UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 66

Sortiert nach

Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey

Emirates journal of food and agriculture, 2023-01, Vol.35 (1), p.78-85

2023

Link zum Volltext

Verfügbarkeit prüfen

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Food chemistry, 2020-05, Vol.311, p.125910-125910, Article 125910

2020

Link zum Volltext

Verfügbarkeit prüfen

Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

International journal of food microbiology, 2022-09, Vol.376, p.109761-109761, Article 109761

2022

Link zum Volltext

Verfügbarkeit prüfen

Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

Heat and mass transfer, 2019-08, Vol.55 (8), p.2173-2184

2019

Link zum Volltext

Verfügbarkeit prüfen

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

International journal of biological macromolecules, 2021-08, Vol.184, p.429-437

2021

Link zum Volltext

Verfügbarkeit prüfen

Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain

Small ruminant research, 2022-11, Vol.216, p.106810, Article 106810

2022

Link zum Volltext

Verfügbarkeit prüfen

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

Meat science, 2023-11, Vol.205, p.109305-109305, Article 109305

2023

Link zum Volltext

Verfügbarkeit prüfen

Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

Food chemistry advances, 2024-06, Vol.4, p.100597, Article 100597

2024

Link zum Volltext

Verfügbarkeit prüfen

Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

Food and bioprocess technology, 2023-07, Vol.16 (7), p.1502-1524

2023

Link zum Volltext

Verfügbarkeit prüfen

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

Journal of food safety, 2019-04, Vol.39 (2), p.n/a

2019

Link zum Volltext

Verfügbarkeit prüfen

Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

Mljekarstvo, 2020-01, Vol.70 (3), p.184-200

2020

Link zum Volltext

Verfügbarkeit prüfen

Influence of purple basil extract ( Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

Mljekarstvo, 2019-01, Vol.69 (1), p.42-52

2019

Link zum Volltext

Verfügbarkeit prüfen

Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins

Food bioscience, 2023-12, Vol.56, p.103098, Article 103098

2023

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milk

Analytical letters, 2020-04, Vol.53 (6), p.905-921

2020

Link zum Volltext

Verfügbarkeit prüfen

Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese

Journal of food protection, 2012-11, Vol.75 (11), p.2045-2049

2012

Link zum Volltext

Verfügbarkeit prüfen

C18 Unsaturated Fatty Acid Selectivity of Lipases During the Acidolysis Reaction Between Tripalmitin and Oleic, Linoleic, and Linolenic Acids

Journal of the American Oil Chemists' Society, 2010-11, Vol.87 (11), p.1301-1307

2010

Link zum Volltext

Verfügbarkeit prüfen

Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10787-10794

2007

Link zum Volltext

Verfügbarkeit prüfen

Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses

International dairy journal, 2023-02, Vol.137, p.105508, Article 105508

2023

Link zum Volltext

Verfügbarkeit prüfen

Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.10466-10470

2009

Link zum Volltext

Verfügbarkeit prüfen

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

Journal of food science, 2016-01, Vol.81 (1), p.C7-C18

2016

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

Journal of food science, 2015-03, Vol.80 (3), p.C564-C570

2015

Link zum Volltext

Verfügbarkeit prüfen

Chemical changes of food constituents during cold plasma processing: A review

Food research international, 2021-09, Vol.147, p.110552-110552, Article 110552

2021

Link zum Volltext

Verfügbarkeit prüfen

Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis

International dairy journal, 2024-05, Vol.152, p.105894, Article 105894

2024

Link zum Volltext

Verfügbarkeit prüfen

A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses

International dairy journal, 2020-12, Vol.111, p.104837, Article 104837

2020

Link zum Volltext

Verfügbarkeit prüfen

Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

International dairy journal, 2022-05, Vol.128, p.105285, Article 105285

2022

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 66

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(64)
Mit Volltextzugriff
(66)

Publikationsform

Artikel
(66)

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(55)
Life Sciences & Biomedicine
(52)
Food Science & Technology
(44)
Agriculture
(11)
Cheese
(9)
Chemistry
(9)
Food Science
(9)
Ripening
(9)
Volatiles
(9)
Physical Sciences
(8)
Biological And Medical Sciences
(6)
Food Industries
(6)
Fundamental And Applied Biological Sciences. Psychology
(6)
Sensory Properties
(6)
Turkey
(6)
Agriculture, Dairy & Animal Science
(5)
Chemical Composition
(5)
Chemistry, Applied
(5)
Fatty Acids
(5)
Storage
(5)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

Influence of purple basil extract ( Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins

Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milk

Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese

C18 Unsaturated Fatty Acid Selectivity of Lipases During the Acidolysis Reaction Between Tripalmitin and Oleic, Linoleic, and Linolenic Acids

Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey

Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses

Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

Chemical changes of food constituents during cold plasma processing: A review

Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis

A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses

Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

Suchergebnisse filtern