63

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(58)
Mit Volltextzugriff
(62)

Publikationsform

Artikel
(61)
Buchkapitel
(2)

Sprache

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates

Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers

Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Carob by‐products and seaweeds for the development of functional bread

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Effect of heat shock on browning-related enzymes in minimally processed Iceberg lettuce and crude extracts

Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

Apple peel flavonoids as natural antioxidants for vegetable juice applications

Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten‐Free Crackers

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce

Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

Potential Usefulness of a Wakame/Carob Functional Snack for the Treatment of Several Aspects of Metabolic Syndrome: From In Vitro to In Vivo Studies

Effect of Wakame and Carob Pod Snacks on Non-Alcoholic Fatty Liver Disease

Characterization of Blue Whiting Skin Gelatines Extracted After Pretreatment with Different Organic Acids

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-inflammatory Properties of Wheat

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

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

Suchergebnisse filtern