Subject guide for Chemistry, Biotechnology and Food Science

RECOMMENDED AND RELEVANT SOURCES

Find literature

Find books, articles, journals, dissertations etc. in the library database Oria.

See also the complete list of journals in subscription at the NMBU University Library.

Students and staff at NMBU can access the library’s electronic resources off campus.

• Databases

  Selected databases. See also the complete list of databases. 

  • AGRICOLA* - animal husbandry, agriculture, human nutrition, veterinary medicine
  • AGRIS - animal husbandry, agriculture, human nutrition, veterinary medicine
  • Biological Abstracts* - biology, biomedicine
  • CAB Abstracts* - husdyrbruk, landbruk, human ernæring, veterinærmedisin
  • Medline* - medisin, sykepleie, odontologi, prekliniske fag, veterinærmedisin (samme innhold som PubMed, men ser annerledes ut)
  • PubMed - medisin, sykepleie, odontologi, prekliniske fag, veterinærmedisin
  • Scifinder-n* - SciFinder-n gir full tilgang til hele Chemical Abstracts litteraturdatabase, CAS Registry file (kjemiske forbindelser), CAS React (kjemiske reaksjoner) og Medline. Søking på strukturer kan gjøres via et spesielt grafisk søkegrensesnitt.
  • Scopus* - realfag, medisin, samfunnsfag, siteringssøk
  • Web of Science* - realfag, medisin, samfunnsfag, siteringssøk

• Other information resources

  • American Chemical Society* - fullteksttilgang til over 30 tidsskrifter innen kjemi.
  • ChemSpider (Royal Society of Chemistry)
  • Merck Index (Royal Society of Chemistry) - et leksikon av kjemikalier, medikamenter og biologiske stoffer.
  • PubChem - PubChem is an open chemistry database at the National Institutes of Health (NIH).
  • Periodesystemet

Need help?

Contact information and opening hours for the University Library.

Purchase proposal

Is there a book or magazine that you would like the library to purchase? Feel free to send us your purchase proposal by e-mail to biblioteket@nmbu.no.

Write and cite

Useful advice on writing and citing academic texts, and referencing.