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内部出版物
CNKI学位论文(5)
知网期刊论文(5)
在“
Elsevier电子期刊
”中,
命中:
28
条,耗时:小于0.01 秒
在所有数据库中总计命中:
10
条
1.
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions
作者:
Veronica Giacintucci
;
Carla Di Mattia
;
cdimattia@unite.it" class="auth_mail" title="E-mail the corresponding author
;
Giampiero
Sacchetti
;
Lilia Neri
;
Paola
Pittia
;
ppittia@unite.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Olive phenolic compounds
;
Oleuropein
;
Extra virgin olive oil
;
Mayonnaise
;
Flow behaviour
;
Microstructure
刊名:Food Chemistry
出版年:2016
2.
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions
作者:
Giampiero
Sacchetti
;
Lilia Neri
;
Luca Laghi
;
Francesco Capozzi
;
Dino Mastrocola
;
Paola
Pittia
关键词:
Peroxidase activity
;
Water activity
;
Freezable water
;
Water mobility
;
Nuclear magnetic resonance
;
Viscosity
;
Glass transition temperature
刊名:Food Chemistry
出版年:2014
3.
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions
作者:
Lilia Neri
;
Isabel Hern
o ;
Isabel P¨¦rez-Munuera
;
Giampiero
Sacchetti
;
Dino Mastrocola
;
Paola
Pittia
关键词:
Blanching
;
Sugars
;
Freezing
;
Carrots
;
Microstructure
;
Mechanical properties
刊名:Food Chemistry
出版年:2014
4.
Identification and characterisation of endogenous LXR ligands in ventral midbrain development
作者:
Spyridon Theofilopoulos
1
;
Kersti Karu
2
;
Satish Kitambi
1
;
Paola
Sacchetti
1
;
Kyle Sousa
1
;
Jan Sjovall
1
;
William Griffiths
3
;
Ernest Arenas
1
刊名:Neuroscience Research
出版年:2011
5.
Identification and characterisation of endogenous LXR ligands in ventral midbrain development
作者:
Spyridon Theofilopoulos
1
;
Kersti Karu
2
;
Satish Kitambi
1
;
Paola
Sacchetti
1
;
Kyle Sousa
1
;
Jan Sjovall
1
;
William Griffiths
3
;
Ernest Arenas
1
刊名:Neuroscience Research
出版年:2011
6.
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems
作者:
Lilia Neri
;
Paola
Pittia
;
Gianni Bertolo
;
Danila Torreggiani
;
Giampiero
Sacchetti
关键词:
Enzyme
;
Horseradish peroxidase
;
Water activity
;
Viscosity
;
Glass transition temperature
刊名:Journal of Food Engineering
出版年:2010
7.
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
作者:
Carla D. Di Mattia
;
Giampiero
Sacchetti
;
Dino Mastrocola
;
Dipak K. Sarker
;
Paola
Pittia
关键词:
Phenolics
;
Surface activity
;
Interfacial tension
;
O/W emulsions
;
Colloidal properties
;
Oxidative stability
刊名:Food Hydrocolloids
出版年:2010
8.
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction
作者:
Giampiero
Sacchetti
;
Carla Di Mattia
;
Paola
Pittia
;
Dino Mastrocola
关键词:
Coffee
;
Antioxidant activity
;
Roasting
;
Equivalent thermal effect
;
Browning
;
Maillard reaction
;
Polyphenols
刊名:Journal of Food Engineering
出版年:2009
9.
Parkin protects dopaminergic neurons from excessive Wnt/β-catenin signaling
作者:
Nina Rawal
;
Olga Corti
;
Paola
Sacchetti
;
Hector Ardilla-Osorio
;
Bita Sehat
;
Alexis Brice
;
Ernest Arenas
关键词:
Wnt
;
β
;
-Catenin
;
Parkin
;
Dopamine
;
Neuron
;
Midbrain
;
Cell cycle
;
Apoptosis
刊名:Biochemical and Biophysical Research Communications
出版年:2009
10.
Non-invasive assessment of muscle fiber conduction velocity during an incremental maximal cycling test
作者:
Paola
Sbriccoli
;
Massimo
Sacchetti
;
Francesco Felici
;
Leonardo Gizzi
;
Mauro Lenti
;
Aless
;
ro Scotto
;
Giuseppe De Vito
刊名:Journal of Electromyography and Kinesiology
出版年:2009
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