18 results on '"Böcker, Ulrike"'
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2. FTIR-based prediction of collagen content in hydrolyzed protein samples
3. Low-cost, mass-producible nanostructured surface on flexible substrate with ultra-thin gold or silver film for SERS applications
4. Fourier-transform infrared spectroscopy for characterization of liquid protein solutions: A comparison of two sampling techniques
5. The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture
6. Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products
7. Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates
8. Effects of poultry raw material variation and choice of protease on protein hydrolysate quality
9. Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
10. Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain
11. Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring
12. FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates
13. Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complementary inhibition and affinity profiles
14. Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat
15. Quantification of 1,3-β-D-glucan from yeast added as a functional ingredient to bread
16. Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)
17. Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments
18. Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat
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