UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 62

Sortiert nach

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Frontiers in microbiology, 2019-08, Vol.10, p.1760-1760

2019

Link zum Volltext

Verfügbarkeit prüfen

Polyphenols: Plant Sources and Food Industry Applications

Current pharmaceutical design, 2018, Vol.24 (35), p.4125

2018

Link zum Volltext

Verfügbarkeit prüfen

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Foods, 2020-09, Vol.9 (9), p.1189

2020

Link zum Volltext

Verfügbarkeit prüfen

Mangifera indica L. Leaf Extract Induces Adiponectin and Regulates Adipogenesis

International journal of molecular sciences, 2019-06, Vol.20 (13), p.3211

2019

Link zum Volltext

Verfügbarkeit prüfen

Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae, 2021-03, Vol.7 (3), p.40

2021

Link zum Volltext

Verfügbarkeit prüfen

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Agronomy (Basel), 2022-08, Vol.12 (9), p.2007

2022

Link zum Volltext

Verfügbarkeit prüfen

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Foods, 2020-02, Vol.9 (2), p.235

2020

Link zum Volltext

Verfügbarkeit prüfen

Production of filmable medium-chain-length polyhydroxyalkanoates produced from glycerol by Pseudomonas mediterranea

International journal of biological macromolecules, 2014-04, Vol.65, p.89-96

2014

Link zum Volltext

Verfügbarkeit prüfen

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Foods, 2021-11, Vol.10 (11), p.2669

2021

Link zum Volltext

Verfügbarkeit prüfen

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Frontiers in nutrition (Lausanne), 2020-04, Vol.7, p.46-46

2020

Link zum Volltext

Verfügbarkeit prüfen

Mangifera indica L. Leaves as a Potential Food Source of Phenolic Compounds with Biological Activity

Antioxidants, 2022-06, Vol.11 (7), p.1313

2022

Link zum Volltext

Verfügbarkeit prüfen

Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life

Antioxidants, 2019-07, Vol.8 (8), p.255

2019

Link zum Volltext

Verfügbarkeit prüfen

Water as a Solvent of Election for Obtaining Oleuropein-Rich Extracts from Olive (Olea europaea) Leaves

Agronomy (Basel), 2021-03, Vol.11 (3), p.465

2021

Link zum Volltext

Verfügbarkeit prüfen

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Foods, 2023-09, Vol.12 (18), p.3419

2023

Link zum Volltext

Verfügbarkeit prüfen

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

Food and chemical toxicology, 2018-08, Vol.118, p.355-360

2018

Link zum Volltext

Verfügbarkeit prüfen

β-Glucosidase in cellular and acellular form for winemaking application

Enzyme and microbial technology, 2007-02, Vol.40 (3), p.382-389

2007

Link zum Volltext

Verfügbarkeit prüfen

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes

Food microbiology, 2022-05, Vol.103, p.103950-103950, Article 103950

2022

Link zum Volltext

Verfügbarkeit prüfen

Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system

Food chemistry, 2020-05, Vol.311, p.125905-125905, Article 125905

2020

Link zum Volltext

Verfügbarkeit prüfen

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese

Food chemistry, 2023-11, Vol.425, p.136474-136474, Article 136474

2023

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Journal of food composition and analysis, 2021-09, Vol.102, p.103997, Article 103997

2021

Link zum Volltext

Verfügbarkeit prüfen

Impact of prickly pear extract on the quality parameters of beef burger patties after cooking

Food bioscience, 2021-08, Vol.42, p.101146, Article 101146

2021

Link zum Volltext

Verfügbarkeit prüfen

Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability

Sustainability, 2020-01, Vol.12 (2), p.606

2020

Link zum Volltext

Verfügbarkeit prüfen

Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts

Food bioscience, 2023-04, Vol.52, p.102420, Article 102420

2023

Link zum Volltext

Verfügbarkeit prüfen

The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity

Food bioscience, 2023-06, Vol.53, p.102525, Article 102525

2023

Link zum Volltext

Verfügbarkeit prüfen

Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream

International journal of gastronomy and food science, 2021-12, Vol.26, p.100441, Article 100441

2021

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 62

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(58)
Mit Volltextzugriff
(59)

Publikationsform

Sprache

Englisch
(62)
Japanisch
(2)

Erscheinungsjahr

n.n

Thema

Science & Technology
(50)
Life Sciences & Biomedicine
(47)
Food Science & Technology
(18)
Antioxidants
(13)
Biotechnology & Applied Microbiology
(11)
Biological And Medical Sciences
(9)
Fundamental And Applied Biological Sciences. Psychology
(9)
Humans
(8)
Physical Sciences
(8)
Β-Glucosidase
(8)
Acids
(7)
Chemistry
(7)
Polyphenols
(7)
Chemistry, Applied
(6)
Flavonoids
(6)
Leaves
(6)
Phenols
(6)
Antioxidant Activity
(5)
Bioactive Compounds
(5)
Biochemistry & Molecular Biology
(5)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Polyphenols: Plant Sources and Food Industry Applications

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Mangifera indica L. Leaf Extract Induces Adiponectin and Regulates Adipogenesis

Cherry Tomato Drying: Sun versus Convective Oven

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Production of filmable medium-chain-length polyhydroxyalkanoates produced from glycerol by Pseudomonas mediterranea

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Mangifera indica L. Leaves as a Potential Food Source of Phenolic Compounds with Biological Activity

Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life

Water as a Solvent of Election for Obtaining Oleuropein-Rich Extracts from Olive (Olea europaea) Leaves

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

β-Glucosidase in cellular and acellular form for winemaking application

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes

Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Impact of prickly pear extract on the quality parameters of beef burger patties after cooking

Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability

Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts

The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity

Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream

Suchergebnisse filtern