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...

High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

Innovative food science & emerging technologies, 2010-07, Vol.11 (3), p.445-450

2010

Volltextzugriff (PDF)

In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota

British journal of nutrition, 2016-09, Vol.116 (6), p.1116-1124

2016

Volltextzugriff (PDF)

Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara

Carbohydrate polymers, 2010-09, Vol.82 (2), p.245-250

2010

Volltextzugriff (PDF)

Mineral content of edible marine seaweeds

Food chemistry, 2002-10, Vol.79 (1), p.23-26

Ruperez, P

2002

Volltextzugriff (PDF)

Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre

Innovative food science & emerging technologies, 2016-02, Vol.33, p.32-37

2016

Volltextzugriff (PDF)

High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization

Innovative food science & emerging technologies, 2017-08, Vol.42, p.197-203

2017

Volltextzugriff (PDF)

Seaweed as a Source of Novel Nutraceuticals: Sulfated Polysaccharides and Peptides

Advances in food and nutrition research, 2011, Vol.64, p.325-337

2011

Volltextzugriff (PDF)

Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

Food chemistry, 2011, Vol.124 (1), p.72-79

2011

Volltextzugriff (PDF)

Low molecular weight carbohydrates released from Okara by enzymatic treatment under high hydrostatic pressure

Innovative food science & emerging technologies, 2016-12, Vol.38, p.76-82

2016

Volltextzugriff (PDF)

Dietary fibre and physicochemical properties of edible Spanish seaweeds

European food research & technology, 2001-01, Vol.212 (3), p.349-354

2001

Volltextzugriff (PDF)

Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa ( Theobroma cacao L.)

Food chemistry, 2007, Vol.104 (3), p.948-954

2007

Volltextzugriff (PDF)

Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus

Journal of agricultural and food chemistry, 2002-02, Vol.50 (4), p.840-845

2002

Volltextzugriff (PDF)

Determination of soluble dietary fibre content of Okara treated with high hydrostatic pressure and enzymes: a comparative evaluation of two methods (AOAC and HPLC-ELSD)

Journal of food science and technology, 2017-04, Vol.54 (5), p.1333-1339

2017

Volltextzugriff (PDF)

High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

Food science & technology, 2022-11, Vol.169, p.113968, Article 113968

2022

Volltextzugriff (PDF)

Development of a new magnetic beads-based immunoprecipitation strategy for proteomics analysis

Journal of proteomics, 2010-06, Vol.73 (8), p.1491-1501

2010

Volltextzugriff (PDF)

Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1603-1606

1999

Volltextzugriff (PDF)

Characterization of cocoa fiber and its effect on the antioxidant capacity of serum in rats

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2006-09, Vol.21 (5), p.622-628

2006

Volltextzugriff (PDF)

Soybean oligosaccharides. Potential as new ingredients in functional food

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2006-01, Vol.21 (1), p.92-96

2006

Volltextzugriff (PDF)

Antioxidant Activity of Wine Pomace

American journal of enology and viticulture, 1996, Vol.47 (4), p.369-372

1996

Volltextzugriff (PDF)

Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1390-1393

1997

Volltextzugriff (PDF)

Indigestible fraction of edible marine seaweeds

Journal of the science of food and agriculture, 2003-09, Vol.83 (12), p.1267-1272

2003

Volltextzugriff (PDF)

Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation Index

Journal of the science of food and agriculture, 1996-08, Vol.71 (4), p.515-519

1996

Volltextzugriff (PDF)

Celery by-products as a source of mannitol

European food research & technology, 2003-03, Vol.216 (3), p.224-226

2003

Volltextzugriff (PDF)

Freezing Rate and Frozen Storage Effects on Color and Sensory Characteristics of Pineapple Fruit Slices

Journal of food science, 1996-01, Vol.61 (1), p.154-156

1996

Volltextzugriff (PDF)

Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

Food chemistry, 2010, Vol.124 (1), p.72-79

2010

Volltextzugriff (PDF)

1 – 25 von 137

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(108)
Mit Volltextzugriff
(110)

Publikationsform

Sprache

Englisch
(116)
Spanisch
(23)
Japanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(92)
Life Sciences & Biomedicine
(82)
Biological And Medical Sciences
(40)
Fundamental And Applied Biological Sciences. Psychology
(38)
Food Science & Technology
(30)
Humans
(29)
Food Industries
(25)
Chemistry
(23)
Physical Sciences
(22)
Female
(20)
Chemistry, Applied
(18)
Fruit And Vegetable Industries
(16)
Male
(16)
Nutrition & Dietetics
(15)
Animals
(11)
Mycology
(11)
Dietary Fibre
(10)
Antioxidant Activity
(9)
Dietary Fiber
(9)
Life Sciences
(9)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota

Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara

Mineral content of edible marine seaweeds

Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre

High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization

Seaweed as a Source of Novel Nutraceuticals: Sulfated Polysaccharides and Peptides

Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

Low molecular weight carbohydrates released from Okara by enzymatic treatment under high hydrostatic pressure

Dietary fibre and physicochemical properties of edible Spanish seaweeds

Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa ( Theobroma cacao L.)

Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus

Determination of soluble dietary fibre content of Okara treated with high hydrostatic pressure and enzymes: a comparative evaluation of two methods (AOAC and HPLC-ELSD)

High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

Development of a new magnetic beads-based immunoprecipitation strategy for proteomics analysis

Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines

Characterization of cocoa fiber and its effect on the antioxidant capacity of serum in rats

Soybean oligosaccharides. Potential as new ingredients in functional food

Antioxidant Activity of Wine Pomace

Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Indigestible fraction of edible marine seaweeds

Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation Index

Celery by-products as a source of mannitol

Freezing Rate and Frozen Storage Effects on Color and Sensory Characteristics of Pineapple Fruit Slices

Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

Suchergebnisse filtern