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内部出版物
Elsevier电子期刊(2491)
在“
Elsevier电子期刊
”中,
命中:
2,491
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2,491
条
1.
Effect of mixed yeast
starter
on volatile flavor compounds in Chinese rice wine during different brewing stages
作者:
Yijin Yang
a
;
b
;
Yongjun Xia
a
;
b
;
Guangqiang Wang
a
;
b
;
Jianshen Yu
c
;
Lianzhong Ai
a
;
b
;
ailianzhong@hotmail.com
关键词:
Mixed
starter
;
Chinese rice wine
;
Volatile flavor compounds
;
Brewing stage
;
SPME-GC-MS
刊名:LWT - Food Science and Technology
出版年:2017
2.
Application of lactic acid bacteria and yeasts as
starter
cultures for reduced-salt soy sauce (moromi) fermentation
作者:
Pannarat Singracha
a
;
Nuttawee Niamsiri
a
;
Wonnop Visessanguan
b
;
Sittiwat Lertsiri
a
;
sittiwat.ler@mahidol.ac.th
;
Apinya Assavanig
a
关键词:
Soy sauce
;
Reduced-salt moromi fermentation
;
Starter
cultures
;
Volatile flavor compounds
;
Biogenic amines
刊名:LWT - Food Science and Technology
出版年:2017
3.
Combination effects of milk feeding methods and
starter
crude protein concentration: Evaluation on performance and health of Holstein male calves
作者:
D. Daneshvar
;
M. Khorvash
;
khorvash@cc.iut.ac.ir
;
E. Ghasemi
;
A.H. Mahdavi
关键词:
Calf
;
Crude protein
;
Milk feeding
;
Starter
刊名:Animal Feed Science and Technology
出版年:2017
4.
Assessment of Bacillus subtilis SN7 as a
starter
culture for Cheonggukjang, a Korean traditional fermented soybean food, and its capability to control Bacillus cereus in Cheonggukjang
作者:
Seul Gi Lee
;
Hae Choon Chang
;
hcchang@chosun.ac.kr
关键词:
B. subtilis
;
B. cereus
;
Cheonggukjang
;
Starter
;
Bacteriocin
刊名:Food Control
出版年:2017
5.
Small Italian wine producers’ internationalization: The role of network relationships in the emergence of late
starter
s
作者:
Barbara Francioni
a
;
barbara.francioni@uniurb.it
;
Tiia Vissak
b
;
tiia.vissak@ut.ee
;
Fabio Musso
a
;
fabio.musso@uniurb.it
关键词:
Internationalization
;
Exports
;
Late
starter
s
;
Wine business
;
Wine tourism
;
Network relationships
刊名:International Business Review
出版年:2017
6.
Early transcriptional response to biotic stress in mixed
starter
fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii
作者:
Jordi Tronchoni
jordi.tronchoni@icvv.es
;
Jose Antonio Curiel
jantonio.curiel@icvv.es
;
Pilar Morales
pilar.morales@icvv.es
;
Rafael Torres-Pé
;
rez
rafael.torres@icvv.es
;
Ramon Gonzalez
;
ramon.gonzalez@icvv.es
关键词:
Interspecific interaction
;
Biotic stress
;
Non-Saccharomyces
;
Mixed
starter
;
Wine fermentation
刊名:International Journal of Food Microbiology
出版年:2017
7.
Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic
starter
作者:
Carmen Berbegal
a
;
Yaiza Benavent-Gil
a
;
Eva Navascué
;
s
b
;
Almudena Calvo
c
;
Clara Albors
c
;
Isabel Pardo
a
;
Sergi Ferrer
a
;
sergi.ferrer@uv.es
关键词:
O. oeni
;
Malolactic fermentation
;
Biogenic amines
;
Histamine
;
Starter
culture
刊名:International Journal of Food Microbiology
出版年:2017
8.
Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu
starter
using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis
作者:
Pan Li
a
;
Weifeng Lin
b
;
Xiong Liu
a
;
Xiaowen Wang
a
;
Xing Gan
a
;
Lixin Luo
a
;
btlxluo@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Wei-Tie Lin
a
;
weitie@21cn.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Microbial dynamics
;
Daqu
starter
;
Solid-state fermentation
;
Bioaugmentation
;
Bacillus
刊名:Food Microbiology
出版年:2017
9.
Growth performance of calves fed microbially enhanced soy protein in pelleted
starter
s
作者:
N.D. Senevirathne
*
;
J.L. Anderson
*
;
jill.anderson@sdstate.edu
;
W.R. Gibbons
&dagger
;
;
J.A. Clapper
&Dagger
;
关键词:
microbially enhanced soy protein
;
dairy calf
;
growth performance
刊名:Journal of Dairy Science
出版年:2017
10.
Effects of encapsulated
starter
cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)
作者:
Tuğca Bilenler
a
;
Ihsan Karabulut
a
;
ihsan.karabulut@inonu.edu.tr" class="auth_mail" title="E-mail the corresponding author
;
Kezban Candogan
b
关键词:
Lactic acid bacteria
;
Encapsulation
;
Survival rate
;
Heat treated sucuk
刊名:LWT - Food Science and Technology
出版年:2017
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按检索点细分(2491)
题名(680)
关键词(514)
文摘(2232)
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