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内部出版物
Wiley电子期刊(7)
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SpringerLink电子期刊(176)
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ACS电子期刊(46)
在“
Elsevier电子期刊
”中,
命中:
331
条,耗时:0.0180226 秒
在所有数据库中总计命中:
568
条
1.
Linking
wine
lactic acid
bacteria
diversity with
wine
aroma and flavour
作者:
Maria Stella Cappello
a
;
maristella.cappello@ispa.cnr.it
;
Giacomo Zapparoli
b
;
giacomo.zapparoli@univr.it
;
Antonio Logrieco
c
;
Eveline J Bartowsky
d
;
1
关键词:
Wine
;
Lactic acid
bacteria
;
Aroma
;
Flavour
;
Biodiversity
刊名:International Journal of Food Microbiology
出版年:2017
2.
Application of flow cytometry to
wine
microorganisms
作者:
Cé
;
dric Longin
;
1
;
Clé
;
ment Petitgonnet
1
;
Michè
;
le Guilloux-Benatier
;
Sandrine Rousseaux
;
Hervé
;
Alexandre
关键词:
Flow cytometry
;
Wine
yeasts
;
Wine
bacteria
;
Enumeration
;
Identification
;
Physiological state
刊名:Food Microbiology
出版年:2017
3.
Use of a submerged yeast culture and lysozyme for the treatment of
bacteria
l contamination during biological aging of sherry
wine
s
作者:
A.M. Roldá
;
n
;
ana.roldan@uca.es" class="auth_mail" title="E-mail the corresponding author
;
I. Lloret
;
V. Palacios
关键词:
Lysozyme
;
Submerged culture
;
Acetic acid
bacteria
;
Lactic acid
bacteria
刊名:Food Control
出版年:2017
4.
Identification of biogenic amines-producing lactic acid
bacteria
isolated from spontaneous malolactic fermentation of chilean red
wine
s
作者:
Karem Henrí
;
quez-Aedo
a
;
Daniel Durá
;
n
b
;
Apolinaria Garcia
c
;
Martha B. Hengst
d
;
Mario Aranda
a
;
maranda@udec.cl" class="auth_mail" title="E-mail the corresponding author
;
maranda@gmx.net" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactic acid
bacteria
;
RFLP
;
Cabernet sauvignon
;
Wine
;
Biogenic amines
刊名:LWT - Food Science and Technology
出版年:2016
5.
Characterization of the dominant
bacteria
l communities of traditional fermentation starters for Hong Qu glutinous rice
wine
by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs
作者:
Xu-Cong Lv
a
;
b
;
c
;
xucong1154@163.com" class="auth_mail" title="E-mail the corresponding author
;
xucong1154@qq.com" class="auth_mail" title="E-mail the corresponding author
;
Rui-Bo Jia
a
;
b
;
Yan Li
a
;
b
;
Fang Chen
c
;
Zhi-Chao Chen
a
;
b
;
c
;
Bin Liu
a
;
b
;
Shao-Jun Chen
b
;
Ping-Fan Rao
c
;
Li Ni
c
;
fst.fzu@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
nili@fzu.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Bacteria
l community
;
MALDI-TOF mass spectrometry fingerprinting
;
16S rRNA gene sequence analysis
;
Traditional fermentation starters
;
Hong Qu glutinous rice
wine
刊名:Food Control
出版年:2016
6.
The
Wine
: Typicality or Mere Diversity? The Effect of Spontaneous Fermentations and Biotic Factors on the Characteristics of Wine
作者:
Nicola Francesca
a
;
nicola.francesca@unipa.it" class="auth_mail" title="E-mail the corresponding author
;
Raimondo Gaglio
a
;
Antonio Alfonzo
a
;
Luca Settanni
a
;
Onofrio Corona
a
;
Pierluigi Mazzei
b
;
c
;
Raffaele Romano
b
;
Alessandro Piccolo
c
;
Giancarlo Moschetti
a
关键词:
wine
;
spontaneous fermentation
;
autochthonous yeasts
;
Saccharomyces cerevisiae
;
lactic acid
bacteria
;
Lactobacillus plantarum
;
migratory birds
;
new species
刊名:Agriculture and Agricultural Science Procedia
出版年:2016
7.
Simultaneous inoculation of yeasts and lactic acid
bacteria
: Effects on fermentation dynamics and chemical composition of Negroamaro
wine
作者:
Mariana Tristezza
a
;
mariana.tristezza@unifg.it" class="auth_mail" title="E-mail the corresponding author
;
Luca di Feo
a
;
delfinusmaris@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Maria Tufariello
a
;
maria.tufariello@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Francesco Grieco
b
;
francescogrieco@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Vittorio Capozzi
c
;
vittorio.capozzi@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Giuseppe Spano
c
;
giuseppe.spano@unifg.it" class="auth_mail" title="E-mail the corresponding author
;
Giovanni Mita
a
;
giovanni.mita@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Francesco Grieco
a
;
francesco.grieco@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Negroamaro
wine
;
Yeast/
bacteria
coinoculation
;
Alcoholic fermentation
;
Malolactic fermentation
刊名:LWT - Food Science and Technology
出版年:2016
8.
Bacteria
l consortia at different
wine
fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)
作者:
Zuzana Godá
;
lová
;
a
;
Lucia Kraková
;
b
;
Andrea Pu&scaron
;
ká
;
rová
;
b
;
Má
;
ria Bučková
;
b
;
Tomá
;
&scaron
;
Kuchta
a
;
Ľubica Piknová
;
a
;
Domenico Pangallo
b
;
domenico.pangallo@savba.sk" class="auth_mail" title="E-mail the corresponding author
关键词:
Bacteria
l community
;
Cultivation
;
Culture-independent
;
Grape
;
Must
;
Blaufrä
;
nkisch
;
Grü
;
ner Veltliner
刊名:International Journal of Food Microbiology
出版年:2016
9.
Selection and technological potential of Lactobacillus plantarum
bacteria
suitable for
wine
malolactic fermentation and grape aroma release
作者:
Massimo Iorizzo
a
;
Bruno Testa
a
;
Silvia Jane Lombardi
a
;
Almudena Garcí
;
a-Ruiz
b
;
Carolina Muñ
;
oz-Gonzá
;
lez
b
;
Begoñ
;
a Bartolomé
;
b
;
M. Victoria Moreno-Arribas
b
;
victoria.moreno@csic.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactobacillus plantarum
;
Wine
malolactic fermentation
;
Functional starter culture
;
Co-inoculation
;
Grape aroma hydrolytic activity
刊名:LWT - Food Science and Technology
出版年:2016
10.
Bacteria
l diversity of Grenache and Carignan grape surface from different vineyards at Priorat
wine
region (Catalonia, Spain)
作者:
Maria del Carmen Portillo
;
carmen.portillo@urv.cat" class="auth_mail" title="E-mail the corresponding author
;
Judit Franquè
s ;
Isabel Araque
;
Cristina Reguant
;
Albert Bordons
关键词:
Next generation sequencing
;
Bacteria
l diversity
;
Grape surface
;
Vineyard orientation
刊名:International Journal of Food Microbiology
出版年:2016
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