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Elsevier电子期刊(44)
在“
Elsevier电子期刊
”中,
命中:
44
条,耗时:小于0.01 秒
在所有数据库中总计命中:
44
条
1.
Preparation and chemical characterisation of glutenin
macropolymer
(GMP) gel
作者:
Eva Mueller
;
Herbert Wieser
;
Peter Koehler
;
peter.koehler@tum.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Wheat
;
Proteins
;
Glutenin
;
Macropolymer
刊名:Journal of Cereal Science
出版年:2016
2.
Salt stress increases content and size of glutenin
macropolymer
s in wheat grain
作者:
Xiaxiang Zhang
a
;
Zhiqiang Shi
a
;
Youjia Tian
a
;
Qin Zhou
a
;
Jian Cai
a
;
Tingbo Dai
a
;
Weixing Cao
a
;
Hanchun Pu
b
;
phcxj@sohu.com" class="auth_mail" title="E-mail the corresponding author
;
Dong Jiang
a
;
jiangd@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
High molecular weight glutenin subunits
;
Glutenin
macropolymer
s
;
Grain Na+ and K+
;
Salinity
;
Wheat (Triticum aestivum L.)
刊名:Food Chemistry
出版年:2016
3.
The contribution of glutenin
macropolymer
depolymerization to the deterioration of frozen steamed bread dough quality
作者:
Pei Wang
a
;
b
;
whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Tung-Ching Lee
a
;
lee@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author
;
Xueming Xu
b
;
xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Zhengyu Jin
b
;
Jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
关键词:
GMP
;
Steamed bread quality
;
Frozen dough
;
Elasticity
;
Gassing property
刊名:Food Chemistry
出版年:2016
4.
Polymerization of wheat gluten and the changes of glutenin
macropolymer
(GMP) during the production of Chinese steamed bread
作者:
Xiang-Yu Wang
;
Xiao-Na Guo
;
xiaonaguo@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Ke-Xue Zhu
;
kxzhu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Polymerization
;
Gluten
;
Chinese steamed bread
;
Protein extractability
;
Microstructure
;
GMP
刊名:Food Chemistry
出版年:2016
5.
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality
作者:
Pei Wang
whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Han Tao
nancyfoodscience@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Zhengyu Jin
jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Xueming Xu
;
xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Water extractable arabinoxylan
;
Steamed bread
;
Ice crystallization
;
Yeast
;
Gluten
刊名:Food Chemistry
出版年:2016
6.
Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour
作者:
Alessandra Marti
a
;
b
;
amarti@umn.edu" class="auth_mail" title="E-mail the corresponding author
;
alessandra.marti@unimi.it" class="auth_mail" title="E-mail the corresponding author
;
Elliot Augst
c
;
Steven Cox
c
;
Peter Koehler
d
关键词:
Gluten aggregation
;
GlutoPeak
;
Gliadin
;
Glutenin
;
Glutenin
macropolymer
刊名:Journal of Cereal Science
出版年:2015
7.
Selective activation of the C-O bonds in lignocellulosic biomass for the efficient production of chemicals
作者:
Weiping Deng
a
Author Vitae
;
Hongxi Zhang
b
;
Laiqi Xue
b
;
Qinghong Zhang
a
;
Ye Wang
a
;
wangye@xmu.edu.cn" class="auth_mail" title="E-mail the corresponding author
Author Vitae
关键词:
Biomass
;
Cellulose
;
Hemicellulose
;
Lignin
;
Carbon-oxygen bond activation
刊名:Chinese Journal of Catalysis
出版年:2015
8.
Genetic Analysis of Chromosomal Loci Affecting the Content of Insoluble Glutenin in Common Wheat
作者:
Huaibing Jin
a
;
b
;
Zhaojun Wang
a
;
b
;
Da Li
a
;
b
;
Peipei Wu
a
;
b
;
Zhengying Dong
a
;
Chaowu Rong
a
;
Xin Liu
a
;
Huanju Qin
a
;
Huili Li
c
;
Daowen Wang
a
;
dwwang@genetics.ac.cn" class="auth_mail" title="E-mail the corresponding author
;
Kunpu Zhang
a
;
kpzhang@genetics.ac.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Common wheat
;
Insoluble glutenin
;
Glu-1
;
1BL/1RS translocation
;
Association mapping
;
DArT
刊名:Journal of Genetics and Genomics
出版年:2015
9.
Multiple heat and drought events affect grain yield and accumulations of high molecular weight glutenin subunits and glutenin
macropolymer
s in wheat
作者:
Xiaxiang Zhang
a
;
Jian Cai
a
;
Bernd Wollenweber
b
;
Fulai Liu
c
;
Tingbo Dai
a
;
Weixing Cao
a
;
Dong Jiang
a
;
jiangd@njau.edu.cn
关键词:
Spring wheat
;
Heat and drought acclimation
;
Glutenin
;
Kernel desiccation
刊名:Journal of Cereal Science
出版年:2013
10.
Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves
作者:
Chunli Jia
a
;
Weining Huang
a
;
wnhuang@jiangnan.edu.cn" class="auth_mail
;
ccbks@126.com" class="auth_mail
;
Patricia Rayas-Duarte
b
;
Qibo Zou
c
;
Luan Zhang
c
;
Yanyan Li
d
关键词:
Thermostable ice structuring proteins
;
Dehydration of gluten proteins
;
Depolymerization of glutenin subunits
;
Rheological properties
刊名:Journal of Cereal Science
出版年:March, 2014
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