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Elsevier电子期刊(138)

在“Elsevier电子期刊”中，命中：138条，耗时：小于0.01 秒

在所有数据库中总计命中：138条

1.Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

作者：Javier Garcí ; a-Lomillo^a ; Olga Viegas^b ; ^c ; ^{olgaviegas@fcna.up.pt} ; Maria L. Gonzalez-SanJose^a ; Isabel M.P.L.V.O. Ferreira^b

关键词：Polycyclic aromatic hydrocarbons ; Heterocyclic aromatic amines ; Red wine pomace ; Beef patties

刊名：Meat Science

出版年：2017

2.Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

作者：Javier Garcí ; a-Lomillo ; Maria L. Gonzalez-SanJose ; ^{marglez@ubu.es} ; Raquel Del Pino-García ; Miriam Ortega-Heras ; Pilar Muñ ; iz-Rodrí ; guez

关键词：Vegetal seasoning ; Lipid oxidation ; Wine pomace ; Beef patties ; Sulfites

刊名：LWT - Food Science and Technology

出版年：2017

3.Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

作者：Risa Harada¹ ; Masanobu Yuzuki² ; Kotaro Ito² ; Kazuki Shiga¹ ; ² ; Takeshi Bamba¹ ; ³ ; Eiichiro Fukusaki¹ ; ^{fukusaki@bio.eng.osaka-u.ac.jp}

关键词：Soy sauce ; Metabolic profiling ; Fermentation ; Constituent profile ; Fermentation microbe ; Metabolomics ; Tetragenococcus halophilus ; Zygosaccharomyces rouxii

刊名：Journal of Bioscience and Bioengineering

出版年：2017

4.Seasoning ingredient variety, but not quality, is associated with greater intake of beans and rice among urban Costa Rican adults

作者：Maya K. Vadiveloo^a ; ¹ ; ^{mvadive@hsph.harvard.edu" class="auth_mail" title="E-mail the corresponding author} ; Hannia Campos^a ; ^b ; ^{hcampos@hsph.harvard.edu" class="auth_mail" title="E-mail the corresponding author} ; Josiemer Mattei^a ; ^{jmattei@hsph.harvard.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Variety and diet quality ; Seasoning ; Bean and rice intake ; Hispanic and Latino health ; Case-control

刊名：Nutrition Research

出版年：2016

5.Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salami

关键词：Ochratoxin A ; Polyketide synthase ; Quantitative Reverse Transcriptase PCR ; Dry‐cured meat ; Sausages ; Seasoning

刊名：International Journal of Food Microbiology

出版年：2016

6.Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

作者：Raquel Del Pino-Garcí ; a ^{rdpino@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a L. Gonzá ; lez-SanJosé ; ^{marglez@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a D. Rivero-Pé ; rez ^{drivero@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Javier Garcí ; a-Lomillo ^{jglomillo@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es" class="auth_mail" title="E-mail the corresponding author}

关键词：ABTS ; 2 ; 2&prime ; -Azinobis 3-ethylbenzothiazoline-6-sulfonic acid ; CF ; colonic fermented ; CFr ; colonic fermented residue ; CFs ; colonic fermented supernatant ; FC ; Folin-Ciocalteu ; GAR ; global antioxidant response ; GID ; gastrointestinal digested ; GIDD ; gastrointestinal digested+dialysed ; Q- ; QUENCHER ; RWPS ; red wine pomace seasoning ; Sd-S ; seasoning obtained from seeds ; Sk-S ; seasoning obtained from seedless red wine pomace ; in which grape skins are the main component ; TAC ; total antioxidant capaci

刊名：Food Chemistry

出版年：2016

7.Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

作者：Raquel Del Pino-García ; Gisela Gerardi ; Marí ; a D. Rivero-Pé ; rez ; Marí ; a L. Gonzá ; lez-SanJosé ; Javier Garcí ; a-Lomillo ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es" class="auth_mail" title="E-mail the corresponding author}

关键词：ABTS ; 2 ; 2&prime ; -azinobis 3-ethylbenzothiazoline-6-sulphonic acid ; ACE ; angiotensin I-converting enzyme ; Ang ; angiotensin ; AREs ; antioxidant responsive elements ; BCF ; potentially bioavailable fraction obtained after simulated colonic fermentation ; BGID ; potentially bioavailable fraction obtained after simulated gastrointestinal digestion ; CGs ; carbonyl groups ; eNOS ; endothelial nitric oxide synthase ; FC ; Folin&ndash ; Ciocalteu ; GAE ; gallic acid equivalents ; GL ; glucose ; GSH ; glutathione reduced

刊名：Journal of Functional Foods

出版年：2016

8.Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

作者：Raquel Del Pino-Garcí ; a^a ; ^b ; Marí ; a D. Rivero-Pé ; rez^a ; Marí ; a L. Gonzá ; lez-SanJosé ; ^a ; Kevin D. Croft^b ; Pilar Muñ ; iz^a ; ^{pmuniz@ubu.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Bioavailability ; Isoprostanes ; Nitric oxide ; Polyphenols ; Oxidative stress ; Wine pomace

刊名：Journal of Functional Foods

出版年：2016

9.Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production

作者：D. Magistà ; ^a ; ^{donato.magista@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author} ; M. Ferrara^a ; ^{massimo.ferrara@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author} ; M.A. Del Nobile^b ; ^{matteo.delnobile@unifg.it" class="auth_mail" title="E-mail the corresponding author} ; D. Gammariello^b ; ^{d.gammariello@libero.it" class="auth_mail" title="E-mail the corresponding author} ; A. Conte^b ; ^{amalia.conte@unifg.it" class="auth_mail" title="E-mail the corresponding author} ; G. Perrone^a ; ^{giancarlo.perrone@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author}

关键词：Fungal starter culture ; Dry-cured meat ; Penicillium salamii ; Penicillium nalgiovense ; Proteolysis ; Lipolysis ; Seasoning ; Sausages

刊名：International Journal of Food Microbiology

出版年：2016

10.Utilization of Extremely Low Frequency (ELF) Magnetic Field is as Alternative Sterilization of Salmonella Typhimurium In Gado-Gado

作者：Sudarti ^{dr.sudarti_unej@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：non ionizing radiation ; extremely low frequency ; magnetic field ; Salmonella typhimurium

刊名：Agriculture and Agricultural Science Procedia

出版年：2016

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