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...

Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage

Journal of food science, 2010-04, Vol.75 (3), p.C229-C235

2010

Volltextzugriff (PDF)

Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn

Journal of mass spectrometry., 2006-07, Vol.41 (7), p.861-871

2006

Volltextzugriff (PDF)

Biodegradable poly-lactic acid package for the storage of carbonic maceration wine

Food science & technology, 2010-12, Vol.43 (10), p.1573-1579

2010

Volltextzugriff (PDF)

Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies

Journal of food science, 2009-04, Vol.74 (3), p.C258-C267

2009

Volltextzugriff (PDF)

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

Journal of food science, 2009-03, Vol.74 (2), p.C177-C183

2009

Volltextzugriff (PDF)

Phenolic Compounds in Different Olive Varieties

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.32-35

1998

Volltextzugriff (PDF)

PHENOLIC CHARACTERIZATION OF SOME NATIVE VARIETIES OF GRAPES AND WINES FROM SOUTHERN ITALY

Acta horticulturae, 2007-01 (754), p.65-72

2007

Volltextzugriff (PDF)

Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability

Journal of food engineering, 2010, Vol.96 (1), p.97-106

2010

Volltextzugriff (PDF)

Influence of winemaking technologies on phenolic composition of Italian red wines

European food research & technology, 2011-12, Vol.233 (6), p.1057-1066

2011

Volltextzugriff (PDF)

Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

Food science & technology, 2011-05, Vol.44 (4), p.1226-1232

2011

Volltextzugriff (PDF)

Pesticide residues in tomato grown in open field

Food control, 2005-09, Vol.16 (7), p.629-632

2005

Volltextzugriff (PDF)

Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes

Postharvest biology and technology, 2008-03, Vol.47 (3), p.389-396

2008

Volltextzugriff (PDF)

Controlled release of antimicrobial compounds from highly swellable polymers

Journal of food protection, 2004-06, Vol.67 (6), p.1190-1194

2004

Volltextzugriff (PDF)

Development of a structured model for batch cultures of lactic acid bacteria

Journal of industrial microbiology & biotechnology, 2003-07, Vol.30 (7), p.421-426

2003

Volltextzugriff (PDF)

Study on the interactions between soy and semolina proteins during pasta making

Food research international, 2010-05, Vol.43 (4), p.1049-1056

2010

Volltextzugriff (PDF)

Influence of raw materials and processing conditions on spaghetti hydration kinetic during cooking and overcooking

Cereal chemistry, 2003-09, Vol.80 (5), p.601-607

2003

Volltextzugriff (PDF)

Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation

Italian journal of food science, 2011-10, Vol.23 (4), p.381

2011

Volltextzugriff (PDF)

Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil

Journal of food engineering, 2003-04, Vol.57 (2), p.189-197

2003

Volltextzugriff (PDF)

Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing

European food research & technology, 2012-09, Vol.235 (3), p.537-543

2012

Volltextzugriff (PDF)

Bioelectrochemical determination of lactic and malic acids in wine

Talanta (Oxford), 1994-06, Vol.41 (6), p.917-923

1994

Volltextzugriff (PDF)

Modeling the starch retrogradation kinetic of durum wheat bread

Journal of food engineering, 2003-09, Vol.59 (2), p.123-128

2003

Volltextzugriff (PDF)

IDENTIFICATION OF ANTHOCYANINS AND ANTHOCYANIN-DERIVED PIGMENTS IN PRIMITIVO RED WINE BY HPLC-ESI-MS/MS

Acta horticulturae, 2007-01 (754), p.593-598

2007

Volltextzugriff (PDF)

Modeling the water transport properties of casein-based edible coating

Journal of food engineering, 2003-11, Vol.60 (1), p.99-106

2003

Volltextzugriff (PDF)

Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications

Journal of food science, 2003-08, Vol.68 (6), p.2017-2021

2003

Volltextzugriff (PDF)

Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour

Journal of cereal science, 2007-07, Vol.46 (1), p.58-63

2007

Volltextzugriff (PDF)

1 – 25 von 66

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(51)
Mit Volltextzugriff
(41)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(35)
Life Sciences & Biomedicine
(34)
Food Science & Technology
(28)
Biological And Medical Sciences
(26)
Fundamental And Applied Biological Sciences. Psychology
(24)
Food Industries
(23)
Chemistry
(11)
Agriculture
(9)
Physical Sciences
(9)
Humans
(7)
Cereal And Baking Product Industries
(6)
Chemistry, Applied
(6)
Fermented Food Industries
(6)
Food Science
(6)
Phenolic Compounds
(6)
Analytical Chemistry
(5)
Biotechnology
(5)
Cultivars
(5)
General Aspects
(5)
Modeling
(5)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage

Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn

Biodegradable poly-lactic acid package for the storage of carbonic maceration wine

Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

Phenolic Compounds in Different Olive Varieties

PHENOLIC CHARACTERIZATION OF SOME NATIVE VARIETIES OF GRAPES AND WINES FROM SOUTHERN ITALY

Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability

Influence of winemaking technologies on phenolic composition of Italian red wines

Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

Pesticide residues in tomato grown in open field

Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes

Controlled release of antimicrobial compounds from highly swellable polymers

Development of a structured model for batch cultures of lactic acid bacteria

Study on the interactions between soy and semolina proteins during pasta making

Influence of raw materials and processing conditions on spaghetti hydration kinetic during cooking and overcooking

Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation

Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil

Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing

Bioelectrochemical determination of lactic and malic acids in wine

Modeling the starch retrogradation kinetic of durum wheat bread

IDENTIFICATION OF ANTHOCYANINS AND ANTHOCYANIN-DERIVED PIGMENTS IN PRIMITIVO RED WINE BY HPLC-ESI-MS/MS

Modeling the water transport properties of casein-based edible coating

Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications

Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour

Suchergebnisse filtern