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...

Protein⁻Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Molecules (Basel, Switzerland), 2019-01, Vol.24 (3), p.408

2019

Volltextzugriff (PDF)

Production of ready-to-eat lentil sprouts with improved antioxidant capacity: Optimization of elicitation conditions with hydrogen peroxide

Food chemistry, 2015-08, Vol.180, p.219-226

Świeca, Michał

2015

Volltextzugriff (PDF)

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Trends in food science & technology, 2014-11, Vol.40 (1), p.48-61

2014

Volltextzugriff (PDF)

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Food chemistry, 2018-01, Vol.239, p.1160-1166

2018

Volltextzugriff (PDF)

Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.)

Food chemistry, 2014-04, Vol.148, p.253-260

2014

Volltextzugriff (PDF)

Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

Food chemistry, 2014-11, Vol.162, p.54-62

2014

Volltextzugriff (PDF)

Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

International journal of food science & technology, 2020-01, Vol.55 (1), p.136-145

2020

Volltextzugriff (PDF)

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds

Food chemistry, 2013-12, Vol.141 (3), p.2177-2183

2013

Volltextzugriff (PDF)

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Food chemistry, 2013-11, Vol.141 (1), p.451-458

2013

Volltextzugriff (PDF)

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

Food chemistry, 2021-02, Vol.338, p.128026-128026, Article 128026

2021

Volltextzugriff (PDF)

Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding

Food chemistry, 2016-02, Vol.192, p.625-632

Świeca, Michał

2016

Volltextzugriff (PDF)

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress

Journal of agricultural and food chemistry, 2014-04, Vol.62 (14), p.3306-3313

2014

Volltextzugriff (PDF)

In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques

Food chemistry, 2013-06, Vol.138 (2-3), p.1414-1420

2013

Volltextzugriff (PDF)

The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds

Food chemistry, 2021-05, Vol.344, p.128581-128581, Article 128581

2021

Volltextzugriff (PDF)

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Food chemistry, 2016-03, Vol.194, p.637-642

2016

Volltextzugriff (PDF)

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

Food chemistry, 2013-06, Vol.138 (2-3), p.1621-1628

2013

Volltextzugriff (PDF)

The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts

Saudi journal of biological sciences, 2016-09, Vol.23 (5), p.628-633

2016

Volltextzugriff (PDF)

Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts

Food chemistry, 2015-10, Vol.185, p.99-105

2015

Volltextzugriff (PDF)

Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

Journal of the science of food and agriculture, 2014-02, Vol.94 (3), p.489-496

2014

Volltextzugriff (PDF)

Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts

Food chemistry, 2014-10, Vol.161, p.288-295

2014

Volltextzugriff (PDF)

Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier-Physical properties, antioxidant activity and in vitro bioaccessibility

Drying technology, 2023-02, Vol.41 (3), p.444-459

2023

Volltextzugriff (PDF)

Adding Modified Buckwheat Sprouts to an Atherogenic Diet — the Effect on Selected Nutritional Parameters in Rats

Plant foods for human nutrition (Dordrecht), 2023-06, Vol.78 (2), p.279-285

2023

Volltextzugriff (PDF)

Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

Food chemistry, 2017-04, Vol.221, p.1451-1457

2017

Volltextzugriff (PDF)

Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour

Food chemistry, 2017-08, Vol.228, p.643-648

2017

Volltextzugriff (PDF)

Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts – In vitro study

Food and chemical toxicology, 2013-07, Vol.57, p.154-160

2013

Volltextzugriff (PDF)

1 – 25 von 128

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(124)
Mit Volltextzugriff
(125)

Publikationsform

Artikel
(127)
Buchkapitel
(1)

Sprache

Englisch
(128)
Japanisch
(4)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(2)
... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

Protein⁻Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Production of ready-to-eat lentil sprouts with improved antioxidant capacity: Optimization of elicitation conditions with hydrogen peroxide

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.)

Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress

In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques

The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts

Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts

Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts

Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier-Physical properties, antioxidant activity and in vitro bioaccessibility

Adding Modified Buckwheat Sprouts to an Atherogenic Diet — the Effect on Selected Nutritional Parameters in Rats

Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour

Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts – In vitro study

Suchergebnisse filtern