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内部出版物
SpringerLink电子期刊(4)
Elsevier电子期刊(16)
在“
Elsevier电子期刊
”中,
命中:
16
条,耗时:小于0.01 秒
在所有数据库中总计命中:
20
条
1.
Preparation, characterization of food grade phycobiliproteins from Porphyra haitanensis and the application in
liposome
-
meat
system
作者:
Xu Chen
;
Miaohong Wu
;
Qian Yang
;
Shaoyun Wang
;
shywang@fzu.edu.cn
关键词:
Porphyra haitanensis
;
Food grade phycobiliproteins
;
Functional properties
;
Antioxidant activities
;
Liposome
-
meat
刊名:LWT - Food Science and Technology
出版年:2017
2.
Correlating myoglobin and lipid oxidation with reduction potential in a sarcoplasm-
liposome
system
作者:
A. Abraham
a
;
;
K.B. Bjugstad
b
;
G.G. Mafi
a
;
D.L. VanOverbeke
a
;
C. Gifford
a
;
L.T. Rael
b
;
R. Bar-Or
b
;
R. Ramanathan
a
刊名:
Meat
Science
出版年:2016
3.
Hydroperoxide formation in different lean
meat
s
作者:
Gu Yi
;
Anna Haug
;
Nicole Frost Nyquist
;
Bj?rg Egel
;
sdal
关键词:
Lean
meat
;
Hydroperoxide
;
Protein-bound peroxide
;
Hemin
;
Fatty acid
刊名:Food Chemistry
出版年:2013
4.
Controllable antioxidative xylan-chitosan Maillard reaction products used for lipid food storage
作者:
Xiaoxia Li
;
Xiaowen Shi
;
Yong Jin
;
Fuyuan Ding
;
Yumin Du
关键词:
Xylan
;
Chitosan
;
Maillard reaction
;
Antioxidant
;
Pork
meat
刊名:Carbohydrate Polymers
出版年:2013
5.
Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid
liposome
systems
作者:
Byungrok Min
a
;
Joseph C. Cordray
b
;
Dong Uk Ahn
b
;
c
;
duahn@iastate.edu"" rel=""nofollow
关键词:
Lipid oxidation potential
;
Meat
fraction
;
Metmyoglobin
;
Free ionic iron
;
iron chelating agent
刊名:Food Chemistry
出版年:2011
6.
Antioxidant activity of spice extracts in a
liposome
system and in cooked pork patties and the possible mode of action
作者:
Baohua Kong
;
Huiyun Zhang
;
Youling L. Xiong
关键词:
Spice extracts
;
Antioxidant activity
;
Lipid oxidation
;
Cooked pork patties
刊名:
Meat
Science
出版年:2010
7.
Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur
作者:
Robert G. Brannan
;
a
;
brannan@ohio.edu"" rel=""nofollow
关键词:
N-acetycysteine
;
Lipid oxidation
;
Reactive oxygen
;
Reactive nitrogen
;
Reactive sulfur
刊名:
Meat
Science
出版年:2011
8.
Iron absorption from
meat
pate fortified with ferric pyrophosphate in iron-deficient women
作者:
Santiago Navas-Carretero
;
Ana M. Pé
;
rez-Granados
;
Beatriz Sarriá
;
M. Pilar Vaquero
关键词:
Iron absorption
;
Iron-deficient women
;
Iron-fortified food
;
Ferric pyrophosphate
;
Postprandial intervention
刊名:Nutrition
出版年:2009
9.
Extraction optimization, purification and antioxidant activity of procyanidins from hawthorn (C. pinnatifida Bge. var. major) fruits
作者:
Tongxun Liu
;
Yanni Cao
;
Mouming Zhao
关键词:
Hawthorn
;
Procyanidin
;
Antioxidant activity
;
Macroporous adsorption resin
刊名:Food Chemistry
出版年:2010
10.
Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in
liposome
s and skeletal muscle
作者:
Brannan
;
Robert G.
;
Decker
;
Eric A.
关键词:
Peroxynitrite
;
γ
;
-Tocopherol
;
Nitric oxide synthase
;
Superoxide
;
Skeletal muscle
;
Lipid oxidation
;
Lipid hydroperoxides
;
Nitric oxide
刊名:
Meat
Science
出版年:2003
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