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CNKI期刊论文0611(30)
知网期刊论文(6215)
在“
Elsevier电子期刊
”中,
命中:
2,140
条,耗时:0.0319843 秒
在所有数据库中总计命中:
17,301
条
1.
Fate of polyphenols
in
pili (Canarium ovatum Engl.) pomace after
in
vitro
simulated
digestion
作者:
Elizabeth Hashim Arenas
1
;
2
;
hashimbeth@gmail.com
;
Tr
in
idad Palad Tr
in
idad
2
关键词:
Antioxidant
;
In
vitro
digestion
;
Phenolics
;
Bioavailability
;
Canarium ovatum
;
Pili
刊名:Asian Pacific Journal of Tropical Biomedic
in
e
出版年:2017
2.
Impact of the
in
vitro
gastro
in
test
in
al
digestion
protocol on case
in
phosphopeptide profile of Grana Padano cheese digestates
作者:
Stefano Cattaneo
a
;
Milda Stuknytė
a
;
Anita Ferraretto
b
;
c
;
Ivano De Noni
a
;
ivano.denoni@unimi.it
关键词:
Case
in
phosphopeptides
;
Grana Padano PDO cheese
;
In
vitro
gastro
in
test
in
al
digestion
;
UPLC-HR-MS
刊名:LWT - Food Science and Technology
出版年:2017
3.
Angiotens
in
convert
in
g enzyme (ACE)
in
hibitory peptides derived from the simulated
in
vitro
gastro
in
test
in
al
digestion
of cooked chicken breast
作者:
Papungkorn Sangsawad
a
;
Sittiruk Roytrakul
b
;
Jirawat Yongsawatdigul
a
;
jirawat@sut.ac.th
关键词:
Chicken breast
;
In
vitro
digestion
;
Bioactive peptide
;
Angiotens
in
convert
in
g enzyme
刊名:Journal of Functional Foods
出版年:2017
4.
Prote
in
breakdown and release of β-casomorph
in
s dur
in
g
in
vitro
gastro-
in
test
in
al
digestion
of sterilised model systems of liquid
in
fant formula
作者:
Stefano Cattaneo
;
stefano.cattaneo@unimi.it" class="auth_mail" title="E-mail the correspond
in
g author
;
Milda Stuknytė
;
Fabio Masotti
;
Ivano De Noni
关键词:
In
fant formula model systems
;
Heat damage
;
In
vitro
digestion
;
Maillard reaction
;
β-Casomorph
in
s
刊名:Food Chemistry
出版年:2017
5.
K
in
etic studies of
in
vitro
digestion
of amylosucrase-modified waxy corn starches based on branch cha
in
length distributions
作者:
Ha Ram Kim
a
;
Seung Jun Choi
b
;
Cheon-Seok Park
c
;
Tae Wha Moon
a
;
d
;
twmoon@snu.ac.kr
关键词:
Slowly digestible starch
;
Amylosucrase
;
In
vitro
digestion
;
Branch cha
in
length distribution
;
Log of slope plot
刊名:Food Hydrocolloids
出版年:2017
6.
Effects of freez
in
g, freeze dry
in
g and convective dry
in
g on
in
vitro
gastric
digestion
of apples
作者:
Maria Esperanza Dalmau
a
;
Gail M. Bornhorst
b
;
Valeria Eim
a
;
Carmen Rosselló
;
a
;
Susana Simal
a
;
susana.simal@uib.es" class="auth_mail" title="E-mail the correspond
in
g author
关键词:
In
vitro
gastric
digestion
;
Food process
in
g
;
Mathematical model
;
Polyphenol content
;
Antioxidant activity
;
Microstructure
刊名:Food Chemistry
出版年:2017
7.
Structural, functional and
in
vitro
digestion
characteristics of spray dried fish roe powder stabilised with gum arabic
作者:
P.K. B
in
si
a
;
b
in
sipk@yahoo.com
;
Nayak Natasha
a
;
P.C. Sarkar
b
;
P. Muhamed Ashraf
a
;
N
in
an George
a
;
C.N. Ravishankar
a
关键词:
Fish roe
;
Encapsulation
;
Spray dry
in
g
;
Functional properties
;
Oxidative stability
;
In
vitro
digestion
刊名:Food Chemistry
出版年:2017
8.
Double emulsion derived from kafir
in
nanoparticles stabilized Picker
in
g emulsion: Fabrication, microstructure, stability and
in
vitro
digestion
profile
作者:
Jie Xiao
a
;
Xuanxuan Lu
a
;
Q
in
grong Huang
a
;
b
;
qhuang@aesop.rutgers.edu" class="auth_mail" title="E-mail the correspond
in
g author
关键词:
Kafir
in
;
Picker
in
g emulsion
;
Microstructure
;
Encapsulation stability
;
In
vitro
digestion
刊名:Food Hydrocolloids
出版年:2017
9.
In
vitro
and
in
vivo gastro
in
test
in
al
digestion
and fermentation of the polysaccharide from Ganoderma atrum
作者:
Qiao D
in
g
;
Shaop
in
g Nie
;
spnie@ncu.edu.cn" class="auth_mail" title="E-mail the correspond
in
g author
;
Jielun Hu
;
X
in
yan Zong
;
Qiqiong Li
;
M
in
gyong Xie
关键词:
Ganoderma atrum
;
Polysaccharide
;
Digestion
;
Fermentation
;
Short cha
in
fatty acids
刊名:Food Hydrocolloids
出版年:2017
10.
The food matrix affects the anthocyan
in
profile of fortified egg and dairy matrices dur
in
g process
in
g and
in
vitro
digestion
作者:
Carlos P
in
eda-Vadillo
a
;
b
;
Franç
;
oise Nau
a
;
b
;
Cather
in
Guer
in
-Dubiard
a
;
b
;
Julien Jard
in
a
;
b
;
Valé
;
rie Lechevalier
a
;
b
;
Marisa Sanz-Buenhombre
c
;
Alberto Guadarrama
c
;
Tamá
;
s Tó
;
th
d
;
É
;
va Csavajda
d
;
Hajnalka H
in
gyi
d
;
Sibel Karakaya
e
;
Juhani Sibakov
f
;
Francesco Capozzi
g
;
Alessandra Bordoni
h
;
Didier Dupont
a
;
b
;
didier.dupont@rennes.
in
ra.fr" class="auth_mail" title="E-mail the correspond
in
g author
关键词:
Anthocyan
in
s
;
Process
in
g
;
Food matrix
;
In
vitro
digestion
;
Bioaccessibility
刊名:Food Chemistry
出版年:2017
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