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...

Optimization of aqueous pectin extraction from Citrus medica peel

Carbohydrate polymers, 2017-12, Vol.178, p.27-33

2017

Volltextzugriff (PDF)

Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum

Fermentation (Basel), 2024-09, Vol.10 (9), p.467

2024

Volltextzugriff (PDF)

Production and Optimization of Conjugated Linoleic and Eicosapentaenoic Acids by Bifidobacterium lactis in Cold-Pressed Soybean Cake

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.916728-916728

2022

Volltextzugriff (PDF)

Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation

Journal of food science and technology, 2024-10, Vol.61 (10), p.1930-1942

2024

Volltextzugriff (PDF)

Efficiency of fluorescence in situ hybridization (FISH) method for the rapid detection of Salmonella in minced lamb meat: Method analysis and optimization

Journal of microbiological methods, 2020-08, Vol.175, p.105989-105989, Article 105989

2020

Volltextzugriff (PDF)

Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

Food biotechnology, 2013-02, Vol.27 (1), p.1-13

2013

Volltextzugriff (PDF)

Effect of surface properties of different food contact materials on the efficiency of quaternary ammonium compounds residue recovery and persistence

International journal of food science & technology, 2013-09, Vol.48 (9), p.1791-1797

2013

Volltextzugriff (PDF)

The effect of Quaternary Ammonium Compounds on the attachment of wild and adapted Pseudomonas putida strains to different contact materials used in the food sector

Food control, 2014-08, Vol.42, p.277-283

2014

Volltextzugriff (PDF)

The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract

Food science & technology, 2019-05, Vol.105, p.164-168

2019

Volltextzugriff (PDF)

Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction

Cereal chemistry, 2022-07, Vol.99 (4), p.931-946

2022

Volltextzugriff (PDF)

The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk

Food chemistry advances, 2024-12, Vol.5, p.100757, Article 100757

2024

Volltextzugriff (PDF)

The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Journal of food bioprocess engineering, 2021-12, Vol.4 (2), p.105-111

2021

Volltextzugriff (PDF)

Role of Probiotic Bacteria on Bioavailability of Functional Ingredients Under Fermentation Process

Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health, 2021, Vol.2, p.237-256

2021

Volltextzugriff (PDF)

Quaternary Ammonium Compounds (QACs) induced inactivation of Pseudomonas spp.: Effect of material surface

Food and bioproducts processing, 2016-04, Vol.98, p.71-78

2016

Volltextzugriff (PDF)

Validation of a Simple Spectrophotometric Method for the Measurement of Quaternary Ammonium Compound Residue Concentrations in Food Production Facility

Food analytical methods, 2013-10, Vol.6 (5), p.1265-1270

2013

Volltextzugriff (PDF)

Extraction, Detection, and Characterization of Various Chemical Components of Trigonella foenum-graecum L. (Fenugreek) Known as a Valuable Seed in Agriculture

Fenugreek, 2021, p.189-217

2021

Volltextzugriff (PDF)

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Journal of food process engineering, 2024-01, Vol.47 (1), p.n/a

2024

Volltextzugriff (PDF)

A Narrative Review of Stigma Related to Infectious Disease Outbreaks: What Can Be Learned in the Face of the Covid-19 Pandemic?

Frontiers in psychiatry, 2020-12, Vol.11, p.565919-565919

2020

Volltextzugriff (PDF)

1 – 18 von 18

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(16)
Mit Volltextzugriff
(18)

Publikationsform

Sprache

Englisch
(18)

Erscheinungsjahr

n.n

Thema

Science & Technology
(14)
Life Sciences & Biomedicine
(13)
Food Science & Technology
(10)
Chemistry
(4)
Probiotics
(4)
Quaternary Ammonium Compounds
(4)
Bacteria
(3)
Biotechnology & Applied Microbiology
(3)
Fermentation
(3)
Food Science
(3)
Lactobacillus Plantarum
(3)
Optimization
(3)
Ultrasound
(3)
Acids
(2)
Antioxidants
(2)
Bioactive Compounds
(2)
Biological And Medical Sciences
(2)
Chemistry And Materials Science
(2)
Chemistry, Applied
(2)
Chemistry/food Science
(2)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Optimization of aqueous pectin extraction from Citrus medica peel

Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum

Production and Optimization of Conjugated Linoleic and Eicosapentaenoic Acids by Bifidobacterium lactis in Cold-Pressed Soybean Cake

Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation

Efficiency of fluorescence in situ hybridization (FISH) method for the rapid detection of Salmonella in minced lamb meat: Method analysis and optimization

Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

Effect of surface properties of different food contact materials on the efficiency of quaternary ammonium compounds residue recovery and persistence

The effect of Quaternary Ammonium Compounds on the attachment of wild and adapted Pseudomonas putida strains to different contact materials used in the food sector

The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract

Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction

The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk

The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Role of Probiotic Bacteria on Bioavailability of Functional Ingredients Under Fermentation Process

Quaternary Ammonium Compounds (QACs) induced inactivation of Pseudomonas spp.: Effect of material surface

Validation of a Simple Spectrophotometric Method for the Measurement of Quaternary Ammonium Compound Residue Concentrations in Food Production Facility

Extraction, Detection, and Characterization of Various Chemical Components of Trigonella foenum-graecum L. (Fenugreek) Known as a Valuable Seed in Agriculture

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

A Narrative Review of Stigma Related to Infectious Disease Outbreaks: What Can Be Learned in the Face of the Covid-19 Pandemic?

Suchergebnisse filtern