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内部出版物
Wiley电子期刊(1)
SpringerLink电子期刊(14)
Elsevier电子期刊(97)
ACS电子期刊(38)
在“
Elsevier电子期刊
”中,
命中:
97
条,耗时:小于0.01 秒
在所有数据库中总计命中:
150
条
1.
Kinetics of Strecker aldehyde for
m
ation during ther
m
al and high pressure high te
m
perature processing of carrot puree
作者:
Binia
m
Kebede
1
;
Binia
m
Ta
m
iru.Kebede@biw.kuleuven.be
;
Tara Grauwet
1
;
Tewodros Andargie
1
;
Geoffery Se
m
piri
1
;
Stijn Pal
m
ers
1
;
M
arc Hendrickx
1
;
Ann
Van
Loey
;
1
;
ann
.
vanloey
@biw.kuleuven.be
关键词:
Strecker aldehydes
;
Kinetics
;
Ther
m
al processing
;
High pressure high te
m
perature processing
;
Carrot puree
刊名:Innovative Food Science & E
m
erging Technologies
出版年:2017
2.
Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca
2+
, Zn
2+
, Fe
2+
and
M
g
2+
-ions in
m
odel syste
m
s
作者:
Clare Kyo
m
ugasho
;
clare.kyo
m
ugasho@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
;
Sh
ann
on Gwala
;
Stefanie Christiaens
;
Zahra Ja
m
sazzadeh Ker
m
ani
;
Ann
M
.
Van
Loey
;
Tara Grauwet
;
M
arc E. Hendrickx
关键词:
Sugar beet pectin
;
Citrus pectin
;
Degree of
m
ethylesterification
;
Ca2+
;
Zn2+
;
Fe2+ and
M
g2+-bioaccessibility
;
Cation-
m
ediated pectin interactions
刊名:Food Hydrocolloids
出版年:2017
3.
Consensus state
m
ent on surgical pathology of the aorta fro
m
the Society for Cardiovascular Pathology and the Association For European Cardiovascular Pathology: II. Noninfla
mm
atory degenerative diseases ‿no
m
enclature and diagnostic criteria
作者:
M
arc K. Halushka
a
;
;
Ann
alisa Angelini
b
;
Gio
vann
i Bartoloni
c
;
Cristina Basso
b
;
Lubov Batoroeva
d
;
Patrick Bruneval
e
;
L.
M
axi
m
ilian Buja
f
;
Jagdish Butany
g
;
Giulia d'A
m
ati
h
;
John T. Fallon
i
;
Patrick J. Gallagher
j
;
Adriana C. Gittenberger-de Groot
k
;
Rosa H. Gouveia
l
;
I
van
a Kholova
m
;
Karen L. Kelly
n
;
Ornella Leone
o
;
Silvio H. Litovsky
p
;
Joseph J.
M
aleszewski
q
;
Dylan V.
M
iller
r
;
Richard N.
M
itchell
s
;
Stephen D. Preston
t
;
Angela Pucci
u
;
Stanley J. Radio
v
;
E. Rene Rodriguez
w
;
M
ary N. Sheppard
x
;
Ja
m
es R. Stone
y
;
S. Ki
m
Suvarna
z
;
Car
m
ela D. Tan
w
;
Gaetano Thiene
b
;
John P. Veinot
aa
;
Allard C.
van
der Wal
ab
;
关键词:
Aorta
;
Histopathology
;
M
arfan syndro
m
e
;
Loey
s&ndash
;
Dietz syndro
m
e
;
Bicuspid aortic valve
;
M
edial degeneration
;
Cystic
m
edial degeneration
;
Aneurys
m
;
Dissection
;
La
m
ellar unit
;
Consensus docu
m
ent
;
Noninfla
mm
atory
;
Degenerative
刊名:Cardiovascular Pathology
出版年:2016
4.
Role of structural barriers for carotenoid bioaccessibility upon high pressure ho
m
ogenization
作者:
Paola Pal
m
ero
;
Agnese Panozzo
;
Ines Colle
;
Claire Chigwedere
;
M
arc Hendrickx
;
Ann
Van
Loey
;
ann
.
vanloey
@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
Carotenoid
;
Bioaccessibility
;
Viscosity
;
High pressure ho
m
ogenization
;
To
m
ato-based
m
odel syste
m
s
刊名:Food Che
m
istry
出版年:2016
5.
Deliberate processing of carrot purées entails tailored seru
m
pectin structures
作者:
Jihan Santanina J. Santiago
;
Stefanie Christiaens
;
Ann
M
.
Van
Loey
;
M
arc E. Hendrickx
;
M
arc.Hendrickx@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
HG
;
ho
m
ogalacturonan
;
RG
;
rha
m
nogalacturonan
;
GalA
;
galacturonic acid
;
HTT
;
high te
m
perature treat
m
ent
;
LTT
;
low te
m
perature treat
m
ent
;
HPH
;
high pressure ho
m
ogenization
;
P
M
E
;
pectin
m
ethyl-esterase
;
UA
;
uronic acid
;
M
WCO
;
m
olecular weight cut off
;
D
M
;
degree of
m
ethyl-esterification
;
DAc
;
degree of acetylation
;
M
M
;
m
olar
m
ass
刊名:Innovative Food Science & E
m
erging Technologies
出版年:2016
6.
Evaluation of cation-facilitated pectin-gel properties: Cryo-SE
M
visualisation and rheological properties
作者:
Clare Kyo
m
ugasho
;
clare.kyo
m
ugasho@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
;
Stefanie Christiaens
;
Davy
Van
de Walle
;
Ann
M
.
Van
Loey
;
Koen Dewettinck
;
M
arc E. Hendrickx
关键词:
Citrus pectin
;
Sugar beet pectin
;
Degree of
m
ethylesterification
;
Ca2+
;
Zn2+
;
Fe2+ and
M
g2+-
m
ediated gels
;
Gel-stiffness
刊名:Food Hydrocolloids
出版年:2016
7.
Carotenoid transfer to oil during ther
m
al processing of low fat carrot and to
m
ato particle based suspensions
作者:
Leonard
M
utsokoti
;
Agnese Panozzo
;
Ann
Van
Loey
;
M
arc Hendrickx
;
M
arc.Hendrickx@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
Carotenoids
;
Structural barriers
;
Ther
m
al processing
;
Carotenoid transfer
;
Kinetics
刊名:Food Research International
出版年:2016
8.
Quality changes of pasteurised
m
ango juice during storage. Part II: Kinetic
m
odelling of the shelf-life
m
arkers
作者:
Scheling Wibowo
;
Tara Grauwet
;
Getnet Belete Gedefa
;
M
arc Hendrickx
;
Ann
Van
Loey
;
ann
.
vanloey
@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
;
关键词:
M
ango juice
;
Kinetics
;
Fingerprinting
;
Shelf-life
;
Targeted quality para
m
eters
;
Volatiles
刊名:Food Research International
出版年:2015
9.
Quality changes of pasteurised
m
ango juice during storage. Part I: Selecting shelf-life
m
arkers by integration of a targeted and untargeted
m
ultivariate approach
作者:
Scheling Wibowo
;
Tara Grauwet
;
Getnet Belete Gedefa
;
M
arc Hendrickx
;
Ann
Van
Loey
;
ann
.
vanloey
@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
;
关键词:
M
ango juice
;
M
ultivariate data analysis
;
Fingerprinting
;
Shelf-life
;
Targeted quality para
m
eter
;
Volatiles
刊名:Food Research International
出版年:2015
10.
Carotenoid transfer to oil upon high pressure ho
m
ogenisation of to
m
ato and carrot based
m
atrices
作者:
Leonard
M
utsokoti
;
Agnese Panozzo
;
Edwin T.
M
usabe
;
Ann
Van
Loey
;
M
arc Hendrickx
;
m
arc.hendrickx@biw.kuleuven.be" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
High pressure ho
m
ogenisation
;
Carotenoid transfer
;
Lycopene
;
β-carotene
;
α-carotene
;
Structural barriers
刊名:Journal of Functional Foods
出版年:2015
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