Katalog der Deutschen Nationalbibliothek

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Servicezeiten in Frankfurt am Main ab 1. Dezember 2025: Montag bis Freitag 9–18 Uhr und Samstag 10–16 Uhr
Service hours in Frankfurt am Main from 1 December 2025: Monday to Friday 9:00-18:00 and Saturday 10:00-16:00

Leichte Bedienung, intuitive Suche: Die Betaversion unseres neuen Katalogs ist online! → Zur Betaversion des neuen DNB-Katalogs

Die Lesesäle für Geisteswissenschaften, Naturwissenschaften, der Alte Lesesaal Technik und der Anne-Frank-Shoah-Lesesaal in Leipzig schließen am 04.02.2026 wegen einer Veranstaltung bereits um 15 Uhr. Die weiteren Lesesäle sowie die Servicetheke sind zu den regulären Zeiten geöffnet. //
The humanities reading room, the natural science reading room, the old technology reading room and the reading room of the Anne-Frank-Shoah-Library will close at 15:00 on 4 February 2026 due to an event. The other reading rooms and the service desk will be open during regular hours.

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11 - 20 von 57

	11	High molecular weight λ-carrageenan improves the color stability of phycocyanin by associative interactions Bücker, Stephan. - Hohenheim : Universität Hohenheim, 2022
	12	Homogenization improves foaming properties of insoluble pea proteins Moll, Pascal. - Hohenheim : Universität Hohenheim, 2022
	13	Influence of finely chopped meat addition on quality parameters of minced meat Witte, Franziska. - Hohenheim : Universität Hohenheim, 2022
	14	Influence of processing steps on structural, functional, and quality properties of beef hamburgers Berger, Lisa. - Hohenheim : Universität Hohenheim, 2022
	15	Stabilization of solid lipid nanoparticles with glycyrrhizin Enthalten in European food research and technology 6.12.2022: 1-12
	16	Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin Enthalten in Food biophysics 7.4.2022: 1-12
	17	Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes Baune, Marie-Christin. - Hohenheim : Universität Hohenheim, 2021
	18	Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products Rüdt, Chiara. - Hohenheim : Universität Hohenheim, 2021
	19	Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins Profeta, Adriano. - Osnabrück : Hochschule Osnabrück, 2021
	20	Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations Hoffmann, Mareen. - Frankfurt am Main : Universitätsbibliothek Johann Christian Senckenberg, 2021