UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 82

Sortiert nach

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Ultrasonics sonochemistry, 2021-07, Vol.75, p.105579-105579, Article 105579

2021

Volltextzugriff (PDF)

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Ultrasonics sonochemistry, 2021-10, Vol.78, p.105717-105717, Article 105717

2021

Volltextzugriff (PDF)

Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin

Ultrasonics sonochemistry, 2022-03, Vol.84, p.105958-105958, Article 105958

2022

Volltextzugriff (PDF)

Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken

Poultry science, 2022-07, Vol.101 (7), p.101906-101906, Article 101906

2022

Volltextzugriff (PDF)

Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

Ultrasonics sonochemistry, 2024-01, Vol.102, p.106746-106746, Article 106746

2024

Volltextzugriff (PDF)

Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus)

Journal of food measurement & characterization, 2021-12, Vol.15 (6), p.5599-5606

2021

Volltextzugriff (PDF)

SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles

Food research international, 2019-11, Vol.125, p.108611-108611, Article 108611

2019

Volltextzugriff (PDF)

Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting

Food chemistry, 2023-01, Vol.398, p.133794-133794, Article 133794

2023

Volltextzugriff (PDF)

A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation

Food chemistry, 2024-08, Vol.450, p.139236-139236, Article 139236

2024

Volltextzugriff (PDF)

Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol

International journal of biological macromolecules, 2021-12, Vol.192, p.644-653

2021

Volltextzugriff (PDF)

Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein

Food science & technology, 2022-12, Vol.171, p.114155, Article 114155

2022

Volltextzugriff (PDF)

Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling

Food chemistry, 2023-10, Vol.424, p.136310-136310, Article 136310

2023

Volltextzugriff (PDF)

Sex differences in serum steroid hormone levels during embryonic development in hen eggs

Poultry science, 2019-11, Vol.98 (11), p.6053-6062

2019

Volltextzugriff (PDF)

Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions

Food research international, 2021-01, Vol.139, p.109943-109943, Article 109943

2021

Volltextzugriff (PDF)

Translucency mechanism of heat-induced pigeon egg white gel

International journal of biological macromolecules, 2023-12, Vol.253, p.126909-126909, Article 126909

2023

Volltextzugriff (PDF)

Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl

Food chemistry, 2023-12, Vol.429, p.136823-136823, Article 136823

2023

Volltextzugriff (PDF)

Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

European food research & technology, 2023-07, Vol.249 (7), p.1749-1759

2023

Volltextzugriff (PDF)

Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness

Journal of food composition and analysis, 2023-05, Vol.118, p.105177, Article 105177

2023

Volltextzugriff (PDF)

Formation of Nε-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness

Journal of food composition and analysis, 2023-05, Vol.118, Article 105177

2023

Volltextzugriff (PDF)

Comprehensive analysis of Pigeon egg proteins: Composition, function, and health significance

Journal of food composition and analysis, 2024-02, Vol.126, p.105941, Article 105941

2024

Volltextzugriff (PDF)

Protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs

Journal of food composition and analysis, 2020-07, Vol.90, Article 103491

2020

Volltextzugriff (PDF)

Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs

Journal of food composition and analysis, 2020-07, Vol.90, p.103491, Article 103491

2020

Volltextzugriff (PDF)

Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment

Innovative food science & emerging technologies, 2022-07, Vol.79, p.103054, Article 103054

2022

Volltextzugriff (PDF)

High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS

European food research & technology, 2019-08, Vol.245 (8), p.1665-1675

2019

Volltextzugriff (PDF)

A single mutation in the PBC loop of VP2 is involved in the in vitro replication of infectious bursal disease virus

Science China. Life sciences, 2016-07, Vol.59 (7), p.717-723

2016

Volltextzugriff (PDF)

1 – 25 von 82

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(74)
Mit Volltextzugriff
(80)

Publikationsform

Artikel
(77)
Tagungsberichte
(5)

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(62)
Life Sciences & Biomedicine
(33)
Technology
(24)
Chemistry
(23)
Physical Sciences
(23)
Animals
(12)
Food Science & Technology
(12)
Humans
(11)
Chemistry, Multidisciplinary
(10)
Engineering
(10)
Materials Science
(9)
Chemistry, Applied
(7)
Science & Technology - Other Topics
(7)
Acoustics
(5)
Agriculture
(5)
Female
(5)
Materials Science, Multidisciplinary
(5)
Advanced Glycation End-Products
(4)
Chemistry And Materials Science
(4)
Food Analysis
(4)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin

Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken

Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus)

SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles

Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting

A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation

Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol

Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein

Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling

Sex differences in serum steroid hormone levels during embryonic development in hen eggs

Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions

Translucency mechanism of heat-induced pigeon egg white gel

Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl

Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness

Formation of Nε-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness

Comprehensive analysis of Pigeon egg proteins: Composition, function, and health significance

Protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs

Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs

Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment

High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS

A single mutation in the PBC loop of VP2 is involved in the in vitro replication of infectious bursal disease virus

Suchergebnisse filtern