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science & technology (51) 51
life sciences & biomedicine (38) 38
food science & technology (30) 30
analysis (21) 21
chemistry (18) 18
physical sciences (17) 17
antioxidants (16) 16
antioxidant activity (14) 14
biological and medical sciences (13) 13
fundamental and applied biological sciences. psychology (13) 13
buckwheat (12) 12
food industries (11) 11
technology (11) 11
polyphenols (10) 10
chemistry, applied (9) 9
cookies (9) 9
engineering (9) 9
engineering, chemical (9) 9
cereal and baking product industries (8) 8
gluten (8) 8
methods (8) 8
food and beverages (7) 7
human necessities (7) 7
pasta (7) 7
tocopherols (7) 7
wheat (7) 7
bakery products (6) 6
baking (6) 6
bread (6) 6
edible doughs (6) 6
foods or foodstuffs (6) 6
foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (6) 6
preservation of foods or foodstuffs, in general (6) 6
preservation thereof (6) 6
sensory properties (6) 6
their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment (6) 6
their treatment, not covered by other classes (6) 6
treatment, e.g. preservation, of flour or dough, e.g. byaddition of materials (6) 6
esr (5) 5
flour (5) 5
food processing and manufacture (5) 5
gluten-free cookies (5) 5
gluten-free diet (5) 5
honey (5) 5
mineral content (5) 5
rheology (5) 5
aldehydes (4) 4
buckwheat flour (4) 4
chelating activity (4) 4
chemical properties (4) 4
chemistry, analytical (4) 4
chromatography (4) 4
dough rheology (4) 4
extraction (4) 4
light buckwheat flour (4) 4
lipid oxidation (4) 4
liquid chromatography (4) 4
mass spectrometry (4) 4
minerals (4) 4
mixolab (4) 4
nutrition & dietetics (4) 4
phytic acid (4) 4
texture (4) 4
usage (4) 4
antioxidants - analysis (3) 3
autoclaving (3) 3
chemical technology (3) 3
chemistry, multidisciplinary (3) 3
dietary fiber - analysis (3) 3
dllme (3) 3
fibrex (3) 3
food science (3) 3
high performance liquid chromatography (3) 3
high-performance liquid chromatography (3) 3
humans (3) 3
lc-ms/ms (3) 3
neonicotinoids (3) 3
phenolics (3) 3
rutin (3) 3
seeds - chemistry (3) 3
sensory analysis (3) 3
agriculture (2) 2
agriculture, multidisciplinary (2) 2
amino acids (2) 2
analytical chemistry (2) 2
animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts (2) 2
antioxidant capacity (2) 2
antioxidants - metabolism (2) 2
artificial neural networks (2) 2
bacteria (2) 2
biochemistry & molecular biology (2) 2
biochemistry, general (2) 2
biotechnology (2) 2
biotechnology & applied microbiology (2) 2
biscuit (2) 2
biscuits (2) 2
botanical origin (2) 2
bran gels (2) 2
carbohydrates - analysis (2) 2
care and treatment (2) 2
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