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...

Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion

Journal of food science, 1992-01, Vol.57 (1), p.10-15

1992

Volltextzugriff (PDF)

Heteroatomic compounds associated with beef flavor

1987

Volltextzugriff (PDF)

Instrumental analyses of volatiles related to warmed-over flavor of cooked meats

1987

Volltextzugriff (PDF)

Inhibition of warmed-over flavor by Maillard reaction products

1987

Volltextzugriff (PDF)

Stability of dried filled milks

Journal of food science, 1993-11, Vol.58 (6), p.1294-1299

1993

Volltextzugriff (PDF)

Use of Differential Scanning Calorimetry and Thermogravimetric Analysis To Characterize the Thermal Degradation of Crystalline Sucrose and Dried Sucrose−Salt Residues

Journal of agricultural and food chemistry, 1996, Vol.44 (10), p.3319-3325

1996

Volltextzugriff (PDF)

Preparation and Use of Food Grade N-Carboxymethylchitosan to Prevent Meat Flavor Deterioration

Developments in Food Science, 1992, Vol.29, p.711-722

1992

Volltextzugriff (PDF)

Analysis of trace volatiles in food and beverage products involving removal at a mild temperature under vacuum

Journal of food composition and analysis, 1988-06, Vol.1 (3), p.239-249

1988

Volltextzugriff (PDF)

Evidence of Stress Proteins and a Potential Maturity Marker in Peanuts

Journal of agricultural and food chemistry, 1998-11, Vol.46 (11), p.4712-4716

1998

Volltextzugriff (PDF)

Chemical and instrumental analyses of warmed-over flavor in beef

Journal of food science, 1987-09, Vol.52 (5), p.1163-1168

1987

Volltextzugriff (PDF)

Enzyme-Amplified Microtiter Plate Assay for Ethanol: Its Application to the Detection of Apparent Ethanol in Peanuts

Journal of agricultural and food chemistry, 1995-06, Vol.43 (6), p.1545-1548

1995

Volltextzugriff (PDF)

A comparison of the flavor and compositional quality of peanuts from several origins

Food chemistry, 1994, Vol.51 (1), p.21-27

1994

Volltextzugriff (PDF)

High-performance liquid chromatography of sterigmatocystin and other metabolites of Aspergillus versicolor

Journal of Chromatography A, 1976-01, Vol.118 (3), p.414-417

1976

Volltextzugriff (PDF)

Effects of salts on the initial thermal degradation of concentrated aqueous solutions of sucrose

Journal of carbohydrate chemistry, 1996, Vol.15 (1), p.81-94

1996

Volltextzugriff (PDF)

Increase of glycolytic enzymes in peanuts during peanut maturation and curing: evidence of anaerboic metabolism

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12)

1997

Volltextzugriff (PDF)

Correlation of Bovine Serum Macroglobulin and Calcium at Parturition

Journal of dairy science, 1974-01, Vol.57 (1), p.41-48

1974

Volltextzugriff (PDF)

Effect of maturity on roast color and descriptive flavor of peanuts

Journal of food science, 1989-03, Vol.54 (2), p.475-477

1989

Volltextzugriff (PDF)

Interaction of maturity and curing temperature on descriptive flavor of peanuts

Journal of food science, 1989-07, Vol.54 (4), p.1066-1069

1989

Volltextzugriff (PDF)

Confirmation of sugars and reductones in complex peanut flavor precursor extracts by ion chromatography and methylation analysis

Food chemistry, 1994, Vol.50 (3), p.221-230

1994

Volltextzugriff (PDF)

Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry

Journal of agricultural and food chemistry, 1987-11, Vol.35 (6), p.1030-1035

1987

Volltextzugriff (PDF)

Shelf life of peanuts and peanut products

Developments in food science, 1993, Vol.33, p.289-309

1993

Volltextzugriff (PDF)

Behavior of water structure-breaking and structure-enhancing solutes on the thermal degradation of concentrated solutions of sucrose

Journal of carbohydrate chemistry, 1995-01, Vol.14

1995

Volltextzugriff (PDF)

Hexosamine biosynthesis and accumulation by fungi in liquid and soild media

Carbohydrate research, 1978, p.529-543

1978

Volltextzugriff (PDF)

Quality factors in exported peanuts from Argentina, China and the United States

Journal of the American Oil Chemists' Society, 1992-10, Vol.69 (10)

1992

Volltextzugriff (PDF)

REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA

Journal of sensory studies, 1993-03, Vol.8 (1), p.13-29

1993

Volltextzugriff (PDF)

1 – 25 von 49

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(41)
Mit Volltextzugriff
(35)

Publikationsform

Sprache

Englisch
(49)

Erscheinungsjahr

n.n

Thema

Science & Technology
(28)
Life Sciences & Biomedicine
(26)
Chemistry
(20)
Physical Sciences
(19)
Food Science & Technology
(14)
Biological And Medical Sciences
(12)
Chemistry, Applied
(12)
Fundamental And Applied Biological Sciences. Psychology
(12)
Food Industries
(11)
Biochemistry & Molecular Biology
(10)
Aroma
(8)
Flaveur
(8)
Chemistry, Organic
(7)
Flavor
(6)
Peanuts
(6)
Agriculture
(5)
Analisis Organoleptico
(5)
Analyse Organoleptique
(5)
Flavour
(5)
Volatile Compounds
(5)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion

Heteroatomic compounds associated with beef flavor

Instrumental analyses of volatiles related to warmed-over flavor of cooked meats

Inhibition of warmed-over flavor by Maillard reaction products

Stability of dried filled milks

Use of Differential Scanning Calorimetry and Thermogravimetric Analysis To Characterize the Thermal Degradation of Crystalline Sucrose and Dried Sucrose−Salt Residues

Preparation and Use of Food Grade N-Carboxymethylchitosan to Prevent Meat Flavor Deterioration

Analysis of trace volatiles in food and beverage products involving removal at a mild temperature under vacuum

Evidence of Stress Proteins and a Potential Maturity Marker in Peanuts

Chemical and instrumental analyses of warmed-over flavor in beef

Enzyme-Amplified Microtiter Plate Assay for Ethanol: Its Application to the Detection of Apparent Ethanol in Peanuts

A comparison of the flavor and compositional quality of peanuts from several origins

High-performance liquid chromatography of sterigmatocystin and other metabolites of Aspergillus versicolor

Effects of salts on the initial thermal degradation of concentrated aqueous solutions of sucrose

Increase of glycolytic enzymes in peanuts during peanut maturation and curing: evidence of anaerboic metabolism

Correlation of Bovine Serum Macroglobulin and Calcium at Parturition

Effect of maturity on roast color and descriptive flavor of peanuts

Interaction of maturity and curing temperature on descriptive flavor of peanuts

Confirmation of sugars and reductones in complex peanut flavor precursor extracts by ion chromatography and methylation analysis

Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry

Shelf life of peanuts and peanut products

Behavior of water structure-breaking and structure-enhancing solutes on the thermal degradation of concentrated solutions of sucrose

Hexosamine biosynthesis and accumulation by fungi in liquid and soild media

Quality factors in exported peanuts from Argentina, China and the United States

REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA

Suchergebnisse filtern