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Elsevier电子期刊(100075)

在“Elsevier电子期刊”中，命中：100,075条，耗时：小于0.01 秒

在所有数据库中总计命中：100,075条

1.L’impact de l’environnement sur l’évolution biologique et culturelle dans les périodes de transition en Préhistoire : Paléolithique ancien/moyen et Paléolithique moyen/supérieur

作者：Janusz K. Kozłowski ^{janusz.kozlowski@uj.edu.pl}

关键词：Pé ; riodes de transition Palé ; olithique infé ; rieur/moyen ; Palé ; olithique moyen/supé ; rieur ; Changements environnementaux ; É ; volution biologique ; É ; volution culturelle

刊名：Comptes Rendus Palevol

出版年：2017

2.Montanide IMS 1312 VG adjuvant enhances the efficacy of immersion vaccine of inactivated viral hemorrhagic septicemia virus (VHSV) in olive flounder, Paralichthys olivaceus

作者：Jee Youn Hwang^a ; ^{jinihwang@korea.kr} ; Mun-Gyeong Kwon^a ; ^{mgkwon@korea.kr} ; Yu Jin Kim^a ; ^{yujinie4@gmail.com} ; Sung-Hee Jung^b ; ^{immu@korea.kr} ; Myoung-Ae Park^c ; ^{mgpark@korea.kr} ; Maeng-Hyun Son^a ; ^{hyu782@korea.kr}

关键词：Viral hemorrhagic septicemia virus ; Olive flounder ; Paralichthys olivaceus ; Immersion vaccine ; Adjuvant

刊名：Fish & Shellfish Immunology

出版年：2017

3.Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

作者：G. Veneziani ; ^{gianluca.veneziani@unipg.it} ; S. Esposto ^{sonia.esposto@unipg.it} ; A. Taticchi ^{agnese.taticchi@unipg.it} ; S. Urbani ^{stefania.urbani@unipg.it} ; R. Selvaggini ^{roberto.selvaggini@unipg.it} ; I. Di Maio ^{ilona.dimaio@unipg.it} ; B. Sordini ^{beatrice.sordini@unipg.it} ; M. Servili ^{maurizio.servili@unipg.it}

关键词：Technological innovation ; Cooling treatment ; Heat exchanger ; Olive oil quality ; Polyphenols ; Volatile compounds

刊名：Food Chemistry

出版年：2017

4.Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia

作者：Ines Gharbi^a ; Sabrina Moret^b ; ^{sabrina.moret@uniud.it} ; Olfa Chaari^a ; Manel Issaoui^a ; Lanfranco S. Conte^b ; Paolo Lucci^b ; Mohamed Hammami^a

关键词：Olive oil contamination ; Polycyclic aromatic hydrocarbons (PAHs) ; Mineral oil hydrocarbons (MOH) ; Polyolefin oligomeric hydrocarbons (POSH) ; HPLC ; On-line LC-GC

刊名：Food Control

出版年：2017

5.New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

作者：Lorenzo Cecchi^a ; ^b ; Marzia Innocenti^a ; ^b ; Fabrizio Melani^a ; ^b ; Marzia Migliorini^c ; Lanfranco Conte^d ; Nadia Mulinacci^a ; ^b ; ^{nadia.mulinacci@unifi.it" class="auth_mail" title="E-mail the corresponding author}

关键词：EVOO ; Extra Virgin Olive Oil ; VOO ; Virgin Olive Oil ; as sub category of virgin olive oil ; OVOO ; Ordinary Virgin Olive Oil ; LVOO ; Lampante Virgin Olive Oil ; OO ; Olive Oil ; ROO ; Refined Olive Oil ; cv ; cultivar ; EI ; Extract ion ; IOC ; International Olive oil Council ; EFSA ; European Food Safety Authority

刊名：Food Chemistry

出版年：2017

6.Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

作者：Stamatoula Bonatsou^a ; Vasilis Iliopoulos^a ; Athanasios Mallouchos^b ; Eleni Gogou^c ; Vasiliki Oikonomopoulou^d ; Magdalini Krokida^d ; Petros Taoukis^c ; Efstathios Z. Panagou^a ; ^{stathispanagou@aua.gr}

关键词：Black olives ; Fermentation ; Monosodium glutamate ; Osmotic dehydration

刊名：Food Microbiology

出版年：2017

7.Characterization of a specific monoclonal antibody against immunoglobulin light kappa/L1 chain in olive flounder (Paralichthys olivaceus)

作者：Young Kyu Kim^a ; Jung Seok Lee^a ; Jae Wook Jung^a ; Jun-ichi Hikima^b ; Maki Ohtani^c ; Ho Bin Jang^a ; Seong Won Nho^a ; In Seok Cha^a ; Seong Bin Park^a ; Jeong Ho Lee^e ; Takashi Aoki^d ; Tae Sung Jung^a ; ^{jungts@gnu.ac.kr}

关键词：Immunoglobulin (Ig) ; Igκ-a ; Monoclonal antibodies (mAbs) ; Olive flounder

刊名：Fish & Shellfish Immunology

出版年：2017

8.Taggiasca extra virgin olive oil colonization by yeasts during the extraction process

作者：G. Ciafardini ; G. Cioccia ; B.A. Zullo ; ^{biagi.zullo@unimol.it}

关键词：Extra-virgin olive oil ; Olive oil microbiology ; Yeast

刊名：Food Microbiology

出版年：2017

9.Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

作者：Ramó ; n Aparicio-Ruiz ; ^{aparicioruiz@cica.es" class="auth_mail" title="E-mail the corresponding author} ; Inmaculada Romero ; Diego L. Garcí ; a-Gonzá ; lez ; Celia Oliver-Pozo ; Ramó ; n Aparicio

关键词：Virgin olive oil ; Deodorization ; Volatiles ; Phenols ; Pyropheophytins ; Fatty acid ethyl esters ; Adulteration

刊名：Food Chemistry

出版年：2017

10.Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace

作者：Derya Koç ; ak Yanık ^{dkocak@gantep.edu.tr}

关键词：Microwave-assisted extraction ; Olive pomace oil ; Response surface methodology

刊名：LWT - Food Science and Technology

出版年：2017

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