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...

Phospholipids in milk fat: composition, biological and technological significance, and analytical strategies

International Journal of Molecular Sciences, 2013-01, Vol.14 (2), p.2808-2831

2013

Volltextzugriff (PDF)

Enterococcus lactis sp. nov., from Italian raw milk cheeses

International journal of systematic and evolutionary microbiology, 2012-08, Vol.62 (Pt 8), p.1992-1996

2012

Volltextzugriff (PDF)

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

International journal of food microbiology, 2016-09, Vol.233, p.20-28

2016

Volltextzugriff (PDF)

Prototheca blaschkeae subsp. brasiliensis subsp. nov., isolated from cow milk

International journal of systematic and evolutionary microbiology, 2017-10, Vol.67 (10), p.3865-3871

2017

Volltextzugriff (PDF)

Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter

Journal of Chromatography A, 2003-01, Vol.985 (1), p.117-125

2003

Volltextzugriff (PDF)

Significance of the Nonvolatile Minor Compounds of the Neutral Lipid Fraction as Markers of the Origin of Dairy Products

Journal of agricultural and food chemistry, 2009-08, Vol.57 (16), p.7387-7394

2009

Volltextzugriff (PDF)

Multi-dimensional assessment and scoring system for dairy farms

Italian journal of animal science, 2016-07, Vol.15 (3), p.492-503

2016

Volltextzugriff (PDF)

Polar lipid of donkey milk fat: Phospholipid, ceramide and cholesterol composition

Journal of food composition and analysis, 2017-04, Vol.57, p.16-23

2017

Volltextzugriff (PDF)

Study on the sugar content of blue-veined “Gorgonzola” PDO cheese

International dairy journal, 2019-08, Vol.95, p.1-5

2019

Volltextzugriff (PDF)

Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures

International journal of food microbiology, 2018-04, Vol.271, p.1-7

2018

Volltextzugriff (PDF)

Hydrocarbon and Fatty Acid Composition of Cheese As Affected by the Pasture Vegetation Type

Journal of agricultural and food chemistry, 2012-01, Vol.60 (1), p.299-308

2012

Volltextzugriff (PDF)

Quantitative analysis of sterols in dairy products: experiences and remarks

International dairy journal, 2002, Vol.12 (7), p.573-578

2002

Volltextzugriff (PDF)

Interlaboratory evaluation of milk fatty acid composition by using different GC operating conditions

Journal of food composition and analysis, 2013-12, Vol.32 (2), p.131-140

2013

Volltextzugriff (PDF)

Sustainable management, critical issues and environmental services of a pastoral system in the Central Alps

Biodiversity (Nepean), 2023-04, Vol.24 (1-2), p.79-84

2023

Volltextzugriff (PDF)

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

International dairy journal, 2011-05, Vol.21 (5), p.365-372

2011

Volltextzugriff (PDF)

Fermented beverage emulsion based on donkey milk with sunflower oil

International journal of food science & technology, 2015-12, Vol.50 (12), p.2644-2652

2015

Volltextzugriff (PDF)

Volatile Fraction of Milk: Comparison between Purge and Trap and Solid Phase Microextraction Techniques

Journal of agricultural and food chemistry, 2002-12, Vol.50 (25), p.7350-7355

2002

Volltextzugriff (PDF)

Lactococcus hircilactis sp. nov. and Lactococcus laudensis sp. nov., isolated from milk

International journal of systematic and evolutionary microbiology, 2015-07, Vol.65 (7), p.2091-2096

2015

Volltextzugriff (PDF)

Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

The open food science journal, 2011-03, Vol.5 (1), p.10-16

Povolo, Milena

2011

Volltextzugriff (PDF)

Characterization of Two Agrostis–Festuca Alpine Pastures and Their Influence on Cheese Composition

Journal of agricultural and food chemistry, 2013-01, Vol.61 (2), p.447-455

2013

Volltextzugriff (PDF)

Content of conjugated linoleic acid in neutral and polar lipid fractions of milk of different ruminant species

International dairy journal, 2009-05, Vol.19 (5), p.342-344

2009

Volltextzugriff (PDF)

Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging

Food packaging and shelf life, 2016-06, Vol.8, p.41-49

2016

Volltextzugriff (PDF)

Directly resistively heated-column gas chromatography for the evaluation of cow milk fat purity

European journal of lipid science and technology, 2008-11, Vol.110 (11), p.1050-1057

2008

Volltextzugriff (PDF)

Development of a near Infrared Method for the Quantification of the Main Classes of Fatty Acids Obtained from Raw Milk by Solvent-Free Extraction

Journal of near infrared spectroscopy (United Kingdom), 2013-10, Vol.21 (5), p.395-408

2013

Volltextzugriff (PDF)

Cholesterol removal capability of lactic acid bacteria and related cell membrane fatty acid modifications

Folia microbiologica, 2013-11, Vol.58 (6), p.443-449

2013

Volltextzugriff (PDF)

1 – 25 von 31

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(28)
Mit Volltextzugriff
(31)

Publikationsform

Artikel
(31)

Sprache

Englisch
(31)

Erscheinungsjahr

n.n

Thema

Science & Technology
(27)
Life Sciences & Biomedicine
(24)
Food Science & Technology
(16)
Biological And Medical Sciences
(14)
Fundamental And Applied Biological Sciences. Psychology
(14)
Food Industries
(13)
Chemistry
(12)
Milk And Cheese Industries. Ice Creams
(12)
Physical Sciences
(12)
Milk
(10)
Animals
(7)
Chemistry, Applied
(7)
Agriculture
(6)
Agriculture, Multidisciplinary
(6)
Fatty Acids
(6)
Microbiology
(6)
Chemistry, Analytical
(4)
Dairy Products
(4)
Milk Fat
(4)
Biochemistry & Molecular Biology
(3)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Phospholipids in milk fat: composition, biological and technological significance, and analytical strategies

Enterococcus lactis sp. nov., from Italian raw milk cheeses

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Prototheca blaschkeae subsp. brasiliensis subsp. nov., isolated from cow milk

Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter

Significance of the Nonvolatile Minor Compounds of the Neutral Lipid Fraction as Markers of the Origin of Dairy Products

Multi-dimensional assessment and scoring system for dairy farms

Polar lipid of donkey milk fat: Phospholipid, ceramide and cholesterol composition

Study on the sugar content of blue-veined “Gorgonzola” PDO cheese

Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures

Hydrocarbon and Fatty Acid Composition of Cheese As Affected by the Pasture Vegetation Type

Quantitative analysis of sterols in dairy products: experiences and remarks

Interlaboratory evaluation of milk fatty acid composition by using different GC operating conditions

Sustainable management, critical issues and environmental services of a pastoral system in the Central Alps

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

Fermented beverage emulsion based on donkey milk with sunflower oil

Volatile Fraction of Milk: Comparison between Purge and Trap and Solid Phase Microextraction Techniques

Lactococcus hircilactis sp. nov. and Lactococcus laudensis sp. nov., isolated from milk

Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

Characterization of Two Agrostis–Festuca Alpine Pastures and Their Influence on Cheese Composition

Content of conjugated linoleic acid in neutral and polar lipid fractions of milk of different ruminant species

Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging

Directly resistively heated-column gas chromatography for the evaluation of cow milk fat purity

Development of a near Infrared Method for the Quantification of the Main Classes of Fatty Acids Obtained from Raw Milk by Solvent-Free Extraction

Cholesterol removal capability of lactic acid bacteria and related cell membrane fatty acid modifications

Suchergebnisse filtern