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...

Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

Trends in food science & technology, 2009-07, Vol.20 (6), p.289-299

2009

Volltextzugriff (PDF)

Amino Acid Composition and Antioxidant Capacity of Spanish Honeys

Journal of agricultural and food chemistry, 2007-01, Vol.55 (2), p.360-365

2007

Volltextzugriff (PDF)

Release of Lipids during Yeast Autolysis in a Model Wine System

Journal of agricultural and food chemistry, 2000-01, Vol.48 (1), p.116-122

2000

Volltextzugriff (PDF)

Assessment of the Spectrophotometric Method for Determination of Angiotensin-Converting-Enzyme Activity: Influence of the Inhibition Type

Journal of agricultural and food chemistry, 2003-07, Vol.51 (15), p.4175-4179

2003

Volltextzugriff (PDF)

Usefulness of Amino Acid Composition To Discriminate between Honeydew and Floral Honeys. Application to Honeys from a Small Geographic Area

Journal of agricultural and food chemistry, 2004-01, Vol.52 (1), p.84-89

2004

Volltextzugriff (PDF)

Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)

American journal of enology and viticulture, 1995, Vol.46 (4), p.518-524

1995

Volltextzugriff (PDF)

Angiotensin I-converting enzyme inhibitory compounds in white and red wines

Food chemistry, 2007, Vol.100 (1), p.43-47

2007

Volltextzugriff (PDF)

Capillary Electrophoretic Analysis of Wine Proteins. Modifications during the Manufacture of Sparkling Wines

Journal of agricultural and food chemistry, 1997-10, Vol.45 (10), p.3766-3770

1997

Volltextzugriff (PDF)

Changes in the Free Amino Acid Contents of Honeys During Storage at Ambient Temperature

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9099-9104

2006

Volltextzugriff (PDF)

Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

Food chemistry, 2008-12, Vol.111 (4), p.965-969

2008

Volltextzugriff (PDF)

Protein Analysis of Honeys by Fast Protein Liquid Chromatography: Application to Differentiate Floral and Honeydew Honeys

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8322-8327

2006

Volltextzugriff (PDF)

Influence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling Wines

American journal of enology and viticulture, 2003, Vol.54 (4), p.273-278

2003

Volltextzugriff (PDF)

Varietal Differentiation of Must and Wines by Means of Protein Fraction

American journal of enology and viticulture, 1993, Vol.44 (3), p.255-260

1993

Volltextzugriff (PDF)

White Wine Protein Stabilization by a Continuous Process Using a Packed Column

American journal of enology and viticulture, 2004, Vol.55 (2), p.195-198

2004

Volltextzugriff (PDF)

Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4042-4051

1998

Volltextzugriff (PDF)

Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)

Journal of agricultural and food chemistry, 1996-12, Vol.44 (12), p.3783-3788

1996

Volltextzugriff (PDF)

Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol

Food control, 2005-12, Vol.16 (10), p.851-854

2005

Volltextzugriff (PDF)

Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO 2 and ethanol

Food control, 2005, Vol.16 (10), p.851-854

2005

Volltextzugriff (PDF)

On-Line HPLC Photodiode Array Detection and OPA Derivatization for Partial Identification of Small Peptides from White Wine

Journal of agricultural and food chemistry, 1997-09, Vol.45 (9), p.3374-3381

1997

Volltextzugriff (PDF)

Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.277-280

1998

Volltextzugriff (PDF)

Differences in Amino Acid Composition in Commercial Orange Juices

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2329-2331

1998

Volltextzugriff (PDF)

Selective complexation of adenosine monophosphate nucleotides by rigid bicyclic guanidinium abiotic receptors

Tetrahedron letters, 1991-04, Vol.32 (15), p.1827-1830

1991

Volltextzugriff (PDF)

SparklingWines and Yeast Autolysis

Wine Chemistry and Biochemistry, p.61-80

Volltextzugriff (PDF)

Synthesis and ionophoric properties of a new series of polyester heterocyclophanes of 3,5-disubstituted 1-methylpyrazole and 2,6-bis(methylene)pyridine

Tetrahedron, 1990, Vol.46 (8), p.2917-2926

1990

Volltextzugriff (PDF)

Nuevas perspectivas de la aplicación de los polifenoles como antimicrobianos en enología

ACE (Barcelona), 2007 (83)

2007

Volltextzugriff (PDF)

1 – 25 von 37

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(31)
Mit Volltextzugriff
(29)

Publikationsform

Artikel
(36)
Buchkapitel
(1)

Sprache

Englisch
(35)
Spanisch
(2)

Erscheinungsjahr

n.n

Thema

Science & Technology
(29)
Life Sciences & Biomedicine
(27)
Biological And Medical Sciences
(24)
Food Science & Technology
(20)
Fundamental And Applied Biological Sciences. Psychology
(20)
Food Industries
(17)
Agriculture
(16)
Chemistry
(16)
Physical Sciences
(16)
Chemistry, Applied
(14)
Agriculture, Multidisciplinary
(12)
Fermented Food Industries
(10)
Wines And Vinegars
(10)
Vin
(6)
Vinos
(6)
Amino Acids
(5)
Arabinose - Pharmacology
(5)
Food Composition
(5)
Humans
(5)
Peptides
(5)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

Amino Acid Composition and Antioxidant Capacity of Spanish Honeys

Release of Lipids during Yeast Autolysis in a Model Wine System

Assessment of the Spectrophotometric Method for Determination of Angiotensin-Converting-Enzyme Activity: Influence of the Inhibition Type

Usefulness of Amino Acid Composition To Discriminate between Honeydew and Floral Honeys. Application to Honeys from a Small Geographic Area

Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)

Angiotensin I-converting enzyme inhibitory compounds in white and red wines

Capillary Electrophoretic Analysis of Wine Proteins. Modifications during the Manufacture of Sparkling Wines

Changes in the Free Amino Acid Contents of Honeys During Storage at Ambient Temperature

Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

Protein Analysis of Honeys by Fast Protein Liquid Chromatography: Application to Differentiate Floral and Honeydew Honeys

Influence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling Wines

Varietal Differentiation of Must and Wines by Means of Protein Fraction

White Wine Protein Stabilization by a Continuous Process Using a Packed Column

Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts

Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)

Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol

Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO 2 and ethanol

On-Line HPLC Photodiode Array Detection and OPA Derivatization for Partial Identification of Small Peptides from White Wine

Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning

Differences in Amino Acid Composition in Commercial Orange Juices

Selective complexation of adenosine monophosphate nucleotides by rigid bicyclic guanidinium abiotic receptors

SparklingWines and Yeast Autolysis

Synthesis and ionophoric properties of a new series of polyester heterocyclophanes of 3,5-disubstituted 1-methylpyrazole and 2,6-bis(methylene)pyridine

Nuevas perspectivas de la aplicación de los polifenoles como antimicrobianos en enología

Suchergebnisse filtern