UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 143

Sortiert nach

Characterization of proteins from grain of different bread and durum wheat genotypes

International journal of molecular sciences, 2011-09, Vol.12 (9), p.5878-5894

2011

Volltextzugriff (PDF)

Bee pollen powder as a functional ingredient in frankfurters

Meat science, 2021-12, Vol.182, p.108621-108621, Article 108621

2021

Volltextzugriff (PDF)

Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour

Journal of food composition and analysis, 2023-01, Vol.115, p.105022, Article 105022

2023

Volltextzugriff (PDF)

Determination of the content of phthalates and phenolic acids in mushy peach and apple juice during storage time: equations and correlations

Journal of food measurement & characterization, 2024-03, Vol.18 (3), p.2004-2013

2024

Volltextzugriff (PDF)

Functional properties of pea (Pisum sativum, L.) protein isolates modified with chymosin

International journal of molecular sciences, 2011-12, Vol.12 (12), p.8372-8387

2011

Volltextzugriff (PDF)

The chemical characterisation of nettle ( Urtica dioica L.) seed oil

Natural product research, 2023-08, p.1-8

2023

Volltextzugriff (PDF)

Evaluation of the solvent effect on the extraction and antioxidant activity of phenolic compounds from the nettle (Urtica dioica L.) seeds: application of PCA and regression analyses

Journal of food measurement & characterization, 2024-08, Vol.18 (8), p.6618-6626

2024

Volltextzugriff (PDF)

Pike-perch larvae growth in response to administration of lactobacilli-enriched inert feed during first feeding

Aquaculture, 2021-09, Vol.542, p.736901, Article 736901

2021

Volltextzugriff (PDF)

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Mljekarstvo, 2018-01, Vol.68 (1), p.37-45

Barać, Miroljub

2018

Volltextzugriff (PDF)

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Molecules (Basel, Switzerland), 2023-05, Vol.28 (10), p.4098

2023

Volltextzugriff (PDF)

Cell wall response to UV radiation in needles of Picea omorika

Plant physiology and biochemistry, 2021-04, Vol.161, p.176-190

2021

Volltextzugriff (PDF)

Effects of Trichoderma harzianum on Photosynthetic Characteristics and Fruit Quality of Tomato Plants

International journal of molecular sciences, 2021-07, Vol.22 (13), p.6961

2021

Volltextzugriff (PDF)

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

Food chemistry, 2019-06, Vol.284, p.28-44

2019

Volltextzugriff (PDF)

The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives

Biomolecules (Basel, Switzerland), 2020-01, Vol.10 (1), p.84

2020

Volltextzugriff (PDF)

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

Antioxidants, 2022-01, Vol.11 (2), p.248

2022

Volltextzugriff (PDF)

White cheeses as a potential source of bioactive peptides

Mljekarstvo, 2017-02, Vol.67, p.3-16

Barać, Miroljub

2017

Volltextzugriff (PDF)

Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment

Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes, 2022-07, Vol.57 (7), p.568-575

2022

Volltextzugriff (PDF)

Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review

Toxins, 2019-01, Vol.11 (2), p.64

2019

Volltextzugriff (PDF)

Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen

Food chemistry, 2021-07, Vol.351, p.129310-129310, Article 129310

2021

Volltextzugriff (PDF)

Application of Polyphenol-Loaded Nanoparticles in Food Industry

Nanomaterials (Basel, Switzerland), 2019-11, Vol.9 (11), p.1629

2019

Volltextzugriff (PDF)

A systematic UHPLC Q-ToF MS approach for the characterization of bioactive compounds from freeze-dried red goji berries (L. barbarum L.) grown in Serbia: Phenolic compounds and phenylamides

Food chemistry, 2024-10, Vol.456, p.140044, Article 140044

2024

Volltextzugriff (PDF)

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Mljekarstvo, 2016-07, Vol.66 (3), p.187-197

Barać, Miroljub

2016

Volltextzugriff (PDF)

polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

International journal of food science & technology, 2015-10, Vol.50 (10), p.2236-2245

2015

Volltextzugriff (PDF)

Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds

Critical reviews in food science and nutrition, 2023-04, Vol.ahead-of-print (ahead-of-print), p.1-23

2023

Volltextzugriff (PDF)

Exploring the Botanical Origins of Bee‐Collected Pollen: A Comprehensive Historical and Contemporary Analysis

Chemistry & biodiversity, 2024-07, Vol.21 (7), p.e202400194-n/a

2024

Volltextzugriff (PDF)

1 – 25 von 143

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(118)
Mit Volltextzugriff
(137)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(3)

Menü

Weitere Dienste

Einstellungen

Characterization of proteins from grain of different bread and durum wheat genotypes

Bee pollen powder as a functional ingredient in frankfurters

Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour

Determination of the content of phthalates and phenolic acids in mushy peach and apple juice during storage time: equations and correlations

Functional properties of pea (Pisum sativum, L.) protein isolates modified with chymosin

The chemical characterisation of nettle ( Urtica dioica L.) seed oil

Evaluation of the solvent effect on the extraction and antioxidant activity of phenolic compounds from the nettle (Urtica dioica L.) seeds: application of PCA and regression analyses

Pike-perch larvae growth in response to administration of lactobacilli-enriched inert feed during first feeding

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Cell wall response to UV radiation in needles of Picea omorika

Effects of Trichoderma harzianum on Photosynthetic Characteristics and Fruit Quality of Tomato Plants

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

White cheeses as a potential source of bioactive peptides

Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment

Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review

Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen

Application of Polyphenol-Loaded Nanoparticles in Food Industry

A systematic UHPLC Q-ToF MS approach for the characterization of bioactive compounds from freeze-dried red goji berries (L. barbarum L.) grown in Serbia: Phenolic compounds and phenylamides

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds

Exploring the Botanical Origins of Bee‐Collected Pollen: A Comprehensive Historical and Contemporary Analysis

Suchergebnisse filtern