UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 545

Sortiert nach

Gluten‐free lentil cakes with optimal technological and nutritional characteristics

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6298-6310

2024

Volltextzugriff (PDF)

The social representations of diagnosing Lyme disease

PloS one, 2023-02, Vol.18 (2), p.e0276800-e0276800

2023

Volltextzugriff (PDF)

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology

Food science & technology, 2018-03, Vol.89, p.666-673

2018

Volltextzugriff (PDF)

New thermal and rheological approaches of chickpea–wheat dough for breadmaking

European food research & technology, 2021-05, Vol.247 (5), p.1107-1115

2021

Volltextzugriff (PDF)

Gels of carrageenan-caprine whey protein concentrate: A physicochemical study

Food science and technology international, 2024-03, Vol.30 (2), p.117-127

2024

Volltextzugriff (PDF)

Quality of wheat breads enriched with flour from germinated amaranth seeds

Food science and technology international, 2022-07, Vol.28 (5), p.388-396

2022

Volltextzugriff (PDF)

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Food and bioprocess technology, 2018-11, Vol.11 (11), p.2067-2078

2018

Volltextzugriff (PDF)

Changes in secondary structure of gluten proteins due to emulsifiers

Journal of molecular structure, 2013-02, Vol.1033, p.51-58

2013

Volltextzugriff (PDF)

White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Foods, 2023-04, Vol.12 (8), p.1645

2023

Volltextzugriff (PDF)

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours

International journal of food properties, 2016-02, Vol.19 (2), p.243-256

2016

Volltextzugriff (PDF)

Calcium–inulin wheat bread: prebiotic effect and bone mineralisation in growing rats

International journal of food science & technology, 2017-11, Vol.52 (11), p.2463-2470

2017

Volltextzugriff (PDF)

Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

Food and bioprocess technology, 2015-07, Vol.8 (7), p.1561-1570

2015

Volltextzugriff (PDF)

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

Journal of food science and technology, 2016-01, Vol.53 (1), p.491-500

2016

Volltextzugriff (PDF)

Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2011-06, Vol.79 (1), p.278-281

2011

Volltextzugriff (PDF)

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Food hydrocolloids, 2009-07, Vol.23 (5), p.1433-1442

2009

Volltextzugriff (PDF)

Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates

Journal of agricultural and food chemistry, 2004-03, Vol.52 (6), p.1564-1571

2004

Volltextzugriff (PDF)

Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

Journal of food science and technology, 2021-03, Vol.58 (3), p.921-930

2021

Volltextzugriff (PDF)

How PrEP users constitute a community in the MSM population through their specific experience and management of stigmatization. The example of the French ANRS-PREVENIR study

AIDS care, 2020-05, Vol.32 (sup2), p.32-39

2020

Volltextzugriff (PDF)

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

Cereal chemistry, 2009-07, Vol.86 (4), p.376-382

2009

Volltextzugriff (PDF)

Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour

Food research international, 2013-01, Vol.50 (1), p.298-306

2013

Volltextzugriff (PDF)

Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

Food and bioprocess technology, 2012-04, Vol.5 (3), p.888-896

2012

Volltextzugriff (PDF)

Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

Food hydrocolloids, 2019-12, Vol.97, p.105242, Article 105242

2019

Volltextzugriff (PDF)

Effect of pH on the thermal gelation of carob protein isolate

Journal of food science and technology, 2017-01, Vol.54 (1), p.153-163

2017

Volltextzugriff (PDF)

Effect of high-pressure treatment on emulsifying properties of soybean proteins

Food hydrocolloids, 2005, Vol.19 (2), p.289-296

2005

Volltextzugriff (PDF)

Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

Food science & technology, 2021-10, Vol.150, p.111917, Article 111917

2021

Volltextzugriff (PDF)

1 – 25 von 545

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(472)
Mit Volltextzugriff
(484)

Publikationsform

Sprache

2 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(375)
Life Sciences & Biomedicine
(199)
Humans
(127)
Physical Sciences
(108)
Technology
(101)
Biological And Medical Sciences
(99)
Physics
(87)
Male
(79)
Computer Science
(77)
Computer Science, Artificial Intelligence
(73)
Computer Science, Theory & Methods
(73)
Computer Science, Interdisciplinary Applications
(70)
Imaging Science & Photographic Technology
(70)
Female
(69)
Middle Aged
(69)
Adult
(63)
Food Science & Technology
(63)
Aged
(57)
Medical Sciences
(57)
Physics, Particles & Fields
(56)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(3)

Menü

Weitere Dienste

Einstellungen

Gluten‐free lentil cakes with optimal technological and nutritional characteristics

The social representations of diagnosing Lyme disease

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology

New thermal and rheological approaches of chickpea–wheat dough for breadmaking

Gels of carrageenan-caprine whey protein concentrate: A physicochemical study

Quality of wheat breads enriched with flour from germinated amaranth seeds

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Changes in secondary structure of gluten proteins due to emulsifiers

White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours

Calcium–inulin wheat bread: prebiotic effect and bone mineralisation in growing rats

Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates

Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

How PrEP users constitute a community in the MSM population through their specific experience and management of stigmatization. The example of the French ANRS-PREVENIR study

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour

Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

Effect of pH on the thermal gelation of carob protein isolate

Effect of high-pressure treatment on emulsifying properties of soybean proteins

Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

Suchergebnisse filtern