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内部出版物
Wiley电子期刊(7)
ProQuest学位论文(4)
Elsevier电子期刊(381)
SpringerLink电子期刊(64)
GSW全文库(3)
ACS电子期刊(11)
在“
Elsevier电子期刊
”中,
命中:
381
条,耗时:小于0.01 秒
在所有数据库中总计命中:
470
条
1.
Consumer perception, health information, and
instrumental
parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts
作者:
Marion P. Costa
*
;
&dagger
;
;
marioncosta@id.uff.br
;
Maria Lucia G. Monteiro
*
;
Beatriz S. Frasao
*
;
Vitor L.M. Silva
*
;
Bruna L. Rodrigues
*
;
Claudete C.J. Chiappini
&Dagger
;
;
Carlos A. Conte-Junior
*
;
&dagger
;
关键词:
novel product
;
instrumental
analysis
;
health claims
;
expected liking
刊名:Journal of Dairy Science
出版年:2017
2.
A novel application of vibration technique for non-destructive evaluation of bread staling
作者:
Mehran Nouri
a
;
Behzad Nasehi
a
;
Saman Abdanan Mehdizadeh
b
;
saman.abdanan@gmail.com
;
s.abdanan@ramin.ac.ir
;
Mostafa Goudarzi
c
关键词:
Bread
;
Staling
;
Non-destructive
;
Vibration
刊名:Journal of Food Engineering
出版年:2017
3.
Instrumental
measurement of cooked rice
texture
by dynamic rheological testing and its relation to the fine structure of rice starch
作者:
Hongyan Li
a
;
Sangeeta Prakash
b
;
Timothy M. Nicholson
c
;
Melissa A. Fitzgerald
b
;
Robert G. Gilbert
a
;
b.gilbert@uq.edu.au" class="auth_mail" title="E-mail the corresponding author
关键词:
Rice
;
Rheology
;
Texture
;
Molecular structure
刊名:Carbohydrate Polymers
出版年:2016
4.
Effect of polydextrose and inulin on
texture
and consumer preference of short-dough biscuits with chickpea flour
作者:
Arleta Mieszkowska
;
arleta_mieszkowska@sggw.pl" class="auth_mail" title="E-mail the corresponding author
;
Agata Marzec
agata_marzec@sggw.pl" class="auth_mail" title="E-mail the corresponding author
关键词:
Texture
;
Consumer preference
;
Short-dough biscuits
;
Sugar substitutes
;
Chickpea flour
刊名:LWT - Food Science and Technology
出版年:2016
5.
Texture
design based on chemical-physics knowledge of dairy neutral desserts:
Instrumental
and sensory characterizations
作者:
A. Matignon
a
;
b
;
c
;
C. Michon
a
;
b
;
camille.michon@agroparistech.fr" class="auth_mail" title="E-mail the corresponding author
;
P. Reichl
a
;
b
;
P. Barey
d
;
S. Mauduit
d
;
J.M. Sieffermann
a
;
b
关键词:
Mixed system
;
Interaction
;
Free sorting task
;
Free differentiating attributes
;
Correlation
刊名:Food Hydrocolloids
出版年:2016
6.
Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat
作者:
Joaquí
;
n Estrada-Solí
;
s
a
;
Katia A. Figueroa-Rodrí
;
guez
a
;
fkatia@colpos.mx" class="auth_mail" title="E-mail the corresponding author
;
Benjamí
;
n Figueroa-Sandoval
b
;
Francisco Herná
;
ndez-Rosas
a
;
Aleida S. Herná
;
ndez-Cazares
a
关键词:
Color measures
;
Instrumental
texture
;
SEM
;
Water activity
;
Meat quality
刊名:Meat Science
出版年:2016
7.
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
作者:
Susana Rí
;
o Segade
a
;
1
;
susana.riosegade@unito.it" class="auth_mail" title="E-mail the corresponding author
;
Fabrizio Torchio
b
;
1
;
Vincenzo Gerbi
a
;
d
;
Natalia Quijada-Morí
;
n
c
;
Ignacio Garcí
;
a-Esté
;
vez
c
;
Simone Giacosa
a
;
M. Teresa Escribano-Bailó
;
n
c
;
Luca Rolle
a
;
d
关键词:
Flavanol extraction
;
Instrumental
texture
analysis
;
Mechanical properties
;
Acoustic emission
;
Seeds
;
Postharvest dehydration process
;
Nebbiolo winegrapes
刊名:Food Chemistry
出版年:2016
8.
Sensory and rapid
instrumental
methods as a combined tool for quality control of cooked ham
作者:
Sara Barbieri
a
;
Francesca Soglia
a
;
Rosa Palagano
a
;
Federica Tesini
b
;
Alessandra Bendini
a
;
b
;
alessandra.bendini@unibo.it
;
Massimiliano Petracci
a
;
b
;
Claudio Cavani
a
;
b
;
Tullia Gallina Toschi
a
;
b
关键词:
Food science
刊名:Heliyon
出版年:2016
9.
Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality
作者:
Michael A. Ciaramella
a
;
b
;
mc2544@cornell.edu" class="auth_mail" title="E-mail the corresponding author
;
Mahesh N. Nair
c
;
Surendranath P. Suman
c
;
spsuma2@uky.edu" class="auth_mail" title="E-mail the corresponding author
;
Peter J. Allen
b
;
peter.allen@msstate.edu" class="auth_mail" title="E-mail the corresponding author
;
M. Wes Schilling
a
;
schilling@foodscience.msstate.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Proteomics
;
Color
;
Texture
;
Environmental stress
;
Handling stress
刊名:Comparative Biochemistry and Physiology Part D: Genomics and Proteomics
出版年:2016
10.
Mathematical modelling of color,
texture
kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
作者:
Stella Nannyonga
a
;
sxn574@bham.ac.uk" class="auth_mail" title="E-mail the corresponding author
;
Serafim Bakalis
a
;
James Andrews
a
;
Ediriisa Mugampoza
b
;
Kostas Gkatzionis
a
;
k.gkatzionis@bham.ac.uk" class="auth_mail" title="E-mail the corresponding author
关键词:
Banana ripening
;
Modelling
;
Kinetics
;
Sensory attributes
;
Waste critical point
刊名:Journal of Food Engineering
出版年:2016
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